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“We supply frozen cassava crystal, processed hygienically and frozen fresh without preservatives.”

Frozen Cassava

Frozen Cassava – Premium Kristal Variety

Our Frozen Cassava is made from freshly harvested roots, carefully peeled, cleaned, and frozen to preserve its natural taste, texture, and nutritional value. Free from preservatives and chemicals, it ensures safe consumption and long shelf life.

We use the selected “Kristal” cassava variety, highly valued in Indonesia for its soft texture, savory taste, and consistent quality. These characteristics make our frozen cassava the perfect choice for both household cooking and industrial food processing.

Available in various cuts such as whole and short cut, it is versatile and ready to be boiled, fried, baked, or processed into a wide range of traditional and modern dishes.

Product Specifications :

  • Product Name: Frozen Cassava (Manihot esculenta, Kristal variety)

  • Origin: South Kalimantan, Indonesia

  • Variety: Kristal Cassava (soft & savory taste)

  • Cutting Types: Whole (15–25 cm) / Short Cut (6–10 cm) 

  • Moisture Content: Max. 65%

  • Color: White to cream

  • Shelf Life: 6–12 months at -18°C

  • Packaging: 1 kg or 10 kg food-grade PE/PP bags (customizable)

  • Storage Temperature: -18°C or below

  • Usage: Suitable for boiling, frying, baking, or food industry processing

  • Quality Standard: 100% Free from preservatives, chemicals, and foreign materials

Export Terms:

Available in FOB (Free on Board) or CIF (Cost, Insurance & Freight) upon request. Contact us for detailed quotation.

Discover our full product details, specifications, and advantages in the catalogue below.

Download Product Catalogue
Frozen Cassava Crystal – Premium & Tender

Selected from premium crystal variety, this cassava is well-known for its tender texture, natural taste, and suitability for a wide range of food applications.

Frozen Cassava Processing Steps

Step 1. Selection:
We begin by selecting premium Crystal Cassava grown in Indonesia. This cassava variety is known for its bright white color, smooth texture, and naturally soft taste. It cooks quickly and evenly  ideal for both household and industrial uses. Only clean, undamaged roots are chosen, peeled, trimmed, and sorted into uniform sizes for consistent quality.

Step 2. Washing:
The peeled cassava is thoroughly washed with clean, filtered water to remove soil and any surface residues, ensuring hygiene and safety.

Step 3. Blanching:
The cassava is briefly blanched in hot water to inactivate enzymes that can affect color, taste, and shelf life. This step helps maintain the cassava’s natural white color, texture, and nutritional value.

Step 4. Cooling:
After blanching, the cassava is cooled immediately in cold water to stop the cooking process, maintain its structure, and preserve freshness.

Step 5. Packaging:
The cooled cassava is packed in food-grade plastic bags designed for freezing. This packaging helps prevent freezer burn and ice crystal formation, keeping the cassava’s natural texture and flavor intact.

Step 6. IQF Freezing