Website: NicaAgro.com Member of CLAYUCA

Fresh Cassava - Frozen Yuca - Tapioca Flour

Cassava (Yuca, Tapioca)

History of the Cassava Plant

The scientific name is Manihot esculenta (Crantz) and is the only species in it’s genus that serves as a food crop.

The first variety of the cassava plant showed up about 10,000 BC in Brazil where it was domesticated. About 6,600 BC the cassava pollen made its way to the Mexican lowlands; evidence of this is found in the Sand Andres archaeological site and the plant was domesticated in Mexico approximately 2,000 to 4,000 BC. Tracing the root of the plant from Brazil, Cassava made its way through South America through colonialism. The Portuguese, through interactions with South America, were the first to aid in spreading the crop to other parts of the world.In the sixteenth century they brought the crop to the Gulf of Guinea. In the eighteenth century it was brought by the Portuguese again to the east coast of Africa and Indian Ocean islands like Madagascar. It is also believed that the Portuguese were responsible for introducing the crop to the continent of Asia. Cassava has become an integral food staple all over the world.

The crop originated from Latin America but only 20% currently comes from there. Brazil provides about 75% of the production 35-40% goes towards food consumption. 10% of production is lost to post harvest deterioration, leaving approximately 50 to 55 percent for export.

Most of the governments in these countries have developed programs that help with research and usage of the crop, forming liaisons with foreign markets

• The cassava plant, known under a variety of names (Cassava, Tapioca, Yuca, Mogo, Boba, Mushu, Kappa or Manioc) is made up of two main parts, the leaves and the woody shrub root, both parts of the plant serve as a food source, growing up to 15 feet high.

• The root is the main part of the plant, dark brown in color on the outside and white or yellowish on the inside.

• The Cassava plant is hearty and can withstand very unfavorable and extreme conditions growing well in: acidic, infertile soil, and perfect soil conditions.

• 500 million people around the world depend on cassava as a food staple. Harvested within 10-30 months, Cassava stands to be the fourth largest staple in the food world after, wheat, rice and maize.

• It is the 3rd largest source of carbohydrates. High in calories and fiber, Cassava root is fat free, 100% natural and gluten free and is processed without MSG or preservatives.

Cassava Plant

Nica Starch Agro S.A. (NSA), dba: NicaAgro, was started in 2010 by Danish investors and is today owned and operated by same group.NicaAgro is a member of CLAYUCA.

NicaAgro is located 17 miles from downtown Managua on excellent land for growing and farming Cassava, (Yuca, Tapioca) plants. The company has leased 2500 acres of farm land designated to grow Cassava plants.

NicaArgo will this year produce 24 to 30 thousand tons of cassava, which will produce a combination of fresh Cassava roots, Yuca pieces (frozen) and Tapioca flour - “Premium” and “Premium Plus,”.

NicaAgro plan to farm 3500 acres in 2015.

NicaAgro

Corporation with local farmers

NicaAgro is committed to best practices:

• Establish solid long term business relationships with customers and associates to maintain supply and demand.

• Over 2500 acres are planted by NicaAgro, who has over the last two and a half years worked the land to perfect the soil for best yield.

• NicaAgro is prepared to add 1000 acres, collaborating with local farmers by offering micro financing and education/training to maximize crop yield and quality.

• Micro financing allows the farmer to obtain funds to grow cassava on their land and become a part of the NicaAgro team. NicaAgro will commit to buy the final crop. This will secure and maintain the consistency and quality of the end product from all acres and farmers.

• NicaAgro, under contract with the local farmers, will educate and train in the applications of crop health, fertilization and disease control.

• NicaAgro is employing 200-250 locals to farm and will continue to employ locals to manage growth and forthcoming expansion.

• NicaAgro is also cooperating with other companies by growing experimental crops with the purpose of finding the healthiest products for human consumption.

• NicaAgro is the largest farmer in Latin America also exporting to markets in USA & Canada

Our Products – Cassava (Yuca) Roots

NicaAgro has develop three sweet cassava plant varieties: Reina, Valencia, R&D project: CM 805-15 -Tallo Amarillo (not available yet)

We currently offer two different Tapioca flour types: Premium and Premium Plus.

Fresh: Fresh Cassava treated with paraffin to extend its lifespan. Shelf life 30-60 days.

Frozen Yuca: Frozen Yuca is fresh Cassava that is frozen in an IQF (Individually Quick Frozen) tunnel. The fresh cassava is washed, peeled and cut in pieces of 2½-3 inches, then packed in 5 Lbs. bags. Operation concentrated in a 45,000 sq. ft. facility.

