Without octagons or gluten: The story of Martina Cáceres and the first tapioca made in Argentina

Tapioca is a typical food from northeastern Brazil that, over time, became popular throughout that country and much of Central America. The term tapioca refers both to the ingredient obtained from a hydration process of cassava starch and to the preparation made in gastronomy. Martina Cáceres, a Posadas entrepreneur, discovered tapioca during a trip to Brazil and fell in love with the product. Since then, she has been convinced that the mission cassava has enormous potential to generate new value-added foods, capable of transcending regional consumption and positioning themselves throughout the country. In 2018, under the brand Mama Yucca, she began producing sieved artisanal tapioca, a product until then unique both in Misiones and in Argentina. From its beginnings, it presented itself as a food within the "fast and healthy" trend, not only because of its properties but also because of its practicality in the kitchen. "Tapioca is basically hydrated cassava starch, which can ...