Cassava (Manihot esculenta Crantza), a part of Euphorbiaceae family, with chromosome number 2n = 36, is the most crucial crop, being sixth in position in the world. It comes fourth in position of major staple food after rice, followed by wheat and maize in the world. Cassava is basically a perennial woody shrub bearing tuberous roots as the economically important part. The roots are inexpensive source of starch which have enormous demand for industrial uses as well as for animal feed, primarily in Asia. Cassava is a perennial plant, although it is popularly farmed in tropical and subtropical areas as an annual crop consumed for its starchy root tuber, which is delicious as well as a key source of carbohydrates. Most cassava is eaten in cooked form, but large amounts are also used to extract starch that may be utilized in food, feed of animals, and industry. Processed products made up of tapioca are also popular among consumers like chips, sago, and vermicelli. Tapioca pearls or sabudana are small, translucent globules; and have become an important part during fasting seasons in India. They have immense importance particularly during religious festivals like Navratri, Ekadashi, Shivaratri, and Saawan season. Various staple popular dishes are prepared using tapioca such as khichdi, thalipeeth, upma, kheer or payasam, and vada, aside from crispy snacks of papad and javvarisi vadaam. There’s a potential gap between demand and supply in the industrial sector, which might require expanding cassava farming to new regions. Promoting value-added processing of cassava can enhance profitability and create new market opportunities.