Plant characteristics of cassava
Cassava is an erect shrub, belonging to the genus Cassava of Euphorbiaceae, which is native to the southern Amazon basin in South America. Currently, it is widely cultivated in tropical and subtropical areas. Cassava plants are tall, some of which can reach 3 meters, with nearly round leaves and palmately divided. The main edible part is its root tuber. Its tuberous root is shaped like radish and sweet potato, and its lateral roots are thicker. The taproot is like a stick and the lateral root is as thick as a radish.
Cassava is poisonous, the main toxins are flax saponin and anemonin, so it can't be eaten fresh. If you accidentally eat fresh food, it may be nausea and vomiting, but it may be life-threatening. Fresh cassava tubers are poisonous, but the starch content is high. Smart humans, in order to fight hunger, have found a way to detoxify cassava, which is usually soaked for three to five days and then cooked and eaten.
Cassava is a tropical crop, which is drought-tolerant and barren-tolerant, with strong adaptability, but likes warm climate. It is reported that the optimum growth temperature of cassava is 27℃ to 35℃. It is generally suitable for planting in areas with sufficient sunshine and frost-free period of more than 8 months. Cassava has strong adaptability, and its branches can survive by being inserted into the soil, and it can be mined in 8 to 12 months.