Cassava

Togo grows more than a million tonnes of cassava a year, mostly in the Maritime and Plateaux regions. It is the root behind gari, fufu and attieké, and a daily staple for West African, Caribbean (yuca) and Latin American families in Canada.

Fresh cassava is tricky to export: once dug up, a root starts to spoil within two or three days. That is why we offer it in the two forms exporters around the world rely on:

• Fresh waxed (whole roots): sweet-variety roots, cleaned and dipped in food-grade paraffin wax, which seals in moisture and extends shelf life. Shipped by refrigerated container.
• Frozen peeled pieces: peeled, cut and frozen at −18 °C right after harvest. No waste, no peeling, ready to boil or fry, and they keep for months in the freezer.

Food safety first: we supply only sweet cassava varieties, and each lot is tested for cyanogenic compounds before shipment. Import requirements for each lot are confirmed with the Canadian Food Inspection Agency before the first shipment.

How we supply it:

• Packed in 18 kg (40 lb) cartons, or by the pallet of 720 kg (40 cartons).
• Availability depends on processing capacity, so we confirm volumes with you before each order.

Every lot is traceable to its farming area.

Tell us which format suits your store.