Cassava

Cassava

Cassava is known under many names such as, Manihot, esculenta, yucca and tapioca. Cassava is a plant originating from South America . It is a staple in many developing countries of Africa, South and Central America, India and Southeast Asia. Cassava can grow in poor soil and can withstand drought. Cassava plants are rich in carbohydrates, mainly starch, and are a major source of energy. Cassava is deficient in protein, fat, and some minerals and vitamins.  The nutritional value is less that of cereals, legumes and some other roots such as yams. Cassava leaves contain more protein than tubers but they lack some essential amino acids. The leaves are used for human consumption and animal feed. Cassava is the third most important source of calories in the tropics, after rice and corn. Cassava is grown by poor farmers,
many of them women, often on marginal land. This crop is vital for both food security and income generation.

Guava

Guava
Grown between the area extending from southern Mexico into or through Central America. Guava has been spread by man, birds and other animals to all warm areas of tropical America and in the West Indies. Guavas thrive in both humid and dry climates, but can survive only a few degrees of frost. Like other tender subtropicals, guavas need a frost-free location. They prefer full sun. In warmer regions guavas will ripen all year. There is a distinctive change in the color and aroma of the guava that has ripened.  They can also be picked green pre-mature and allowed to ripen off the tree at room temperature. Guavas are low in calories and fats but contain several vital vitamins and minerals. Guavas contain soluble dietary fiber,vitamin-C, Vitamin-A,beta-carotene, and lycopene (thought to help protect skin from UV damage). Guava can be eaten raw (seeds and all), cooked, or made into jelly, juice, and other products.