What Is the Nutritional Value of Tapioca?. Tapioca is a starch that comes from the root of a shrub-like plant called Cassava native to South Ameri
Latin American cuisine refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation.
Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, tacos, pupusas, arepas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Tapioca
Worldwide more human beings gain their livelihood from agriculture than any other endeavor; the majority are self-employed subsistence farmers living in the tropics]citation needed[. While growing food for local consumption is the core of tropical agriculture, cash crops (normally crops grown for export) are also included in the definition.
When people discuss the tropics, it is normal to use generalized labels to group together similar tropical areas. Common terms would include the humid-tropics (rainforests); the arid-tropics (deserts and dry areas); or monsoon zones (those areas that have well defined wet/dry seasons and experience monsoons). Such labeling is very useful when discussing agriculture, because what works in one area of the world will normally work in a similar area somewhere else, even if that area is on the opposite side of the globe. Cassava
The Native Starch Industry of Thailand plays an important role in the economy of Thailand. Native starch is extracted from the root of the tapioca plant, which has the ability to grow in dry weather and low-nutrient soils where other crops do not grow well. Tapioca roots can be stored in the ground for up to 24 months, and some species for up to 36 months, thus harvest may be extended until market conditions are favorable or native starch production capacity is available. Total area of tapioca plantations in Thailand during 2007 was about 7.48 million Rai (1 Rai = 1600 square meters), allowing the production of about 26.41 million tons of native starch and generating income of about 29,581 million Baht. The largest proportion of tapioca plantations in Thailand is in the Northeast region. The top 5 provinces with highest plantation areas are Nakhon Ratchasima, Kampangpetch, Chaiyaphum, Srakaew and Chachoengsao.
The Tapioca agricultural industry in Thailand has three types of production as follows:
Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca and either milk or cream. Coconut milk is also used in cases in which the flavor is preferred or in areas in which it is a commonplace ingredient for cooking. It is made in many cultures with equally varying styles, and may be produced in a variety of ways. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.
The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are also available.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
A staple food, sometimes simply referred to as a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Most people live on a diet based on just a small number of staples.
Staple foods vary from place to place, but typically they are inexpensive or readily available foods that supply one or more of the three organic macronutrients needed for survival and health: carbohydrates, proteins, and fats. Typical examples of staples include tuber- or root-crops, chicken, grains, legumes, and other seeds. The staple food of a specific society may be eaten as often as every day, or every meal. Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such storable foods are the only possible staples during seasons of shortage, such as dry seasons or cold-temperate winters, against which times harvests have been stored; during seasons of plenty wider choices of foods may be available. Flatbreads