Quality you can check

Quality and Traceability

We check cassava at four points between the farm and the ship, and record each step so any bag can be traced back to the farmers who grew it.

Four checkpoints

No Lot Leaves Until It Meets Your Specification

  1. 01

    At Intake

    • Time since harvest checked
    • Roots inspected for rot, damage and soil
    • Weight and farmer recorded
  2. 02

    During Processing

    • Peeling and washing checked batch by batch
    • Drying monitored to the target moisture
    • Equipment cleaned on a set routine
  3. 03

    Before Packing

    • Each lot sampled and tested to the buyer's specification
    • Lots that fail are held back, never shipped
    • A retained sample kept for every lot
  4. 04

    Before Shipping

    • Bags, labels and weights checked
    • Container inspected clean and dry before loading
    • Test results matched to the lot
Typical tests, set per product and buyer:MoistureResidual cyanideAshAcidity (pH)Particle sizeColourForeign matterMicrobial counts

Root Trace

From Any Bag Back to the Farm

Type the lot code printed on a bag. You will see how it links back through packing, testing, processing and intake to a farmer cluster. Farmers are shown at district level, never by individual farm.

No bag to hand? .

Root Trace launches with one marked example. Once we are shipping, each released lot is added, and a code we did not issue shows as not found: a simple check against counterfeit bags.

What You Receive

  • Samples before the first order
  • An agreed specification sheet
  • A certificate of analysis for each lot, where required
  • A packing list showing every lot number

Standards We Work To

  • The specification agreed with you
  • Codex Alimentarius standards for cassava products, where they apply
  • Ghana Standards Authority requirements
  • The import rules of the destination market

We list a certification only once we hold it.

Dried cassava chips

Cassava explained

One Root, Many Products

Tap a part of the plant to see what it becomes, and the safety fact buyers ask us about most.

The flesh becomes

  • High-quality cassava flour
  • Starch
  • Gari
  • Dried chips

The white flesh is the product. Each way of processing it gives a different product, from fine flour to roasted gari.

The safety fact buyers ask about

Raw cassava contains natural compounds that can release cyanide. Peeling, grating, fermenting, pressing, drying and roasting remove most of them. We test residual cyanide on food and feed lots against the destination market's limit, and the result is on the certificate of analysis.