It’s known as the “Rambo root,” surviving through blistering heat and baking drought when maize and rice shrivel to dust.
Cassava is wildly popular across sub-Saharan Africa. Often served at breakfast, lunch and dinner, it provides about one-third of the total calories consumed across the region.
However, when it comes to a key nutrient, this tough root is a weakling.
“The typical cassava that’s white has almost no vitamin A,” said Peter Kulakow, head of cassava research at the …
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