The Editor, Sir,

I am compelled to write to you requesting that the scientists at the Northern Caribbean University (NCU) make more data available on their findings of cyanide in cassava. It has been long known that the bitter cassava contains cyanide. However, if processed properly it is just traces that remain which the body should be able to detoxify during digestion.

I would like to know what was their sample size and how many of these subjects had blindness and deafness. I would appreciate if they have the data of approximately how many persons in Jamaica consume cassava on a regular basis.

Considering that cassava can be grown all year round, requires little fertiliser and weathers drought very well, it follows that it could provide a significant amount of staple for consumption. If NCU has the data as to which variety contains the least amount of cyanide then they could provide this information to the Ministry of Agriculture and Fisheries so the farmers can be more inclined to grow this variety.

Create panic

We have to be careful how we release data from studies so as not to create panic in the general population. Many people will tell you right here in Jamaica that they grew up eating a lot of cassava, especially if they are from the southern and central parts of Jamaica.

I did note also that the study done by the NCU researchers noted that consumption of poorly-processed cassava can lead to even more health-related problems.

Nearly a billion people in the world rely on cassava as a dietary staple and in Africa only maize produces more calories.

Other studies suggest that continued research needs to be done to show whether cassava actually produces these harmful effects. Some studies are inconclusive about even the effects of cassava with iodine deficiency.

I am, etc.,

Z. WILLIAMS

zoncwil@hotmail.com