Cassava flakes making

    Wonders shall never end because life is too keeping evolving such is cassava in different forms.Cassava flakes is made from a processed matured cassava tuber[peeled,grounded,pressed to remove pyruvic acid,sieved and fried to a very dry state].Cassava is grinded into fine powder,bagged into sack and put  in press to remove the acidic water which is poisonous to human consumption for 3 days,then it is sieved to remove the dirt and solid part that didn't milled.Later it will be fried to point of total dryness.

    Cassava botanical name is Manihot  esculenta ,a woody shrubs of the Euphorbiacea (spurge family) native to South America, is extensively cultivated as an annual crop in tropical region and sub-tropical regions for its edible starchy,  a major source of carbohydrate. It differs from the similarly spelled yucca, Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri, fufu,puree,laafun,e.t.c.The taste and texture made it to vary in quality,uses and cost
;example garri Ijebu is sweeter,fine powder in texture,sells it easily but it is good for soaking it in water and eating it,Garri Igbo is a yellow in colour due to palm oil is mixed with it,rough in texture but it is good for making eba,while garri Ogbomoso is averagely fine in texture,sweet,white and it is good for eba and soaking it.It is mostly found in Oyo state,Ogun state,Edo state,Kwara state,Osun state all in Nigeria

      Cassava is the third-largest source of food carbohydrates in the tropics. Cassava is a major staple food in the developing world, providing a basic diet for around 502 million people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava.
Cassava root is a good source of carbohydrates, but it has poor protein level. 
Cassava is classified as sweet or bitter. Like other roots and tubers, Cassava contains anti-nutrition factors  It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual Cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis.It has diseases and pest that disturb its growth and output like mosaic,rat,rabbit, grass-cutter e.t.c. The more-toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places.