Research Article

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The population of Pará (a state in Brazil) has a very characteristic food culture, as a majority of the carbohydrates consumed are obtained from cassava (Manihot esculenta Crantz) derivatives. Tucupi is the boiled juice of cassava roots that plays a major role in the culinary footprint of Pará. Before boiling, this juice is known as manipueira and contains linamarin, a toxic ... more

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Brazil is considered one of the domestication centers of cassava (Manihot esculenta), containing a large part of the biological diversity and traditional knowledge of the species. The aim of the present study was to evaluate the genetic diversity of cassava landraces grown by farmers in the north of Mato Grosso State, Brazil, using inter simple sequence repeat (ISSR) molecular ... more

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Among the factors affecting cassava yield, the leaf nutrients content has received little attention since cassava genotypes may grow well under inappropriate nutrient supply, however showing inadequate nutritional quality of tuberous roots. Considering this aspect, the genetic diversity should be explored in order to determine standard leaf nutrients in cassava ... more

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Genetic resources; Joint analysis; Manihot esculenta

Brazil is the fourth largest producer of cassava in the world. In the state of Mato Grosso more than 90% of family farmers grow cassava; therefore, studies that evaluate the genetic resources of this species present in the fields of these farmers can be considered essential. The objective of this study was to evaluate the genetic variability among ethnovarieties of ... more

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