Biotechnology may enhance detoxification during processing or eliminate cyanogenic compounds from cassava, to the great benefit of millions of cassava consumers. Cassava is a short-lived perennial shrub which is grown almost anywhere between the latitudes 30°N and 30°S, an area which encompasses some of the poorest countries of the world. It provides a large proportion of the food for nearly 500 million people (Cock, 1985). Cassava is potentially one of the most efficient crops in terms of carbohydrate production (De Vries et al., 1967). Although average yields in major producing regions vary between 6.4 and 17 tons of fresh roots per hectare, it has been estimated that an ideal plant type under good conditions could lead to yields of 90 tons of fresh roots or 30 tons of dry roots per hectare (Cock, 1985).
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