Cassava, a root crop, serves as a staple food for hundreds of millions of people across tropical and subtropical regions worldwide. It stands as the third-largest source of carbohydrates in these areas, following rice and maize. It thrives in challenging environments, including those with limited rainfall and less fertile soils. Its resilience makes it important for food security in many developing nations.
Major Cultivation Regions
Africa accounts for over 60% of global cassava production, making it the leading region. Nigeria is the world’s largest producer, contributing approximately 18% of the total global output in 2022, with the Democratic Republic of Congo also being a significant grower. Cassava cultivation spans around 40 African countries, from Madagascar to Senegal.
In Asia, Thailand is a major producer and leading exporter of cassava starch. Indonesia is another substantial producer. Other countries with cassava cultivation include India, China, the Philippines, and Vietnam. Production in these Asian nations often occurs on marginal lands and hillsides, as more fertile lowlands are typically reserved for rice cultivation.
Latin America, the ancestral home of cassava, has Brazil ranking among the top global growers and contributing a large share of the region’s output. Other notable Latin American producers include Paraguay, Colombia, Cuba, Haiti, Peru, and Venezuela.
Ideal Growing Conditions
Cassava grows best in warm, humid climates, at temperatures between 25°C and 30°C (77-86°F). Growth rates diminish if temperatures fall below 20°C, and the plant stops growing below 10°C. Frost-free conditions are necessary.
Cassava requires an annual rainfall of 800 to 1200 millimeters, ideally distributed. While it can tolerate wide variations, from 500 mm to 5000 mm, it cannot tolerate waterlogging or flooding. Although drought-tolerant, consistent soil moisture is beneficial, especially during the plant’s early establishment phase.
Cassava adapts to a variety of soil types, performing best in well-drained, light sandy loams or loamy sands that are moist and deep. It can yield crops even on less fertile or depleted soils and tolerates a wide pH range, generally preferring slightly acidic to neutral conditions between 5.5 and 7.0. The plant also requires full sunlight for optimal root development.
Cassava’s Global Journey
Cassava originated in South America, with its earliest domestication occurring over 10,000 years ago, possibly in Brazil’s Cerrado savanna region. Archaeological evidence suggests cultivation by the Maya in El Salvador as far back as 1,400 years ago.
Portuguese traders introduced cassava to Africa in the 16th century, around 1558. The crop quickly gained acceptance, initially as a famine-reserve food due to its resilience during drought. Its spread across the African continent, from coastal landing points to inland regions, continued throughout the 20th century.
European explorers and traders also brought cassava to Asia in the late 18th and early 19th centuries. It was introduced to various colonies, including parts of India, Indonesia, Timor, and the Philippines, where it was initially cultivated for local consumption, often on marginal agricultural lands. Over time, it transitioned into a significant cash crop for export in many Asian countries.