noun a starchy tuberous root that is an important food source in tropical regions
Manioc is a staple food in many tropical regions, used in a variety of dishes such as cassava bread, cassava cake, and cassava chips.
Manioc is a good source of carbohydrates and is often used as a gluten-free alternative in cooking.
Manioc is an important crop for small-scale farmers in tropical regions, providing a source of food security and income.
Manioc has cultural significance in many indigenous communities, where it is used in traditional rituals and ceremonies.
Manioc can be used to produce ethanol, serving as a renewable energy source.
Manioc is used in various dishes such as cassava bread, tapioca, and as a thickening agent in stews and soups.
Manioc is a staple crop in many tropical regions and is studied for its cultivation techniques, disease resistance, and genetic diversity.
Manioc is used in food product development to create gluten-free flour, snacks, and beverages.