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This removes both moisture and cyanide
🧺 Used in making farinha (Brazil), lafun (Nigeria)
4. Drying
Sun-dry grated cassava — further reduces toxins through evaporation
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Final product: dry flour or granules
☀️ UV light helps break down residual compounds.
5. Cooking
Boiling, roasting, or frying destroys remaining cyanide
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Never eat raw or undercooked cassava
🔥 Heat + moisture = detoxification
🛡️ Key Safety Tips for Consumers
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Even if you buy cassava pre-packaged, take these precautions:
Tip
Why It Matters
✅ Buy from reputable sources
Commercial tapioca, garri, or frozen yuca are usually safe
✅ Peel thickly
Remove all outer layers
✅ Soak before cooking
Even sweet varieties benefit from soaking
✅ Cook thoroughly
Boil for at least 30 minutes; test with a fork — no hard center
✅ Ventilate well when cooking
Cyanide gas can escape into the air — cook in open or well-ventilated spaces
🚫 Avoid consuming cassava-based foods daily if they’re your only dietary staple — diversify with other grains and proteins.
🌍 Public Health Efforts to Reduce Risk
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Organizations like the FAO, WHO, and CDC support safer cassava cultivation and processing through:Buy vitamins and supplements
Promoting low-cyanide cultivars
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