About the Crop

Tapioca (Manihot esculenta) is a Euphorbiaceous woody shrub native to South America, cultivated extensively as an annual crop in tropical region for its edible starchy tuberous roots. The roots are nutritious and wholesome, and are used as a supplementary food as it is a major source of carbohydrates. The tapioca plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane. Apart from starch, tapioca roots also contain significant amounts of calcium, phosphorus and vitamin C.

In Kerala, cassava is a secondary staple food and is known as the poor man’s vegetable. Boiled cassava is normally eaten with fish curry (kappayum meenum) or meat, and is a traditional favorite of many Keralites. Kappa biriyani -cassava mixed with meat is a popular dish in central Kerala. Various processed products of export importance are also made from tapioca.