Mastering How To Cook Mandioca Perfectly Essential Techniques

Published

Como Cocinar La Mandioca
Table of Contents

Mandioca or cassava represents a cornerstone of tropical cuisine, offering versatility and nutritional value across continents. As a staple root vegetable with deep cultural roots in Latin America, Africa, and Asia, its preparation demands precision to unlock its full potential—whether transformed into crispy chips, hearty stews, or fluffy pancakes. This guide explores the botanical intricacies of Manihot esculenta, from distinguishing bitter from sweet varieties to mastering cooking techniques that preserve texture and flavor. Whether you are a home cook or a culinary professional, understanding mandioca’s unique properties ensures successful integration into global dishes while mitigating risks associated with improper handling.

The journey begins with identifying high-quality mandioca in markets, where visual and sensory cues determine edibility and culinary suitability. Nutritional profiles reveal its role as a carbohydrate-rich powerhouse, yet caution is warranted regarding cyanogenic glycosides in bitter varieties. Pre-cooking preparation—peeling, cutting, and starch removal—sets the foundation for achieving desired textures, from tender boiled roots to perfectly crisp fried snacks. By examining traditional and modern methods, this guide bridges cultural practices with contemporary cooking needs, ensuring both authenticity and innovation in every dish.

Como Cocinar La Mandioca

Botanical Classification, Origin, and Varietal Diversity of Mandioca (Manihot esculenta)

Mandioca, commonly known as cassava or yuca, is a staple root crop belonging to the Euphorbiaceae family, scientifically classified as Manihot esculenta. Originating in the tropical regions of South America, particularly the Amazon basin, it has been cultivated for over 7,000 years by Indigenous peoples before spreading to Africa, Asia, and the Caribbean through historical trade and colonization. Its adaptability to poor soils and drought conditions has solidified its role as a dietary cornerstone in over 80 countries, particularly in regions where food security is a challenge.

The plant thrives in warm climates with temperatures between 24–30°C (75–86°F) and requires minimal agricultural input, making it a resilient crop. Mandioca’s tuberous roots, which store energy in the form of starch, are the primary edible component, though its leaves are also consumed in some cultures. The crop’s genetic diversity includes two distinct varieties—bitter (toxic) and sweet (non-toxic)—each with unique culinary and nutritional properties, as well as regional adaptations reflected in local nomenclature.

Botanical and Agricultural Characteristics of Mandioca

Mandioca is a perennial shrub that can grow up to 3 meters (10 feet) tall, featuring palmate leaves with 3–9 lobes and small, white or pink flowers. The edible roots, which develop underground, can weigh between 0.5–2 kg (1–4.4 lbs) per tuber, though larger varieties exceeding 5 kg (11 lbs) are cultivated in high-yielding regions. The plant reproduces vegetatively through stem cuttings, a method that preserves genetic traits while allowing rapid propagation. Its deep root system enables it to access moisture from lower soil layers, contributing to its drought resistance.

Key agricultural traits include:

  • Growth Cycle: Typically matures in 8–12 months, though some varieties may take up to 18 months for optimal root development.
  • Soil Preferences: Prefers well-drained, sandy loam soils with a pH range of 5.0–6.5 but tolerates acidic and nutrient-poor soils.
  • Water Requirements: Requires 1,000–1,500 mm (39–59 inches) of annual rainfall, though drought-tolerant varieties can survive with as little as 600 mm (24 inches).
  • Yield Potential: Average yields range from 10–20 tons per hectare, with elite varieties reaching up to 40 tons under ideal conditions.

    • Comparison of Bitter and Sweet Mandioca Varieties

    The two primary mandioca varieties differ significantly in toxicity, culinary use, and nutritional composition. Below is a structured comparison to clarify their distinctions:
    Feature Bitter Mandioca (Toxic) Sweet Mandioca (Non-Toxic)
    Scientific Name Manihot esculenta (var. amarga) Manihot esculenta (var. dulce)
    Toxicity Level High cyanogenic glycoside content (linamarin and lotaustralin), requiring processing to remove toxins. Low or negligible cyanogenic glycosides; safe to consume raw or minimally processed.
    Culinary Applications
    • Fermented into gari (West Africa), tapioca (South America), or chickwit (Jamaica).
    • Used in flour for farofa (Brazil) or attiéké (Ivory Coast).
    • Boiled or fried after detoxification (e.g., yuca con mojo in Cuba).
    • Consumed raw in salads (e.g., yuca cruda in Colombia).
    • Boiled, mashed, or fried (e.g., yuca frita in Puerto Rico).
    • Used in desserts like pudim de mandioca (Brazil) or cassava cake (Caribbean).
    Nutritional Profile (per 100g, cooked)
    • Calories: 140 kcal
    • Carbohydrates: 33g (high starch)
    • Protein: 1.4g
    • Fiber: 2.5g
    • Vitamin C: 15% DV
    • Potassium: 10% DV
    • Cyanide Risk: Up to 50–100 mg/kg if unprocessed (varies by variety).
    • Calories: 120 kcal
    • Carbohydrates: 27g (lower glycemic index)
    • Protein: 1.5g
    • Fiber: 3.0g
    • Vitamin C: 25% DV
    • Calcium: 12% DV
    • Low cyanide content (<10 mg/kg).
    Regional Names
    • Spanish: Yuca amarga
    • Portuguese: Mandioca brava
    • French: Manioc amer
    • Swahili: Mhogo
    • Haitian Creole: Manniok
    • Spanish: Yuca dulce
    • Portuguese: Mandioca doce
    • English (Caribbean): Sweet yuca
    • Filipino: Kamote (some varieties)
    • Thai: Khanom chan (fermented product)

