Enjoy the cassava and its health benefits!

Cassava is of Brazilian origin and since when Pedro Alvares Cabral arrived in Brazil cassava was already appreciated by the Indians who lived here.

Being originally from northeast and central regions of the country, Brazil is the world's largest producer of cassava.

There is even a legend of Mandi, which has to be an Indian couple who waited a long time the arrival of a female child. When the girl was born, they gave him the name of Mandi, which means "White", by being born with very light skin. One day she became very ill and died, despite trying everything to save her. His parents decided to bury it in a hollow center so they could be close to your body. Both wept over the grave of a girl who was born there plant. Its root was as clear as the skin of Mandi, so they named the cassava plant.

The cultivation of cassava is of great economic importance as the main carbohydrate source for millions of people, mainly in developing countries. Brazil has approximately two million hectares is one of the largest producers, producing 23 million tons of fresh cassava roots. The northeast region traditionally characterized by polyculture systems, ie, a mixture of cassava and other species of short cycle food, mainly beans, corn and peanuts.

Currently the demand for cassava starch (starch) has grown substantially, especially in the industrial sector such as the use of starch in the mixture of wheat flour to make bread, aiming to reduce wheat imports, generating income for the country.

Cassava, Manihot esculenta Crantz, is a perennial shrub belonging to the Euphorbiaceae family. The most important part is the root of the plant. Rich in starch, used in food and feed or as raw materials for various industries. Originally from the Americas, probably Brazil, cassava was already cultivated by the Indians at the time of discovery of the country. This work brings together simplified technical information needed for the cultivation of cassava, the research results generated by the main organs of the National Agricultural Research.

CLIMATE AND SOIL

It is grown in regions of tropical and subtropical climate, with rainfall varying from 600 to 1,200 mm of rainfall well distributed and an average temperature of around 25 º C. Temperatures below 15 ° C affect the vegetative plant. It can be grown at altitudes ranging from near sea level up to a thousand meters. It is very drought tolerant and has wide adaptation to different conditions of climate and soil.The soils are the most recommended deep with good drainage of medium texture. You should avoid very sandy soils and permanently flooded.

PLANTING

Usually recommended for planting from May to October. However, the planting can be recommended at any time, provided there is enough moisture to ensure the growth of these stems.

Spacing is defined as the distance between the rows of plants and between plants in row and range from 1.0 m x 0.60 m, single row, and 2.0mx 0.60mx 0.60 m in double rows. The position of thole in the cave is horizontal at a depth of five to ten centimeters, covering it with a light layer of earth.

FERTILIZATION AND LIMING

There is evidence that cassava tolerates acidic soil conditions.However, soils should be selected, prepared, corrected and properly fertilized, according to the results of chemical analysis. The organic fertilizer and phosphate respond very positively to increasing productivity.

Cultivation

Are recommended on average five weeding of the forest, three in the first year and second in two years.

PESTS AND DISEASES

The main pests are: mandarova, mites, bedbugs income, white fly, shoot fly, stem borer, termites and ants. The most common diseases are root rot, blight, superbrotamento, viruses. When detected any change in plant health, consult the nearest competent body.

HARVESTING AND YIELD

The harvest should be initiated according to the cycle of planting and the variety used is done manually through the pull-off the roots.The harvested roots should be processed by the industry during the first twenty-four hours, not to compromise the quality of their products. Productivity varies with varieties, cultural practices and the spacing used in the culture. The yield varies from 15 to 20 tonnes per hectare. The industrial output varies from 25 to 30%, or one ton of roots produces about 300 pounds of flour.

Now that it's clear how much is good for your health to enjoy the benefits of cassava, how about learning some recipes with it?

Ingredients:

• 2 cup (s) (tea) of boiled cassava (s) and squeezed (s)
• 2 cup (s) (tea) sugar
• 1 cup (s) (tea) from egg yolk
• only enough butter
• 200 teaspoon (s) (oz) flour
• 1 / 2 cup (s) of port wine

Preparation:

Mix all ingredients and númerode spoons (soup) of butter equal to the number of gems used. Pour into pan lined with syrup or butter and bake.

Yield:

10 servings

Ingredients:

• 1 kg of boiled cassava (s)
• 2 unit (s) from egg yolk
• 2 tablespoon (s) (tablespoons) butter
• Bolognese sauce and baste
• only enough grated cheese

Preparation:

Cook the cassava in salted water and go on a juicer. Add egg yolks, butter and knead well. Make the gnocchi and cook in enough boiling salted water until they rise to the surface.
Place on a platter, cover with meat sauce and sprinkle with cheese.

Yield:

10 servings

Ingredients:

• 2 unit (s) egg
• 1 tablespoon (s) (soup) salt
• 1 tablespoon (s) (soup) of sugar
• 1 / 2 cup (s) (tsp) soya oil Sadia
• 3 tablet (s) fresh yeast
• 3 cup (s) (tsp) milk
• 4 cup (s) (tea) of boiled cassava (s)
• 8 cup (s) (tsp) flour

Preparation:

Lightly beat the eggs in the blender, salt, sugar, oil, baking powder and milk morno.Despeje the mixture into a bowl and gradually add the cassava and kneading. Add the flour until the dough will not stick in the hands.
Knead well. Make balls and let rise for 40 minutes. Bake in greased pan in hot oven not for 30 minutes.

Yield:

30 servings

If you have any questions left over, read important information on cassava:

• Cassava is a root with high energy (100 grams has 150 calories).

• It contains mineral salts (calcium, iron and phosphorus) and vitamin B complex

• It has a thin bark brown in color, while the inside is white.

• From January to July is the period of the cassava crop.

• Cassava is the staple diet of many tribes of Indians of Brazil ..

• According to the region of Brazil it has different names: cassava, cassava, Castelinho, etc. macambira.

• The bitter cassava is a venomous and can not be consumed without the removal of the poison.

• The cassava flour is widely used in Brazilian cuisine. Tapioca, food of Indian origin, is produced with cassava flour.

• The polvillho is also produced from cassava.

That's it, Hubbers, I hope you enjoyed it and leave your comments!Cheers!