cassava, cassava starch, manioc, manioca (noun)
a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
cassava, manioc (noun)
cassava root eaten as a staple food after drying and leaching; source of tapioca
cassava, casava (noun)
any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch
manioc, the source of tapioca, Manihot esculenta.
Tapioca, a starchy pulp made with the roots of this tropical plant.
Cassava, also called manioc, yuca, balinghoy, mogo, mandioca, kamoteng kahoy, and manioc root, a woody shrub of the Euphorbiaceae native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. It differs from the similarly spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a starchy, powdery extract is called tapioca; its fermented, flaky version is named garri. Cassava is the third-largest source of food carbohydrates in the world. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava. Cassava root is a good source of carbohydrates, but a poor source of protein. A predominantly cassava root diet can cause protein-energy malnutrition. Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains antinutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves. The more-toxic varieties of cassava are a fall-back resource in times of famine in some places.