GUIMARAS ISLAND – A technical briefing was held in the Province of Guimaras to disseminate information on how to reduce cyanide content in cassava on July 3.
University of the Philippines College of Chemistry professor Vivian Topor cited the possibility of cassava being an alternative food.
“Balinghoy (as it is locally known in Guimaras), is a security crop; kung wala na bala pagkaon sa palibot, wala na mabaklan sang pagkaon, kung may makita ka nga gatindog nga balinghoy or stems, sigurado ka gid nga if kutkuton mo na, may makita ka nga unod. That’s the security that the cassava can give us,” she said.
Held at the GTIC Board Room, San Miguel, Jordan, Guimaras, the activity gathered public school teachers handling Home Economics and several school canteen personnel in the province of Guimaras.
It eyes to promote cassava as a healthy and nutritious food, impart knowledge about cyanide content in cassava and enhance network and coordination among the stakeholders under the agriculture umbrella.
Prof. Topor said that the first vulnerable victims of cassava cyanide poisoning are the children.
It can be noted that 31 students of Suclaran National High School were brought to Dr. Catalino G. Nava Provincial Hospital on November 17, 2015 after they complained of dizziness and stomach disorder after eating the cassava cake sold at the school canteen.
The provincial government provided the necessary medical assistance to affected students of alleged food poisoning.
“We have to bear in mind later sa akon discussion nga may ara balinghoy nga safe gid siya katama kan-on sang tawo kag may ara man balinghoy nga indi na ta tani mag compete kay para na siya ya sa starch kag kung ano pa nga industrial processes, she said.
Further, the participants were able to observe an actual demonstration a hands-on activity using the Cassava Cyanide Color Wheel Test Kit or the sodium picrate method to determine the cyanide content of cassava.
As a general take home message for the participants and the provincial government personnel, Prof. Topor said that there is a need to cultivate low cyanide cassava varieties, and let freshly harvested cassava stay for two to three days before cooking.
She likewise shared to peel, dry or process cassava roots before cooking, cut them into smaller sizes peeled cassava roots before cooking and open the pot/casserole when boiling them to release cyanide.
Cassava is one of the agriculture banner commodities of the Province of Guimaras.
Some of cassava related activities of the provincial government are cassava production training, hydrocyanic acid determination, livelihood training and product enhancement and food safety activities./PN
