The actual plant is a woody shrub with starchy roots. The roots are long and tuberous with a brown, fibrous skin and white flesh inside.
When the conquistadors came to the Americas,
they discovered that the
cassava bread made by the indigenous people had some advantages over their traditional European fare. They found that it could last for a long time without going stale or moldy. It is said that the conquest of the Americas was fueled by this bread.
The actual plant is a woody shrub with starchy roots. The roots are long and tuberous with a brown, fibrous skin and white flesh inside. This crop is no longer only found only in the Americas but is widely cultivated and eaten in Asia, the Caribbean and Africa too. Many people, particularly in developing countries, rely on it as a good carbohydrate source. They prepare it in many different ways, depending on ethnic group and region.
This crop can produce high yields under good conditions and yields better than many other crops under bad conditions. Crops are grown by many subsistence farmers who use them to feed their families. There is a growing interest today in its commercial production. With new technologies available productivity can be increased. Harvesting and processing is also much more efficient. As production increases, so new markets open up.
The root is made into a flour by washing, peeling and grating it, pressing out the juice and then drying the meal. This laborious preparation is essential to extract poisonous Prussic acid found in the roots. Roots contain enough acid to give people cyanide poisoning if eaten raw or undercooked.
Introduction of modern technologies with a higher level of mechanization means that breads can be produced on a much wider scale due to the increased efficiency of production. The quality being produced is also greatly improved and producers are even experimenting with other flavors, like garlic.
There are a number of health benefits to be obtained from eating these breads, including the fact that it is full of fiber, fat free and low in salt. It also contains important vitamins and minerals such as vitamin c, calcium, phosphorus, riboflavin and thiamine. Studies have shown that its high fiber content helps to reduce high cholesterol levels.
One of its major benefits is that it contains no gluten. It can be very hard for gluten intolerant people, such as those with celiac disease, to find substitutes for wheat. These people suffer an autoimmune reaction when eating products containing gluten. Such a product provides a viable alternative.
The long shelf life of this product is also advantageous. Store it on a shelf and use it in event of any emergency or disaster. Despite being preservative free, it lasts six months or longer on the shelf.
The modern methods used today enable producers to make their breads rise, even without the use of gluten. Cassava bread comes in many shapes and sizes now, including a loaf shape. These products are becoming more widely available as their popularity increases.
