Cassava
From Appropedia
Cassava is a crop widely grown for its tubers, which are the source for tapioca flour as well as being boiled, boiled and fried, or fermented. The leaves can also be used in cooking, though this is relatively little-known.
The leaves and roots must be suitably processed before consumption to eliminate naturally-occurring cyanide. The roots are soaked for a number of hours; the leaves are simply cooked for an adequate time.
The roots are extremely low in protein and other nutrients. The leaves, however, are high in protein.
The plants are often grown on the dividers between fields of other crops - this is a common practice in Indonesia, for example.
[edit] See also
- The Use of Organic Residues in Rural Communities, Chapter 9
- Root crops (NRI, 1987, 308 p.), Chapter 11
