Cassava

Parameter	Specification
Tuber Size	Medium to large (20–80 cm length, 5–15 cm diameter)
Tuber Shape	Cylindrical, conical, or irregular
Tuber Weight	1–5 kg (average)
Skin Color	Brown to greyish-brown
Flesh Color	White, cream, yellow (varies by variety)
Texture (Flesh)	Firm, dense, starchy
Moisture Content	60–70% (fresh cassava)
Fiber Content (Peel)	Coarse outer peel, fibrous inner cortex
Surface	Rough with longitudinal grooves or lenticels
Smell	Fresh, slightly earthy (no sour or fermented odor)
Foreign Matter	≤0.5% (should be clean)
Internal Defects	Absent or minimal (no discoloration, rot, or holes)
Cyanogenic Compounds	Present (levels vary by variety: bitter vs. sweet)
Maturity Age	9–24 months (depending on variety and climate)

Enquiry Form