Read the passage below carefully and evaluate the statement that follows.
In traditional West African cassava processing, retting involves submerging peeled roots in standing water for three to five days to ferment the tissue and leach out toxic cyanogenic glucosides. Modern processing centers have adopted automated hydraulic presses that compress grated cassava mash immediately after harvesting. This mechanical method bypasses the multi-day fermentation soaking step entirely, reducing cyanogen levels through high-pressure fluid expression and cutting processing time from five days to four hours.
Statement: Traditional cassava retting eliminates cyanogenic compounds through high-pressure mechanical pressing without requiring water immersion.
Answer: Answer