South America is seen as growing roots and cassava for food use since ancient times, far cassava remains a staple food of many tribes in this continent. Here, cassava is processed in various ways to diversify food. Even high cyanide content of cassava (manioc toxins in), the ancient Indians had no way to handle baking, cake-like bread but plate (called casabe, cazab, or beiju); powdered granular food (or Farinha Farina) to long storage; making drinks like beer (Chicha); or cooked starch to make drinks (manicuera) or different types of bread. As in Brazil, Farinha is one of the traditional dishes; Colombian bread made ​​from fermented cassava flour cassava types with high amounts of cyanide. With low cyanide cassava, the amount of people here like to eat well cooked his own country.

In Africa, cassava is an important crop. Cassava is used mainly in the form of fermented dough products, two products are popular gari (like granular Farinha), lafun (fine powder made ​​from cassava tubers soaked) used a baton de manioc to make or fufu (cakes served with soup or other foods). And in the South Pacific, cooking and baking are popular ways to eat cassava tubers on some island. The name is tapioca starch, now usually sold as a powder, granular or employees to sauces, bread and baby food are popular in North America and Europe.

Particularly in Asia, most countries prepared from cassava dish by cooking, baking or drying. Usage is commonly processed into flour for porridge or bread like chappatis or dosas (flatbread - call bread plate), very popular in India, Pakistan, Myanmar, or bibingka cake-like baked tapioca cake with coconut milk, popular in Christmas in the Philippines.

In Vietnam, cassava is mainly processed into snacks, simple as boiled cassava, cassava, coconut stew / milk, assorted pies, cakes steamed cassava grinding, bread flour, cake-range or spicy fried bread, etc, ... but cassava cakes from rustic but no less compelling.

 Currently, cassava processing industry has been on the production line of modern equipment into powder, snack products, instant noodle and boiled cassava, etc.., Very handy and widely sold throughout the European continent. Hopefully in the future, Vietnam will increase cassava value through lower export different types of food suitable food needs of a substantial number of the world's population.
Some foods from cassava in the world
 
Gari: granular powder made ​​from cassava, can be mixed with water to drink or do the dishes. Fresh cassava tubers peeled, finely ground and then put in cloth bags, squeeze the water out in the sun between 12 and 96 hours to ferment, then bring to simmer dried dry. Gari is daily food for about 150 million people worldwide, mainly in West Africa including Nigeria, sub-Saharan part of Africa and South America.
  
Farinha: is a type of tapioca. Fresh cassava peeling, grinding and squeezing out the water, dry powder through a sieve last tiny dry fire. Farinha can dry packed storage for a long time, popular in South America and the West Indies.
 
Attieke: cassava flour is processed through fermentation. Peeled fresh cassava roots, soaked in water to soften, then put into jute bags to ferment for 2 days and squeeze out excess water. Get out of the bag and squeeze cassava leaves by hand, then dried for storage. Attieke can be cooked, eaten with milk, or meat and vegetables, widely used in West Africa, Ivory Coast, Ghana, Senegal, Congo ...

Tapioca: Tapioca. Normally cooked with water in a shallow pan, when cooking tapioca swells and glue together, then add sugar or milk to make the dish. Tapioca also be processed into a variety of dishes and different types of bread, consumed in West Africa.
 
Cassareep or tucupay: similar colored water in Vietnam, used to create color for food, such as chicken stew Indian Trinidadians, black or toasted manioc flour in the local Christmas Wagari: foods fermented drink popular in Uganda. Cassava flour mixed with water and fermented for a week, then boil and pour into a container, add water and yeast. After 1 week, grandchildren get water and add sugar, after 4 days wagari get drinks.
Burmuda - the western Atlantic Ocean. Cassareep epidemic is concentrated from cassava (cook and simmer for a long time) and adding spices to create a sauce or tucupay cassareep in the West Indies in Brazil.

 Glucose syrup: is a white liquid cohesive extracted from cassava starch by enzymatic hydrolysis method. Glucose syrup is widely used in the food processing industry such as confectionery, fermented beverages such as wine, beer, ...; was Tay Ninh Tapioca Co. manufactures and sells market.

By Phương Lan - http://www.cesti.gov.vn