This scientific report concerns data analysis of two matrices of measured data on fresh cassava 1) physico-chemical data and 2) spectral data. The data were collected on fresh cassava in CIAT, Colombia. The analyses were performed using 87 cassava genotypes: 38 genotypes were analysed once, 37 analysed twice and 12 analysed 4 times. The total number of analyses is 160. The samples were analysed for their cooking properties (cooking time in boiling water), texture parameters (gradient, max force, distance at max force, area, linear distance and end force/ max force), dry matter content and water absorption capacity during cooking. The same genotypes were analysed using near infrared spectroscopy. The absorption spectra were performed on ground samples of fresh roots using a FOSS 2500 spectrometer. The average dry matter is 40,4%, which is constant over months (age of the root). The mean value of cooking time is 33 min, ranging from 10 to 57 min. The wide distribution of cooking time allows to group the samples into 3 classes: less or equal to 25 min; higher than 25 min and lower or equal to 40 min; and higher than 40 min. Water absorption values at 10, 20 , 30 min are highly correlated (r >= ?). There is a non-linear relation between water absorption at 20 min and optimum cooking time: Genotypes with longer cooking time absorb less water at 20 min than “good cooking” genotypes. The values of gradient range between 225 and 2247 kg/mm with an average of 1179 kg/mm, which follows a normal distribution. Gradient is highly correlated to physical values related to Max force, Area and Linear distance. Gradient is also correlated to optimum cooking time (r = 0,735). The correlation between gradient and water absorption at 20 min of boiling is significant with r = –0,601, the highest correlation is at 40 min of boiling (r = -0,792). The relation between gradient and water absorption at 20 min of boiling is non linear (second order), genotypes with high gradient values absorb