Cassava Botanical Name: Manihot esculenta (Euphorbiaceae)

General Description/History: - Elongated tapering tubers - Pale green flesh with webbed skin - Grow at the base of a leafy shrub - The shrub grows to 4m in height. Cassava, also known has manioc, is a tropical, starchy root of South American origin. Select clean, firm tubers of regular shape with tapering ends. Avoid soft or damaged tubers. Cassavas are baked whole, boiled or steamed and eaten like other tubers, such as potato and sweet potato, as the carbohydrate source of the meal. Cassava is also used to make a flour which is then used to make bread products.

Alternative Names: Bahasa: ubi kayu Chinese: shu shu or muk shue or pok fung English: cassava or manioc Thai: man sampalang

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         Available in February, March and April

Growing Areas: QLD - Fassifern Valley, Lockyer Valley NT - Darwin

Nutritional Value: A good source of carbohydrate, vitamin C and dietary fibre, contains thiamine, riboflavin and niacin.

Storage/Handling: 15°C and 85 - 95% relative humidity. Consumer Storage: Store in a dry, dark, well ventilated place.