Region of Origin
Commodity:
Yuca
Description & Origin
A member of the Manihot plant family, yuca is the edible root of a woody shrub native to South America. The crop is believed to have been domesticated between 5,000 and 7,000 years B.C. Yuca was first imported to Africa by the Portuguese in the eighteenth century and spread from there. Today, it is cultivated and consumed across the tropical world, including Africa, Asia, Latin America, and the Ca...
Other Names
Cassava, Manioc, Mandioca (Portugese)
Health Benefits & Nutrition
Yuca is a starchy, calorie-rich vegetable good for bulking diets. It has some fiber, vitamins, and minerals, but not a substantial amount, and some are not bioavailable in the root anyway. Yuca is gluten-free and easily digestible, making starches and flours processed from the root a great gluten-free substitute for people with celiac disease or other digestive sensitivities.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Yuca should NOT be consumed raw due to the presence of trace amounts of toxins. Simply cutting away the thick, waxy skin and boiling the root in water until fork tender will make it safe for consumption. The inedible cord that runs through the center can easily be removed before or after cooking. Yuca is extremely versatile, and can be used similarly to a potato. Boil and mash, puree, deep fry, or roast. It’s popularly used to make fries, cakes, dumplings, and crispy chips. Yuca stars in many traditional dishes such as West African fufu (served with sauces or stews), Caribbean stews like sancocho, South American yuca-based empanadas, and even desserts like Honduran yuca cake.
Flavor Pairings
Olive Oil, Butter, White Vinegar, Chimichurri, Garlic, Lemon, Lime, Sour Orange, Onion, Beef, Mexican Fresh Cheese, Chile Pepper, Chorizo, Cilantro, Parsley, Mint, Coconut, Coconut Milk, Mango, Cinnamon, Nutmeg, Allspice, Vanilla
How to Store & Use in the Kitchen
Yuca should be kept in a cool, dry place, or refrigerated. Despite its hearty appearance, it does not store for long. Ideally, use within one week. When ready to use, the skin of the yuca should be cut off. There is a thin, wiry central core running down the middle of the yuca that can be cut out prior to cooking or pulled out afterwards. Yuca should always be boiled until fork tender before use in any application. For longer keeping, peeled and cut raw yuca may be stored in the freezer.
Fight Food Waste Tips for root to stem cooking
While the skin and center core are inedible, the flesh of the yuca root can be used in so many ways! As a root in soups and stews, processed into flour for baked goods, or mashed into a firm starch like fufu. The leaves of the yuca plant can also be consumed, but are seldom sold commercially.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes, gray discoloration and internal streaking are both signs of chill injury. Avoid storing below 41°F.
IDEAL RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
Quality Assessment
Note that it’s normal to see a waxy coating on the skin. This is done post-harvest to help protect yuca during transit as well as prevent it from drying out. The root should be mostly blemish-free and firm, though it’s normal for the tuber to have a rough skin with occasional knicks or scarring. Yuca should not have any significant cracks or mold present.
Important Handling Notes
Yuca should be stored in a well-ventilated area.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, yuca may last up to 1 month.