Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and Philippines

Abstract

Objective: To make a tentative assessment of the consumption of cassava in three countries in South-east Asia and the cyanogenic potential (CNp) of the crop as a possible food safety issue. Design: We used data from the Ministry of Health in Vietnam and Statistics Authorities in Indonesia and Philippines (mean household consumption per province) to assess cassava consumption. Conversions of units were needed to facilitate the comparison of cassava consumption between countries. The most up-to-date data available regarding both cassava consumption and the CNp of cassava grown in the respective countries were assessed. Settings: Vietnam, Indonesia and Philippines. Participants: Respondents from provinces in Vietnam (nineteen), Indonesia (thirty-three) and Philippines (eighty-one) were asked to complete a recall questionnaire detailing either the previous 24-h’ or the 7-d’ cassava consumption. Results: Among the three countries, available data indicated that the highest median cassava-consumption figures percapita were from Indonesia and the Philippines (9·01 and 7·28 g/capita per d, respectively), with Vietnam having the least (1·14 g/capita per d). Published information regarding the CNp of cassava in the three countries was limited. Conclusions: While the findings of the present study are somewhat limited by a lack of available information regarding both the extent of cassava consumption and the CNp of cassava consumed in the three countries, it appears likely that cyanogen intake arising from cassava consumption among the three countries exceeds the FAO/WHO Provisional Maximum Tolerable Daily Intake, although any risk to public health appears limited to a minority of provinces in each country.

Vamas 1, a new early root bulking, high-yielding, high-starch content cassava variety

“…Cassava with low HCN content (less than 100 ppm in fresh roots) is known as sweet cassava and can be consumed cooked or processed [22]. However, there is another report that cassava with HCN content < 50 ppm in fresh roots is called sweet cassava, while cassava with HCN concentration ≥50 ppm in fresh root is called as bitter cassava [23]. I is also reported that the maximum cyanogenetic potential for human consumption is 50 ppm for fresh root [24].…”