Yuca

Wholesale Yuca Root

Yuca, also called cassava or manioc, is a staple starch across the Caribbean, Latin America, West Africa and Southeast Asia, and one of the highest-volume roots in any Miami produce program. Boiled and mojo-dressed, or cut into fries, it delivers a texture no potato can match: dense, slightly fibrous, and crisp at the edges.

Why It Arrives Waxed

Cassava deteriorates fast once out of the ground — the flesh develops blue-grey streaking within days. The paraffin wax coating is a preservation method, not a cosmetic treatment, and it is what makes shipping yuca to the United States practical at all. Waxed roots hold for weeks; unwaxed roots do not.

Always Cooked, Never Raw

Yuca is always peeled and fully cooked before eating — boiled, fried, roasted or steamed. It is never served raw or undercooked. Peel away both the waxed skin and the pink underlayer, and remove the woody fibrous core running down the center before or after boiling.

Selection and Storage

Choose firm, heavy roots with intact wax and no cracks or soft spots. Snap a root at the end if permitted: the flesh should be bright white with no blue-grey streaks or dark rings. Store cool and dry, ideally 50–55°F, and use within two to three weeks. Once peeled, yuca must be kept submerged in water and cooked the same day.

In the Kitchen

Boiled with garlic mojo, fried into yuca fries, mashed into purée, or used in empanada and pastel doughs. Yuca fries in particular are one of the strongest menu upsells in the category — low ingredient cost, high perceived value.

Nutrition

Yuca is a dense source of carbohydrate energy, with vitamin C, potassium and fiber. Naturally fat free, cholesterol free and gluten free.

Order Yuca Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.