Cassava:
Varieties: Bitter Cassava, Sweet Cassava, Manihot Esculenta Crantz, Ibo sweet cassava, and Tapioca, among others.
Country of Origin: Cassava are mainly sourced from countries such as Nigeria, Thailand, Brazil, Indonesia, and the Democratic Republic of Congo, among others.
Seasonality: Cassava doesn’t have a distinct seasonality and can be harvested throughout the year in tropical regions. Sweet varieties are often abundant during the dry season, while bitter cassava is harvested year-round. 247 Yield ensures year-round availability of Cassava varieties by sourcing from different countries during different months of the year ensuring top quality and consistent supply year-round.
Quality: To ensure top-quality cassava varieties, several key characteristics are examined: 1) Firm and smooth skin without dark spots or blemishes; 2) A heavy feel for its size, indicating moisture content without excessive softness; 3) A pleasant aroma, particularly in sweet varieties, without musty or fermented smells; 4) For sweet cassava, tubers should not be overly fibrous, affecting taste and texture; 5) Proper processing methods like soaking, boiling, or fermentation are crucial for bitter cassava to remove toxic cyanogenic compounds before consumption.
Nutritional Value: Cassava is a starchy tuber and a significant source of carbohydrates in many diets worldwide. It’s relatively low in protein and lacks certain essential nutrients compared to other staple foods but provides energy due to its carbohydrate content. Cassava also contains fiber, vitamins C and B6, folate, and minerals like manganese and calcium. However, proper processing, especially for bitter varieties, is crucial as they contain cyanogenic compounds that can be toxic if not adequately treated or cooked.