Wholesale Cassava & Yam Starchy Roots Fresh Manioc & Tapioca for Food Feed Industrial Applications

Cassava - common name for any of several related plants native to tropical regions in the Americas. Cassava is the West Indian name; manioc, or mandioc, is the Brazilian name; and juca, or yucca, is used in other parts of South America. The plant grows in a bushy form, up to 2.4 m (8 ft) tall, with greenish-yellow flowers. The roots are up to 8 cm (3 in) thick and 91 cm (36 in) long. The roots contain from 20 to 32% of starch at maturity. Early maturing cultivars are ready for harvest after 8-12 month.

Two varieties of the cassava are of economic value: the bitter, or poisonous; and the sweet, or non-poisonous. Because the volatile poison can be destroyed by heat in the process of preparation, both varieties yield a wholesome food. Cassava is the chief source of tapioca, and in South America a sauce and an intoxicating beverage are prepared from the juice.

The root in powder form is used to prepare farinha, a meal used to make thin cakes sometimes called cassava bread. The starch of cassava yields a product called Brazilian arrowroot. In Florida, where sweet cassava is grown, the roots are eaten as food, fed to stock, or used in the manufacture of starch and glucose

CASSAVA

Style: fresh cassava with skin

Specification

Size :15 - 25 cm/piece

Color : brown skin, white flesh

Maturity : 100%Packing: in bulk or as buyer's request

Starch is a carbohydrate consisting of a large number of glucose units joined together by glycoside bonds. This polysaccharide is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet. Starch occurs in nature in many ways. It is contained in such staple foods as potatoes, wheat, maize (corn), rice, and cassava. Tapioca Starch is one starch derived from tapioca.

Parameter Specifications

Appearance White to Off white powder

Odor & Taste Neutral

Whiteness 98%

Fiber Content 0.30 max

Protein 0.5% max

Moisture 13.0% max

Ash 0.20% max

Starch Content 85.0% min

SO 2 10ppm max

pH 5.0 – 7.0

Gelatinization temperature 62 and 65°C

Acid Insoluble (Sand and Silica) 0.10% Max

Clearness Negligible dirt and Foreign Matter

Aerobic Plate Count <500 cfu/g

Yeast&Mold < 10 cfu/g

Coliforms Bacteria 10/g max

Bacillus Cereus 500/g max

E-Coli Negative

Salmonella Negative

Any flavor contribution is normally considered to be negative. Of the starches under consideration, tapioca contributes the least amount of flavor. We supply both Food Grade and Industrial Grade.

We pack all the products, using quality packaging material to ensure safe and secure transportation