Have you ever wondered what the scientific name of that starchy tuber called cassava is? You know, the one used to make tapioca and that goes so well in stews. The root veggie that’s a staple in parts of Africa, Asia, and South America. Its botanical name may seem like a mouthful at first, but it’ll tell you exactly what plant family it belongs to. In this article, we’ll break down the pieces of the cassava’s botanical name to help you understand what each part means. We’ll also go over how botanical names are structured in general and some of the key terms to know.
What Is Cassava?
Cassava, also known as yuca or manioc, is a starchy root vegetable native to South America. With its brown, fibrous skin and white flesh, cassava looks similar to a sweet potato. However, unlike sweet potatoes, cassava contains cyanide compounds that make the raw tubers poisonous if eaten. To remove these compounds, cassava roots must be properly processed before consumption. Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize.
Nutrition
Cassava is a good source of carbohydrates, especially resistant starch. Resistant starch feeds the good bacteria in your gut and may help improve gut health and reduce inflammation in the body. Cassava also provides fiber, folate, and manganese. However, since much of the nutrition is lost during processing, cassava flour and products made from it have lower amounts of nutrients compared to the whole root. In many tropical regions, cassava is a dietary staple and used to make dishes like fufu, pupu, and garri.
Cassava has a subtle nutty and slightly sweet flavor. Its neutral taste and texture make it versatile and able to be incorporated into both sweet and savory foods. No wonder cassava has become an important crop and food source for millions of people worldwide!
Common Names for Cassava
Cassava goes by many names, depending on the region and language. In parts of Africa, it’s known as manioc, tapioca or yuca. In Asia, it may be called ubi kayu or singkong. Some of these names refer specifically to the starchy root, while others may refer to the leaves, flour or other products derived from this important crop.
Manioc
Manioc is a term used in many parts of Africa, as well as South America and the Caribbean. It comes from a native Tupi word meaning “meal root.” The starchy tubers are a staple food source in these regions, used to make fufu, tapioca and other dishes.
Yuca
Yuca is a common name for cassava in many Latin American countries. Not to be confused with yucca, a shrub in the agave family, yuca specifically refers to the edible cassava plant. In Puerto Rico, the Dominican Republic and other Caribbean countries, yuca is boiled, mashed or fried and served as a side dish.
Tapioca root
You’re probably most familiar with tapioca as a pudding or bubble tea topping. But tapioca originally referred to the starchy flour derived from cassava roots. Tapioca is made by pulping and drying the roots, then grinding them into a fine powder. This powder is used as a thickener in foods and also produces the characteristic bubbles in bubble tea. Tapioca comes from a native Brazilian word meaning “sediment” or “residue.”
Ubi Kayu
In Malaysia and Indonesia, cassava is commonly called ubi kayu, which literally means “wooden tuber” or “tree potato” in Malay. Cassava is an important crop and food source in these Southeast Asian countries, used in dishes like gado gado, a vegetable salad with peanut dressing, and kerak telor, an omelette-like street food.
With so many names around the world, cassava proves itself a versatile and significant crop, no matter what you call it.
History and Origin of Cassava
Cassava, also known as manioc or yuca, has a long history as a staple crop for people in tropical regions of the Americas. Indigenous peoples in Brazil and Paraguay first cultivated cassava at least 4,000 years ago. The plant was later spread to other areas of South and Central America, as well as parts of Africa and Asia by Portuguese and Spanish explorers in the 16th century.
A Hardy and Valuable Crop
Cassava proved to be an extremely valuable crop for explorers and settlers because it was hardy, grew quickly, and produced high yields of starchy roots even in poor soil. The roots could be eaten boiled, roasted or ground into flour, providing an important source of calories and carbohydrates. As cassava spread around the world, each region adapted their own recipes and uses for the versatile root.
Bitter and Sweet Varieties
There are two main types of cassava: bitter and sweet. The bitter variety contains high amounts of cyanogenic glucosides, compounds that can release cyanide. Indigenous groups learned that by peeling and properly processing the roots, the cyanide could be removed, allowing the starchy flesh to be eaten. Sweet cassava has lower levels of these compounds, so it can be eaten with less processing. Most cassava grown today is the sweet variety.
A Modern Staple Food
Cassava remains an important crop for food security in developing countries. It is a staple food for more than 800 million people worldwide. Cassava is valued for being easy to grow, tolerant of poor soil and weather conditions, and rich in carbohydrates. The roots can be prepared in many of the same ways as potatoes and the leaves are also edible and rich in nutrients. Cassava will likely continue to be an essential crop for subsistence farmers and a source of food, animal feed, and other products.
So in summary, cassava has a long and rich history, especially in tropical regions of the Americas and Africa. Both bitter and sweet varieties of this hardy root crop have served as an important source of nutrition and subsistence for indigenous groups and populations around the world. Cassava remains a staple food for millions of people today.
