Cassava, also known has manioc, is a tropical, starchy staple of South American origin. Potatoes and yams are other starchy staples. Cassava has another disadvantage; the fleshy roots contain poisonous compounds (cyanogenic glycosides - compounds that liberate cyanide) that must be removed. Shredding the roots and squeezing out the juice removes much of the toxic compounds. Heat used to dry the resulting flour removes the remaining compounds. The resulting flour, called farofa, is very bland, rather like corn meal and flour. The flour can be mixed with water and the dough cooked on a large griddle to make large cassava flat-breads. In many areas, cassava breads and farofa are the staple, sometimes only food, consumed for considerable periods of time. The resulting diet results in chronic protein deficiences.

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Model No.cassava
Price TermsFOB / CIF / EXW(Factory Price)
Terms Of PaymentT/T, Western Union, PayPal, L/C at sight
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