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CASSAVA BREAD – A CULTURAL TREASURE MEETS NATIONAL STANDARDS
GNBS IN FOCUS
Kaieteur News – Who doesn’t love a crisp slice of cassava bread with pepperpot, tuma pot, or even just a spread of peanut butter or cheese? This age-old staple, cherished by Guyanese families and deeply rooted in our Indigenous communities, is more than just food, it is culture on a plate. As we celebrate Amerindian Heritage Month this September under the theme “Igniting Unity, Celebrating Progress and Advancing Our Culture”,it’s the perfect time to highlight the importance of preserving indigenous foods and traditions while ensuring safety and quality.
The Guyana National Bureau of Standards (GNBS) has adopted the Guyana Standard, GYS 246:2010 – Specification for Cassava Bread to guide the making of this product. This standard was prepared under the supervision of the CARICOM Regional Technical Committee for Foods and was developed to ensure adequate, hygienic production and consistent quality of cassava bread and related products derived from bitter cassava for human consumption.
The standard requires cassava bread to be manufactured, packaged, transported, stored, and sold in accordance with the CARICOM Regional Code of Practice for Food Hygiene or other international codes. It specifies that cassava bread must be crisp with a uniform texture, agreeable flavour, free from bitterness, moulds, rancid odours, or any signs of infestation. Importantly, cassava bread must also be free from harmful metals such as lead, cadmium, copper, iron, and zinc in amounts that could pose a health risk.
To guarantee product safety and reliability, the standard outlines testing and sampling precautions. Samples must be taken in clean, dry conditions, stored in airtight, food-safe containers, and labelled with identifying details.
Packaging, too, plays a vital role. Cassava bread must be protected from breakage, using new, clean, food-grade materials that ensure the product reaches consumers intact. The premises and equipment used in production must also be properly maintained, cleaned, and safeguarded against pests to minimise contamination risks.
By adhering to this national standard, local producers not only protect consumers but also preserve a cherished cultural tradition. The GNBS continues to encourage cassava bread makers to use the standard as a guide to deliver safe, high-quality products that honour our heritage while supporting consumer confidence.
So, the next time you enjoy cassava bread, whether with stew, pepperpot, or simply toasted with cheese, remember that there is a National Standard behind its crisp texture and rich flavor developed specifically to ensure its safety, quality, and the preservation of our cultural pride.
The GNBS remains committed to preserving the Indigenous culture while promoting the use of standards to guide the sustainable production of foods, art, and craft. Available standards for Indigenous products include the Specification for Cassava Bread, Specification for Indigenous Furniture (bamboo, rattan, wicker, and nibbi), and the Code of Practice for the Manufacture of Wooden Craft Items.
To access copies of these and other standards, and for more information, contact the GNBS at 219-0062-66 or visit www.gnbsgy.org.
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I get my Cassava Bread, made in Dominican Republic, prepackaged at
Grocery stores in my area. Nothing from Guyana.
Unable to say, if these are from the “bitter cassava” as used after processed
by our indigenous people in Guyana.