04/28/2026
Cassava is one of the world’s most important staple crops. The starchy root plant provides nutrition for millions of people, predominantly in sub-Saharan Africa. Cassava is used to make foods like fufu, tapioca, and the pearls of boba tea. At University of Illinois, researchers part of the RIPE Project are focused on increasing cassava productivity using sunlight, water, and atmospheric carbon. Unlike most crops that are growth-limited by factors such as light, nutrients, or carbon supply, cassava’s growth is limited by the efficiency of its stomata, the tiny leaf pores that control gas exchange while maintaining water homeostasis. Led in part by Amanda De Souza, these stories show the potential applications of current scientific research and how they can translate into solutions for farmers to increase production, improve their livelihood and help meet global food security needs.