Farmers scale up cassava preservation to remove poisonous cyanide
East African scientists are pushing for the third and safest way of removing cyanide, the poisonous component in cassava, which goes beyond peeling and harvesting to fermenting and milling, instead of doing away with cyanide laden varieties that are more drought resistant. Cassava is among the staple foods in East Africa providing some 85million EastAfricans […]
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