A healthier, better-tasting wheat alternative

Why Cassava?
  • Cassava is gluten-free, nut-free, and grain-free, making it a great substitute to wheat.
  • Compared to other wheat substitutes like almond and coconut, it is the most similar in taste to wheat-based options.
  • It is paleo-friendly, with important properties like improved glucose tolerance, better blood pressure control, better appetite management, and lower triglycerides.
  • It has been described by the Huffington post as a “hidden” superfood and by the United Nations as “the food of the 21st century.”
Our Innovation

Despite cassava’s incredible health benefits, the tuber spoils 3 days after harvest, with over 40% 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.
  • Globally, 93 million tons of spoilage are recorded annually, the equivalence of 235 million tons of CO2 emissions.

Solution

At CassVita, we have invented a breakthrough technology for increasing the shelf-life of cassava from 3 days to 18 months.

This enables us to offer a healthier, better-tasting wheat alternative, in a sustainable way.

A Family From The Roots

500

Farmers in network (95% women)

+ 400 %

Farmer income

– 240 tons

CO2 emissions annually

10

Cameroonian youth upskilled

Products

We first launched a specialty category, cassava powder. This superfood can be reconstructed with water to make fufu, a staple African cuisine.

Coming Soon!

We’re very close to thrilling you with first-of-its-kind gluten-free, grain-free, nut-free flour. Our cassava flour’s fine texture will allow you to express your inner creative soul while its mildly nutty flavor will satisfy your taste buds.

Thoughts From Experts

As a native of Cameroon and president of the MIT African Students Association, Pelkins Ajanoh has ambitions for himself — and his home continent. – MIT News

 Our Trusted partners

CASSVITA IS MAKING WAVES

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