The bitter variety is a bit more drought-resistant. That's actually relevant in the Gran Chaco and the Brazilian Northeast, as both regions are rather arid and

The bitter variety is a bit more drought-resistant. That's actually relevant in the Gran Chaco and the Brazilian Northeast, as both regions are rather arid and prone to drought. In the Amazon though? Not really - and yet most recipes that I've seen using bitter yucca (some using the leaves, that are heavy on cyanogens) are from the Amazon. So the cultivation of the bitter variety itself is a tradition in all three places. In one of them, the tradition already lost the meaning to exist, but it's still there.