Conventional processing of Cassava is aimed to reach 10 ppm of HCN content in the final product. For an organic processing does this benchmark differ?
Do we have any specific organic standards (EU/FDA) in this regard ?
You should read the article abouts Standards and Guidelines of Cassava products for export written by your fellow Nigerian : L.O.Sanni. and Y.Alaya…
IIRC Its from.thatAbekouta area University for Agriculture in your country.
FYI… There is no difference in acceptable limits of HCN whether or organic or conventional. sources…
So don’t make your life difficult…
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FYI Organically or conventionally produced cassava flour still Have cyanides and the acceptable limit is applied in general…so it makes no difference at all…
You may also read this: https://onlinelibrary.wiley.com/doi/full/10.1111/j.1541-4337.2008.00064.x
(I guess there are many places where cassava is considered as the staple food, and they just cut them into small pieces, crushing, pounding, cooking and filtering out the water a few times are all simple methods applied to reduce the HCN content. Sundrying might be another way since sundried cassava is also produced and exported by many countries… Finally its the method and period of time of its application is what makes the difference.
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