    Identifying Fresh Mandioca in Markets: Visual and Sensory Cues

    Selecting high-quality mandioca requires attention to physical and sensory indicators to ensure freshness, absence of pests, and optimal texture. Below are the critical attributes to evaluate:

    Visual Inspection:

  • Skin Texture: Fresh mandioca should have a smooth, firm skin without wrinkles, cracks, or soft spots. Bitter varieties often exhibit a rougher, brownish skin, while sweet varieties tend to be paler (white, cream, or light yellow).
  • Color Variations:
  • Sweet mandioca: Uniform color ranging from white to pale yellow or light purple (e.g., yuca morada in Colombia).
  • Bitter mandioca: Darker hues, including brown, reddish-brown, or nearly black, indicating higher anthocyanin content in some varieties.
  • Size and Shape: Well-formed tubers should be cylindrical or oval, with no signs of sprouting or excessive shrinkage. Smaller tubers (under 200g) may be tougher and less flavorful.

    • Weight and Density Check:

  • Heaviness for Size: A fresh tuber should feel dense and heavy relative to its size, indicating high moisture and starch content. Light tubers

    • Como Cocinar La Mandioca - Ilustrasi 2

    Preparation Methods Before Cooking Mandioca (Manihot esculenta)

    The proper preparation of mandioca (cassava) before cooking is a critical step that influences both safety and culinary quality. Improper handling—particularly of bitter varieties—can release toxic cyanogenic glycosides, while inadequate starch removal may result in gummy or unappealing textures in dishes. This section provides structured guidelines for safe peeling, cutting, starch reduction, and storage, along with comparisons of traditional and modern techniques to optimize flavor, texture, and efficiency.

    Safe Peeling and Cutting Techniques

    Mandioca’s tough skin and potential toxicity in raw form require precise handling. The following steps ensure safety and efficiency while minimizing waste.

    Tools Required:

  • Sharp chef’s knife (serrated or high-carbon steel for clean cuts)
  • Cutting board (preferably plastic or wood to avoid knife dulling)
  • Heavy-duty gloves (nitrile or rubber to protect against skin irritation and cyanide exposure)
  • Peeler (for bitter varieties to reduce direct contact with skin)
  • Colander or sink (for rinsing excess starch and debris)

    • Step-by-Step Process:

  • Wash the mandioca: Rinse whole tubers under cold running water to remove dirt and surface contaminants. Use a brush for stubborn residues.
  • Peel with caution:
  • Sweet varieties (e.g., Brabante, Piraí): Peel using a sharp knife, cutting away the outer layer in long strips to avoid deep gouges that expose bitter inner regions.
  • Bitter varieties (e.g., Maniva, Amandova): Wear gloves and peel minimally, discarding the outermost 1–2 cm of skin, as these contain higher cyanogenic glycoside concentrations. Never consume unpeeled or improperly peeled bitter mandioca raw.
  • Cutting methods:
  • For boiling/frying: Slice into even chunks (1–2 cm thick) or batons to ensure uniform cooking.
  • For grating/shredding: Cut into manageable lengths (5–7 cm) before processing to prevent food processor jams.
  • For farofa or flour: Grate finely and dry thoroughly to remove residual moisture.

    • Safety Precautions:

  • Avoid cross-contamination: Use separate cutting boards and knives for bitter and sweet varieties to prevent accidental mixing.
  • Ventilation: Work in a well-ventilated area when peeling bitter mandioca to disperse any airborne cyanide particles.
  • Disposal: Discard peels and trimmings from bitter varieties immediately; do not compost or feed to livestock without proper detoxification (e.g., soaking in water for 24–48 hours).

    • Removing Excess Starch for Optimal Texture

    Mandioca releases a significant amount of starch during peeling and cutting, which can lead to a gluey or pasty texture when cooked. Removing this starch improves dish consistency, especially in fried or baked preparations.

