Cassava is a starchy root vegetable that is a staple food for millions of people in tropical regions, particularly in Africa, Asia, and Latin America. It is a versatile crop that can be processed into various food products such as flour, chips, and starch. Research in the area of cassava focuses on improving its productivity, resistance to pests and diseases, nutritional quality, and post-harvest processing techniques. Additionally, there is increasing interest in using cassava as a biofuel feedstock due to its high starch content and potential for sustainable production. Overall, research on cassava is crucial for ensuring food security, economic development, and environmental sustainability in regions where it is a major crop.