Three Species of Cassava:
1. The cassava with brown stem that is particularly good for garri (cassava flakes
2. The cassava with white stem that is good for pounding like pounded yam but cassava poundo, also good for boiling and eating it in its raw boiled state without processing, also very good for cassava flour & it can also be used for garri (cassava flakes). The leaves of this specie can be used for cooking soup or vegetable.
3. The Cassava with red stem that is also good for eating in its raw boiled state without processing. It can also be used for garri (cassava flakes).