What is the Botanical Name of Cassava?
Cassava, also known as manioc or yuca, has the botanical name Manihot esculenta. It is native to Brazil and Paraguay, where it was cultivated by the native Tupi people for thousands of years. The starchy tuberous root of the cassava plant was a staple crop that provided food security to indigenous tribes.
Manihot esculenta is a woody shrub that can grow up to 15 feet tall. It has finger-like leaves that can measure up to 2 feet long. The most important part of the plant is the root, which is long and tapered. The root is very starchy and a good source of carbohydrates. There are two main types of cassava: sweet and bitter. The bitter type contains toxic compounds called cyanogenic glucosides that must be removed before consumption. The sweet type has a lower level of these toxins and can be eaten after cooking.
Botanical Classification of Cassava
Here are the Scientific classification of Cassava:
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Malpighiales
Family: Euphorbiaceae
Genus: Manihot
Species: M. esculenta
The cassava plant is a rugged, adaptable plant that is an important source of nutrition and sustenance for people living in tropical regions. Cassava Uses
Cassava is an extremely versatile plant with many uses. Here are seven major ways cassava is used around the world:
Cassava is a staple food for over 800 million people globally. The starchy roots are a major source of carbohydrates and can be cooked and eaten in many ways. They can be boiled, steamed, grilled, or fried and eaten whole or processed into granules like Garri. The leaves are also edible and used like spinach.
Cassava flour and starch are used as thickeners and binders in many foods. Cassava flour is gluten-free and often used as a substitute for wheat flour. Starch is used in puddings, sauces, and soups. Tapioca is a popular cassava starch used to make tapioca pudding.
Biofuels like ethanol and biogas can be produced from cassava. The starch in the roots is fermented and distilled into ethanol fuel. Cassava peels and other waste parts can also be used to produce biogas through anaerobic digestion.
Cassava can be processed into laundry starch for stiffening and sizing fabrics. The starch is extracted from the roots and used by laundries and individuals to impart a crisp, stiff finish to fabrics.
Cassava is used as livestock feed, especially for pigs, cattle, and chickens. The roots and leaves provide a source of energy and protein for the animals. Cassava peels and pulp are also used as a low-cost feed supplement.
The cassava plant has medicinal uses. The roots and leaves have been used in traditional medicine to treat a variety of ailments. Research indicates cassava may have anti-inflammatory, antioxidant, and wound healing properties.
Cassava can be used to make biodegradable products like food containers, cutlery, and straws. Cassava starch is mixed with plant fibers and water to create a bioplastic that naturally decomposes. This provides an eco-friendly alternative to plastics made from petroleum.
Cassava is an extremely useful and versatile crop for both food and industrial uses. Its many applications help support the livelihoods of millions of people around the world.
Cassava Cultivation and Production
Cassava, also known as manioc or yuca, is a staple crop for over 800 million people worldwide. If you’ve decided to grow cassava, you’ll want to start with obtaining disease-free stem cuttings for planting. Cassava can be propagated from stem cuttings, so you don’t need to start from seed. Look for pencil-sized cuttings from mature stems that have been pre-treated to prevent disease.
Once you have your cuttings, you’ll need to prepare the planting site. Cassava does best in hot climates with fertile, well-drained soil and full sun exposure. The soil should be loosened to a depth of at least 30 centimeters. Space the cuttings about 1 meter apart. Bury two-thirds of each cutting into the soil at a 45-degree angle, with at least two nodes below the soil.
Cassava needs plenty of moisture to become established, so water the cuttings regularly for the first few months. After that, cassava can tolerate some drought, but it will still produce higher yields if given moderate moisture. Fertilize the crop 3 months after planting and again 6-9 months after planting. Cassava can be harvested 9-24 months after planting, depending on the cultivar and your climate. The tubers deteriorate quickly after harvesting, so only harvest what you can use immediately.
The edible part of cassava is the starchy tuberous root, but the leaves are also nutritious and used as a vegetable in some cuisines. Cassava is a staple food in tropical regions of Africa, Asia, and South America. The roots are a major source of carbohydrates and contain resistant starch, which is good for digestive health. However, cassava roots also naturally contain cyanogenic glycosides that can release cyanide, so they must be properly processed before eating.
Cassava is a very productive crop that is easy to grow, but it does require processing to detoxify the roots before consumption. When properly prepared, cassava can be a valuable source of nutrition and an important crop for food security.
Conclusion
So there you have it, the botanical name of cassava is Manihot esculenta. It’s a pretty cool name for a versatile and useful plant. As we learned, that Latin name tells us a bit about the plant’s characteristics and origins. Knowing the scientific names of plants can come in handy sometimes, even if we just call it plain old cassava most of the time. It never hurts to learn more about the natural world around us, even if it’s just some Latin terminology. Keep exploring the amazing diversity of plants and their traditional scientific names.