Cassava

Did you know cassava, also known as yuca or manioc, is native to the Caribbean and Latin America?  This resilient root vegetable has played a crucial role in the region’s history, shaping its cuisine and agriculture.

Let us explore cassava’s journey from the past to its promising future in the Caribbean.

A Brief History of Cassava

Cassava has been a staple in the Caribbean and Latin America since pre-Columbian times. Jamaica’s first inhabitants, the Arawaks, used cassava to make bammy, a traditional flatbread that remains popular today.

Unlike other Caribbean indigenous provisions such as pumpkin, choko (chocho) and sweet potato, cassava contains natural toxins when raw.  This made its preparation a labour-intensive process, but its long shelf life made it a vital food source for early Caribbean peoples.

Cassava’s importance extended beyond the Caribbean.  In the 15th century, Portuguese traders introduced it to Africa and Asia, where it became widely cultivated.  During the European colonisation of the Caribbean, cassava remained a key food source for enslaved indigenous and African peoples, providing much-needed sustenance in difficult times.

Today, bammy continues to be a beloved dish in Jamaica, sometimes called Bammy Cake, Baked Cassava, or Cassava Cake, depending on its preparation.

Characteristics of Cassava

Cassava is a vital crop in the tropics, ranking as the third-largest source of food carbohydrates after rice and corn (maize).  It serves as a dietary staple for nearly one billion people worldwide and is predominantly cultivated by small-scale farmers, many of whom are women.

What makes cassava so essential?

• Drought Resistance: Cassava thrives in poor soil conditions and requires minimal water, making it a reliable crop in harsh climates.
• Nutritional Benefits: It is high in carbohydrates, low in saturated fat, cholesterol, and sodium, and a good source of manganese and vitamin C.
• Versatile Processing: Due to its natural toxins, cassava must be processed before consumption. This has led to the production of cassava flour and the creation of peeled, grated and fried bammy cakes, ensuring its safety and enhancing its culinary versatility.

The Future of Cassava in the Caribbean

As the Caribbean’s agricultural landscape evolves, cassava presents a viable alternative to traditional crops like sugarcane and bananas, which have seen significant declines.  With the right investment and innovation, cassava could play a pivotal role in strengthening food security, reducing poverty, and decreasing the region’s reliance on imported staples.

Opportunities in cassava development include:

• Flour Substitution: Wheat is one of the Caribbean’s top food imports, primarily for bakery products.  Studies suggest that at least 40% of imported wheat flour could be replaced by local alternatives, such as cassava, sweet potato, and breadfruit flour.
• Animal Feed: Corn, another major import, is used extensively in poultry farming.  Cassava-based feed could significantly reduce dependence on imported corn.
• Product Diversification: Beyond traditional uses like bread and starch, cassava is now being incorporated into beer production and explored for its pest-resistant genetic properties.

Despite its potential, research investment in cassava remains low compared to other staple crops, resulting in minimal yield improvements over the past 30 years.  Increased focus on innovation and sustainable farming practices could unlock its full potential.

Conclusion

Cassava’s resilience, nutritional value, and versatility make it a prime candidate for agricultural revitalisation in the Caribbean.  By embracing mixed flours, developing new cassava-based products, and investing in sustainable farming, the region can boost food independence and economic growth.

Want to experience cassava’s rich heritage for yourself?   Try our delicious bammy, recipe included:  Order Here