CASSAVA PROCESSING & PRODUCTS

Cassava bread is a traditional Caribbean food that has been around for centuries. Here is a step-by-step guide to the cassava bread recipe Caribbean.

Haitian cassava bread isn’t just food, it’s history on a plate. Made from simple ingredients, this traditional staple connects generations while adapting to modern tastes and lifestyles.

Crispy, chewy, or soft, cassava bread has stood the test of time, from ancient traditions to modern kitchens. Discover its rich history, unique varieties, and irresistible flavors worldwide.

Cassava biofuel offers a sustainable energy alternative, reducing carbon footprints while enhancing energy security and rural development. Discover its potential!

Cassava, also called manioc, mandioca or yuca is celebrated for its nutritional benefits, but it harbors a hidden danger: cyanide poisoning from cassava.

Fufu, also (akpu, foufou, foofoo) is a cassava food swallowed with soup in West Africa. A heavy, starchy, filling side dish that delivers energy in one fell swoop, and it’s easy to make.

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.

The cassava value chain extends far beyond the root, with a wide range of cassava products derived from every part of the plant. Discover how these byproducts are transforming industries globally.

Cassava processing makes cassava products safe by removing toxins and transforming the raw root into flour, starch, chips, pellets, and biofuel. Explore methods, challenges, and innovations for safety, efficiency, and sustainability!