In the developed world, most people eat the root vegetable cassava only in tapioca pudding or bubble tea. But in Africa, it’s the primary staple for half a billion people and the continent’s most popular crop. That’s why I’m super excited that scientists are using the most advanced hybridization techniques for the benefit of cassava farmers and those who depend on the crop. With the support of U.K. Department for International Development and our foundation, scientists are making great progress developing hybrids that are resistant to the major virus that cuts down on cassava yields (cassava mosaic virus). At the same time, these scientists are breeding strains that have more nutrients than the strains under cultivation today.
