Cassava becomes the top winter dessert. CHABAIDAO (02555) launches the new "Real Cassava Dessert Bowl"

After the popularity of feather cabbage and wheatgrass, another niche ingredient, cassava, has been popularized by a new tea beverage brand this winter. Desserts made from cassava have taken a prominent place on the menus of major bubble tea shops, attracting many young consumers to try them out. For example, CHABAIDAO's "Real Cassava Dessert Bowl" has received positive reviews on social media platforms, with many consumers sharing their experiences: "I tried cassava for the first time, it's chewy and has a unique texture." "CHABAIDAO should be renamed 'Tea of Generosity,' as the bowl is filled with cassava, the most generous portion I've ever had. Afternoon tea, and I don't need to eat dinner." A spokesperson for CHABAIDAO introduced that the dessert bowl series has sold nearly 800,000 units in just 3 days since its launch. "Consumers have a high acceptance of cassava as a niche ingredient. We use 'Huannan 9' yellow cassava cultivated by the Chinese Academy of Tropical Agricultural Sciences in Guangxi, which has high starch content and low fiber. We deliberately harvest the cassava in the cold weather when it is fully stocked with starch, and only choose the meaty and fine fibers from the middle for use." According to the spokesperson, in order to further guarantee the texture of the cassava, an "ice bath" process is added during the making of the "Real Cassava Dessert Bowl." This process is like giving the cooked cassava a "cold shower," which helps lock in the soft and chewy texture, preventing excessive sugar absorption. Paired with ingredients like milk mochi and peach gum, it provides consumers with a fulfilling "real" experience. Industry analyst Zhu Danpeng from China Foods told reporters that the popularity of cassava desserts is due to the novelty of the niche ingredient as well as the active exploration of new tea beverage brands in the afternoon tea consumption scene.