What safety measures are recommended to reduce hydrogen cyanide in cassava and tuber flour?

Processing should include removal of cyanogenic glycosides by thorough washing, fermentation, drying and heat treatment, and should follow good manufacturing practices to keep residual cyanide at safe levels.

How does the variety and harvest time of cassava affect the quality of cassava and tuber flour?

Varieties with low cyanide content are preferred, and harvesting at the appropriate time avoids increased cyanide levels that can affect flour safety and quality.

What are common specifications used to grade cassava and tuber flour?

Grades are based on moisture content, particle size, ash content and residual cyanide levels, with limits set to ensure safe and functional flour for food applications.

Cassava and Tuber Flour

Cassava and tuber flour is a milled product derived from cassava roots and other tubers. It is used as a gluten‑free flour in food processing and animal feed applications.

Prices, specifications and international trade for cassava and tuber flour under HS 110620.

Cassava and Tuber Flour Price

$1,356USD/t

Published reference · Jul 1, 2026

Cassava and Tuber Flour Historical Unit Values

Cassava and tuber flour is quoted in USD/t at THA. Historical customs values may differ from the headline reference.

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Cassava and Tuber Flour Exports and Imports

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Thailand led reported cassava and tuber flour exports in 2025, at $18.4M.

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Cassava and Tuber Flour Specifications and Quality

Cassava and tuber flour grading factors include Cyanogenic glycoside content, Moisture level, and Particle size uniformity.

Grading Factors

Quality assessment for cassava and tuber flour considers Cyanogenic glycoside content, Moisture level, and Particle size uniformity.

Cyanogenic glycoside content
Measure the residual hydrogen cyanide (HCN) in the flour; sweet‑type flour should contain less than 50 mg HCN per kilogram, while bitter‑type flour may exceed this level but must be treated to reduce HCN to safe limits.
Moisture level
Moisture should be low enough to prevent microbial growth; typical acceptable range is 10 % or less by weight.
Particle size uniformity
Flour particles should be consistent, free from coarse fragments or lumps that could affect processing performance.

Typical Specification Ranges

Cassava and tuber flour specifications record maximum allowable hcn, moisture content. These are typical ranges, not guarantees for an individual lot.

Maximum allowable HCN	up to 50 mg HCN / kg
Moisture content	up to 10 %

Common Defects

Recorded defects for cassava and tuber flour include Excessive cyanide, Mold or fungal growth, and Foreign matter.

Excessive cyanide
Flour that exceeds the safe HCN threshold poses a health risk and must be rejected.
Mold or fungal growth
Visible signs of mold indicate poor storage conditions and render the flour unsuitable.
Foreign matter
Presence of stones, metal fragments, or other non‑cassava material is a quality defect.

Certifications

Certifications documented for cassava and tuber flour include Good Manufacturing Practices (GMP) and Codex Alimentarius standards. Their applicability depends on the individual product and shipment.

Good Manufacturing Practices (GMP)
Ensures that processing steps minimize cyanogenic compounds and maintain hygiene.
Codex Alimentarius standards
Provides guidelines for safe cyanide levels and product specifications.

Cassava and Tuber Flour Facts and HS Code

Cassava and tuber flour belongs to flours, starches and milled products within produce, nuts, spices and food ingredients. Its customs classification covers HS 110620.

Cassava and Tuber Flour HS Code

Product type	Intermediate
Form	Milled
Position in the chain	Processed
Category	Flours, starches and milled products — Produce, nuts, spices and food ingredients
HS codes	110620
Quoted in	USD/t
Reference location	THA

Production & Handling

Processing steps for cassava and tuber flour include Harvest of cassava roots, Cleaning and peeling of roots, Cutting into small pieces.

Production and Storage

Perishability	Low
Temperature regime	Ambient
Processing steps	Harvest of cassava roots Cleaning and peeling of roots Cutting into small pieces Drying (sun‑drying or mechanical drying) Grinding or milling of dried pieces into fine powder Sieving to obtain uniform flour particle size

Packaging

Typical cassava and tuber flour packaging includes Multi‑layer sealed bags and Uniform bulk containers.

Multi‑layer sealed bags
Bags that protect the flour from moisture and physical damage while allowing easy handling.
Uniform bulk containers
Containers must hold flour of the same variety, quality class, and size to ensure consistency.

Uses & Risks

Cassava and tuber flour is used in Food manufacturing, Animal feed formulation, and Industrial applications.

End Uses

Food manufacturing
Used as a gluten‑free flour in breads, pastries, noodles, and snack products.
Animal feed formulation
Incorporated into compound feeds for livestock and aquaculture as an energy source.
Industrial applications
Serves as a raw material for starch extraction and for producing bio‑based adhesives.

Uses and Related Commodities

Downstream industries	Bakery and confectionery, Ready‑to‑eat food producers, Feed mills, Starch and derivative manufacturers

Sourcing risks

Risk	Category	Severity	Mitigation
Cyanogenic glycoside residues Food safetyHigh Insufficient processing can leave residual linamarin and other cyanogenic compounds in cassava flour, posing acute toxicity risk to consumers.	Food safety	High	Ensure thorough grating, soaking, fermenting, and drying steps; test finished flour for cyanide levels before distribution.
Fungal contamination with aflatoxin Food safetyHigh Improper drying or storage can allow growth of Aspergillus species that produce aflatoxins, a potent carcinogen, in cassava flour.	Food safety	High	Implement rapid drying to moisture levels below 12%, monitor storage conditions, and conduct routine aflatoxin testing.
Moisture‑induced spoilage Food safetyMedium If humidity and temperature are not controlled, cassava and tuber flour can develop mold or microbial growth, leading to quality loss and safety concerns.	Food safety	Medium	Store in moisture‑resistant bags, maintain humidity control and keep temperature below 25 °C during transit and storage.
Cassava weevil infestation PestMedium Stored cassava flour can be attacked by the cassava weevil (Cylas spp.), leading to physical contamination and loss of product quality.	Pest	Medium	Maintain low humidity storage, use sealed containers, and apply approved insecticidal treatments where necessary.

Cassava and Tuber Flour Questions

What safety measures are recommended to reduce hydrogen cyanide in cassava and tuber flour?: Processing should include removal of cyanogenic glycosides by thorough washing, fermentation, drying and heat treatment, and should follow good manufacturing practices to keep residual cyanide at safe levels.
How does the variety and harvest time of cassava affect the quality of cassava and tuber flour?: Varieties with low cyanide content are preferred, and harvesting at the appropriate time avoids increased cyanide levels that can affect flour safety and quality.
What are common specifications used to grade cassava and tuber flour?: Grades are based on moisture content, particle size, ash content and residual cyanide levels, with limits set to ensure safe and functional flour for food applications.