Description

Cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root. Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava.
 
Cassava tubers cannot be stored for long in the fresh form because they are highly perishable. Thus, it is necessary to develop other means of utilizing the surpluses. Drying of cassava naturally in the sun or artificially in ovens is practiced to improve the shelf life of the tuber and reduce post-harvest losses. The roots, after peeling and washing, are chipped into smaller sizes for faster drying.
 
Cassava chips are mostly used in the production of starch and animal feeds. In recent times, it is being used to create biofuel.