Cassava sticks



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

  • 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