Research organizations in diverse regions around the world are working with local farmers and bakers to incorporate cassava flour into bread. This food staple is now stimulating local economies and providing additional nutrition while building climate resilience.
Cassava is a woody shrub with edible roots that grows well in tropical and subtropical regions. Its starches are extracted to produce tapioca. Roughly half a billion people in Africa, Latin America, and the Caribbean depend on cassava for food and income. The shrub grows well in nutrient-poor soils, requires little water, and can withstand harsh conditions including temperature changes, making it a valuable crop for adapting to climate change. Read more