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.
The consequent of the enterprising merchant has been a large scale production. Supermarkets and many retail shops in Dominica stock this product. There are also overseas markets that have begun to understand and appreciate the benefits of the cassava bread and they, therefore, import it from Dominica.
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.
The production of cassava bread has given jobs to many people particularly women in rural settings. The employment has reduced the tendency of these people moving into urban areas seeking for jobs. The food is also free of preservatives and has a life span of more than half a year. Its suitability for both domestic and global markets is well appreciated.
The health significance of Casabe should not at any moment be underestimated. The food is fat-free and rich in fiber. The biggest trauma facing its manufacture, distribution and consumption, is its unpopularity. It is not vehemently known to many people across the globe. People who tend to have an idea of what it is also consider it as a humble dish. The versatility and health merits of the food should be used as strong marketing points.
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.
The consequent of the enterprising merchant has been a large scale production. Supermarkets and many retail shops in Dominica stock this product. There are also overseas markets that have begun to understand and appreciate the benefits of the cassava bread and they, therefore, import it from Dominica.
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.
The production of cassava bread has given jobs to many people particularly women in rural settings. The employment has reduced the tendency of these people moving into urban areas seeking for jobs. The food is also free of preservatives and has a life span of more than half a year. Its suitability for both domestic and global markets is well appreciated.
The health significance of Casabe should not at any moment be underestimated. The food is fat-free and rich in fiber. The biggest trauma facing its manufacture, distribution and consumption, is its unpopularity. It is not vehemently known to many people across the globe. People who tend to have an idea of what it is also consider it as a humble dish. The versatility and health merits of the food should be used as strong marketing points.
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