Regarding the processing of cassava flour, all of the cassava roots are freshly harvested and processed within 48 hours from harvest. The roots are thoroughly washed and peeled, then the roots are heat-processed at the proper temperature to ensure that the cyanide dissipates (cyanogenic glucosides are present in the skin and immediately below the skin layer). We recognize the hazards of under-processed cassava root, and our products (both cassava flour and tapioca flour) have been appropriately processed to make the product harmless.
Thank you for your quality control and for providing quality products!
Could you address the levels of naturally occurring cyanide that apparently is in all cassava. Apparently their are methods to insure that it is at healthy levels. How does your company ensure cyanogen de levels are low. Thank you