Cassava is sub-shrubs, perennials. Tuberous roots were cylindrical, of different varieties, tuber number and thickness differences. The cassava root contains a high amount of starch especially rich in amylopectin, mainly containing proteins, fat, s and, ash, etc.  Starch in fresh cassava tubes is up to 25-32%, dry tubes above 70%.  Cassava usually adopts to 15℃ or above temperature and based on different HCN content, Bitter level is different.   Please add 3 w to my email domain to get videos.