Biofortification of Cassava Using Molecular Breeding

Abstract

Cassava, Manihot esculenta, is the most important root crop and the third most important staple food in the Tropics. Cassava has gained such a high importance because (1) cassava produces well on poor soils and may be grown with low resource input; (2) cassava is drought tolerant and the tubers may be left in the soil as a storage of carbohydrates for extended periods; (3) in periods of food shortage, farmers are not required to save a part of the edible cassava crop for replanting because cassava is propagated vegetatively via stem cuttings (‘stakes’). The tubers are a rich source of starch and afford a high percentage of the calorie intake in Sub-Saharan Africa, in South America and in South east Asia. Cassava leaves have high protein content but are not routinely used as a food source. The importance of cassava has been increasing for the last decade due to its agricultural performance and the high yield of starch.

Citation

Jørgensen, K.; Sørensen, C.; Jensen, S.; Morant, M.; Fregene, M.;. Møller, B. L. Biofortification of Cassava Using Molecular Breeding. In: Biotechnology and Sustainable Agriculture 2006 and Beyond, Proceedings of the 11th IAPTC&B Congress, August 31-18, 2006, Beijing, China. (2008) 409-411. ISBN 978-1-4020-6634-4 (Print) 978-1-4020-6635-1 (Online) [DOI: 10.1007/978-1-4020-6635-1_66]

Biofortification of Cassava Using Molecular Breeding

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