Worth noting that in the absence of refrigeration, you don't get to choose whether to ferment your food, only how it ferments. That's a set of practices that far predates the use of cassava (a South American plant), and possibly predates H. sap.
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Replying to @St_Rev @Scholars_Stage
The framing here seems confused. Westerners ask why South American farmers ferment their cassava, notice one particular non-obvious effect, and puzzle at the connection. But there's a much easier answer to the fermentation question: Not fermenting isn't actually an option.
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Replying to @Scholars_Stage
That's weird. But regardless, people should be aware that fermentation isn't likely to be something that was developed to address the specific issue of cyanogens in cassava. It's a general technique for dealing with all kinds of contaminants.
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And, yeah, taste is critical in the process, but so is individual experimentation -- anyone who's kept a sourdough culture going has direct experience of that!
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.