Cassava leaves, a nutritious green vegetable, are primarily farmed in tropical regions where cassava (Manihot esculenta) itself is a staple crop. The top countries farming cassava leaves include the Democratic Republic of Congo, Nigeria, Ghana, Indonesia, and Thailand. Historically, cassava was first domesticated in South America, particularly in present-day Brazil and Paraguay, over 7,000 years ago. Portuguese traders introduced cassava to Africa in the 16th century, where it quickly became integral to diets and agriculture, especially in Central and West Africa. While the starchy roots are widely consumed, the leaves also became valued for their high protein and vitamin content, leading to specialized cultivation and culinary traditions, particularly in African countries. Today, cassava leaves are a key ingredient in dishes such as saka-saka and pondu, and their farming continues to support food security and nutrition in tropical regions worldwide.
| Rank | Country | Metric Tons |
|---|---|---|
| 1 | Congo | 86,575 |
Data from United Nations FAO Stat