Supplier: Crops such as kava, dalo & cassava
Services:
Supplier: Crops such as kava, dalo & cassava
Supplier: Crops such as kava, dalo & cassava
Cassava is one of Nigerias most common and essential staple crops recognised as a 21stcentury crop primarily for smallholder farmers Accounting for about 26 of global production Nigeria is one of the largest producers of Cassava in the world producing over 63 million tons of Cassava in 2021 The cassava stem contains about 1162 hemicellulose and 2143 cellulose as fermentable sugars in the form of lignocellulose This means cassava can serve as feedstock to produce both first and secondgeneration biofuels With our robust storage facility which include our two warehouses in eastern Nigeria we can supply 5002000 metric ton of this product per month to any destination
Cassava roots or root crops used as potato supplement. Frozen cassava in 1 kg bags. 30cm X 30 cm clear plastic bags as per 1 kg bags.
Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize.Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava. Cassava Starch contains typical large oval spherical granules; their size ranges between 5 and 100 �¼m. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution
Cassava is a crop that grows all year round and is consumed mostly by Pacific Islanders. It has a high value in starch and is a good source of Vitamin A and Vitamin C. It is a crop that sustains most families in their livelihood and is a source of income to most rural farmers. Cassava is exported to New Zealand, Australia, Canada and to other Pacific Islands. The Agricultural Marketing Authority sources its Cassava from the two main Islands in Fiji and is reaching unreachable areas that do not have access to any market outlets. To assist our rural farmers, AMA has a policy to grade, weigh and pay farmers at the farm gate before it is transported for processing at the Warehouse. It is than peeled, washed and stored in blast freezes with temperature of minus 18 to 21 degrees for 24hours before it is packed for export and local markets.
Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain about 30% starch and very little protein. Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking. In traditional settings of the Americas, roots are grated and the sap is extracted through squeezing or pressing. The cassava is then further dried over a fire to make a meal or fermented and cooked. The meal can then be rehydrated with water or added to soups or stews. In Africa, roots are processed in several different ways. They may be first fermented in water. Then they are either sun-dried for storage or grated and made into a dough that is cooked. Alcoholic beverages can be made from the roots.ion has seen tapioca pearls baked inside of cakes. Size :15 - 25 cm/piece Color : brown skin, white flesh Maturity : 100% Packing: in bulk or as buyer's request
Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of cassava starch. Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.
