The cassava is a starchy, tuberous root; its flesh can be chalk-white or yellowish. This product is a great source of calcium, phosphorus and vitamins.
Technical specifications Cassava sticks
- Innocuous product whose organoleptic characteristics (smell, color, texture, aroma and flavor) are preserved for a two-year period of time.
- Must be preserved at a temperature of -18C°. Do not refreeze.
- Scientific name: Manihot Esculenta
The cassava sticks can be prepared in the oven, deep fryer, frying pan or cooked until tender. This product can be used as:
- Side dish for white and red meats
- Ingredient for soups