Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize.

Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils.

Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava.

No continent depends as much on root and tuber crops in feeding its population as does Africa. In the humid and subhumid areas of tropical Africa, it is either a primary staple food or a secondary costaple.

In many countries, significant research has begun to evaluate the use of cassava as an ethanol biofuel feedstock.

Cassava is the second major food crop in terms of area planted (almost everywhere on Madagascar), and probably in quantity consumed, after rice.

Our advantage: We have deep relationships with numerous growers.

Season: Cassava has no real "mature" stage; it is harvested when the roots reach the size desired by the grower. They need not be harvested all at once; roots left in the ground for up to three years will continue to enlarge, though their centers will become tough and woody. Leaves may be harvested throughout, as long as sufficient foliage is left in place to feed the roots.

We harvest our cassava annually.

Locations: Throughout Madagascar.