Tapioca pearls - Import export

Indulge in the delightful chewiness of our tapioca pearls! Made from cassava root starch, our tapioca pearls are cooked to perfection, resulting in a satisfyingly chewy texture. These versatile pearls are ideal for creating bubble tea, desserts, or adding a unique touch to your favorite beverages. Experience the joy of tapioca pearls and elevate your culinary creations to a whole new level of deliciousness!

TAPIOCA PEARLS or BOBA BALLS are a snack that has become very popular thanks to social networks like Instagram. Despite its popularity, few know its origins. It comes from the root of the cassava plant. From this plant, a type of starch is extracted. It is this starch which makes it possible to produce these balls called boba balls or tapioca pearls. They are usually added to tea to obtain the famous bubble tea. It is possible to modify the color and texture by mixing them with other ingredients such as sugar water or honey. To make them sweet, they are usually immersed in a sweet syrup for some time, allowing them to absorb the sweetness of the sugar which they will dissipate in any food to which they are added. However, when used in tea, it is not to enhance flavor, but rather to add texture.

Tapioca starch powder and pearls

SAGO is extracted from the core of palm stems. In markets, sago is sold in the form of pearls that can be eaten by making them into a pudding. Sago can sometimes be confused with tapioca pearls, and it has been seen that tapioca pearls are sometimes deliberately sold as sago because sago is a much more expensive to extract and prepare than tapioca. However, to the keen eye, the differences between the two are obvious. Sago pearls are uniform in shape and size, quite brittle, and their cooking time is much shorter. Apart from being edible, sago also has multiple other uses: It is sometimes used in the textile industry, after treatment with sago the fabric is much easier to machine. This process is known as sizing. Sago is also used as a thickener in cooking and in the biomedical field due to its vicious texture. Sago consists almost entirely of carbohydrates and is completely devoid of minerals or nutrients