Farinha de mandioca
ingredient / ingredient-farinha-de-mandioca
ファリーニャ・デ・マンジョーカ
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Short definition
A staple-like coarse flour in Brazil, made by grinding, pressing, and roasting cassava roots. It has several classifications according to production method (dry, water-soaked fermented, and bijusada), acidity, and particle size.
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Other names: farinha de mandioca (pt), farinha de Copioba (pt, identification medium)
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Safety and regulation (1)
Farinha de mandioca is graded by: Under standards of Brazil's Ministry of Agriculture, Livestock and Supply (Mapa), it is classified by production method (seca = dry; d'água = water-soaked fermented; bijusada), acidity (baixa = low / alta = high), particle-size class (fina = fine; média = medium; grossa = coarse), and quality type (1, 2, 3).contextual
Scope: Brazil.
Describes classification criteria based on Mapa standards. The d'água type (northern region) involves water-soaked fermentation (pubagem); the bijusada type (southern and southeastern regions) is described as irregular, thin flakes with low density. It notes standards for the seca type consumed in the Recôncavo Baiano region, including moisture below 13%, ash at 1.4% or below, crude fiber at 2.3% or below, and, for type 1, starch at 86% or above.
Limitations: This describes standard requirements, not measurements from individual lots.
Source: Processamento de aipim e mandioca-brava (Oliveira, Luciana Alves de; Motta, Joselito da Silva; Jesus, Jaciene Lopes de; Sasaki, Fabiana Fumi Cerqueira; Viana, Eliseth de Souza, 2019) · full text checked
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ingredient-farinha-de-mandioca —is_classified_by→ "Under standards of Brazil's Ministry of Agriculture, Livestock and Supply (Mapa), it is classified by production method (seca = dry; d'água = water-soaked fermented; bijusada), acidity (baixa = low / alta = high), particle-size class (fina = fine; média = medium; grossa = coarse), and quality type (1, 2, 3)."claim: cl-farinha-classified-by-mapa / type: regulatory / updated: 2026-09-01