These products are made by taking select Caribbean varieties of sweet potato or Cassava tubers, peeling and slicing them, then drying those slices. The dried product is then milled into a fine powder, sieved to a uniform particle size and packaged. The flours can be used in many applications in the kitchen, particularly for those desiring a gluten-free eating experience. So they can be used to thicken gravies and soups, to coat meats for frying, among other uses. Our flours are preserved by the process of drying, so there are no added chemical preservatives.

Porridge historically was a staple food in much of Africa, Europe and Russia. It was primarily a savoury dish, with meats, root crops, vegetables and herbs added for flavour. Porridge is known throughout the world by several names – porridge, gruel, groats, stir-about, atole, grits, gachas, peasemeal, cream-of-wheat, and congee, among many other names. Porridge is also made from various crops, the main ones being – oats, barley, wheat, maize, rice, potato, and quinoa. In the Caribbean, we often use the term “Pap” and in addition to the crops listed, we can use root crops such as Sweet Potato or Cassava. So porridge is a world meal. The main reason for this is that it is so easily digested, and is relatively inexpensive.