    Process:

  • Rinse peeled mandioca: Place cut pieces in a colander under cold water, agitating gently to dislodge surface starch.
  • Dry thoroughly: Pat dry with a clean towel or paper towels, then spread on a mesh strainer for 5–10 minutes to evaporate residual moisture. Do not skip drying, as excess water can cause uneven cooking or steaming.
  • Optional acid rinse (for bitter varieties): Soak cut pieces in a 1% citric acid solution (1 tbsp acid per liter of water) for 10–15 minutes to further neutralize cyanogenic compounds. Rinse and dry afterward.

    • Why Starch Removal Matters:

  • Texture: Excess starch creates a mucilaginous coating, making dishes soggy (e.g., beijus or tapioca pearls).
  • Frying performance: Starchy surfaces adhere to oil, reducing crispiness in mandioca chips or farinha frita.
  • Storage stability: Dried, starch-free mandioca resists mold growth and retains crispness longer when stored properly.

    • Comparison of Traditional vs. Modern Preparation Methods

    The method chosen for mandioca preparation affects cooking time, flavor development, and texture. Below is a comparative analysis of traditional and modern techniques.
    Method Description Cooking Time Flavor Impact Texture Outcome Labor Efficiency Safety Considerations
    Traditional Grating (Manual) Using a rallo (metal grater) or hand-held grater to shred mandioca into coarse or fine strands. 10–30 minutes (varies by dish; e.g., tapioca requires immediate cooking). Enhances natural sweetness; retains some raw aroma in dishes like farofa. Coarse: Chewy (e.g., pamonha); fine: Silky (e.g., tapioca pudding). Low (time-consuming); high skill dependency. Risk of hand fatigue; bitter varieties require gloves.
    Modern Shredding (Food Processor) Using a high-speed blender or food processor with a grating attachment for uniform shreds. 5–15 minutes (reduces active cooking time by 30–50%). Milder flavor due to oxidation; less aromatic than manual grating. Uniform fine strands (ideal for tapioca flour or mandioca chips); less chewy. High (rapid, consistent results). Requires pre-cutting to avoid motor overload; bitter varieties must be processed in batches.
    Knife Slicing (Boiling/Frying) Cutting into uniform chunks or sticks for boiling (galinha de mandioca) or frying (mandioca frita). 20–40 minutes (boiling); 10–20 minutes (frying). Intensifies nutty, earthy notes when fried; subtle in boiled dishes. Boiled: Tender but firm; fried: Crispy exterior, soft interior. Moderate (skilled cutting reduces waste). Sharp knives reduce bruising; bitter varieties must be peeled thoroughly.
    Fermentation (Traditional) Soaking grated mandioca in water for 12–24 hours to reduce starch and improve digestibility (used in tapioca production). N/A (pre-treatment step). Develops mild lactic acid tang; less sweet. Lighter, less gummy; ideal for tapioca pearls. Low (labor-intensive); requires monitoring for mold. Reduces cyanide levels in bitter varieties; risk of contamination if water is unclean.
    Steam Detoxification (Modern) Exposing peeled bitter mandioca to steam for 30–60 minutes to degrade cyanogenic glycosides before processing. N/A (pre-treatment). Retains original flavor profile; no off-notes. Uniform texture; safe for consumption without further peeling. Moderate (requires equipment like a steamer basket). Eliminates toxicity risk; energy-efficient for large batches.
    Key Considerations:
  • Traditional methods preserve authenticity and flavor but are labor-intensive and less scalable.
  • Modern methods improve efficiency and consistency but may alter texture or require specialized equipment.
  • Bitter varieties always demand additional processing (e.g., steaming, fermentation) regardless of the chosen method.

    • Storage of Uncooked Mandioca

    Proper storage extends mandioca’s shelf life while preserving its nutritional and culinary properties. Improper conditions accelerate spoilage due to moisture, temperature fluctuations, or

    Como Cocinar La Mandioca - Ilustrasi 3

    Core Cooking Techniques for Mandioca (Manihot esculenta)

    Mandioca (Manihot esculenta) is a versatile root crop whose culinary potential is unlocked through diverse cooking techniques, each yielding distinct textures, flavors, and applications. Traditional methods—ranging from boiling and frying to baking and roasting—exploit the starch and moisture content of mandioca to produce dishes that vary from creamy and tender to crispy and golden. The selection of technique depends on the desired end product, whether for consumption as a side, a primary dish, or an ingredient in processed foods like flour or chips. Proper execution ensures optimal flavor retention, texture consistency, and elimination of anti-nutritional compounds (e.g., cyanogenic glycosides in bitter varieties), which require specific preparation steps.

    The following techniques represent foundational methods used globally, particularly in Latin America, Africa, and Asia, where mandioca is a dietary staple. