Article
31 sectionsContents
- Etymology
- Production
- Establishment
- Management
- Harvest
- Preparation
- Storage
- Environmental issues
- Uses
- Nutrition
- Flatbreads
- Tapioca pearls{{anchor|Tapioca#Tapioca_pearls}}
- Processing and properties
- South America
- Brazil
- North America
- West Indies
- Asia
- Southeast Asia
- Indonesia
- Malaysia
- South Asia
- Bangladesh
- India
- Sri Lanka
- Africa
- Europe
- Other uses
- See also
- References
- Further reading
300px|thumb|Tapioca starch
Tapioca (; ) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but which is now found in West Africa, Southeast Asia, and elsewhere. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.