Presented By: Dr. Tim Motis
Event: 2015 ECHO International Agriculture Conference (20.11.2015)
Some tropical crops contain cyanogenic glycosides, toxic substances that release hydrocyanic acid (HCN; also referred to as cyanide) when cells are crushed. Consuming these plants without cooking them can cause cyanide poisoning, with varying effects depending on cyanide levels and how long a person or animal has been eating that plant.
To determine if a plant is safe to consume, either by humans or livestock, a simple cyanide screening test using Cyantesmo paper strips is very helpful.