Casabe is flat and crispy bread that is produced from cassava flour. The food has been in existence for more than five hundred years and is still very popular especially in Dominican households. The bread has an advantage over related diets in that it does not easily go moldy or stale.
The scale of food production was going down for some time until a couple of decades ago. The making of the products was boosted by the coming up of innovative producers. These enterprising merchants invented a labor intensive technology that utilized machinery to produce Casabe. As a result, the bread could now be produced in large scale.
At the moment, the consumption of Casabe among the Dominicans is quite high. The food is distributed in supermarkets and retail shops all over the country. Surplus production of the bread is also sold to overseas markets particularly in the United States where it is accepted.
Just like the conventional bread, the cassava bread can be taken at different times and in various ways. The most common time it is consumed is in the mornings for breakfast. During this time, it can be taken with coffee. The cassava product can also be utilized to accompany soups. Better still, the food can be soaked in water and then served with avocado or fried egg.
A sweet, refreshing supper can be realized by taking the Casabe dish with a cup of chocolate. The food preparation involves peeling of cassava, then washing it. The next step is grinding and compressing. The product is then sieved and lastly circularly shaped into molds. The baking is done on a hot plate.
A significant advantage of the food is that its production has employed a great many people especially women in the rural areas. As a result, the industry has contributed to the prevention of people thronging the cities or traveling overseas to look for jobs. The product has an advantage of being preservative free with a self life of up to eight months. The cassava bread is both ideal for domestic and international markets.
The health advantages of Casabe are numerous. Significant of them is the fact that the food is fat free and rich in fiber. The main problem facing its production is that it is not very popular. Many people in many countries are not aware of the existence of the food. Besides, those who know it still consider it as one meant for the poor. Marketing of the bread should begin by stating how versatile it is and the associated health merits.
The scale of food production was going down for some time until a couple of decades ago. The making of the products was boosted by the coming up of innovative producers. These enterprising merchants invented a labor intensive technology that utilized machinery to produce Casabe. As a result, the bread could now be produced in large scale.
At the moment, the consumption of Casabe among the Dominicans is quite high. The food is distributed in supermarkets and retail shops all over the country. Surplus production of the bread is also sold to overseas markets particularly in the United States where it is accepted.
Just like the conventional bread, the cassava bread can be taken at different times and in various ways. The most common time it is consumed is in the mornings for breakfast. During this time, it can be taken with coffee. The cassava product can also be utilized to accompany soups. Better still, the food can be soaked in water and then served with avocado or fried egg.
A sweet, refreshing supper can be realized by taking the Casabe dish with a cup of chocolate. The food preparation involves peeling of cassava, then washing it. The next step is grinding and compressing. The product is then sieved and lastly circularly shaped into molds. The baking is done on a hot plate.
A significant advantage of the food is that its production has employed a great many people especially women in the rural areas. As a result, the industry has contributed to the prevention of people thronging the cities or traveling overseas to look for jobs. The product has an advantage of being preservative free with a self life of up to eight months. The cassava bread is both ideal for domestic and international markets.
The health advantages of Casabe are numerous. Significant of them is the fact that the food is fat free and rich in fiber. The main problem facing its production is that it is not very popular. Many people in many countries are not aware of the existence of the food. Besides, those who know it still consider it as one meant for the poor. Marketing of the bread should begin by stating how versatile it is and the associated health merits.
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