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Cassava never spoils in a cellar?


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I've noticed that once you've soaked and peeled a cassava root, as long as you keep the prepared roots in a cellar they simply never spoil, having a listed duration of infinity days, and won't dry out since they're not in "open storage." This property also extends to cassava stew, allowing me to keep unsealed crocks of it or even just a full cooking pot in my cellar indefinitely. Is this the intended payoff for a crop that takes almost a month to grow and requires extra prep on top to make edible, or just a quirk of the drying mechanic? 

Edited by Ryjhan
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