Flavor:La Trguena The cassava bread is a food product made from yuca root (manioc, mandioca, cassava, casabe, tapioca). This crispy flat bread was at the center of the Taino diet. Our cassava bread is 100% yuca pulp from Dominican Republic. Yuca root is a tuber that looks much like a sweet potato but with a thick dark-brown skin and white inside flesh. It is a prolific crop that can grow in poor soil and is drought tolerant. It is one of the most important food plants in the tropics and the third largest source of carbohydrates for human food in the world. The yuca plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugar cane and sugar beets. The yuca root is also low in salt and contains calcium, phosphorous, vitamin c, thiamine and riboflavin. Cassava (yuca) is widely grown and consumed in Africa, Asia, Latin America, and the Caribbean. Cassava bread has a long shelf life. Today this flat bread comes in different sizes and flavors, but the plain natural flavor continues to be the most popular to eat. Although called “bread”, cassava bread is more like sheets of bread or bread cakes. The idea when we use bread is to make a sandwich, but the cassava is more cracker texture than bread. It is best to eat it toasted and break it in several pieces.