Possible Use of a Biotechnological Approach to Optimize and Regulate the Content and Distribution of Cyanogenic Glucosides in Cassava to Increase Food Safety.

Koch, Beate; Sibbesen, Ole; Swain, E. H. F.; Kahn, R. P.; Liangcheng, D.; Bak, S.; Halkier, Barbara Ann; Møller, Birger R.

doi:10.17660/actahortic.1994.375.2

Cited by 27 publications

(25 citation statements)

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“…10,31 This observation has led to the suggestion that farmers in some communities select cassava varieties based on cyanogenicity. 15,32 Although the present study showed that relatively high-cyanogenic cassava varieties are cultivated in the endemic and southeastern areas, while relatively low-cyanogenic cassava varieties are cultivated in the northern and southwestern areas, interviews with farmers revealed that they selected varieties on the basis of early maturation and high yield rather than on the basis of cyanogenicity. A study in Malawi has shown that high yield and early maturation are the favoured characteristics of cassava varieties by farmers.…”

Section: Cyanogenicity Of Cassava Varieties In Geographical Areascontrasting

confidence: 53%

“…The mean (95% confidence interval (CI)) age of the processors was 37 years (range [33][34][35][36][37][38][39][40][41] in the endemic area, 39 years (range 37-41) in the southeastern area, 35 years (range 32-38) in the southwestern area and 38 years (range 37-39) in the northern area. The mean (95% CI) number of years of experience was 11 years (range [8][9][10][11][12][13][14] in the endemic area, 13 years (range [12][13][14] in the southeastern area, 7 years (range 6-8) in the southwestern area and 17 years (range [15][16][17][18][19] in the northern area. The mean (95% CI) duration of training was 2 weeks (range 1-4) in the endemic area, 3 weeks (range 2-4) in the southeastern area, 3 weeks (range 2-3) in the southwestern area and 7 weeks (range 6-9) in the northern area.…”

Section: Cassava Processors' Interviewsmentioning

confidence: 99%

“…It has been suggested that high-cyanogenic cassava cultivars are selected preferentially by farmers in some geographical regions. 15 One study suggested, however, that cyanogenicity of cassava is associated with altitude rather than with conscious selection of cultivars by farmers. 16 The present study was done in four geographical areas of Nigeria, disparate in ethnicity and culture, to determine if cyanogenicity of cassava is related to geographical area or altitude, to compare the methods of processing gari, the most popular cassava food in West Africa, 17 and to determine if cyanogenicity of gari is related to cyanogenicity of cassava varieties in the geographical areas.…”

Section: Introductionmentioning

confidence: 99%

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Cyanogenicity of cassava varieties and risk of exposure to cyanide from cassava food in Nigerian communities

Oluwole

2008

J Sci Food Agric

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BACKGROUND: High-cyanogenic cassava varieties are cultivated in many tropical communities that are free of neurological syndromes attributed to consumption of cassava foods. This study was done in four geographical areas of Nigeria (northern, southwestern, southeastern and an area endemic for ataxic polyneuropathy) to determine if cyanogenicity of cassava is associated with geographical area, altitude or level of cyanogenic compounds in gari, a popular cassava food in West Africa.

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Section: Cyanogenicity Of Cassava Varieties In Geographical Areascontrasting

confidence: 53%

Section: Cassava Processors' Interviewsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cyanogenicity of cassava varieties and risk of exposure to cyanide from cassava food in Nigerian communities

Oluwole

2008

J Sci Food Agric

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“…About 30% of all calories consumed in Mozambique come from cassava [26]. In Zaire, cassava roots provide 60% of the daily caloric intake, while 20% of protein come from cassava leaves [27]. In addition, Cassava can be biofortified with vitamin A, iron and zinc to eliminate hidden hunger and improve the nutritional status of vulnerable groups.…”

Section: Potential Of Cassava As Feedstock For Bioenergy Productionmentioning

confidence: 99%

Cassava Residues Could Provide Sustainable Bioenergy for Cassava Producing Nations

Aso¹,

Teixeira²,

Achinewhu³

2018

Cassava

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Many cassava producing nations lack suitable energy availability and sufficiency. Just 10% of the population in Haiti receive power from the national electric grid. The proportion is 7% for Mozambique. In both countries, deforestation is extensive due to dependence on wood and charcoal for 70 and 85% of energy requirement respectively. In the case of Ghana, although biomass accounts for 64% of national energy supply, the dependence on primary biomass energy sources like wood and charcoal has led to increased loss of biodiversity, soil erosion and health problems. Prospects for the use of cassava peeling residues as a source of biomethane to mitigate these constraints have received little attention. In this chapter, the advantages and benefits of biomass energy, along with the potential for cassava as a feedstock and rationale for anaerobic digestion are highlighted. Depending on the quantity of cassava root processed by individual countries, the energy recovered from cassava peeling residues could satisfy up to 100% of national energy requirements.

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“…Cassava is the main staple in sub-Saharan Africa providing food for over 200 million people, many of them among the poorest in the world. In 15 sub-Saharan countries, 30 million people get up to 60% of their daily calorie intake from cassava [27,36,37].…”

Section: Genetic Engineering Of Cassava (Manihot Esculenta Crantz)mentioning

confidence: 99%

Biotechnological Contributions to Food Secrurity with Cassava and Rice.

Puonti‐Kaerlas

Klöti

Potrykus

1999

Plant Biotechnology

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Present world food production would provide ca. 2,400 kcal/day/person if it could be equally distributed amongst the world population. Food is, however, and will always be, unevenly distributed. Many of us are used to consume 3,400 kcal/day. However, 800 million are starving at 1,800 kcal/day, and 3.4 billion live at the minimal level of 2,200 kcal/day. Although food security to date may be mainly a poverty problem, it is increasingly becoming a production problem. The world population is growing by 90 million p.a. and will, probably, stabilise only when a total of 10-12 billion has been reached. At the same time, however, world-wide food production per capita is declining, as is the crop land and the water available for agricultural food production. The continuous increases in food productivity of the past decades are declining and two of the three major food systems-oceans and rangelands-are already exploited at their limits. The world population will continue to grow dramatically and most of this population growth will occur in Developing Countries, which will not be rich enough to compete on the world market for food surplus and which, therefore, will, have to increase their harvests from agricultural land dramatically. And this increase has to be achieved under sustained conditions, with reduced inputs in agrochemicals, energy, water and manpower. Yield per acre has at least to be doubled. The most direct approach to an increase in food production, without an additional increase in input of resources, would be via reduction of losses with the help of resistant crop varieties. As crop loss is still in the range of 50% for the major food security crops such as rice and cassava, the potential of such an approach is enormous. Genetic engineering could, therefore, substantially contribute to the rescue of lost harvests via production of resistant varieties. It also could contribute to a second facet of food security, the improvement of food quality with regard to vitamins, micronutrients and essential amino acids. From our work at the ETH Zurich we will present the state of the art of projects with the food-security crops rice and cassava on pest-and disease resistance, supply of provitamin A, iron and protein, and reduction of toxic compounds.

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Possible Use of a Biotechnological Approach to Optimize and Regulate the Content and Distribution of Cyanogenic Glucosides in Cassava to Increase Food Safety.

Cited by 27 publications

References 0 publications

Cyanogenicity of cassava varieties and risk of exposure to cyanide from cassava food in Nigerian communities

Cyanogenicity of cassava varieties and risk of exposure to cyanide from cassava food in Nigerian communities

Cassava Residues Could Provide Sustainable Bioenergy for Cassava Producing Nations

Biotechnological Contributions to Food Secrurity with Cassava and Rice.

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