There are three grade classifications of cassava root that are mainly used in the market:
A superior quality. The cassava included in this grade must be uniform in shape, quality, and size. It also must be free of defects, with the exception of very slight superficial defects.
Cassava included in this grade must be of good quality. Slight defects are allowed in the case these do not affect the general appearance, the quality, the keeping quality, and the presentation of the cassava root.
- Slight defects in shape;
- Bruising, not exceeding 10% of the surface area; and
- Scraped areas, not exceeding 20% of the surface area.
This grade includes cassava which does not qualify for inclusion in the higher grades, however, satisfies the minimum requirements stated above.