Given it is such an important staple for 700 million people worldwide, made me wonder whether its 'uniqueness' attracts a significant cost addition. Or maybe the flour is (relatively) expensive, and not the tubers or edible parts of the plant?
Manioc flour is the main ingredient in farofa, an essential side dish for both feijoada and bbq.
It can be found in the major supermarkets https://shop.coles.com.au/a/a-qld-fnq-townsville-aitke/every... https://www.woolworths.com.au/shop/search/products?searchTer...
The others are Tapioca starch or other products- not the same as flour.
* and even then it is called Tapioca Flour so may not be the same thing as Cassava Flour. It is some times difficult to distinguish between Tapioca (starch-heavy?) and Cassava (starch-moderate?)
There seems to be a bit of disagreement out there but most of the things I've read say the flour and starch are the same thing.
Yeah, it is confusing determining what is flour and starch. Doesn’t help that there are a variety of names eg Yuca (but not Yucca!), Manioca, Cassava, etc.
It's the same tuber from the same plant, isn't it?
Maybe the Tapioca vs Povilho difference refers to the bitter vs sweet varieties of the Cassava plant?
In the west, you can get Chicken feet for just about free, I think they're like $2 per kg at my supermarket. In China though, they're a delicacy and quite expensive.