Food safety and quality considerations for cassava, a major staple containing a natural toxicant

Abstract

This chapter discusses the food safety and quality considerations for cassava (Manihot esculenta), a major staple across the developing world and one that is attracting increasing interest from developed country markets and consumers, as well as policy makers. It includes discussions on the agronomy and agricultural production, the types of cassava products in different continents, how they are traditionally and commercially made, nutritional considerations and how the products are used. Production of different cassava products and the attendant considerations for products for domestic consumption (e.g. gari), the export products from cassava (bammies, flour, others) and cassava toxicology, including the role of the cyanogenic glycosides and aflatoxin, and food safety. Discussion involve mitigating natural toxicants, quality considerations, implementation FSQS, and considerations for future growth and utilization of this important staple.

Keywords

Food safety; Cassava; Cyanogenic glycosides; Toxicology; Aflatoxin

Published in

Title: Food Safety and Quality Systems in Developing Countries : volume III : Technical and Market Considerations
Publisher: Elsevier

SLU Authors

• Karltun, Linley Chiwona

  • Department of Urban and Rural Development, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Other Agricultural Sciences not elsewhere specified
Organic Chemistry
Social Anthropology

Publication identifier

• DOI: https://doi.org/10.1016/B978-0-12-814272-1.00008-5
• ISBN: 978-0-12-814272-1

Permanent link to this page (URI)

https://res.slu.se/id/publ/109639