Buy Morocco Cassava Directly From Exporters & Suppliers - Best of 2024 Market Prices

The cassava crop is a starchy tuberous root that has excellent nutritional benefits as well as many uses. The Morocco cassava is known as an excellent food source particularly for the counties within this region as well as other foreign markets. The wide-scale use of cassava means that the country has been making profits from the exportation of this product, making it an attractive economic venture.

The cassava tubers can be sold individually in a retail shop, but it is also possible for customers to get them in much larger sacks. Commercially, it can be used in the production of different solvents, glucose, fertilizers, animal feed and even alcohol. Nutritionally, cassava is rich in calcium, starch, vitamin C and phosphorous.

There are different varieties of cassava, but they are mainly classified as sweet or bitter. It grows well when supplemented with other crops on the farm such as yams, peas and beans. It is possible to consume them when they are dry or immediately after harvest when they are still fresh. A peeled cassava plant can stay in the refrigerator for up to one month as long as it is stored in cold water.

Historically, the Portuguese were responsible for introducing the crop into Morocco after it was first introduced in present-day Nigeria in the seventeenth century. The crop has been used for trade and other commercial purposes ever since, making it be closely associated with Morocco. The crop is native to South America.

Cassava tubers are available all year round because they have four growing seasons in Morocco. It grows seasonally with other crops such as beans, yams and peas and, it is able to adapt to climate change very easily. It is possible to grow cassava plants in drought conditions with low soil fertility and little fertilizer.

The crop develops a high resistance to diseases and pests and, its roots can remain underground for prolonged durations after they mature without rotting. Fallow lands are needed for its growth and it requires temperatures ranging between 25°C and 30°C. Also, the crop grows well in soil with a pH of between 5.5 to 6.5 and rainfall of 600mm a year is sufficient for them.

It takes one year since planting for the cassava tubers to be ready for harvest. It is pulled from the ground manually and can be consumed fresh after harvest but only after it is thoroughly washed. It is also possible to dry them for future consumption and a hectare of land can provide yields of up to 20 tonnes.

Cassava is packed into 25kg and 50kg sacks for export, with most of the product leaving Morocco for European markets. The tubers are not the only thing to be consumed as the cassava leaves are also exported to other countries for different commercial purposes. Customers can purchase smaller sacks depending on their needs and even purchase individual tubers for personal consumption.

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