The culture of yuca is traditionally rustic and adapted to soil and climate marginal conditions. It is also one of the most important sources of carbohydrates for 600 million people in tropical countries worldwide. Although the entire plant is consumed, the root is the most important part of the plant (Fukuda et al., 2008), and in Pará, the area destined to the cultivation of yucca is rather expressive, reaching 326,000 hectares in the year 2007, with a production of 5,211,503 root tons, a fact ...

Status: Completed     Start date: Mon Feb 01 00:00:00 GMT-03:00 2010