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Manioc (manioc, maniot, cassava). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Cassava (manioc, maniot, cassava), Manihot. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Manihot (Manihot)

Family: Euphorbiaceae (Euphoriaceae)

Origin: South America

Area: Cassava is common in tropical regions of South and Central America, Africa and Asia

Chemical composition: Cassava contains starch, proteins, fats, B vitamins, vitamin C, calcium, iron and other trace elements.

Economic value: Cassava is one of the most important sources of starch in tropical countries. Cassava is used to make traditional foods such as starch and cassava starch, as well as flour, crackers, chips and other products. It is also applied to the production of alcohol, starch paste, paper and other materials. In addition, cassava is used as feed for livestock and fish, and also has medicinal properties and is used in folk medicine to treat various diseases.

Legends, myths, symbolism: In some Native American myths, cassava appears as a plant that was a gift from God, and it was used for the survival and development of primitive peoples. Also, cassava is considered a sacred plant in the culture of some Indian tribes. In the culture of some Indian tribes, cassava has a symbolic meaning associated with abundance and prosperity. It also symbolizes strength and resilience, as the plant can survive in harsh environments with minimal care. In general, cassava symbolizes abundance, prosperity, strength and stability.

Cassava (manioc, maniot, cassava), Manihot. Description, illustrations of the plant

Cassava (manioc, maniot, cassava), Manihot. Classification, synonyms, botanical description, nutritional value, cultivation

Cassava is one of the most important food plants in the tropical zone of the globe. It is distributed in Asia, Africa, Java, Madura, Madagascar, the Philippine Islands, Brazil, Peru, Argentina and other countries.

Manioc is mainly a cereal plant. Flour is obtained from its tubers, which is used to make bread.

Two types of bread cassava are cultivated: Edible machiok (most useful) - Manihot esculenta Crantz (M. utilissima Pohl., M. edulis Plum., Jatropha Manihot L., J.

Manihot Knuth.) - called "yuka", "cassava", "moss". This is a shrub that grows up to 3 m in height in one year; stems with a dense core; five-lobed leaves, monoecious flowers, collected in racemes about 20 cm long; There are about 200 male flowers in the brush, and up to 20 female ones.

The fruit is a three-celled box; seeds are small, elliptical in shape. Early varieties bloom after 3, and late - 7 months after sowing.

Lateral roots are usually thickened, elongated-fusiform and reach 1 m in length (up to 5 m in some varieties) and 15 kg in weight. The root parenchyma contains milky juice and poisonous glucoside (when cooked or thoroughly washed with water, it is removed), as well as starch (25-40%), protein (0,9-2,3%), sugar (0,1-5% ), fatty oil (0,1-0,7%). Cassava is a very productive crop: the yield of dried roots is about 30 t/ha.

Cassava is drought tolerant; propagated by seeds and cuttings.

Sweet cassava - Manihot dulcis Baillon (M. aipi Pohl., M. palmeta Miiller, M. tyri Pohl., Jatrophadulcis Rottb.) - does not have poisonous glucoside in its roots.

Distributed in Brazil, Argentina and Paraguay. In the Wild state, like edible cassava, is unknown.

Cassava, of course, with a big stretch, can be placed in the group of vegetable plants. It is mainly a cereal plant.

But its tubers are used in food in a variety of ways, to a certain extent resembling potatoes, which are still classified as vegetables.

There are many varieties of cassava, differing from each other in the size and shape of tubers, in early maturity and chemical composition, etc.

Author: Ipatiev A.N.

Cassava, Manihot esculenta. Methods of application, origin of the plant, range, botanical description, cultivation

Manioc (Manihot esculenta L.) is a perennial root-tuberous shrub from the Euphorbia family (Euphorbiacea). Thickened secondary roots contain 30-38% starch.

The importance of cassava in the nutrition of inhabitants of tropical zones can be compared with the importance of potatoes for the population of temperate latitudes. Cassava root tubers are used as food in boiled, fried and dried form. They eat flour from the roots, the yield of which is about 30% of their wet weight. Up to 1 kg of high-quality ethyl alcohol is obtained from 20 ton of root tubers.

Origin and distribution. The homeland of cassava is considered to be the regions of modern Brazil, the culture is widespread in all tropical regions of the globe. The sown area in the world is 14,5 million hectares, production - 129 million tons with an average yield of 8-9 tons / ha. At the end of the 80s, the area under cultivation increased by 19%, including in Africa - by 20% and in Asia - by 30%.

Countries most widely cultivating cassava: Zaire, Tanzania, Uganda, Nigeria in West Africa; Thailand, Indonesia, Vietnam in Southeast Asia; Brazil, Venezuela, Colombia in South America.

