We launched a one-for-one wheat alternative flour product that we sell to multinational food businesses. Our shelf-life extension technology enables us to minimize variable cost — significantly contributed by post-harvest loss — and offer this cassava-based flour alternative at scale.
- Climate change is projected to reduce yields of grains like wheat and maize by as much as 30% in the next 10 years
- Unlike wheat and maize that are intolerant to heat and water stress, cassava is more climate resilient
- In addition, it is gluten-free and has a similar taste profile to wheat-based options
Despite cassava’s climate-resilience as well its incredible health and taste benefits, the tuber spoils only 3 days after harvest, with over 50% of the global annual harvest lost on average. Consequently, a majority of the 20 million cassava farmers in the world today, 75% of whom are women, live on under a dollar a day per capita income.
At CassVita, we have invented a breakthrough biotechnology for increasing the shelf-life of cassava from 3 days to 18 months. With our technology, farmers lose 0% of their harvest and are able to increase their incomes. We have also innovated on a proprietary methodology for processing cassava into one-for-one wheat replacement flour, which in turn, creates a market for cassava farmers.
These innovations enable us to build resilience across food value chains by offering a climate-resilient alternative from cassava at scale, which is critical in combating food insecurity.
A Family From The Roots
Farmers in network (95% women)
+ 400 %
Before launching the flour product, we initially launched a specialty category, cassava powder. This superfood can be reconstructed with water to make fufu, a staple African cuisine.
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We have been featured in Forbes, the New York Times, MIT News, Harvard News, to name a few.