Cassava: White Gold
Cassava is one of the most nutritious and versatile root crops, acting as a powerhouse of natural nutrition:
- Rich in Complex Carbohydrates
- Gluten-Free & Grain-Free
- High in Dietary Fiber
- Low in Fat
- Packed with Essential Vitamins and Minerals like potassium, magnesium, calcium and vitamin B6
Our Organic Cassava Flour
We use the whole root of the cassava plant to create our flour. Our cassava is grown following strict guidelines, free from artificial chemicals and pesticides. Once they are ready, our cassava roots are harvested from our farms and processed within 24 hours of harvest, ensuring a quality and delicious taste.
No More Missing Out
Healthy and allergen-free doesn't have to mean compromising on taste. Where other grain-free flours have overpowering flavors or odd textures, our cassava flour is smooth, fluffy and neutral. The perfect swap for your favorite recipe.
Our flour is a 1:1 swap in most recipes, when using a scale. If measuring with a cup, use 1 1/4 cup of YAKÉVA's cassava flour for every 1 cup of all-purpose flour in the recipe.
Cassava's Impact
Cassava, originating from South America, is one of the world’s main root crops and constitutes the most important staple of rural and urban households in Sub-Saharan Africa. The tuberous root and its products feed more than 500 million African households. The importance of cassava as a staple food results from:
- The simplicity of its cultivation
- Its ability to grow on marginal lands that are difficult to use for other crops
- Its drought tolerance, which justifies its geographical expansion from its natural forest areas to the Sahelian zones
- At the level of subsistence agriculture, the root can be left in the ground and harvested piece meal, thus allowing a spread management of its food use.
These advantages have helped cassava gain ground as an insurance crop against hunger and climate change and consequently constitutes an essential component of food security for African populations.
