Cassava flour is something uniquely Brazilian.

Even neighboring countries that appreciate the tuber rarely consume it in flour form. Durable and versatile, it can easily be transformed into traditional dishes such as "pirão" or "farofa", and remains an indelible part of Brazil’s culinary heritage. Its production is a legacy of the indigenous peoples who inhabited this land long before colonization—along with the original tools used in the process.

One example is the “arupemba,” a woven sieve made of plant fibers, traditionally used for the final classification or screening of the flour. These are still manufactured today, although mostly for decorative purposes.

Today, cassava flour is screened industrially—for example, using MAVI VELOPEN vibratory machines. Learn more at www.mavi.com.br.