What It Is and What Export of It Is
Fufu flour is a processed form of fermented cassava, traditionally used across West Africa to prepare a dough-like food known simply as “fufu.” It is commonly eaten with soups and stews. The flour is made by peeling, fermenting, drying, and milling cassava tubers. It provides an easy-to-prepare alternative to pounding boiled cassava and is widely appreciated in diaspora communities looking to maintain traditional diets.
Exporting fufu flour involves sourcing high-quality cassava, processing it under hygienic conditions, packaging it for international standards, and shipping it primarily to countries with significant African populations, such as the UK, USA, Canada, and parts of Europe.
Export Form
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Dried and finely milled flour
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White or slightly off-white color
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Moisture-proof, airtight packaging
Common Packaging Sizes
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500g
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1kg
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2kg
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5kg
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10kg
Packaging must be:
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Moisture-resistant (polyethylene or laminated pouches)
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Well-sealed to prevent contamination
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Properly labeled with nutritional facts and origin
Uses
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Preparation of fufu (a swallow food eaten with soups)
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Gluten-free flour for baking (in niche recipes)
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Ingredient in local and African restaurants
Target Market
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African food stores
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Afro-Caribbean supermarkets
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Restaurants
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Distributors and wholesalers
Destination Countries
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United Kingdom
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United States
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Canada
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Germany
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Italy
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Netherlands
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France
HS Code
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1106.20.00.00 – Flour, meal and powder of dried cassava
