Frozen Cassava – Preserving the Rich Flavor of Home, Ready for the Global Market
Cassava, also known as manioc or yucca, is a staple food familiar to Vietnamese people, deeply connected to childhood memories and rustic meals. Today, with modern processing and freezing technology, cassava has transcended seasonal limitations, becoming a product consumed year-round both domestically and exported to demanding markets such as South Korea, Japan, China, the Middle East, and Africa.
Frozen cassava is produced from fresh, high-quality roots harvested at the optimal time to ensure high starch content, rich flavor, and mild sweetness. After peeling and cutting into pieces, the cassava undergoes thorough cleaning and is either steamed or left raw depending on market requirements, then deep frozen using BQF technology. This process preserves the natural ivory-white color and shape without cracking or darkening during long-term storage.
The greatest advantage of frozen cassava lies in its convenience and safety. The product can be used immediately after thawing for making sweet soups, steaming, frying, baking, or pureeing for industrial food production. Since it is pre-processed, users do not need to spend time peeling or removing toxins—a complex step when working with fresh cassava. Additionally, the product helps maintain consistent quality in large-scale food production lines.
Nutritionally, cassava is a great source of starch, rich in energy, suitable for vegan, macrobiotic diets, or as a substitute for rice and noodles in many traditional dishes worldwide. The product can be packaged in vacuum-sealed PE bags or carton boxes lined with liners, depending on market demand.
Frozen cassava is not just an ordinary frozen product – it is a blend of traditional value and modern technology. It is an ideal choice for businesses seeking natural, sustainable ingredients with high applicability in the processed food industry.
Variety of Forms – One Shared Spirit: Vietnamese Frozen Cassava, Convenient and Quality Assured
- Frozen Whole Cassava Cut / Chunk: The most common form, maintaining a standard length of 8–12 cm, ideal for steaming, making sweet soups, frying, or industrial processing. It has a firm texture and stays tender when cooked, suitable for both direct use and food manufacturing.
- Frozen Cassava Cut Pieces: Shorter pieces around 4–6 cm, more convenient for individual consumers or foodservice, especially saving cooking and thawing time.
- Frozen Cassava Sticks / Batonnet: Perfect for fast food or ready-to-eat products, resembling French fries. Used for deep frying, snack making with sauces, butter, or seasoned with salt and pepper, popular in many African and Middle Eastern countries.
- Frozen Cassava Slices: Popular for making thin fried snacks, grilled dishes, or packaged chips. With uniform thinness, easy to cook into crispy cassava chips, a favorite snack both domestically and internationally.
- Pre-cooked Frozen Cassava: A convenient option that shortens preparation time. The cassava is steamed or boiled before freezing, ideal for restaurants, industrial kitchens, or consumers needing ready-to-eat products. Simply thaw and gently reheat while retaining softness, chewiness, and natural flavor.
In any form, frozen cassava retains high nutritional value — rich in starch, low in fat, gluten-free — suitable for diet-conscious consumers, vegans, and allergen-free menus. The rapid freezing process ensures long shelf life without preservatives, meeting strict quality standards in markets such as Japan, the EU, the Middle East, and Africa.
Frozen cassava – a flexible product with stable quality, a reliable choice for modern culinary needs and global supply chains.