Ultimate Guide to Cassava Flour
This cassava flour guide opens a world of gluten-free cooking, baking, and industrial uses, guiding you from root to finished product.
Cassava – manihot esculenta and its value chain
This cassava flour guide opens a world of gluten-free cooking, baking, and industrial uses, guiding you from root to finished product.
Discover garri, the crunchy cassava flakes loved across West Africa! Learn how it’s made, from fermentation to roasting, and why it’s a staple in many diets.
Preparing the soil and planting cassava cuttings is the only way to grow cassava and keep the cassava value chain running. Here is everything to know.
Discover the cassava crop nutritional information, including macro and micronutrients made up of carbohydrates, fiber, protein, vitamins, and minerals.
The cassava root, or yuca root, is a cassava plant tuber native to South America prepared by cooking, frying, or roasting, and is poisonous when eaten unprocessed.
The history of the mandioca plant is rich as it is a life wire plant for many Indigenous communities in Brazil and Africa for food and medicine.
Discover the rich culinary heritage of Latin America through 12 mouthwatering manioc food, from traditional Brazilian feijoada to Peruvian papas a la Huancaina.
Cassava-based foods around the world go beyond survival; they’re key parts of daily meals and cultural traditions. From garri, cassava flakes, and fries to cassava cakes, manioc root brings flavor and function to plates around the world.
Many cassava entrepreneurship opportunities exist as manioc is a staple food for many and a valuable industrial raw material.
Cassava research and development shape the future of food security, advancing farming, boosting yields, and transforming rural economies through science, innovation, and sustainability.