For years, cassava was barely known outside the tropics although it is recognized as the fourth most important source of food in developing countries (after maize, wheat and rice). It has recently been gaining more attention in the research community.
At the end of 2011, a collaboration was announced between the International Center for Tropical Agriculture (CIAT) and BGI, a global research organization in the genomics field. This partnership aims “to sequence 5,000 cassava genotypes, including landraces, improved varieties, experimental populations and related wild species of the crop.”
In simple terms, this research could help cassava be improved thanks to the use of genomics technology. What are the benefits of genome sequencing on cassava? Through full genome sequencing, essential information can be gathered about cassava crops including its basic history and genetics. This in turn can offer clues for improved breeding; making sure that better pest-resistant crops can be grown, for example.
Another strong benefit of the research, according to the news release, is that “there will be a much better understanding of the potential contributions of the wild species to cassava improvement, both in terms of trait identification and the methodologies for transferring those traits to grower-accepted varieties.”
Why is this research focused on cassava? Cassava has traditionally received little attention in terms of research particularly since it is normally grown by smallholder farmers in Africa, the Americas and Asia. Dr. Joe Tohme, CIAT’s Director of Crop Research, wholeheartedly believes that “this collaboration represents an unprecedented opportunity to boost cassava research and accelerate crop improvement for millions of smallholder farmers. This work will also help to establish the importance of cassava, giving it the recognition and research support that it rightly deserves.”
Both CIAT and BGI have extended an invitation to all stakeholders to join this “collaborative effort.” Read more about the BGI and CIAT announcement as it could well mark a growth surge in cassava’s development journey.
Photo credit: N. Palmer/CIAT
Yo estoy en una empresa en donde se elabora el envasado de la mandioca pelada fresca y el env asado de la mandioca congelada sin conservante para consumo humano,tambien elaboramos los bocaditos de dicho producto,sera que es dificil conseguir otra variedad o mas bien dicho variedad que pueda redituar mejor economicamente a los agricultores de finca pequeña,nosotros estamos en Paraguay la variedad que se tiene aca es conocido como tacuara say yu(traducido mas o menos es bambu amarillo)una de la ventaja de esta mandioca es que en 8 meses ya se empieza a cosechar pero contiene muy poco almidon es muy desabrida desde ya le estoy agradecido esperndo una respuesta sobre mi comentario