Brief Product Description The cassava root is long andtapered, with a firm; homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercialvarietiescan be 5 to 10 cm (2.0 to 3.9 in) indiameterat the top, and around 15 to 30 cm (5.9 to 11.8 in) long. A woodycordonruns along the root\'saxis. The flesh can be chalk-white or yellowish. Cassava roots are very rich instarchand contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/1OOg) and vitamin C (25 mg/1OOg). However, they are poor inproteinand other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine) but deficient in the amino acidmethionineand possiblytryptophan. Packaging: The Cassava is waxed before packaging. It is mainly packaged with corrugated fibre board (CFB) as seen below. Uses Food
Industrial use (animal feed, ethanol, flour, starch, etc.)"
