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Cassava is one of the pivotal carbohydrate sources for millions of people in Indonesia. Its production up to 20 million ton a year made this country to become the third most prominent producer of cassava. However, cassava is often considered as food sources for marginal people. The majority of individuals still depend on rice and wheat flour for carbohydrate intake. Unfortunately, the elevating consumption of those sources is an imbalance with its products nationally. Both use of rice product and wheat flour is more than 8.5 kg/capita/year. The critical fact is that Indonesia is one of the biggest countries in rice production globally. However, it is also one of the largest, rice importers. Another hand, the existence of wheat flour is the result of imports from other countries and always increasing every year. The Indonesian government has contributed actively to resuscitate local foods including the cassava. There are numerous strategies that have been applied to substitute the wheat flour, however, the characteristic was always far different from its flour. Mocaf is the recent trend for Indonesian food industry. It is free of gluten and can easily substitute with wheat flour to produce several types of wheat-dependent-products.

Microbial Fermentation as Means of Improving Cassava Production in Indonesia