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Tapioca
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but which has now spread throughout parts of the world such as West Africa and Southeast Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins, and minerals. In other countries, it is used as a thickening agent in various manufactured foods.
Tapioca is derived from the word tipi'óka, its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process.
The cassava plant is easily established by cutting, according to the NRCS "Propagate cassava by planting segments of the stem. Cut stems into 9-30 cm lengths; be sure to include at least one node. Segments can be buried vertically with 8-15 cm in the ground. The selection of healthy, pest-free cuttings is essential. Stem cuttings are sometimes referred to as 'stakes'. In areas where freezing temperatures are possible, plant cuttings as soon as the danger of frost has past. Cuttings can be planted by hand or by planting machines. Hand planting is done in one of three ways: vertical, flat below the soil surface or tilted. Under low rainfall conditions, vertical planting may result in the desiccation of the cuttings, while in areas of higher rainfall; flat-planted cuttings may rot. In general, flat planting 5-10 cm below the soil surface is recommended in dry climates and when mechanical planting is used. Germination seems to be higher; tubers tend to originate from a great number of points and grow closer to the surface of the soil, making better use of fertilizers applied on the surface and also making harvesting easier."
The cassava plant can also be established from seed, although this is not advised as seed germination rate is usually less than 50 percent. Because of this, seedlings are normally only used for breeding.
Cassava cuttings start growing roots within just a few days, and new shoots sprout from where the old leaves were attached to the stem. At first, growth is slow, so it’s important to keep weeds under control during the early months.
Cassava grows best in light sandy loam or loamy sand soils that are deep, fertile, and retain moisture. It can also be cultivated successfully in a wide range of soils, from sandy to clayey textures, and in areas with relatively low soil fertility. Cassava is capable of producing economic yields on land that has been depleted by repeated cultivation and is unsuitable for most other crops. The crop generally performs well as long as the soil is friable enough to allow the tubers to expand properly.[citation needed]
When cassava is cultivated on newly cleared forest land, little preparation beyond clearing existing vegetation is required. When grown after other crops, cassava can often be planted immediately following harvest, although in some cases, the soil is plowed two or three times to remove grass and weeds.
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Tapioca
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but which has now spread throughout parts of the world such as West Africa and Southeast Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins, and minerals. In other countries, it is used as a thickening agent in various manufactured foods.
Tapioca is derived from the word tipi'óka, its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500. This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process.
The cassava plant is easily established by cutting, according to the NRCS "Propagate cassava by planting segments of the stem. Cut stems into 9-30 cm lengths; be sure to include at least one node. Segments can be buried vertically with 8-15 cm in the ground. The selection of healthy, pest-free cuttings is essential. Stem cuttings are sometimes referred to as 'stakes'. In areas where freezing temperatures are possible, plant cuttings as soon as the danger of frost has past. Cuttings can be planted by hand or by planting machines. Hand planting is done in one of three ways: vertical, flat below the soil surface or tilted. Under low rainfall conditions, vertical planting may result in the desiccation of the cuttings, while in areas of higher rainfall; flat-planted cuttings may rot. In general, flat planting 5-10 cm below the soil surface is recommended in dry climates and when mechanical planting is used. Germination seems to be higher; tubers tend to originate from a great number of points and grow closer to the surface of the soil, making better use of fertilizers applied on the surface and also making harvesting easier."
The cassava plant can also be established from seed, although this is not advised as seed germination rate is usually less than 50 percent. Because of this, seedlings are normally only used for breeding.
Cassava cuttings start growing roots within just a few days, and new shoots sprout from where the old leaves were attached to the stem. At first, growth is slow, so it’s important to keep weeds under control during the early months.
Cassava grows best in light sandy loam or loamy sand soils that are deep, fertile, and retain moisture. It can also be cultivated successfully in a wide range of soils, from sandy to clayey textures, and in areas with relatively low soil fertility. Cassava is capable of producing economic yields on land that has been depleted by repeated cultivation and is unsuitable for most other crops. The crop generally performs well as long as the soil is friable enough to allow the tubers to expand properly.[citation needed]
When cassava is cultivated on newly cleared forest land, little preparation beyond clearing existing vegetation is required. When grown after other crops, cassava can often be planted immediately following harvest, although in some cases, the soil is plowed two or three times to remove grass and weeds.
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