Scientists claim that cassava is the "rambo of food crops" and might be the best bet for farmers affected by climate change and those who are suffering from malnutrition.
In sub-Saharan Africa, cassava is the second most significant carbohydrate source after corn. It is consumed every day by about 500 million individuals.
In hotter conditions, the root becomes much more active and develops in bad soil even without water, scientists said. In experiments using a mixture of 24 climate studies and crop suitability models, it outranked potatoes, corn, beans, bananas, millet, and sorghum.
The scientists developing the study came from the International Centre for International Center for Tropical Agriculture and the Climate Change Agriculture and Food Security Research Program.
Rambo Root
Climate scientists have been conscious of tubers as well. They also checked how cassava reacts to climate change, looking forward to the year 2030, when temperatures are estimated to rise by two degrees Celsius in sub-Saharan Africa.
"We have found out that cassava is resilient and can cope with almost all climate conditions. That's why we call it a Rambo root," says Andy Jarvis, a climatologist at the International Center for Tropical Agriculture in Colombia, referring to the tough protagonist of the action film series.
The researchers are still studying how to adjust other staple foods to climate change. Cassava is the most adaptable, compared to maize, potatoes, beans, bananas and millet. The major benefit is that even very long drought cycles will thrive with cassava. It slows its movement down and prepares until the next rainy season.
This resistance to drought derives from the roots of the herb. Originally from a very hot and dry place in South America, Cassava was taken to Africa in the 16th century by the Portuguese. Currently, it offers food every day for more than 500 million individuals around the globe. Cassava has been the second-largest energy source in Africa.
Promoting Cassava Consumption
Jarvis said that by planting a variety of crops, farmers could increase nutrition and reduce the danger of climate change, with cassava serving as a failsafe.
In South America, where it's called yuca, Cassava evolved and has been used since time immemorial. In the 17th century, it was brought to Africa by Portuguese merchants. In the same form as a cabbage, cassava is eaten and may be boiled or baked. To create a rich porridge, it is most sometimes pounded to a flour.
The researchers hoped their observations would push the science community to concentrate on the source. Over the decades, greater study into better-known staples such as corn, rice and wheat has dwarfed Cassava research.
Is Cassava Root Weak and Vulnerable to Pests?
This miracle source, however, is risky as well. Cassava will, like any other tuber, emit poisonous compounds like hydrocyanic acid. Therefore, it has to be prepared and cooked thoroughly before consumption. While cassava is rich in starch and calories, having a diet based primarily on this root is unhealthy. Moreover some bugs and diseases live on its vine.
Scientists expect that more cassava studies will be spurred by their climate-related results. For example, crossing it with other plant species might grow the tuber. "Researchers are also trying to increase the nutrient content in cassava roots, to increase their nourishment potential," says Andy Jarvis.
However, this strong root is a weakling when it comes to a critical nutrient.
"The typical cassava that's white has almost no vitamin A," said Peter Kulakow, head of cassava research at the International Institute of Tropical Agriculture (IITA).
According to the World Health Organization, around 45 percent of the children around the world die each year from malnutrition. For vision, this nutrient is often necessary, and the absence of it leaves more children blind than any other preventable factor.
Among the disadvantaged who can not afford to consume many fruits, vegetables and other vitamin-rich foods, vitamin A deficiency is extremely prevalent. One-third of children are Vitamin A-deficient in Nigeria, the world's leading producer of cassava.
These numbers led researchers from IITA and collaborator HarvestPlus to improve cassava by having vitamin A added in.
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