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We provide high-quality Tanzania cassava to the local and export markets. We source the raw fresh Tanzania cassava from family growers in the country.
Arguably the third most important food crop in the country after maize and rice, Tanzania cassava (Manihot esculenta) or mhogo in Swahili is a starch-rich superfood that fights food insecurity. The plant thrives in all parts of the country. The primary sources, however, include Zanzibar, Tanga, Mtwara, and Mwanza. The crop’s productivity is slightly higher than that of the sweet potato in these regions at 7 tons per hectare against 4.5 tons per hectare. In appearance, the plant is a hardy shrub that grows exotically in Africa. It bears oblong tubers underground. Its original home was South America.
Cassava alleviates malnutrition due to its balanced combination of starch and vitamins. The vitamin C margin for the prevention of diseases is 34 percent per serving. The volume of carbohydrates stands at 12 percent. The concentration of fat is equally low at 0.3 grams per 100 grams which makes the crop beneficial for cardiac health.
We source Tanzania cassava along the banks of river Ruvuma in Tanga to the north-east of the country. Our north-western family growers come from Mwanza. Our southern sources emerge from Mtwara. Our coastal sources include Lindi while our island growers come from most of Zanzibar. We also have suppliers in Kigoma along the Mara, and Shinyanga.
All our family growers of cassava from Tanzania own land of less than 2 acres which they cultivate under farmyard compost. They abstain from the use of harmful chemicals so that their crop will find acceptability in the international market. Instead, they grow pest-resistant, hardy varieties.
We harvest Tanzania cassava in six months from the date of planting. For the late-maturing cultivars, the duration can extend to the period of 12 to 18 months. Our experienced workers begin the harvest by uprooting the shrubs by hand. By this time the foliage above the ground is almost completely gone with just the stump to sustain the mature tubers.
Before lifting the tuber-containing stumps off the ground, our workers first use sharp machetes to slash the stems 30 centimeters above the surface. They then raise the stump by both hands. Our crew correctly handles the uprooted plant while wearing garden gloves. This helps to prevent contamination or fingernail damage on the corms. After the extraction of the meshed roots that also contribute to making the harvest hard, our team transports the corms to the packing bay.
Then follows yet another demanding post-harvesting stage of Tanzania cassava: chipping. This is necessarily the shaping of the corms into chips which is their common export form. Our team employs sharp knives to size the tubers into uniform, attractive designs. These chopped pieces measure no more than 5 millimeters thick. The laying of the fresh handiwork onto the sun for drying follows. Sometimes we air-dry the chips to fasten the curing process.
The next step of preparing Tanzania cassava for the market is cleaning. Our crew peels off the skins from the dried chips. Another bout of scraping with a blunt edge ensues to remove any remaining dirt on the exposed inner skin. The workers eventually sort the corms regarding size to pack them uniformly.
We usually offer two forms of Tanzania cassava: fresh and dry. The fresh one comes with its garden aroma and in the same shape as it has grown in. The dried chip, on the other hand, has a bright color due to the peeling of the skin. It also has a different odor from its fresh and milled counterparts. Its dry matter is 87% or a moisture level of 13%. It also has 72% starch as it is not processed.
We pack Tanzania cassava in two forms: fresh undried roots and dried chips. For the fresh roots, we use polyethylene bags that conserve moisture. The use of a sufficient amount of vacuum prevents the formation of rot, which is mainly the reason for drying the corms in the first place. Our packing container for chips is a plastic crate that is firmly sealed to prevent shakiness during travel for these injury-prone tubers. We fix produce labels on to each package soon after packing it.
We store Tanzania cassava at 4 degrees Celsius shortly before transportation. Our pre-cooled trucks convey the fresh produce expeditiously to either one of the international airports in Dar-es-Salaam or Arusha. This means a 24-to 48-hour arrival of the cargo at your destination.
In short, if you are in need of one of the principal sources of nutrition in Africa, then Tanzania cassava fits the bill. We only obtain the produce from family growers all over the country who cultivate the crop under Global Good Agricultural Practices (GAP) conditions. Packages reach your destination at the right quantity as our farmers always grow surplus. Besides, we maintain low prices to tow the line with your budget. Make an order today!
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