Using the famous CRISPR-Cas9 gene scissors, plant biotechnologists at ETH Zurich have been able to improve cassava. The new variety has amylose-free or 'waxy' starch, which is preferred by industry.

Cassava is an essential energy source and contains nutrients, such as protein, calcium, and fiber. People should not eat it raw, as there is a risk of toxicity due to naturally occurring forms of ...

The three staple crops dominating modern diets – corn, rice and wheat – are familiar to Americans. However, fourth place is held by a dark horse: cassava. Over the course of millennia, Indigenous ...

Discover the ease of growing fresh produce at home with hydroponics, a soil-free method delivering nutrients directly to ...

When Burundian cassava farmers split open the plant’s starchy root, they’re hoping to find white flesh that resembles coconut meat. If instead the inside is marked with brown patches, it’s likely ...