Description

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

Suggested recipe

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
• Snack