Cassava: From poor man’s food to global staple with diverse uses

Cassava (Manihot esculenta), a staple crop with deep roots in Africa, has undergone a remarkable transformation in recent decades. Once dismissed as the food of the poor during Nigeria’s economic boom, cassava has now become a critical component of the country’s food security, widely consumed across all socioeconomic strata.

Its versatility and resilience have made it indispensable in the Nigerian diet, where it is enjoyed in various forms such as garri (cassava flakes) and fufu. However, the changing economic landscape in Nigeria has ironically pushed this once abundant and affordable staple beyond the reach of many commoners.

In Nigeria, cassava has long been a lifeline for the poor, providing a cheap and filling meal in a variety of forms. Garri, for instance, is a popular dish made from grated and fermented cassava, which is then fried into coarse granules. It can be soaked in water and eaten with sugar, milk, or groundnuts, or used as an accompaniment to soups. Fufu, another cassava-based dish, is a dough-like food often paired with stews and soups. These dishes are not only nutritious but also relatively easy to prepare, making cassava an essential crop for millions of Nigerians.

The shift in cassava’s status from a “poor man’s food” to a staple enjoyed by all is a testament to its versatility and the ingenuity of Nigerian farmers and food processors. One such farmer is Soji, who has been cultivating cassava in Ogun State for years. Soji is well aware of the importance of selecting the right cassava variety to plant. “I prefer the nine months type because of its quality. It produces good quality garri, unlike the recent breeds that are grown for six months only,” he explained.

Soji’s experience highlights the challenges and considerations involved in cassava cultivation. Not all cassava varieties are created equal, and the choice of variety can significantly impact the yield and quality of the final product. “Some cassava species are rich in starch, and some are just water-based that won’t produce more food but chaff,” Soji noted, emphasizing the need for careful selection depending on the intended use of the crop.

Another farmer, Abiodun Alabi, who began planting and processing cassava in the 1980s in Kwara and Ogun States, shares similar insights. Alabi points out that some cassava varieties are not only good for processing into garri and fufu but can also be eaten like yam. “A cassava specie is edible to eat like yam and can be very delicious,” she said. However, she warned that only certain varieties should be consumed in this way, as cassava can be toxic if not properly prepared. The presence of cyanogenic glucosides in some cassava varieties means that they must be thoroughly cooked or processed to remove these harmful compounds.

Cassava (Manihot esculenta) is the only species within its genus that is cultivated extensively for its starchy roots, which are consumed globally. The Manihot genus itself belongs to the Euphorbiaceae family and comprises about 98 species. However, most of these species are wild and not suitable for food consumption. The diversity within cassava lies in its numerous varieties and cultivars, which have been adapted to different climates, soils, and uses.

In addition to its traditional uses, cassava has found new roles in modern industries. One of the most significant developments is its use in ethanol production. Cassava’s high starch content makes it an ideal crop for producing bioethanol, a renewable energy source that is increasingly used as a biofuel. Countries like Brazil and Thailand have been at the forefront of this innovation, processing cassava roots into ethanol to reduce reliance on fossil fuels and promote sustainable energy practices.

While Manihot esculenta is the species primarily cultivated for food and ethanol production, other species within the Manihot genus serve different purposes. For example, Manihot glaziovii, commonly known as Ceara rubber, is grown for its latex, which is used in rubber production. Other species, such as Manihot dichotoma and Manihot grahamii, are wild and not typically used for food or industrial purposes.

The evolution of cassava from a humble, often overlooked crop to a staple food and an industrial raw material underscores its importance in both traditional and modern contexts. As Nigeria and other cassava-growing regions continue to explore and expand the uses of this versatile crop, it is crucial to address the challenges of cultivation, processing, and market access. Farmers like Soji and Abiodun Alabi are on the front lines of these efforts, contributing their knowledge and experience to ensure that cassava remains a reliable and accessible food source for all.

Cassava’s journey from a food of necessity to a global staple is a story of adaptation, innovation, and resilience. As economic realities shift and demand for cassava continues to grow, it is vital to support the farmers who cultivate this crop and the industries that depend on it. With proper management and continued research, cassava has the potential to sustain and nourish populations around the world for generations to come.