The issue of the threat of a world food crisis in 2023 requires all countries to be able to meet their food needs independently. Indonesia has a fairly high dependence on wheat because so far wheat is widely used by the Indonesian people for raw materials for various food products. The world food crisis can cause a spike in wheat prices and restrictions on wheat imports. This paper discussed the potential of cassava local food in replacing wheat in terms of the shelf life and variety of uses of cassava flour, and the nutritional value and preferences of cassava products. In this research, cassava was processed into an intermediate product, namely flour, and the finished product i.e. Brownies, Roll Rolls, Pandan Cookies, Choco Cookies, Samiler, Rengginang. The results showed that cassava flour has the chemical characteristics of water content 10.745%, protein 0.2%, fat 0.36%, carbohydrates 88.605%, ash 0.09%, color dimensions with a value of a (red/green) = 1.4; b (yellow/blue) = 8.3; L (brightness) = 89.30. Products of Cassava processed that had higher protein were cake types. Cassava products of high carbohydrate were  from samiler and rengginang crackers. While cassava products with high-fat were found in the cookies. Panelists' preference for cassava products were made from fresh cassava (i.e. samiler and rengginang crackers) were higher than products were made from cassava flour (i.e brownies, roll cakes, pandan cookies and choco cookies).