Cassava Root
Cassava root is a fresh vegetable root with high starch content harvested for food and industrial uses. It is classified as a primary raw agricultural commodity and is typically stored under ambient or chilled conditions to preserve its high perishability.
Prices, specifications and international trade for cassava root under HS 071410.
Cassava Root Price
Published reference · Jul 1, 2026
Cassava root is quoted in USD/t at THA. Historical customs values may differ from the headline reference.
Explore cassava root pricesCassava Root Exports and Imports
Thailand led reported cassava root exports in 2025, at $820M.
Compare cassava root exporting countriesCassava Root Specifications and Quality
Cassava root grading factors include Root cut diameter, Stalk‑end cut length, and Physiological development.
Grading Factors
Quality assessment for cassava root considers Root cut diameter, Stalk‑end cut length, and Physiological development.
- Root cut diameter
The distal (narrow) end of the cassava root must not exceed 2 cm in diameter.
- Stalk‑end cut length
The stalk end of the root should have a clean cut between 1 cm and 2.5 cm in length.
- Physiological development
Root must have reached an appropriate degree of physiological development for the variety and growing area.
- Minimum size
Each root must weigh at least 300 g and be at least 20 cm long.
Typical Specification Ranges
Cassava root specifications record cyanide content, weight, length. These are typical ranges, not guarantees for an individual lot.
| Cyanide content | 0–50 mg/kg HCN (fresh weight) |
|---|---|
| Weight | from 300 g |
| Length | from 20 cm |
Common Defects
Recorded defects for cassava root include Superficial defects and Rotting or deterioration.
- Superficial defects
Very slight surface blemishes are allowed provided they do not affect appearance, quality, keeping quality or presentation.
- Rotting or deterioration
Roots showing rotting or any other deterioration rendering them unfit for consumption must be excluded.
Certifications
Certifications documented for cassava root include Codex Standard for Sweet Cassava (CXS 238‑2003) and Codex Standard for Bitter Cassava (CXS 300‑2010). Their applicability depends on the individual product and shipment.
- Codex Standard for Sweet Cassava (CXS 238‑2003)
Provides specifications for fresh sweet cassava roots, including size, defect limits and cyanide thresholds.
- Codex Standard for Bitter Cassava (CXS 300‑2010)
Defines requirements for fresh bitter cassava roots, including cyanide content (>50 mg/kg) and grading criteria.
Cassava Root Facts and HS Code
Cassava root belongs to fresh vegetables within produce, nuts, spices and food ingredients. Its customs classification covers HS 071410.
Cassava Root HS Code
| Also known as | Tapioca chips |
|---|---|
| Scientific name | Manihot esculenta |
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Fresh vegetables — Produce, nuts, spices and food ingredients |
| HS codes | 071410 |
| Quoted in | USD/t |
| Reference location | THA |
Production & Handling
Cassava root storage guidance: Cool, dry storage or refrigeration
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Cool, dry storage or refrigeration |
| Processing steps |
|
Packaging
Typical cassava root packaging includes Uniformity of package and Size tolerance within package.
- Uniformity of package
Contents must be uniform in shape and contain only cassava of the same origin, variety, commercial type, quality and size.
- Size tolerance within package
Up to 10 % by number or weight may be of the size immediately above or below the indicated size on the package.
Uses & Risks
Cassava root is used in Cassava starch, Cassava flour, and Cassava‑based ethanol.
End Uses
- Cassava starch
Dry powdered starch used in food processing, industrial applications and as a thickening agent
- Cassava flour
Fine flour used for baking, thickening and as a gluten‑free alternative in food products
- Cassava‑based ethanol
Fuel ethanol produced from fermented cassava sugars for blending with gasoline
- Biogas
Methane‑rich gas generated from anaerobic digestion of cassava residues
- Animal feed
Processed cassava root or by‑products used as a high‑energy feed ingredient for livestock
Uses and Related Commodities
| Downstream industries | Food manufacturing, Biofuel production, Biogas generation, Livestock feeding |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Cassava mosaic disease (CMD) DiseaseHigh CMD, caused by geminiviruses, leads to stunted growth and reduced starch content in roots, affecting marketability and price. | Use virus-free planting material, adopt resistant cultivars, and control whitefly vectors through integrated pest management. |
Cassava mealybug (Phenacoccus manihoti) PestHigh Infestation by the cassava mealybug can cause severe yield loss and degrade root quality, making the product unsuitable for trade. | Implement regular field scouting, use biological control agents such as parasitoid wasps, and apply approved insecticides when thresholds are exceeded. |
Cyanogenic glycosides (linamarin) Food safetyMedium Improper processing or insufficient soaking of cassava roots can leave residual cyanide, posing a health risk to consumers. | Ensure proper peeling, soaking, and drying procedures; conduct cyanide testing before shipment. |
Cassava Root Questions
- What safety concerns should buyers be aware of when handling fresh cassava root?
- Cassava root contains cyanogenic glycosides that can release hydrogen cyanide (HCN) if the tissue is disrupted, especially in bitter varieties. Proper post‑harvest processing and handling are essential to reduce HCN levels to safe limits.
- How should fresh cassava root be stored to preserve its quality before processing?
- Fresh cassava root should be kept cool and protected from moisture to slow enzymatic activity and prevent the increase of cyanogenic compounds. Maintaining a low temperature and good ventilation helps retain starch quality and reduces the risk of HCN formation.
- What factors influence the cyanide content of cassava root at harvest?
- The cyanide content varies with the cassava variety, environmental conditions such as drought, and the timing of harvest; late‑harvested cassava tends to have higher cyanide levels.