Tapioca flour: A healthy alternative to regular flours. It is a 100% natural product (no chemicals used in processing); it is gluten free (gluten is known to cause coeliac disease), very low in Sodium contains a high amount of fibers (good for digestion) and has a high content of both starch and energy. In many cases, Tapioca flour can substitute for regular wheat or corn flour.Shelf life is 18 months at -18 degrees Celsius or -0.4 degrees Fahrenheit.

Fresh Frozen Flour

Our Product: Tapioca Flour – Premium

• Tapioca flour Premium is a fine creamy white in color, refined flour product• Contains carbohydrate, protein, fibers and ashes• No MSG, No Sugar added, Fat Free,- 100% Natural, GLUTEN FREE product

Filling 700 Kilo (1540 lbs.) Tote bags

Technical Characteristics  Product Specifications Product Name Tapioca Flour ‐ PremiumCommercial Name for the Product Cassava Flour (Yuca, Tapioca)Packaging and Labeling The product packaged in non‐toxic materials

guarantee the preservation, hygiene of product.Presentation 25 kg sacks up to 700 kg Tote bagsTECHNICAL CHARACTERISTICS OF PRODUCTDESCRIPTION ContentsHumidity 11 ‐ 12.0 % Protein 2.0 ‐ 2.5 % Fiber 1.5 ‐ 2.0 % Ash 2.5 % Total Carbohydrates 83.0 ‐ 85.0 % Gelatinization Temperature 71‐75 ºCpH 6.1Apparent Density 0.42 g/mLWater Absorption Index 7.3Solubility Index 0.79Swelling Index 7.5Starch 72.0 ‐75.0 %MICROBIOLOGICAL CHARACTERISTICSAflatoxin B1 < 0.3 ppbAflatoxin B2 < 0.5 ppbAflatoxin G1 < 0.4 ppbAflatoxin G2 < 0.2 ppb

Our Product: Tapioca Flour – Premium Plus

• Tapioca Premium Plus flour is a fine white refined flour product• Contains carbohydrate, protein, fibers and ashes• No MSG, No Sugar added, Fat Free, 100% Natural GLUTEN FREE product

Technical Characteristics Product Specifications Product Name Tapioca Flour –Premium PlusCommercial Name for the Product Cassava Flour (Yuca, Tapioca)  ‐Packaging and Labeling The product packaged in non‐toxic materials

guarantees the preservation, hygiene ofproduct.

Presentation 25 kg sacks up to 700 kg Tote bagsTECHNICAL CHARACTERISTICS OF PRODUCTDESCRIPTION ContentsHumidity 8.0 ‐ 12.0 % Protein 1.8 ‐ 2.2 % Fiber 1.0 – 1.5 % Ash 2.5 % Total Carbohydrates 85.0 ‐ 87.0 % Gelatinization Temperature 71‐75 ºCpH 6.1Apparent Density 0.42 g/mLWater Absorption Index 7.3Solubility Index 0.79Swelling Index 7.5Starch 78.0 – 81.0 %MICROBIOLOGICAL CHARACTERISTICSAflatoxin B1 < 0.1 ppbAflatoxin B2 < 0.1 ppbAflatoxin G1 < 0.1 ppbAflatoxin G2 < 0.1 ppb

Cassava Flour –ready for shipment

Freezing Facility

Processing LineCutting line

Security Standards

Reception Area

Process Line

Exterior

Reception of Raw material

Classification / Selection

Peeling

Sanitation

Interior

De-Vein

Selection

Disinfection

Freezing (IQF)

Packing and Labeling

Shipping

Freezing Process IQF

Solution for disinfection 100 to 150 P.P.M

Classification and selection according to 

the client’s requirements

Reception of Raw Material

Classification/Selection

Peeling

Sanitation

Quality Control

Exterior Processing

Magnetic detect &  remove metals

(physical contamination)

Vein Removal

Selection

Disinfection

Freezing (IQF)

Packaging and Labeling

Cut down the  root  and removal 

of the vein.

Separate the end product from any damaged product.

Quality Control Point

Disinfecting solutions from 200 

to 300 P.P.M.

30 minute pass through the IQF tunnel at a temperature of ‐25 Celsius. Once the product is out of the freezer the core temperature of the product is ‐18 

degrees 

Quality Control Point

Interior Processing

Hygiene and Security Standards

NicaAgro freezing facility follows all hygiene and security protocols to insure cleanliness and safety resulting in the highest standards and ratings.

Testing for Aerobic Mesophilic, Coliforms, Staphylococcus Aureus, Fungus, Yeast, E-Coli, Salmonella, Listeria and Monocytogenes

NicaAgro - RepresentativeNicaAgro - Representative

NicaAgro has appointed V.E. Commodities Importers Exporters, LLC as its solo representative in The Tri-State –NY, CT NJ, and state of Florida.

V.E. Commodities Importers Exporters LLC, New York, N.Y.• 347.513.1173 & 718.483.8687

• E-mail: mikitacom@aol.com