Standard No.:	NY/T 1520-2007
English Name:	Cassava
Chinese Name:	木薯
Chinese Classification:	B20    Cereal crop and forage crop in general
Professional Classification:	NY    Professional Standard - Agriculture
Source Content Issued by:	MOA
Issued on:	2007-12-18
Implemented on:	2008-3-1
Status:	superseded
Superseded by:	NY/T 1520-2021 Cassava
Superseded on:	2022-5-1
Target Language:	English
File Format:	PDF
Word Count:	4000 words
Translation Price(USD):	120.0
Delivery:	via email in 1 business day

Cassava Warning: Free hydrocyanic acid will be precipitated after hydrolysis of cassava due to the presence of linamarin in cassava, leading to asphyxia and poisoning of human tissues and cells. Therefore, fresh cassava should not be eaten before cooking, and only suitable varieties can be eaten after detoxification. 1 Scope This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, packaging, transportation and storage of cassava. This standard is applicable to edible and industrial fresh cassavas, excluding cassava for feedstuffs. 2 Normative references The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections) to, or revisions, of any of these publications do not apply to this standard. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest editions apply. GB/T 5009.9 Determination of starch in foods GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods GB/T 5009.12 Determination of lead in foods GB/T 5009.15 Determination of cadmium in foods GB/T 5009.17 Determination of total mercury and organic-mercury in foods GB/T 5501 Inspection of grain and oils - Determination of fresh sweet potato GB/T 8868 Plastic container for vegetable NY/T 761 Pesticide multiresidue screen methods for determination of organophosphorus pesticides, organochlorine pesticides, pyrethroid pesticides and carbamate pesticides in vegetables and fruits NY/T 1096 Determination of glyphosate residues in food 3 Terms and definitions For the purposes of this standard, the following terms and definitions apply.

Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Requirements 5 Test methods 6 Inspection rules 7 Marking 8 Packaging, transportation and storage Annex A (Informative) Precautions in cassava eating Annex B (Informative) Root characters and starch content of main cassava varieties