Cassava Farmer

nice!

btw, you mentioned that cassava has not been seen in US as crop, but I've heard there is actually a project in Texas in trial. Cassava is of course a typical tropical crop, but it has such a wide acceptance for climates that I would not be surprised if it can actually work in Texas.

Hi there!

Yes, we are growing in Panama. In total this year we have planted about 70 acres (or about 30 ha) with different cassava varieties, both bitter and 'sweet'. Indeed we need to distinguish between bitter and sweet varieties, but the line between them is not that clear (at least not to me . We see the difference between sweet and bitter determined by the level of starch, not the level of cyanid. We have a couple of hybrid varieties, which are 'sweet' in the first 10 months but become bitter afterwards. THe % of starch mainly determines the bitternes. That said, I am sure that there are certain varieties with high cyanid%, more than others, independent from the starch %. Will look a bit more into this subject. Thanks! Frans

Cassava is an amazing plant! It is very resistant, strong plant and you can use the WHOLE plant. In Panama, we are using the leaves of the cassava plants (dried) to mix for cattle food because of its unbelievable rich content! As confirmed by the nice recipes it can also be used for human food. Be carefully though as research confirmed the content of cyanid, so always prepare well before eating!


Contact me any time for more recipes, questions etc regarding cassava!!