Tree Genetics and Molecular Breeding 2024, Vol.14, No.1, 22-31 http://genbreedpublisher.com/index.php/tgmb 23 traits needs to pay more attention to scientific strategies and technological innovation, strengthen the research on cassava genetic characteristics, deeply understand its genome structure and function, and provide theoretical support for genetic improvement. In addition, soil and climate adaptation research for cassava cultivation needs to be strengthened to cope with the differences in planting conditions in different regions. The purpose of this study is to introduce the global status and importance of cassava, analyze the current challenges in the study of cassava agronomic traits, and look forward to future scientific strategies and techniques for cassava breeding and agronomic improvement to explore the global importance of cassava, challenges faced and current and future scientific research progress in improving its agronomic traits. 2 Basic Characteristics of Cassava 2.1 Biological description of cassava Cassava (Manihot esculenta Crantz) is a perennial shrub whose roots form fleshy tubers that are used primarily for starch storage. The stem of cassava is upright and strongly branched, and can be as high as 1 to 3 m. The leaves are palmate compound leaves, usually each leaf is composed of 5 to 7 lobules, lobules are long oval, the edge is slightly wavy. At the beginning of growth, the Cotyledons of cassava unfold and photosynthesize, which is one of the growth characteristics of the seed after germination. As the plant matures, the roots gradually expand to form tubers, which are the main edible part of cassava (Pujol et al., 2005). Cassava usually has a growth cycle of 12~18 months, depending on the variety and cultivation conditions. At the early stage of growth (the first 2~3 months), the biomass accumulation of cassava is relatively slow. Since then, with the improvement of climate conditions and the accumulation of nutrients, the growth rate of cassava will be significantly accelerated, especially in the growth of the roots and the accumulation of starch. By the end of the growth period, even if the growth of the above-ground part begins to slow down, the accumulation of starch in the roots continues until harvest. Throughout the growing cycle, cassava's nutrients are concentrated in its tubers, which is why it is an important energy source 2.2 Main planting area and environmental adaptability Native to South America, the potato has found its new home in tropical and subtropical regions around the globe. From the vastness of Africa to the prosperity of Asia to the rich diversity of Latin America, cassava is grown across the globe. Cassava was chosen as an important crop in these regions not only because of its high yield potential, but also because of its adaptability to the environment. In Africa, particularly sub-Saharan Africa, cassava is considered an important food crop. Here, cassava is not only the main source of People's Daily diet, but also the key to food security in the region. With many parts of Africa facing environmental challenges such as drought and poor soil, cassava's remarkable adaptability makes it an ideal crop. Even under harsh environmental conditions, cassava remains resilient and provides a stable source of food for local populations (Nassar and Ortiz, 2006). Cassava's adaptability is also reflected in its excellent drought resistance. During the dry season, many crops struggle to survive due to lack of water, but cassava thrives in such an environment. This is thanks to the depth and breadth of the cassava root system, which allows it to seek out and absorb scarce water underground. In addition, cassava leaves also have properties that reduce water evaporation, further enhancing its ability to survive in arid environments (El-Sharkawy, 2003). 2.3 Main uses of cassava Cassava is an important part of the diet in many countries, especially in Africa and Latin America. It can be processed into many forms, such as starch, flour and various local specialties, such as Gari in Africa and Tapioca in Brazil. Tapioca starch is widely used in the food industry due to its unique thickening and structural properties (Parmar et al., 2017). Another important use of cassava is the production of biofuels, especially bioethanol. Cassava contains a high amount of starch, which can be converted into ethanol through the fermentation process and used as fuel. This is particularly important in the context of growing global energy demand, and cassava offers a sustainable energy solution (Li et al., 2017).
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