Brazil: Technique will help produce waxy starch cassava on a large scale

- Genomic and leaf analyses showed good results in the differentiation of waxy and non-waxy genes and generated scientific papers. - Ciat, Colombia, was the first entity responsible for the identification of the waxy gene. Partnership intends to incorporate this characteristic to a national variety. Studies by Embrapa and partners have developed three methodologies for early selection of cassava clones with waxy starch. That research is part of the company's effort to obtain a variety of cassava with this special type of starch that can be produced on a large scale in Brazil. Cassava starch is basically composed of two types of polysaccharides: amylose and amylopectin. Typically, commercial varieties have between 19% and 27% amylose in the starch composition. Waxy starch has a maximum of 5% amylose, a trait of large interest, especially for the food industry, due to its lower retrogradation (water loss after the finished product is cooled). Therefore, waxy cassava should generate ...