Yuca (Yuca Root, Cassava, Manioc)
- PLU #4819
- Is a very starchy root very similar in exterior texture to the Yautia, but it is larger in size, and usually waxed. The flesh of the Yuca, within the outer bark skin, is a white-linen color, and has a dense texture. The Yuca is commonly used in tropical countries; much like the potato is used in temperate climates regions.
- Can replace boiled potatoes in many dishes. Yuca can be prepared fried, mashed, baked, boiled, or sautéed. Can also be used in soups and turned into flour. Yuca is also the source of Tapioca (a thickener)
- Mexico, Central America, South America, Caribbean, Africa
Country of origin
- Costa Rica, Ecuador
- Color – Must be well colored (Brown)
- Cleanliness – Must be clean (no dirt, spotting, dust, or any other foreign material).
- Other – Can have no scarring, cracks, splits, or breaks, or mechanical damage.
- Defects – Softness, black spots in the meat of the fruit
- Yuca is dipped in clear wax at the packaging facility after harvest, this extends the shelf life of the product.
- Customers will customarily break of the tip to check the quality. They are checking the firmness and for blackening. The product can be displayed with the broken tips. Be sure to clean up the tips when added and rotating product.
Display and storage
- Storage- 33-40 degrees, dry environment
- Display- Room temperature
- Shelf life 7-10 days