The world’s most popular vegetable and one of the most expensive fruits is actually made from something that’s easy to make.
The fruit is called cassava, which is actually a type of banana.
The process, which was first reported in the Journal of Food Science in the United States, is simple and can be done in just five minutes.
A plant called cassavas root can be used as a substitute for the seeds.
The plant has become a staple in Africa, as it’s a good source of protein, fiber and vitamin B12.
It also has the potential to be an alternative to palm oil in Africa.
But cassava has its own challenges.
According to the National Institutes of Health, the seeds can also be very poisonous.
According the USDA, it is one of Africa’s most common pests and is responsible for more than 300,000 crop deaths.
That’s not all.
There are concerns that cassava seeds may contain an enzyme called amylase that can cause serious health problems.
The problem with cassava is that it is grown in a very limited area, according to a new report published in the journal Science Advances.
There is a shortage of cassava varieties, making it difficult to grow.
But if we could just figure out how to get more cassava around the world, we could save millions of lives, said lead researcher and food scientist David DeMott.
The cassava plant is not only a major food crop in Africa but also one of America’s top sources of cash.
In 2016, the United Nations Food and Agriculture Organization (FAO) estimated that the average American ate nearly $200 worth of cassavacava each year.
This year, the FAO estimated that cassava production in Africa alone could be worth $6 billion to $7 billion.
But the cassava production is only one part of the picture.
In fact, cassava also contains a host of health benefits.
It’s a great source of iron and potassium, as well as vitamin C. It can be an excellent source of vitamin B-12, which has been linked to heart disease and cancer.
The fruits can be a good way to supplement your diet and even help you stay healthy.
There are currently no commercial cassavapaines on the market, so this is one that is a bit of a mystery to us.
There’s also no guarantee that cassapas are even edible.
But this study shows that we could make them, and it’s pretty simple.