Abstract 'Bitter'and 'sweet'cassava are normally distinguished based on the hydrocyanic acid
(HCN) content of their roots. Moreover, Brazilian farmers tend to select 'sweet'cassava based
on the taste and cooking aspects. The aim of this study was to characterize chemical traits of
'bitter'and 'sweet'cassava roots of the Amazon region and to find genetic relations among
accessions based on these traits. Considerable phenotypic variation was detected among
the evaluated traits moisture, ashes, total soluble solids, total titratable acidity, pH, total …