“Cassava is the most important food staple in sub-Saharan Africa,” says Morag [Ferguson], a cassava specialist who [works] with [the International Institute of Tropical Agriculture’s (IITA) Nairobi office]…However…yields can be reduced strongly since the majority of cassava [varieties] are not resistant to some important pests and diseases.
In East Africa, for example, cassava brown streak disease (CBSD) can lead to a brown necrosis which makes the edible roots unmarketable. The disease is caused by at least two viruses and can lead to complete spoilage of the cassava harvest. Read more