Description

Cassava is a major staple food crop in Africa, and there are several types of cassava grown in the region. Here are some of the common types of cassava found in Africa:

Bitter cassava: This is a type of cassava that has high levels of cyanide in its roots, which makes it poisonous if not processed properly. Bitter cassava is mainly used for animal feed, and in some cultures, it is used to make traditional medicines.

Sweet cassava: This is a type of cassava that has low levels of cyanide and is safe for human consumption. Sweet cassava is the most common type of cassava in Africa, and it is used to make a variety of dishes, including fufu, cassava flour, and cassava chips.

Red cassava: This is a type of sweet cassava that has a red or pink color. It is rich in antioxidants and is believed to have higher nutritional value than other types of cassava.

Yellow cassava: This is a type of sweet cassava that has a yellow color. It is rich in beta-carotene, which the body converts to vitamin A. Yellow cassava is particularly important in Africa because vitamin A deficiency is a major health problem in many parts of the continent.

White cassava: This is a type of sweet cassava that has a white color. It is the most commonly cultivated type of cassava in Africa and is used to make a variety of traditional dishes.

Improved cassava: This is a type of cassava that has been bred for improved yield, disease resistance, and nutritional quality. Improved cassava varieties are becoming increasingly popular in Africa because they offer higher yields and better nutrition.