According to Deep Ford, Sub-Regional Coordinator of the FAO, cassava is native to Latin America and the Caribbean where “it is an integral part of the food and cultural fabric of our lives. Cassava was taken to Africa and Asia by Portuguese traders and today these other regions utilize cassava widely and in some senses have managed to commercialize, trade and consume cassava in more ways than in Latin America and the Caribbean. While we think that there are limited methods of preparation and use of fresh cassava, we know that through the use of diverse processing methods and utilization systems, the product development opportunities have proven to be many and diverse. The well-known uses for cassava include flour, bread, confectionery, starch and animal feed. More recently, it has also been used commercially as an ingredient in beer, and recognizing its broad genetic diversity, it has been used as biological control agent for pest and diseases.”

Compelling historical, economic and health reasons for building a cassava industry exist. This crop can contribute to agricultural revitalization, addressing the food import bill and a healthier Caribbean population. Essentially, the development of a viable cassava industry is a key component of the regional strategy for addressing food insecurity, rural development and promoting economic growth.

Cassava Production in Select CARICOM Countries (MT)

SOURCE: FAO STAT

A publication with profiles on roots and tubers processing in Barbados, Dominica, Guyana, Jamaica, St. Kitts and Nevis, St. Vincent and the Grenadines, and Trinidad and Tobago revealed that, overall, activities are focused on cassava. Most of the Caribbean processors/operators surveyed, (71.3%), processed only cassava with 20% processing both cassava and sweet potato and just 7.5% processing only sweet potato.