ORIGIN AND OVER-VIEW OF CASSAVA IN NIGERIA

 Cassava is well known as Manihot esculenta or Manihot utilissima. The cassava is believed to have originated in Northern Brazil and Central America

(Roger, 1963). This popular crop is now grown in almost every tropical country. In Nigeria it was introduced into Warri the then Bendel State of Nigeria, by Portuguese explorer in the 16th – 17th century (Lean, 1976). Since then Nigerians have accepted cassava as one of their main non-cash crop (staple) and cash crop within the domain. The large population of Nigeria depended on daily basis on it as their main dish. Because of its high demand both locally and internationally, it is deemed fit to be

cultivated more than it is done now.

          Cassava was well established in the Delta by the late seventeenth century but it often reached Igbo communities much later (Isichei 1976). Thus it was introduced in Onitsha in the mid-nineteenth century, where it created a minor economic revolution. It is extensively grown food crops in Igbo land and has traditionally been considered as a subsistence crop, destined mainly for household consumption (Fresco 1993).

          Similarly, Ohadike (2007) reported that cassava was introduced into Central Africa from South America in the 16th century by the early Portuguese exporters. It was probably the incapacitated slaves who introduced the cassava crop into southern Nigeria as they returned to the country from South America through the Island of Sao Tome and Fernanda Po. At that time, there were Portuguese colonies of Nigeria shores. Cassava however, did not become important in the country until the end of the nineteenth century when processing techniques were introduced as many slaves returned home (Odoemenem, and Otanwa, 2011).

          The cassava crop consists of 15% peel and 85% fresh tuber flesh. The tuber consists of 20 – 30% starch, 62% water content, 2% protein, 1 – 2% fibre with trace of vitamins and minerals (Ebukiba, 2010). As main source of carbohydrate it’s noteworthy to mention here that cassava also contains 2 cyanogenic glycoside namely linamarin and lotaustralin which are highly toxic to human and animals. Therefore, it must be properly processed before it become suitable for consumption. There are many derivatives from cassava example being starch, ethanol, monosodium glutamate, paper and textiles etc.

          The tolerance of cassava to extreme stress conditions, its low production resource requirements, its biological efficiency in the production of food energy, its availability throughout the year and its stability for farming systems, will make cassava products gain more popularity in Nigeria (Kormawa et al, 2003). Sequel to this consensus view, Eagleston et al (1992) submitted that cassava will have better yield and quality improved varieties, cultural practices and processing technology.