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How did Indigenous peoples in Peru, Colombia, and Venezuela remove cyanide from cassava?
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Indigenous peoples in regions including Peru, Colombia, and Venezuela developed a sophisticated refining system to remove toxic cyanogenic glucosides from cassava (also known as manioc). Because these tubers contain cyanide, particularly in "bitter" varieties, they require extensive processing to be made safe for consumption.1
The refining process typically involves the following methods:
- Grating and Pressing: The tubers are grated and pressed to physically extract the liquid containing the toxins.1
- Soaking and Fermentation: Bitter roots often undergo long periods of soaking and fermentation to leach out harmful chemicals.1
- Exposure: The resulting cassava paste is frequently exposed to the air for several hours to further reduce toxicity.1
- Heating: The final product is cooked, often using ceramic griddles, which has been a practice in the region for approximately 4,000 years.12
For "sweet" varieties, the skin is peeled off, and the tubers are thoroughly cooked with the cooking water drained away to ensure safety. Improper preparation can lead to acute cyanide intoxication and long-term health issues.1