Utilization of Native Cassava Starch by Yeasts
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Cassava (Manihot esculenta ) is a root crop of tropical American origin and is the fourth most important staple crop in the tropics. In the developing world, it is surpassed only by maize, rice, and sugarcane as a source of calories; cassava’s starchy roots produce more food energy per unit of land than any other staple crop. Cassava is grown almost exclusively in the arid and semiarid tropics, where it accounts for approximately 10% of the total caloric value of staple crops. The cassava plant is extremely robust, is resistant to disease and drought, and can grow in relatively low-quality soils (1 ).
