adminMangaliso Lawrence Kabulika
CASSAVA mealie meal is enjoying a remarkable upswing in market performance at Mbare Musika with medical doctors emerging as the leading buyers of the nutritious product that is regarded as the third richest source of carbohydrates (after rice and maize) globally.
Knowledge Transfer Africa (KTA) chief executive officer, Dr Charles Dhewa yesterday observed that there had been a substantial rise in purchases of cassava mealie meal at Mbare Musika championed by medical practitioners.
“There has been a substantial increase in numbers of people cassava mealie meal at Mbare Musika with medical doctors leading the list, thanks to the crop’s numerous nutritional benefits,” he said.
Dr Dhewa added that it was important for farmers to ensure they also gave time to cassava cultivation.
“The demand for cassava mealie meal has had a noticeable impact on the market dynamics. There is also need for farmers to place greater emphasis on cassava cultivation,” observed Dr Dehwa.
According to the Food and Agriculture Organisation (FAO), cassava accounts for about 30 percent of all staple foods produced in sub-Saharan Africa.
It can be prepared in many ways that include just boiling the tuber or drying or grounding it to ensure it can be used to cook sadza, porridge, make bread or fried into chips.
Cassava mealie meal, a product derived from the cassava root has excellent nutritional value including calcium, magnesium, phosphorus, potassium, Vitamins C, anthraquinones, saposins, copper, thiamine, folate, niacin and complex carbohydrates.
The grounded mealie meal is known to provide sustained energy and support digestive health.
Its complex carbohydrates (fibre) aid in promoting regular bowel movements and reducing risks of digestive disorder.
The starches present in the mealie meal feed the good gut bacteria, acting as a prebiotic and reduces inflammation.
The presence of saponins in the cassava powder acts as anti-inflammatory and analgesic agents promoting good bone health, as well as combating arthritis.
Being rich in vitamin C and other bioactive compounds, researchers have also noted that it has a potential impact on health conditions such as cardiovascular problems, as well as boosting the immune system.
Cassava is gluten free, making it an excellent alternative for individuals with gluten sensitivities or celiac disease. Its low glycemic index helps regulate blood sugar levels making it a suitable choice for individuals managing conditions such as diabetes.
However, while cassava may have some amazing health benefits, it has some side effects.
Cassava contains a toxin called linamarin. When eaten raw, the human digestive system converts toxins into cynide, which can prove fatal.
In addition to the above, cassava root rots quickly, which leads to depletion in its nutritional value causing fungal and bacterial infections.
The toxic substances in cassava are known to affect the pituitary gland and impact the functioning of the liver and kidneys. Cassava originated in South America and was introduced to Africa in the 16th century. It is now mostly grown in West Africa and the adjoining Congo Basin, tropical South America and Southeast Asia.
In Zimbabwe, cassava is grown in Mutasa and Makoni districts of Manicaland, Karoi, Mutoko and Chiredzi.
The economic potential of cassava makes it a crucial crop for food security for many individuals vulnerable to malnutrition. The parasol shaped leaf shrub does well in poor soils and low rainfalls of 400-500 millimetres.
Its wide harvesting window allows it to act as a famine reserve, field stored for many months, which makes it invaluable in managing labour schedules. This means harvesting can be delayed until market or processing conditions are more favourable.
Online Reporter