This book contains the scientific production of five years of research carried out by the Institution focused on the biotechnological production of ethanol from the full use of cassava (yucca). In the book the results of specific areas of ethanol production are discussed, and the results of investigations of this production from cassava flour, using the strategy of Simultaneous enzymatic hydrolysis and fermentation (SEHF) process are described and analyzed. In this project we worked with researchers from the Grupo de Biotransformacion and the Grupo de Ofidismo from Universidad de Antioquia, Medellin, Colombia.