We leverage technology to combat climate-induced food insecurity

Why Cassava?
  • Climate change is projected to reduce yields of grains like wheat and maize by as much as 30% in the next 10 years
  • Unlike wheat and maize that are intolerant to heat and water stress, cassava is more climate resilient
  • In addition, it is gluten-free and has a similar taste profile to wheat-based options
Our Innovation

Despite cassava’s climate-resilience as well its incredible health and taste benefits, the tuber spoils only 3 days after harvest, with over 50% of the global annual harvest lost on average. Consequently, a majority of the 20 million cassava farmers in the world today, 75% of whom are women, live on under a dollar a day per capita income.


At CassVita, we have invented a breakthrough biotechnology for increasing the shelf-life of cassava from 3 days to 18 months. With our technology, farmers lose 0% of their harvest and are able to increase their incomes. We have also innovated on a proprietary methodology for processing cassava into one-for-one wheat replacement flour, which in turn, creates a market for cassava farmers.

These innovations enable us to build resilience across food value chains by offering a climate-resilient alternative from cassava at scale, which is critical in combating food insecurity.

A Family From The Roots


Farmers in network (95% women)

+ 400 %

Farmer income


We launched a one-for-one wheat alternative flour product that we sell to multinational food businesses. Our shelf-life extension technology enables us to minimize variable cost — significantly contributed by post-harvest loss — and offer this cassava-based flour alternative at a price that is competitive with wheat.

Before launching the flour product, we initially launched a specialty category, cassava powder. This superfood can be reconstructed with water to make fufu, a staple African cuisine.

Thoughts From Experts

Our CEO shares thoughts on innovation and impact at TEDxMIT.

 Our Trusted partners


We have been featured in Forbes, the New York Times, MIT News, Harvard News, to name a few.