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We provide high-quality Rwanda cassava to the local and export markets. We source the raw fresh Rwanda cassava from family growers in Rwanda.

Rwanda cassava (Manihot esculenta) or inyumbati in Kinyarwanda is the number three most important food crop in the nation. It is only sweet potatoes followed by bananas that rank higher. However, unlike Irish and sweet potatoes, the yield rate of cassava is still minimal per hectare. This makes it mostly a subsistence rather than export crop. Efforts by the Rwandan Agricultural Board (RAB) to convert production margins have made the crop earn export appeal in recent years. In appearance, the tuber has an oblong shape that may attain immense size. Many farmers in Rwanda grow the bitter corm variety to boost productivity.

Cassava first appeared in Rwanda in 1930 courtesy of Belgian missionaries and soon became one of the most important food crops in the nation. The first place in the world for the plant to grow was South America.

Consumption of cassava helps to maintain a balanced diet due to the accessibility of energy and vitamin nutrients. Carbohydrates are available at 12% per serving. Vitamin C is high for a tuber at 34% of the daily value. There is low fat at 0.3 g in every 100 g. Therefore it comes in handy for people in need of a diet that can combat heart ailments and high cholesterol.

We source Rwanda cassava extensively from various districts: they range from Kifouma to Ruhango, Muhanga to Nyanza, Bugesera to Kamonyi and Gisagara. All of our family growers cultivate the crop on less than two acres of land. They maintain the soil with farmyard manure. They also keep off from the use of chemical sprays to bring down the residual levels.

We harvest Rwanda cassava about six months from the planting date. We also have the late maturing type that stays put in the farm for one year or a year and a half before maturity. We use the services of well-trained workers who pick the whole leafless shrubs manually.

The practical part of the harvest of Rwanda cassava is very demanding, and our team makes the best effort to reduce injuries on the corms. They slash the stems at 30 centimeters from the ground using sharp machetes. They use their hands o then uproot the stump. They then carefully handle the corms in their gloved hands. Handling includes the removal and trimming of the highly entwined roots. The trimmed tubers feature into carts for delivery at the shed.

Chipping is yet another part of the post-harvest handling of Rwanda cassava that demands care. Our warehouse workers use sharp knives to resize the corms into winning and uniform shapes. They maintain equal dimensions of 5-millimeters for each chipped corm. They then lay the crafted produce on racks for sun-drying. We may also opt to use air-drying to boost the curing bit.

Our warehouse staff then cleans the chipped cassava to make it presentable for the market. The process starts by peeling the skins off the cured chips. This is followed by scraping with blunt blades to remove dirt from the exposed skin. The team then sorts the tubers by size and packs them in one layer.

We pack Rwanda cassava in three forms. The first one is that of fresh roots which we wrap in polyethylene bags for hydration purposes. This also keeps the produce rot-free. For the dried chips, we opt for plastic crates. We tightly seal these for a friction-free transit without any bruises on the delicate skins of the peeled corms. For the milled powder, we use airtight packets of various sizes. We attach designate produce labels in each of the packages.

We provide both fresh and dry corms of Rwanda cassava. If you go for the fresh ones, you will find them unchipped, aromatic and sizable as they come straight from the fields. The dried chip on its part has an attractive bright tinge occasioned by peeling.

We then store Rwanda cassava at the base temperature of 4 degrees Celsius just before transportation. We keep the fresh produce only temporarily before it leaves for the airport. We transport the cargo via refrigerated vehicles fitted with a modified interior environment. Give or take, the cargo will make it to your destination in the next 1 to 2 days.

Indeed, whether you want it in fresh, chipped or milled form, you now have our Rwanda cassava in your hands. We source the quality produce from Global Good Agricultural Practices (GAP)-certified family sources in the country. We maintain quantity by having an extensive network of farmers who provide surplus throughout the order period. We also maintain low prices that reflect your budgetary allocation. Make an order today!

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