Classification
Product TypeIngredient
Product FormDry (flour/powder)
Industry PositionFood Ingredient (starch-based flour)
Market
Cassava (yuca) is produced primarily in Peru’s Selva Alta and Selva Baja, with production concentrated in northern/Amazon-linked departments. Cassava flour is an ingredient derived from dried cassava and is used domestically and, in smaller volumes, traded internationally under broader root/tuber flour tariff lines that can include non-cassava products. Trade statistics for HS 110620 (flours/meals of roots and tubers of HS 0714) show Peru as a net exporter in this category, with export destinations including Ecuador, the United States, Brazil, the Netherlands, and Korea. Market access and buyer acceptance for cassava flour is highly sensitive to food-safety specifications (notably cyanide-related limits) and moisture/contamination control during processing and shipment.
Market RoleNet exporter within the HS 110620 root/tuber flours category; domestic producer and consumer market for cassava-derived foods
Domestic RoleCassava is a widely used food crop in Amazon regions, including traditional cassava-derived products such as fariña and masato; cassava flour sits within this broader cassava food-use context.
Specification
Physical Attributes- Moisture control is a core acceptance parameter; Codex specifies a maximum moisture level for edible cassava flour.
- Particle-size expectations may be specified (e.g., fine vs. coarse flour sieve-pass criteria).
Compositional Metrics- Total hydrocyanic acid (cyanide-related) limit is a key safety specification referenced to Codex Standard 176-1989 in scientific literature.
- Ash and crude fibre limits are included as compositional quality factors in Codex Standard 176-1989.
Packaging- Packaging should safeguard hygienic and organoleptic quality; Codex notes clean, sturdy sacks that are strongly sewn or sealed when sacks are used.
- Non-retail container labelling/lot identification supports traceability expectations in bulk trade.
Supply Chain
Value Chain- Cassava roots → peeling/slicing (chips) or grating (paste) → drying → milling/grinding → sifting to separate fibre → packaging in sacks/bags → domestic distribution and/or export shipment
Temperature- Not a cold-chain product; quality preservation depends on dry, cool storage and moisture control to prevent mould growth and caking.
Atmosphere Control- Ventilation and humidity control in storage/containers help prevent condensation-driven quality loss.
Shelf Life- Shelf-life performance is strongly linked to moisture level, packaging integrity, and avoidance of re-wetting during storage and sea transit.
Freight IntensityMedium
Transport ModeSea
Risks
Food Safety HighCyanide-related non-compliance (hydrocyanic acid/HCN derived from cassava cyanogenic glycosides) can trigger border rejection or recall if edible cassava flour exceeds safety limits referenced to Codex Standard 176-1989 (commonly cited at 10 mg/kg total HCN in scientific literature).Require validated detoxification controls for bitter-cassava inputs, implement routine lot testing for total HCN at an accredited lab, and include HCN limits and corrective-action triggers in supplier specifications.
Logistics MediumMoisture ingress during storage or sea transit can drive mould risk, caking, and quality deterioration for bagged flour shipments, increasing the probability of claims or rejection.Use moisture-barrier inner liners where appropriate, specify max moisture at shipment, apply container desiccants when needed, and verify packaging integrity and sealing before dispatch.
Regulatory Compliance MediumFor products placed on the Peruvian market, misalignment with DIGESA sanitary registration/certification requirements for industrialized foods can block commercialization and trigger enforcement actions.Confirm whether the specific cassava flour presentation is regulated as an industrialized food requiring DIGESA registration, and align labelling and dossier content to DIGESA guidance before shipment.
Sustainability- Deforestation/land-use change screening risk in Peruvian Amazon departments that are material to cassava production (e.g., Loreto, San Martín, Ucayali, Amazonas, Junín, Huánuco), which can trigger buyer due-diligence requirements for deforestation-free sourcing.
FAQ
What is the key food-safety specification that can block cassava flour shipments?A primary deal-breaker is cyanide-related non-compliance. Scientific literature citing Codex Standard 176-1989 commonly references a maximum of 10 mg/kg total hydrocyanic acid (HCN) for edible cassava flour; buyers and regulators may use this as a benchmark alongside contaminant and hygiene requirements.
Which HS code is commonly used to track Peru’s trade in cassava flour-like products?A commonly used HS-6 proxy is HS 110620 (flour and meal of sago, roots or tubers of HS 0714). This category can include cassava flour as well as other root/tuber flours, so it should be treated as an indicator rather than a cassava-only measure.
Which Peruvian authorities are most relevant for import/export compliance of cassava flour and related plant products?SENASA is the key authority for phytosanitary import permits (PFI) and for export phytosanitary certification processes for plant products, including certain processed/industrialized plant products where required by the destination. For industrialized foods marketed in Peru, DIGESA manages sanitary registration and certification functions.