Bulk Organic Cassava Flour for Food Manufacturers and CPG Brands
Source86 supplies bulk Organic Cassava Flour to food manufacturers, CPG brands, and procurement teams running retail-scale programs. As one of fewer than 25 BRCGS AA–certified ingredient brokers in the US, we deliver food-grade organic cassava flour with the documentation, supply consistency, and warehousing capacity that national-scale buyers require.
Sourced from certified organic farming operations across Nigeria, Indonesia, Brazil, and Ghana, our Organic Cassava Flour (Manihot esculenta) delivers neutral flavor with reliable moisture absorption, binding, and thickening performance across bakery, sauces and gravies, coatings and batters, pasta and noodles, and frozen and ready-to-eat manufacturing.
Available in 25 kg and 50 kg formats with truckload and container-load supply, supported by East and West coast warehousing for nationwide distribution.
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Product Data
| Scientific Name | Manihot esculenta |
|---|---|
| Origin Countries | Nigeria, Indonesia, Brazil, and Ghana |
| Pack Size | 25 kg bags, 50 kg bags (custom formats available) |
| Product Shelf Life | 12 months |
| Product Uses | Gluten-free flour blends, sauces and gravies, coatings and batters, pasta and noodles, frozen and ready-to-eat meals |
| Shipping / Storage | Cool, dry storage below 25°C, away from direct sunlight and moisture |
Production process:
- Harvesting. Mature, organically grown cassava roots are harvested between 8 and 24 months after planting, depending on variety and regional conditions.
- Cleaning and peeling. Roots are washed to remove soil and debris, then peeled to expose the starch-rich interior.
- Grating and pressing. Peeled roots are mechanically grated into pulp and pressed to remove excess moisture, forming a starchy cake.
- Drying and milling. The pressed material is dried to target moisture levels, then milled into a fine, uniform flour.
- Sifting and packaging. The flour is sifted to a consistent particle size, checked against specifications, and packaged for bulk distribution.
Applications
- Gluten-free baking and flour blends
- Pasta and noodles
- Sauces, gravies, and soups
- Coatings and batters
- Snack production
- Frozen and ready-to-eat meals
- Dough and batter systems
- Ethnic and specialty foods
Functionality
- Thickening
- Binding
- Gluten replacement
- Moisture absorption
- Freeze-thaw stability
Physical & Functional Characteristics
- Appearance: fine, light cream to off-white, free-flowing powder.
- Flavor: mild and neutral; integrates without affecting overall flavor profile.
- Aroma: virtually odorless; takes on surrounding aromas without contributing its own.
- Texture: smooth and finely milled; blends evenly without graininess.
- Color: light cream to off-white; remains visually neutral in finished products.
- Moisture absorption: high absorption capacity supports texture development and structural integrity.
- Nutritional composition: primarily complex carbohydrates, with naturally occurring minerals including potassium and magnesium.
- Crude fiber: moderate dietary fiber content, supporting higher-fiber and clean-label formulations.
- Dietary suitability: naturally gluten-free, vegan, vegetarian, and certified organic; suitable for grain-free and nut-free product development.
Benefits for Commercial Manufacturing
- Certified organic supply: sourced from certified organic farming operations across multiple regions, supporting manufacturers developing USDA Organic product lines.
- Defined specifications: supplied to spec for moisture, ash, and fiber content, supporting consistent QA validation and batch approval.
- Gluten-free base ingredient: functions as a core gluten-free flour across multiple applications, reducing the need for additional inputs.
- Clean-label compatibility: naturally gluten-free, non-GMO, and free from major allergens, supporting clean-label and free-from product development.
- Freeze-thaw stability: maintains performance through freezing and reheating, supporting frozen and ready-to-eat product lines.
- Supply continuity: multi-origin sourcing supports consistent availability and reduces dependency on any single region.
- Packaging flexibility: available in 25 kg, 50 kg, and tote formats with truckload and container-load supply for retail-program-scale rollouts.
- Documentation support: COAs, certification records, and QA documentation available to support supplier onboarding and ongoing audit cycles.
Market Context
The global cassava flour market is concentrated in a small number of producing regions. Nigeria leads global cassava cultivation by volume, while Indonesia and Brazil dominate commercial cassava flour and starch exports for food-grade manufacturing. Ghana and Thailand round out a second tier of consistent commercial-scale exporters.
Standard commercial packaging. Cassava flour for food manufacturing is typically supplied in 25 kg multi-wall paper bags, 50 kg bags, or 1,000 kg totes for high-volume manufacturing programs. Drum and IBC formats are used for specialized applications.
Harvest cycle and supply considerations. Cassava is harvested year-round across multiple producing regions, but yields and pricing fluctuate with regional weather patterns, particularly during the wet seasons in West Africa and Southeast Asia. Source86’s multi-region sourcing model is designed to absorb regional volatility and maintain continuity of supply for buyers running annual or multi-year programs.
