Brazil cassava starch exports hit record in 2025, eye EU growth

Brazil’s cassava starch and modified starch industry is expanding rapidly in international markets. According to a survey by Cepea in partnership with the Brazilian Association of Cassava Starch Producers (Abam), Brazil exported 68,400 tonnes of modified starches in 2025. The volume represents a 44% increase from the previous year and marks the highest level in the Secex historical series dating back to 1989.

Despite price competitiveness challenges compared with major global players, the quality of Brazilian products has gained traction in developed economies. Shifts in consumption patterns in those markets have boosted demand for higher value-added cassava derivatives, generating a trade surplus of US$ 43.2 million for these products.

The sector has been working to reduce its reliance on unprocessed starch. Data from 2024 show that 38% of Brazilian processors already manufacture more complex derivatives, such as modified starches and ready-made mixes for cheese bread. This diversification strategy is seen as key to securing higher margins and serving specific niches within the global food industry. Alongside modified starch, exports of standard cassava starch totalled 40,600 tonnes in 2025, up 13.9% year on year.

While Asian output is largely absorbed by China, Brazil sees the European Union as its main growth opportunity. Industry players point to the ratification of the Mercosur–EU trade agreement as a potential catalyst for expanding market share. At the same time, analysts highlight persistent obstacles, including the need to ensure a stable supply of cassava, lower production costs, improve economic efficiency at processing plants and sustain product portfolio diversification.

On the domestic front, apparent consumption of cassava starch fell by 3% in 2025, ending three consecutive years of growth. Even so, volumes remained the second-highest on record since Cepea began tracking the data in 2011. The decline was attributed to weaker retail sales during parts of the year, reinforcing the role of exports in balancing inventories at Brazilian plants.

For consumers, industry sources stress that modified starch is not a genetically modified product. The term refers to physical, chemical or enzymatic processes applied to starch to enhance properties such as freeze–thaw stability, texture and viscosity, characteristics that are essential for the processed food, paper and textile industries.

Source: Band.com

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