On a global scale, cassava (Manihot esculenta) represents both an important human food resource and, in many
regions, an underutilized animal feed ingredient. Cultivated in tropical/subtropical environments, cassava can be
grown on marginal lands; it is relatively drought-hardy, and all parts of the plant can be utilized; and its roots
comprise an energy staple in many regions. In recent years, the African continent produced ~60% of the global
cassava crop (256 million tonne) through targeted efforts to develop improved varieties; yet only a small fraction
is utilized for animal feeding programs throughout Africa. Potential for increased utilization is vast, particularly of
unused or underused fractions and residues such as peels.