So the question isn't "How does this tribe know to ferment cassava?", but "How could they *not* ferment it?" That's a much older story than cassava, probably older than H. sap. The relevant evolutionary time frame is much longer.
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I'm out of that loop. Can you link me to that discussion? Cassava is that long plant that tastes like a dry, super-starchy potato, right? I don't like how it tastes but It's super cheap where I live and that feels like such a waste. Does fermentation make it tastier?
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Fermentation destroys the cyanide in it
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I guess the ones I tried were already fermented, then. Oh, well.
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There are 'sweet' varieties with far less cyanide content but yeah, traditionally it has to be some combination of soaked/washed/dried/fermented/powdered
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Anyway, here's a good summary https://twitter.com/Scholars_Stage/status/1083098047314223104 …
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.