The Effectiveness of Cassava (Manihot Esculenta) Use as a Chalk
The Effectiveness of Cassava (Manihot Esculenta) Use As A Chalk
Chapter 1
The Problem and Its Settings
Introduction Cassava is a shrubby, tropical, and perennial plant that is not well known in the temperate zone. For most people, cassava is most commonly associated with tapioca. The plant grows tall, sometimes reaching 15 feet, with leaves varying in shape and size. The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long. Cassava thrives better in poor soil than any other major food plant. As a result, fertilization is rarely necessary. However, yields can be increased by planting cuttings on well drained soil with adequate organic matter. Cassava is a heat-loving plant that requires a minimum temperate of 80 degrees F to grow. Since many cultivars are drought resistant, cassava can survive even during the dry season when the soil moisture is low, but humidity is high.
The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). Around the world, cassava is a vital staple for about 500 million people. Cassava starchy roots produce more food energy per unit of land than any other staple crop. Its leaves, commonly eaten as a vegetable in parts of Asia and Africa, provide vitamins and protein. Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content a higher level of potassium. The cassava used in Indies International Cassava Chips is known by the Latin name Manihot
Chapter 1
The Problem and Its Settings
Introduction Cassava is a shrubby, tropical, and perennial plant that is not well known in the temperate zone. For most people, cassava is most commonly associated with tapioca. The plant grows tall, sometimes reaching 15 feet, with leaves varying in shape and size. The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long. Cassava thrives better in poor soil than any other major food plant. As a result, fertilization is rarely necessary. However, yields can be increased by planting cuttings on well drained soil with adequate organic matter. Cassava is a heat-loving plant that requires a minimum temperate of 80 degrees F to grow. Since many cultivars are drought resistant, cassava can survive even during the dry season when the soil moisture is low, but humidity is high.
The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). Around the world, cassava is a vital staple for about 500 million people. Cassava starchy roots produce more food energy per unit of land than any other staple crop. Its leaves, commonly eaten as a vegetable in parts of Asia and Africa, provide vitamins and protein. Nutritionally, the cassava is comparable to potatoes, except that it has twice the fiber content a higher level of potassium. The cassava used in Indies International Cassava Chips is known by the Latin name Manihot