Yuca Root cassava

Description: Originating from the subtropical regions of South America, the yuca root is also known as: manioc, manihot, yucca, mandioca, sweet tree potato, tapioca plant and aipim. 

The root is the edible part of the plant.  It is long, cyclindrically shaped with a diameter of 10 to 50 cm.  The peel is hard, woody and inedible.  The pulp is white or yellowish with a firm even hard texture and split in the middle with very rigid longitudinal fibers. 

The Valencia yuca is harvested after 9 to 12 months so that the roots can be pulled out; if they are left longer than that in the ground, the root hardens until it is no longer edible.

Yuca has a high cianogenetic element content, thus is must be cooked thoroughly.  Cooking also serves to soften the pulp.  There are 2 main varieties of yuca differentiated by flavor.  The sweet and bitter varieties, with the bitter one having a higher cyanide content.

Uses: The yuca root can be consumed boiled or fried in place of potatoes.  Also, it is used in the preparation of a variety of dishes, like soups, casseroles, or even desserts.   In some countries it is grated and dried then made into flour for meats, beans, and other dishes.

Yuca root is also used to prepare a variety of snacks like chips.

Storage: For longer storage, it is recommended to peel the yuca, bag it and place it in the freezer.  It can be stored for various months frozen without losing its flavor.

Nutritional characteristics: Yuca root is one of the most important food sources worldwide and is rich in carbohydrates and sugars.  It also has a high vitamin C and magnesium content.

Availability: all year round.

Variety: Yuca Root Valencia 
Specifications: fresh waxed, export quality
Length: min. 25 cm max. 50 cm
Diameter: min. 4 cm max. 10 cm
Packaging: 20 kg boxes, 1080 boxes / container 40"

Variety: Yuca Root Valencia
Specifications: fresh waxed, export quality