cassava flour is made from freshly harvested cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species and region, and then using the most current technology, desiccated (that is, dried) into a fluffy powdery product.
cassava flour is made from freshly harvested cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species and region, and then using the most current technology, desiccated (that is, dried) into a fluffy powdery product.
cassava flour is made from freshly harvested cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species and region, and then using the most current technology, desiccated (that is, dried) into a fluffy powdery product.
cassava flour is made from freshly harvested cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species and region, and then using the most current technology, desiccated (that is, dried) into a fluffy powdery product.
cassava flour is made from freshly harvested cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species and region, and then using the most current technology, desiccated (that is, dried) into a fluffy powdery product.
cassava flour is made from freshly harvested cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species and region, and then using the most current technology, desiccated (that is, dried) into a fluffy powdery product.