Family: Euphorbiaceae
Common name: Tapioca, Cassava, Yucca, Manioc
Tapioca is a root vegetable very commonly seen in South America, Asia, and Africa, and was part of the staple diet of many Indian states, especially Kerala. It is native to South America, but is now grown in many tropical countries worldwide.
Plant Characteristics
Tapioca plants can grow to a height of 2-3 meters with a very sturdy stem, that is slightly branched. The internodes between the stems are very prominent and bulged.
Leaves of Tapioca are very distinctly palmate with 5-9 distinct lobes. They are 20-25 cm in diameter, with a dark green upper surface, and a lighter green lower surface. Petioles, the small stems that connect the leaves to the main stem are 10-15 cm long, sometimes reddish in color.
Tapioca plants produce small white flowers that are 2-4 cm in diameter, each flower having 5 distinct petals.
Gardening tips
Tapioca plants need good sunlight and loose, well-drained soil for the underground tubers to grow well. They need fertilization, water, and care when the plants are small.
Tapioca is drought-resistant and can be grown in very basic soil conditions, giving good yield. They do not need pruning since the stem can grow quite sturdy and tall by itself.
They are susceptible to pests, and hence they should be sprayed with neem oil or organic insecticides regularly.
Uses of Tapioca
Tapioca or Cassava used to be part of the staple diet of lower and middle-income groups of people in Kerala, India. It’s the third largest source of carbohydrates after rice and maize.
Tapioca is mainly eaten in boiled form, but is also deep-fried to make yummy tapioca chips. It contains very little protein, but has small amounts of calcium, phosphorus, and Vitamin C.
There are bitter and sweet varieties of tapioca, both containing some amount of toxins in the form of cyanide. Unless prepared properly, this can lead to cyanide poisoning.
There are a variety of dishes that are made with Tapioca like breads, kheer, crisps, bubble tea made with Tapioca pearls, buns made with Tapioca flour, puddings, desserts, crackers, snacks, and desserts.
Tapioca is primarily grown and eaten in the African continent, where it’s a staple food for over 800 million people.
Tapioca is used to produce alcoholic beverages and to make starch, biofuel, and livestock feed. Tapioca harvesting is the most wonderful part, where you pull out the stem, and a huge bunch of tubers surface, about 15-25 in each root depending on the growing conditions.
Propagation
Propagation is by cutting the stem and storing them till the next planting season, when it can be planted again to produce a new crop.
Photographed at: Koonammavu, Kerala; Kings Flora Organic Farm Resort, Wayanad