Cassava is a shrub 3-5 m high. The stem of the plant is cylindrical, 2-7 cm thick, branching, well leafy, fragile. The color is gray-green, silver or crimson, the surface is smooth or rough. The leaves are palmate, with 3-7 lobes, on long bright red petioles, the length of the leaf lobes is 12-17 cm.

Inflorescence - brush up to 20 cm Flowers are small, yellow, polygamous, with a predominance of male. The fruit is a tricuspid capsule that cracks when ripe. Seeds are small, elliptical, gray or brown in color.

The most favorable climatic conditions for growing cassava are a temperature of 25-30 ° C during the entire growing season, the absence of a long dry season and strong squally winds, and an abundance of clear sunny days.

Soils - loose, drained high-humus sandy loam or loam with a neutral reaction.

In agricultural practice, cassava is propagated vegetatively - by parts of the stem, the so-called cuttings. Reproduction by seeds is used only for breeding purposes.

For industrial planting, cuttings are prepared from the lower and middle parts of the stem of a plant 6-12 months old. On plantations, well-developed plants with the thickest stems are selected, cut off at a height of about 10 cm, tied into bunches, placed vertically in a trench in the shade of trees, and the bases are sprinkled with soil. In this state, the stems can be stored for 2-3 months before planting. 2-3 days before planting, the stems are cut into pieces 10-40 cm long.

The choice of planting period for cassava is determined by the precocity of the variety and the duration of the dry and rainy seasons in the growing area. It is important that during the period when the roots of plants begin to thicken, they have a good moisture supply. Most often, planting is carried out at the end of the dry or the beginning of the rainy season.

The soil for planting cassava is loosened to a depth of 15-20 cm with disc plows 20-30 days before planting and 2-3 surface treatments are carried out. Deeper basic tillage is not recommended, as this forms unnecessarily elongated root tubers, making them difficult to harvest.

Cassava is planted only in wide rows in the form of so-called pure plantings or mixed with other crops. Joint plantings of cassava with beans, yams, cocoa seedlings (West African countries), rice and hevea seedlings (Indonesia, Cambodia), watermelons, peanuts (Cuba) are used.

There are various ways of planting cassava: smooth planting in furrows and vertical planting in ridges. In the first case, furrows with a depth of 8-15 cm are cut with hillers, the distance between them is 80-120 cm. Then the cuttings are laid out in the furrows in the longitudinal direction and covered with a layer of soil 5-7 cm. The distance between the cuttings in the rows is 60-70 cm. Such a planting can be carried out by landing machines.

When planting vertically, high ridges of soil (up to 40 cm high and 50-60 cm wide) are prepared manually or with the help of paired hillers. The distance between the ridges is from 80 to 250 cm. Cassava cuttings are planted on the ridges by hand, sticking them vertically or at an angle of 45-60 ° for 2/3 of its length in 1 or 2 rows. The distance between the cuttings in rows is 0,8-1,6 m. Associated crops are sown or planted in the aisles of cassava, less often they alternate in the rows of plants.

The planting density of early ripening cassava varieties is generally higher than that of late ripening varieties. For the same varieties, planting density on poor soils is higher than on fertile ones. Planting density also depends on the amount of precipitation in the growing area and the nature of the branching of the variety stem.

During the growing season on plantings of cassava, 3-4 weeding and 1-2 hilling of plants are carried out. The work is completed by the beginning of the closing of the rows of plants. The duration of vegetation of early-ripening varieties is 6-8 months, late-ripening - 12-16 months.

Cassava is very soil depleting and responds well to fertilizers. With 1 ton of root tubers, cassava plants absorb from the soil an average of about 2,5 kg of nitrogen, 0,5 kg of phosphorus and 4,0 kg of potassium. The most commonly used doses of mineral fertilizers: nitrogen - 35-90 kg/ha, phosphorus - 45-90, potash - 40-120 kg/ha. Phosphorus fertilizers are applied in full dose before planting, nitrogen and potassium fertilizers - in 2 doses: before planting and as top dressing during inter-row cultivation.

Cassava begins to be harvested with massive yellowing and abscission of leaves and ripening of seeds. Young, immature root tubers are poorly boiled soft, have a lot of hard tissues. Harvesting cassava is a labor-intensive and little-mechanized process. The stem of the plant is cut down at a height of 40-50 cm, then the roots are pulled out manually or with the help of lifts. To facilitate pulling out the roots, the aisles are loosened with cultivators after harvesting the stems.

