Cassava Revolution

Scientific American

A Cassava Revolution Could Feed the World’s Hungry

March 24, 2014

Online story: “Cassava is a starchy, tuberous root first domesticated about 10,000 years ago in South America. Also dubbed manioc and yucca, cassava may be more familiar to North Americans as tapioca—tiny pearls of starch used to thicken pies and jams. For millions of people in the tropics, however, it is a staple, not a baking aid. Now, concerted efforts at crossbreeding and genomic selection have created novel versions of cassava that could dramatically boost yields, ward off malnutrition and grow in a wide range of conditions.”

 

Improving cassava flowering and seed set helps cassava breeders improve the crop.
Credit: Next Generation Cassava (nextgencassava.org), Photo courtesy of Dr. Ismail Rabbi, IITA.