Introduction: why cassava starch matters

Cassava starch comes from cassava (Manihot esculenta), a root crop widely cultivated in tropical regions. With high starch content, finely purified, it is naturally gluten-free, neutral in flavor, and highly functional under heat — making it widely used in foods such as breads, biscuits, sauces, desserts, and other processed products.
Compared to other starches (such as corn or potato), cassava starch stands out for its gelling capacity, freeze–thaw stability, clarity, and viscosity, as well as its suitability for special diets.

Brazil as a strategic supplier

Understanding Brazil’s position helps explain its strengths as a cassava starch origin.

Production: In 2023, Brazil produced approximately 676,700 tons of cassava starch — the highest volume since 2015, with growth of nearly 29% compared to the previous year (Source: https://www.cepea.org.br).
Exports: From January to October 2024, Brazilian exports grew by about 44% compared to 2023, reaching 29,100 tons (Source: https://www.cepea.org.br).
Main producing regions: States such as Mato Grosso do Sul stand out as leaders in cassava starch exports (Source: https://abam.com.br).

Brazil offers favorable climate, established infrastructure, and skilled labor, which ensures scalability and supply consistency.

Criteria for choosing the right supplier

1. Purity and composition
Cassava starch must show high starch content (typically above 80–90%), low ash (≤0.20%), controlled moisture (≤14%), fine granulation (200 mesh, 99–100% pass), and pH between 4.5 and 7.0. Bright white color and neutral flavor are essential for good performance in industrial processes.

2. Microbiological safety
For food safety, cassava starch must be free from Salmonella (absent in 25 g) and maintain acceptable limits for Escherichia coli (≤10² CFU/g) and Bacillus cereus (≤10³ CFU/g). Independent laboratory tests and batch Certificates of Analysis (CoA) are fundamental for compliance.

3. International certifications
Recognized certifications add credibility and facilitate access to demanding markets. The most valued are:

BRCGS Food Safety (Grade A).
Halal certification for Islamic markets.
Kosher certification for Jewish markets.
ISO 22000, GMP, and HACCP systems for overall food safety.

4. Traceability and documentation
Buyers should require full documentation for each lot: origin of the raw material, production and expiration dates, and analysis reports. This ensures traceability from the cassava root to the final packaging, supporting accountability in audits or recalls.

5. Production capacity and consistency
Suppliers must prove consistent large-scale supply, not just provide samples. Evaluating their production history, installed capacity, and delivery records ensures steady volumes and avoids interruptions.

6. Logistics and packaging
Export-ready suppliers offer flexible packaging: 25 kg kraft bags or big bags (500–1350 kg). Loads are palletized, protected with corner guards and stretch film, and containers sealed with security tags. Storage conditions should be clean, dry, and ventilated, with relative humidity below 60%.

7. Regulatory compliance in destination markets
Importing countries may impose strict limits on heavy metals and contaminants. Common thresholds include arsenic (≤0.20 mg/kg), cadmium (≤0.10 mg/kg), and lead (≤0.10 mg/kg). Compliance with pesticide residue, mycotoxin limits, and local labeling laws is equally critical.

Industrial applications and desired properties

Depending on the end use, buyers should prioritize specific attributes:

Bakery and confectionery: high water retention, gelling ability, no off-flavors, high purity.
Sauces, creams, soups: viscosity, clarity after cooking or refrigeration, pH stability.
Frozen or pre-cooked foods: freeze–thaw stability and reduced syneresis (water separation).
Gluten-free or special diets: absence of gluten traces, with certifications such as “gluten-free.”
Beverages and supplements: neutral taste and odor, food or pharmaceutical grade.

Samples should always be tested under real production conditions.

Important certifications and standards

Several certifications are considered essential for international buyers:

ISO 22000 – food safety management system, ensuring documented processes for risk prevention (Source: https://www.paripassu.com.br/blog/licoes-basicas-sobre-a-iso-22000).
Good Manufacturing Practices (GMP).
Halal and Kosher certifications, depending on target market.
Certificates of origin, GMO-free declarations, and heavy metals reports for regulatory compliance.

Logistics, packaging, and lead times

Even high-quality starch can fail without proper logistics. Key aspects include:

Packaging in 25 kg kraft bags or big bags up to 1350 kg.
Palletized loads, with protective corners and stretch film.
Containers in good condition, identified and sealed with security locks.
Storage in dry, ventilated warehouses, free from contamination.
Export documents: technical datasheet, CoA, sanitary/phyto certificates, and certificates of origin.
Lead times aligned with production schedules and transport availability.

How to avoid common problems

Always request samples and test them in real production conditions.
Use independent labs to verify purity, microbiological safety, and consistency.
Compare different lots to ensure reproducibility.
Be aware of seasonal or climatic impacts on cassava quality.
Include clear contractual clauses regarding responsibilities in case of delays or non-compliance.

Competitive advantages of Brazil

Abundant raw material: tropical climate favorable to cassava cultivation.
Large-scale production: 2023 marked record output levels.
Advanced agro-industrial infrastructure.
Certifications recognized worldwide.
Competitive pricing due to agricultural productivity and cost efficiency.

Market scenario and global demand

Growing demand for functional, natural, and gluten-free ingredients.
Cassava starch fits clean-label and plant-based food trends.
Export growth shows opportunities in Latin America, Europe, and Asia.
Competitors exist, but Brazil offers scale, certifications, and logistics advantages.

Conclusion

Choosing a cassava starch supplier in Brazil goes far beyond price. Purity, microbiological safety, certifications, traceability, logistics, and regulatory compliance are decisive factors. Meeting these criteria minimizes risks, ensures quality, and strengthens competitiveness in international food markets.

If your company is seeking high-quality cassava starch for industrial food applications, Insight Global can connect you with reliable Brazilian suppliers that comply with strict international standards. Contact us to request samples, packaging details, and delivery conditions.

References

Cepea/Abam – Brazil produced 676,700 tons of cassava starch in 2023. URL: https://www.cepea.org.br
Cepea/Abam – Brazilian exports increased 44% in Jan–Oct 2024. URL: https://www.cepea.org.br
Abam – Mato Grosso do Sul leads cassava starch exports. URL: https://abam.com.br
PariPassu – Basics of ISO 22000 for food safety. URL: https://www.paripassu.com.br/blog/licoes-basicas-sobre-a-iso-22000

Cassava starch for the food industry: how to choose the right supplier from Brazil