In the tropics, cassava root tubers are stored very poorly, after 2-3 days after harvest they already become unfit for human consumption. Therefore, immediately after harvesting, they are cleaned, crushed and dried in the sun for 3-5 days. Manioc can be stored in this form for a long time.

The product contains 13-14% water and 60-70% starch. To obtain flour from the roots, they are soaked in water for 3-4 days, then cleaned, crushed, dried to a moisture content of 8-10% and ground to a powdery state. In closed containers, cassava flour can be stored for several months.

Authors: Baranov V.D., Ustimenko G.V.

Cassava (manioc, maniot, cassava), Manihot. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Treatment of stomach and intestinal ulcers: Cassava is used to treat stomach and intestinal ulcers in some countries. To prepare the infusion, take 2 tablespoons of crushed cassava root and pour 1 liter of boiling water over it. Let it steep for 30 minutes, then strain and divide into 3 doses throughout the day. Take the infusion for 2-3 days.
• Rheumatism treatment: cassava can help reduce the symptoms of rheumatism. To prepare the infusion, take 100 grams of crushed cassava roots and pour 1 liter of boiling water over it. Let it brew for 2 hours, then strain and divide into 3-4 doses throughout the day. Take the infusion for 2-3 days.
• Treatment of respiratory diseases: Cassava is used to treat respiratory ailments such as bronchitis and asthma. To prepare the infusion, take 100 grams of crushed cassava roots and pour 1 liter of boiling water over it. Let it brew for 2 hours, then strain and divide into 3-4 doses throughout the day. Take the infusion for several days.
• Treatment of skin diseases: Cassava is used to treat skin conditions such as eczema and psoriasis. To prepare the infusion, take 100 grams of crushed cassava roots and pour 1 liter of boiling water over it. Let it brew for 2 hours, then strain and use the infusion to wash the affected skin.
• Headache treatment: cassava is used to treat headaches. To prepare the infusion, take 100 grams of crushed cassava roots and pour 1 liter of boiling water over it. Let it brew for 2 hours, then strain and divide into 3-4 doses throughout the day. Take the infusion for several days.
• Treatment of diabetes: cassava is used to treat diabetes. To prepare the infusion, take 50 grams of crushed cassava roots and pour 1 liter of boiling water over it. Let it steep for 30 minutes, then strain and divide into 3-4 doses throughout the day. Take the infusion for several days.
• Treatment for hemorrhoids: cassava is used to treat hemorrhoids. To prepare the infusion, take 100 grams of crushed cassava roots and pour 1 liter of boiling water over it. Let it steep for 2 hours, then strain and use the infusion for sitz baths.

Cosmetology:

• Mask for the face: grind a few cassava roots and mix them with honey and a little olive oil. Apply the resulting mass on the face and leave for 15-20 minutes, then rinse with warm water. This mask helps to moisturize and brighten the skin, as well as soften it.
• Body peeling: chop the cassava roots and mix them with olive oil and sea salt. Massage the resulting mixture on the skin of the body, then rinse with warm water. This peeling will help remove dead skin cells and improve complexion.
• Hand cream: mix crushed cassava roots with coconut oil and shea butter. Massage the resulting mixture onto your hands and nails to hydrate and protect your skin.
• Face tonic: chop the cassava roots and pour boiling water over them. Let it brew for several hours, then strain and use the resulting infusion as a facial tonic. It will help moisturize and brighten the skin, as well as reduce inflammation.

Attention! Before use, consult with a specialist!

Cassava (manioc, maniot, cassava), Manihot. Tips for growing, harvesting and storing

Manioc (cassava, maniot, cassava), Manihot is a shrub that grows in the tropics and is used as animal feed and food crop for humans.

Tips for growing, harvesting and storing cassava:

Cultivation:

• Cassava requires a warm climate, well-drained soil, and adequate moisture.
• Propagation occurs through seedlings or cuttings, which are best planted in the garden in spring.
• Cassava needs regular watering and fertilizing during growth periods.
• Before harvesting cassava, it is recommended to trim the leaves and leave the plant for 1-2 weeks to allow the starch to concentrate in the roots.

Workpiece:

• Cassava roots contain a bitter poison that must be removed before consumption. To do this, cassava roots must be peeled, cut into pieces and soaked in water for 2-3 days, then peeled again and used as directed.
• Cassava can be used in various dishes such as fried, boiled, baked, dried, and also as flour and starch.
• Cassava flour and starch can be prepared by drying the roots, grinding and straining.

Storage:

• Cassava can be stored in a cool place for several weeks if it has not been damaged.
• If the cassava needs to be stored for a longer period, then it can be peeled, cut into pieces and frozen.
• You can also make flour or starch and store it in an airtight container in a cool, dry place.

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