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Cassava (Manihot esculenta Crantz) is grown throughout the country, especially in the North and Northeast, mostly by small farmers. Despite being a crop known for its good adaptability to various soil and climate conditions and good resistance to pests and diseases, the cassava crop has low national average productivity. The present study aimed to evaluate the morphological, culinary and sensory characteristics of different varieties of cassava for table use grown in BarreirasBA. The work was carried out in the Technological Reference Unit and Cassava Matrix, installed in the Experimental Field of the State University of Bahia - UNEB DCH - Campus IX, located in the municipality of Barreiras, Western Bahia region, in the period from December 2020 to August 2021. The experimental design was entirely randomized with varieties of table cassava (BRS Kiriris, BRS Dourada, Nego no Prova, Peixe, Vassoura Preta and BRS 399), with 3 repetitions.