lowcyanide

Lowcyanide refers to plant varieties or processed foods that have reduced levels of cyanogenic compounds, which can release hydrogen cyanide when damaged or processed. The term is commonly used in discussions of crops that naturally produce cyanogenic glycosides and in safety-focused food production.

Cyanogenic glycosides occur in many species. Cassava is the most prominent example, containing linamarin and lotaustralin. Other crops such as bitter almonds, certain seeds of stone fruits, lima beans, and some sorghum varieties also contain cyanogenic glycosides. In these crops, breeding and processing aim to lower the cyanide potential to improve safety and suitability for consumption.

Approaches to achieve lowcyanide status include selective breeding or genetic modification to reduce the concentration of cyanogenic glycosides in edible tissues, along with post-harvest processing such as soaking, fermentation, drying, or cooking that can liberate and remove cyanide compounds.

Measurement of cyanide content is typically reported as hydrogen cyanide equivalents and expressed in parts per million or milligrams per kilogram. Analytical methods often involve enzymatic hydrolysis followed by colorimetric or chromatographic detection. Regulatory standards for acceptable levels vary by country and product, and lowcyanide varieties are developed to meet these safety thresholds.

In public health and agriculture, lowcyanide initiatives aim to reduce the risk of cyanide exposure from staple crops and to support safer, more reliable food supplies in regions where cyanide poisoning from food has been a concern.