Cassava

We have available 100 + TM (Tons) ready for shipment CIF anywhere in the world. Let us know how do you want the product presented, bags, unproceseed, or any other. It is ready to be picked up from the highlands. The port is Lima-Callao. We do all the paperwork and processing. The root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and 50 to 80 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish; raw cassava tastes like a mixture of potato and coconut flesh, it breaks like a carrot, and darkens quickly upon exposure to the air. For this reason, the skinned root must be kept under water until it is ready to be cooked. The root's flavor spoils in a day or so, even if kept unskinned and under refrigeration, which is a problem for supermarkets. A solution is usually to freeze it or seal it in wax. The cassava plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg / 100g) , phosphorus (40 mg / 100g) and vitamin C (25 mg / 100g) . However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein if supplemented with the amino acid methionine.