Cassava production and processing in a cross-cultural sample of african societies

Note

Note: Hypothesis is tested using descriptive statistics, not a statistical test. Additionally, cassava roots are low in protein, however, the authors did not consider the use of high-protein cassava leaves. "Those cultures that have more cassava per capita are more likely to use cassava leaves for human consumption (r=.40, p=.03), although the index of overall dietary importance in unrelated to the leaves being used as human food. The only strong relation between other protein sources and cassava use was a negative one between meat as a major source of protein and cassava use, underlining the fact that cattle tend to be produced in the zones where cassava is less important (p.105-6). "