Wholesale Cassava Suppliers

Nigeria is the world's largest cassava producer (~60 million t/year) but most is consumed domestically. Thailand is the dominant export market player, exporting over 8 million tonnes of cassava products annually — primarily dried chips and pellets to China (for animal feed and ethanol) and tapioca starch to food manufacturers worldwide. Indonesia and Vietnam are growing exporters of tapioca starch. Ghana, Côte d'Ivoire, and Mozambique are emerging African exporters of high-quality food-grade starch and flour. Brazil produces cassava starch (polvilho) for domestic use and South American regional trade.

Fresh cassava roots: white-fleshed (low HCN, sweet type, <100 mg HCN/kg fresh weight) for direct consumption; yellow-fleshed varieties for processing. Tapioca starch (native): fine white powder, moisture ≤13%, whiteness ≥88%, starch content ≥83%, viscosity per Brabender RVA. Modified tapioca starch: cross-linked, oxidised, hydroxypropylated — for food industry functional applications. Cassava flour (whole-root dried and milled): more nutritious than starch, retains fibre; key ingredient in gluten-free baking. Dried cassava chips/pellets: animal feed and ethanol feedstock for Chinese market. Cassava starch noodles (glass noodles): processed consumer product.

Cassava contains cyanogenic glucosides (linamarin, lotaustralin) that generate hydrocyanic acid (HCN) upon tissue disruption. CODEX STAN 176-1989 sets safety limits: sweet cassava for direct consumption must have ≤10 mg HCN/kg fresh weight. Bitter cassava (>100 mg HCN/kg) requires processing (soaking, fermentation, heating) before consumption. For tapioca starch: HCN should be non-detectable or <10 mg/kg after processing. EU Regulation 1881/2006 covers HCN limits in processed cassava products. Aflatoxin risk in dried chips during storage: maintain aw <0.70, test per lot. ISO 22000, FSSC 22000, and BRC/IFS are standard certifications for starch processing facilities.