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CASSAVA - Coggle Diagram
CASSAVA
C. Varieties & Types
Sweet Cassava: Lower in cyanogenic glucosides, generally can be consumed after less processing (e.g., boiling).
Bitter Cassava: Higher in cyanogenic glucosides, requiring extensive processing (grating, soaking, fermenting, drying,
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Cultivar Diversity: Thousands of local landraces and improved varieties with varying characteristics (yield, disease
resistance, starch content, cyanide levels).
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B. Plant Morphology
Roots: Tuberous storage roots, primary economic part, cylindrical with varying sizes and shapes.
Stem: Erect, branching, woody, with prominent leaf scars.
Leaves: Palmate (hand-shaped) with 3−9 lobes, often dark green above, lighter below. Used as a vegetable in some regions.
Flowers: Small, unisexual, borne on racemes.
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