Cassava in the cuisine of the future
Amid the climate crisis and growing population, cassava is becoming increasingly valuable:
needs less water;
it is resistant to pests;
It grows where wheat, corn, and rice do not thrive.
Global companies are already experimenting with:
bioplastics from cassava starch;
ecological packaging;
fuels;
gluten-free products.
Knowledge is the best defense
Cassava is both a friend and a potential enemy – like a kitchen knife: in skilled hands – a tool; in unskilled hands – a source of trouble. If you want to include it in your menu, study the recipes, traditions and methods of disposal. Respect the culinary experience of the peoples who have been benefiting and minimizing the risk for centuries
