Cassava

A hardy tropical root that feeds much of Africa and, dried or turned into starch, supplies Chinese feed, ethanol and industry.

Fruit, roots & pulses · No. 116

• Not on a critical list
• HHI 797 · unconcentrated

A poisonous root you can leave in the ground for months feeds much of Africa and fuels Chinese ethanol plants.

Chart: Illustration: Cassava

Where it comes from

Chart: Map of where it comes from

Cassava grows from stem cuttings in the tropics, shrugging off drought and poor soil; roots can wait underground for months but rot within days once dug.

Three things to know

1. Cassava output more than doubled from 152 million tonnes in 1990 to 342 million in 2024, yet with an HHI of 797 it stays widely spread.
2. Roots contain cyanogenic glucosides, so peeling, soaking, fermenting or drying is essential before anyone can safely eat them.
3. Only $1.43 billion of cassava was exported in 2024, mostly Cambodian roots crossing into Thai chip and starch plants.

The journey

1. 1 Stem cuttingsPlanted in poor or dry soils
2. 2 Root harvestDug by hand or machine
3. 3 DetoxifyingPeeled, grated, soaked or fermented
4. 4 Chips or starchDried into chips or wet-milled
5. 5 End usesGari, fufu, feed, starch and ethanol

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