Historically, cassava was considered as a source of food by Vietnamese consumers, to prevent starvation, and its use has now evolved to a biofuel to improve the lives of farmers in Vietnam. Cassava was traditionally used as an alternative to rice as a daily source of nutrition and is still consumed in the country.
Over the review period, convenience became increasingly important for consumers, and this affected the way in which they chose potatoes. In fact, packaged processed potatoes are increasingly popular in the market and directly compete with fresh potatoes.
In Vietnamese cuisine, many types of roots are used by Vietnamese consumers, such as taro and winged yam. These local starchy roots are not only used in local dishes, but are also used as snack/finger foods and have always been locally cultivated.
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