PROCESS FOR IMPROVING WAXY-STARCH CASSAVA VARIETY HAVING IMPROVED QUALIFICATIONS AND LOW CYANIDE

摘要

The present invention relates to the method of developing waxy starch cassava varieties yielding starch with improved properties and lower cyanide content, wherein the method involves the development of cassava varieties which are homozygous recessive (wxwx), having improved starch properties and lower cyanide content without genetic engineering or genetic modification. The scope of the present invention also involves starches with improved properties, extracted from waxy starch cassava varieties and other cassava varieties obtained by the present invention, as well as the industrial applications of the starches from cassava varieties obtained in the present invention.