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"Pancakes, soft drinks, desserts, animal feed and snack chips can all be made from cassava."

Cassava Flour

Cassava flour is a common feature of Central and South American food, from the Dominican Republic down to Brazil. In these regions it is a popular substitute for wheat flour. It can be used on its own or substituted in products like cookies, cakes and pastries without changing the taste. Cassava flour’s texture varies—it can be ground more coarsely to be used in bread or more finely for industrial use in starches or glues.

The advantages of cassava flour include

A better flavor
Lower cost
Better cooking performance

These benefits are evident in many different recipes for everything from loaves of bread to snacks or cakes (FAO 2006). It is also gluten free, and has been shown to be a good wheat alternative for those who are allergic to gluten or those who suffer from irritable bowel syndrome.

Agro₂ is a pioneer in cassava flour production in Panama. Our approach takes advantage of the overlap in processing with that of ethanol production to diversify and streamline our production. We also research recipes with both types of flour to see how they can be improved.