From the CO2Science Archive: Cassava or Manihot esculenta Crantz is a hardy plant widely-grown in the tropics for its edible starchy root that can be turned into flour and other ingredients for cooking. Including tapioca, if you wondered where that stuff came from. Mind you it’s also a good source for cyanide, in case you are needing some, purely for research purposes of course. And from 1984 to 2020 there were 10 experiments that showed that an additional 300 ppm of CO2 in the air results in an average of 32.5% more biomass growth in cassava plants. So whichever use you plan to put it to, you’ll find cassava more abundant with all that extra CO2 in the air.