Fortified Cassava: A Day’s Nutrition in a Single Meal

Cassava is a staple food for millions of poverty stricken people in Sub-Saharan Africa, South America and parts of Asia. Cassava roots, similar to potatoes, are often eaten boiled or deep-fried. The root is rich in carbohydrates and starch, but low in protein and vitamins. Now, an international team of scientists has determined a way to fortify cassava with enough proteins, vitamins and minerals to provide the poor and malnourished with a day’s worth of nutrition in a single meal. The researchers have also developed virus-resistant lines and varieties that produce less cyanogens, compounds that can trigger the production of cyanide.

The scientists introduced genes that encode metal transport proteins to produce cassava that accumulates more iron and zinc. Genes that are involved in carotenoid and terpenoids production were also inserted to fortify the plant with vitamins A and E. The next step, according to researchers, will be to combine the bio-engineered traits into a single, farmer-preferred cultivar.

Field trials have already started in Puerto Rico, and the research team hopes to start field tests in Nigeria and Kenya by 2010.

Read the full article at http://researchnews.osu.edu/archive/tropicalag.htm