Our Changing Menu - Ingredient Database

(Under Ongoing Development)

Cassava

Africa

About two-thirds of the world’s cassava is grown in Africa, followed by Asia at 27%. [1] In Sub-Saharan Africa, cassava in the second most important source of carbohydrate. Across Africa it is consumed by 500 million people, daily [2} Climate change predictions suggest that cassava may actually benefit from climate change, due to it being drought- and heat-tolerant. [3]

References:

[1] “10 World’s Biggest Cassava Producers,” The Science Agriculture (blog), May 1, 2022, https://scienceagri.com/10-worlds-biggest-cassava-producers/.

[2] “Cassava as an Income-Earning Crop for Small Farmers,” accessed September 19, 2022, https://blogs.worldbank.org/africacan/cassava-production-poverty-alleviation-and-intra-regional-trade-in-sub-saharan-africa.

[3] Jarvis et al., “Is Cassava the Answer to African Climate Change Adaptation?,” Tropical Plant Biology 5, no. 1 (March 1, 2012): 9–29, https://doi.org/10.1007/s12042-012-9096-7.

Our foods and food ingredients: They're all changing.

Yields of major staple crops like wheat and rice are being hurt by increasing temperatures. Wine grape production is moving to cooler climes causing changes in the character of some of our favorites. The flavors and health benefits of teas, the size of potatoes, the sting of a hot pepper, where fish call home in the oceans, and a future decline in protein in vegetables—it’s all changing.

Our food database shows the ingredients affected by a changing climate.

To learn what farmers, scientists, and many others are doing to keep the menu stocked, see Stewardship of the Land and Our Changing Menu: Climate Change and the Foods We Love and Need. You have a role, too!

Using our database:

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Construction in progress...

This food ingredient database is in its early phase and we will strive to expand it on an ongoing basis so that everyone is aware of how climate change is affecting the foods we love and need.