“…Compared with other starches (e.g., from maize and potato), pure-white cassava starch contains low levels of fat (0.08-1.54%), proteins (0.03-0.6%), and phosphorus (0.75-4%), making it an excellent starch resource for various industrial applications (Richard et al, 1991;Moorthy, 2002;Balagopalan, 2002;Sharma et al, 2016). Modified starches of cassava have been broadly used in the food, textile, Wang et al, 2014;Bredeson et al, 2016) and development of cassava transformation technology (Liu et al, 2011;Zhang et al, 2017), we now have the capacity to breed novel cassava cultivars with desirable traits using state-of-the-art technologies including CRISPR/Cas9-based genome editing (Odipio et al, 2017;Sun et al, 2017;Bull et al, 2018;Gomez et al, 2018).…”