Costa Rican Cassava Heads to Europe: A Simple, Sustainable Starch for Everyday Cooking

Why this cassava arrival matters for European shoppers

A shipment of cassava from Costa Rica is on its way into European shops, producers say. The move aims to give shoppers a fresh, simple root vegetable that can be used like potatoes or rice. For consumers, the change promises new choices in everyday cooking and options for gluten-free, low-cost meals.

The announcement is aimed at supermarkets and specialty grocers across the continent. It is not a dramatic shift in global trade, but it matters for people who cook for families and for small shops that want local, traceable ingredients. The timing fits a steady interest in simple, plant-based staples that are easy to store and use.

Meet the cassava: flavor, nutrition and simple ways to cook it

Cassava, also called yuca or manioc, is a starchy tuber with a mild, slightly sweet flavor. When raw it is firm and white inside; cooked, it becomes tender and pleasantly chewy. The texture is denser than a potato and less flaky than boiled rice, which makes cassava useful in both mashed and fried dishes.

Nutritionally, cassava is mainly a source of carbohydrates. It offers calories and some vitamins and minerals, but it is low in protein. For many households, it is prized for being filling and inexpensive. It also suits people avoiding gluten because it is naturally gluten-free.

In the kitchen, cassava can be boiled, roasted, steamed, or fried. It can replace potatoes in stews, be cut into chips, or grated and formed into cakes. It also presses into flour used for breads and pancakes in parts of Latin America and West Africa. For home cooks, simple recipes work best: boil and mash with garlic and oil, or slice thin for crisp roast slices.

How producers describe traceability and farming practices

Producers pitching cassava to Europe highlight farming practices and traceability. They say fields are mapped, harvests are tracked, and batches carry paperwork so buyers can see where the root came from. That matters for quality-seeking shops that want to verify origin and avoid surprise contamination.

Some exporters mention certifications or third-party audits to show compliance with food-safety rules and social standards. Certifications are helpful for big retailers but they are not a magic guarantee; how farms are run on the ground still varies. For European customers, claims about lower pesticide use or community benefits may weigh as much as brand stories.

Buyers will look for cold-chain handling and contamination controls during shipping, because cassava spoils faster than dried goods.

What this could mean for Costa Rican farmers and exporters

For Costa Rican farmers, expanding exports to Europe can mean steady buyers and slightly higher prices. Smaller growers may gain access to new contracts, and mid-size exporters could scale packing and cold storage operations.

That said, shipping fresh roots adds cost and risk. Cassava needs careful handling and faster transit than canned or dry products. Freight prices and border checks can erode margins, so success depends on getting logistics right and finding retail partners willing to sell a less familiar item. Demand for ethnic and gluten-free foods in Europe is growing, creating space for cassava if retailers can present it clearly.

Where to buy cassava and quick tips for storage and cooking

If you want to try cassava, look in Latin American or African grocery stores, specialty produce markets, and some larger supermarket chains that carry global foods. It may appear fresh in the produce aisle or as pre-cut frozen pieces in the freezer section. Some online grocers will list it, too.

Store fresh cassava in a cool, dry place and use it within a few days, or keep it in the refrigerator wrapped to slow moisture loss. If you buy frozen, follow package instructions. Before cooking, peel the rough brown skin and remove the thin pinkish layer under it. Always cook cassava fully; raw cassava contains natural compounds that are removed by cooking.

Easy ways to use cassava: boil and mash with butter or oil, roast chunks with spices, or cut into long strips and fry for chips. Use cassava flour where you would use other starch flours in pancakes or flatbreads, keeping in mind it behaves differently and often needs a binder. For recipes and export details, check national trade promotion sites or cookbook collections that focus on Latin American and African cuisines.

Sources

• prnewswire.com