Cassava Growers in Tanzania’s Kilindi District – Tanga Region amassed tutoring by Tanzania Bureau of Standards (TBS)… obliterate venoms on Cassava
`By Abdul Rahman Bangura–
NEW AFRICA BUSINESS NEWS (NABN) Freetown, Sierra Leone- Administrators from TBS gave coaching to planters and customers of cassava who cultivate cassava in huge amounts in Kilindi District on the safety and quality of cassava products.
The TBS Quality Control Officer – Ashura Kilewela, announced amongst other things cassava agriculturalists and customers were sensitized to the presence of natural poisons in ccassava and how they can make it comfortable for buyers.
“Although cassava is an important food crop, it is affected by the natural toxins that emanate from chemicals produced by the plant itself called cyanide,” told Ms. Ashura. Ashura noted, the number of cyanide chemicals in cassava varies hinging on the category of cassava interested and its elegance.
“For example, cassava with a small amount of cyanide chemical has a sweet taste, while that with more cyanide chemical has a bitter taste,” remarked the Control Officer.
A few factors rendering to the growth in the number of natural poisons in cassava are the type of cassava nurtured, the weather condition of the area where the level of cyanide in cassava increases more during the dry season, and also the type of soil in which cassava is cultivated.
“The amount of cyanide chemical in cassava varies between one area and another depending on the type of soil of the agricultural area even if the seed used is of the same type,” clarified Ms. Ashura.
Dr. Candida Shirima – the Tanzania Bureau of Standards Chief Food Safety Officer explained, the customer could get health difficulties from natural cyanide polluting after consuming cassava-based foods with high cyanide chemicals.
Dr. Shirima drove on to warn the natives on how to lessen the poisons found in the crop which is by moistening the cassava in water and as thus, the venom melts in the water. It is proposed that it should be saturated for three to five days. She urged growers to reverse the soaking water of the cassava every two days to remove the cyanide chemical more efficiently.
She exhorted farmers and consumers to make sure they dry it after moistening. “Cassava should be washed and dried on top of the sheds with the best solar dryer until it dries well and is ready for other steps such as grinding,” told Dr. Shirima.
She asserted the knowledge was provided to planters and customers of Kilindi District Council in high-yielding and affected areas. Areas that generate the crop in large amounts and the most affected are Songe District headquarters, Kwamwande, Kwadiboma, Nkama, Village Officers and Officers in shops. Other places are Mvungwe, Kigunga, Gombero, Kibirashi, Mafulira, kikunde, Chamt.
For New Africa Business News (NABN) Abdul Rahman Bangura Reports, Africa Correspondent