ABSTRACT
Cassava is cultivated for its roots, which develop into tubers. It is part of the diet of the poorest countries of the tropics, particularly in Africa, which accounts for more than half of the world production (Fig. 1). Young cassava leaves are also consumed: they are a significant source of supplementary protein, vitamins, and minerals for the populations of Central Africa and northeastern Brazil that essentially survive on cassava tubers. The leaves are sometimes used as forage.
