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About Cassava Production

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Wabagari has a huge outreach as our cassava processing is accomplished in partnership with 10 cassava bread-producing associations located in 7 Garifuna communities along the Atlantic Coast of Honduras. Wabagari's sales directly benefit the Garifuna cassava producers, who are mostly women. Cassava is a legacy of the Garifuna ethnic people of Honduras. Cassava bread, or ereba (in the Garifuna language), is the primary food staple of the Garifuna community. Families have been cultivating yucca for the production of this product for hundreds of years. The women who cook the cassava bread, have been taught this tradition by their mothers and grandmothers. Originally produced by the Carib and Arawak Amerindians, these culinary traditions are maintained today by the Afro-descendent and autochthonous (descended from Amerindian) Garifuna communities of Honduras. An organic product that is high fiber content, cassava is a great substitute for wheat and corn products. Wagabari is committed to partnering with the Garifuna women who continue this long tradition of making cassava bread. The U.S. Agency for International Development (USAID) honored Lina's partnership with these women in an article about "Honduran Garifuna Women Revive Culture Through Cassava Sales." Wabagari's New York partner, New Horizon Investment Club, also honors this long-standing cassava bread culinary traditions of the Garifuna community, and has visited Honduras to honor the work of the Garifuna women who maintain this tradition.

Cassava bread is a flatbread made from the cassava root through a labor-intensive process. This process includes the planting and harvesting of the yucca plant, peeling, washing and grinding the yucca and straining the ground yucca. Finally the dried flour is sifted and baked in large, round, crispy cassava bread pieces that have the texture of crackers.


Processing Yucca