History----------------------------------------------------------------------------------------------------
Wild populations of M. esculenta subspecies flabellifolia, shown to be the progenitor of domesticated cassava, are centered in west-central Brazil, where it was likely first domesticated more than 10,000 years BP. By 4,600 BC, manioc pollen appears in the Gulf of Mexico lowlands, at the San Andrés archaeological site. The oldest direct evidence of cassava cultivation comes from a 1,400-year-old Maya site, Joya de Cerén, in El Salvador, and the species Manihot esculenta likely originated further south in Brazil, Paraguay and Argentina. With its high food potential, it had become a staple food of the native populations of northern South America, southern Mesoamerica, and the Caribbean by the time of the Spanish conquest. Its cultivation was continued by the colonial Portuguese and Spanish. Forms of the modern domesticated species can be found growing in the wild in the south of Brazil. While several Manihot species are wild, all varieties of M. esculenta are cultigens.
Cassava was a staple food for pre-Columbian peoples in the Americas and is often portrayed in indigenous art. The Moche people often depicted yuca in their ceramics.[13]
Since being introduced by Portuguese traders from Brazil in the 16th century, maize and cassava have replaced traditional African crops as the continent's most important staple food crops. Cassava is sometimes described as the 'bread of the tropics' but should not be confused with the tropical and equatorial bread tree (Encephalartos), the breadfruit (Artocarpus altilis) or the African breadfruit (Treculia africana).
Summury--------------------------------------------------------------------------------------------------
Common name---Cassava
Species name---Manihot esculenta
Genus name---Manihot
Family name---Euphorbiaceae
Symptoms---Nerve damage, death, pancreatitis.
Treatments---Because this plant is consumed on a regular basis, one should not worry about getting toxin from this plant unless you plan on eating this in the wild, which is....silly. However, if your friends all ditched you and you are about to have to go wild man, or you need a food source where this is the only choice, be sure that you steam and cook the plant. By doing this you will remove much of the toxin. Be aware of if it is sweet or bitter. Also keep in mind the conditions of the weather. If you are in an area with regular rainfall, then these plants are less toxin, than compared to if you were in a area with severe and frequent droughts. Either way, it is our honest opinion, that you should leave the preparation of these plants to professionals. If you consumed this plant and believe you have been poisoned, than please contact poison control. Chance are you did not consume a fatal dose, but never play these things to chance.
Toxic parts---Roots Leaves
Location of plant---all around the world. Over 200 million tons is produced world wide!
Interesting facts---Cassava originated in Brazil and Paraguay. It was domesticated approximately 10k BP. It's roots are known to contain up to 30 percent starch, which is nearly pushing the physical limit of root storage. It is the stable food of South America, but was brought to Africa and other parts of the world through the slave trade. Currently, the only viable offspring known has a diploid of 36; however, others have been created in the lab, but they could not produce. Other known species of this plant exist; however, only this one is cultivated. It is such a high starch plant, that the poor used it as a steady food source.
Identification help---Above you can note the leave shape of Cassava. That picture is very well done, because in the wild, these plants do not always look so pretty. It is not uncommon to see discoloration of the leaves and leaves that are more worn. However, that is the general idea of what to expect, with only some variations. Look at the roots, this is the key to knowing this plant if you come across it in the wild. See how round these roots are The white that you see is starch, and as you can tell, these plants are FULL of starch.
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