A root vegetable native to South America, cassava is a staple food in many countries, although it contains toxins that can only be removed through cooking. Tapioca is made from Tapioca starch.

A tropical plant best suited for growing in a greenhouse, it can grow outdoors in Climate Zone 16, with some precautions. Credit: What2grow.gov.th.

► Fan Comments

Comment 1: Charles Nelson said: “Cassava or Tapioca cultivation is very famous in Kerala state, India along with the adjustment state of Tamilnadu.The keratitis, used to consume daily tapioca at least once with fish curry, healthy food.”

Comment 2: Carrol S. Hawkins said: “Thank you for another very interesting view of farming. Casava cultivation is certainly a labor-intensive process. I will respect those little tapioca balls even more from now on.”😊

Comment 3: Sakovich Daeng said: “In my country MALAYSIA. We call it UBIKAYU in Malay Language or TAPIOCA in the English Language. I love it too much…There are plenty of desserts made from Cassava in our multi-culture country MALAYSIA.”

Comment 4: Nana Bugis said: “In Singapore, Malaysia, Brunei, Cambodia Indonesia, Thailand, and Vietnam we eat the leaf cassava. Cook with coconut juice or just cooked it till soft n eat with chili or peanut sauce. Should try. Very very delicious.”

Comment 5: Chandrakant Jagtap said: “In India, in the State of Maharastra District: Satara, this root is called Sago but in our Marathi language we call it “Sabudana”. We use this after processing in granules, light food for fasting day food.

These sorts of foods are made out of this root: Khichadi, kheer, Vada & many others in dry status as rolls, papad, Salpapadi Kharode, Chakali & many more.”

Thank you for visiting my website and sharing the posting. In the video belᴏw, you can see Amazing agricultural technology: Growing cassava – Farming and harvesting cassava – Processing cassava.