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  • Malanga Coco

    Malanga Coco

    Coco Malanga, a starchy, cassava-like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) inside. Its origin is in Asia from where it was spread to other countries. This commodity has also other names, depending on the country where it is cultured: Dasheen, or Eddoe (U.S.), Taro (Dominican Republic), Malanga, Bore, or Mafafa (Colombia), Malanga, or guagui (Cuba), ya (China), Mangarito (Brazil), and Imo (Japan). Taro root is rich in carbohydrates, therefore, important for adolescents and adults alike. It is consumed traditionally in tropical countries and within the Caribbean and Asian population in the US. It also has a high amount of minerals, surpassed only by cassava.

  • Malanga Lylac

    Malanga Lylac

    Tannia and Yautia are the common names given to the species of Lilac & White Malanga, as well as to other similar tuberous plants of different species. Lilac Malanga is native to the tropical region extending from South America to the West Indies. It is slowly replacing taro because it is more resistant to disease and pests. Lilac Malanga must be thoroughly cooked as some varieties contain high levels of calcium oxylate crystals in the leaves and tubers. The tubers must be boiled for about fifteen minutes in water (sometimes with baking soda added). They are very similar to the taro in terms of nutritional content and preparation.

  • Cassava

    Cassava

    Cooked in various ways, cassava is used in a great variety of foods. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat, or made into purees, dumplings, soups, stews, gravies, etc. Deep fried (after boiling or steaming), Yucca can replace fried potatoes, with a distinctive flavor. Tapioca and Foufou are made from the starchy Cassava root flour. Tapioca is an essentially flavorless starchy ingredient, or fecula, produced from treated and dried Cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. From Nicaragua we export the varieties Algodon, Valencia, Arbolito, and Pochota. The fresh Yucca is packaged in 18 kg carton boxes and coated with paraffin wax.