Cassava
Fresh Starch:
Fresh starch is derived from cassava roots and is commonly used as a thickening agent in various food preparations. It is particularly valued for its ability to provide viscosity and texture to dishes.
- Moisture content: Typically, fresh starch should have a low moisture content to ensure stability and prevent microbial growth.
- Purity: Fresh starch should be free from impurities and other foreign materials.
- Packaging: Fresh starch is usually packed in suitable containers or bags to maintain its quality and prevent moisture absorption.
Flour:
Cassava flour is produced by grinding dried cassava roots into a fine powder. It is a gluten-free alternative to wheat flour and can be used in baking, as a thickener, or as a base for various dishes.
- Particle size: Cassava flour can be produced in different particle sizes, ranging from fine to coarse, depending on the desired application.
- Moisture content: The moisture content of cassava flour should be controlled to ensure good shelf life and prevent spoilage.
- Packaging: Cassava flour is commonly packed in moisture-resistant packaging materials to maintain its quality.
Chips:
Cassava chips are made by slicing and drying cassava roots. They are popular as a snack food and can be consumed as-is or further processed into other snack products. Cassava chips are often seasoned or flavored to enhance their taste.
- Thickness: Cassava chips can be sliced to varying thicknesses, ranging from thin to thick, based on consumer preferences.
- Moisture content: Cassava chips should be dried to a specific moisture content to ensure crispness and extend shelf life.
- Packaging: Cassava chips are typically packed in airtight and moisture-resistant packaging to maintain their crisp texture and prevent moisture absorption.
HS Code
Fresh Starch:
Code: 110814 Description: Cassava (Manioc) starch, in its natural state.
Flour:
HS Code: 110610 Description: Cassava (Manioc) flour, whether or not dried.
Chips:
HS Code: 071410 Description: Cassava (Manioc) chips, whole, cut, sliced, or broken