2. Cassava powder is the finished product of cassava after drying and grinding. Its raw material is bitter cassava, but the toxin disappeared during processing. Cassava flour sold as food in the market is safe to eat and has no toxin, but it is not suitable for pregnant women and children.

3. Processing cassava does not need to be detoxified in advance, and toxins will be destroyed during processing.

4. Cassava used as feed does not need to be detoxified. After crushing or pulping, then boiling or fermenting, the toxin disappears, and the tolerance of domestic animals to cassava toxin is stronger than that of people. Even if the toxin remains, it is not easy to be poisoned.

5. Note that some cassava with high toxin content may be directly fed to livestock without detoxification, which may lead to miscarriage of sows and cows during pregnancy.

6. If fresh cassava is cooked with potato pieces, the detoxification method is as follows: peel off the endothelium of cassava and cut it into sections. If cassava is coarse, cut it into sections horizontally and then cut it in half vertically. Put it in a bucket and soak it in water. Put as much water as possible. Change the water every 4 hours and soak it for 48 hours before cooking.

7. If possible, put it in a basket and soak it in a stream, which saves the trouble of changing water.

8. If the number of water changes is insufficient, the soaking time should be extended.

9. Generally, change the water at least once a day, otherwise the cassava will turn sour, and it is better to change it more than twice.