"Cassava: Biology, Production, and Use" ed. by Andri Frediansyah

This book discusses the diversity of cassava and its microbiome, cassava cultivation and postharvest practices, as well as crop yield-reducing diseases. This book will help readers to gain knowledge about cassava, its biological properties, and some of the strategies and procedures necessary to increase cassava crop output.

Cassava is a staple crop in a large number of countries due to its adaptability to a variety of climatic conditions. It has spread extensively throughout Latin America, tropical Asia, and Sub-Saharan Africa. Cassava, which is well known for its high carbohydrate content, is the third most carbohydrate-rich food after rice and maize. Due to its widespread use and market importance, cassava has been subjected to biological and technological intervention to ensure food safety.

Contents
1. Identification of Cassava Varieties in Ex-Situ Collections and Global Farmer’s Fields: An Update from 1990 to 2020
2. The Microbiome of Cassava (Manihot esculanta)
3. Seasonal Variation on the Incidence and Severity of Major Foliar Diseases of Cassava in Sierra Leone
4. Research and Development for Improved Cassava Varieties in Ghana: Farmers’ Adoption and Effects on Livelihoods
5. Assessing Mating Designs Utilized in Cassava Population Improvement
6. Improvement in Cassava Yield per Area by Fertilizer Application
7. Cassava Biomaterial Innovations for Industry Applications
8. Primary Quality Control Parameters of Cassava Raw Materials


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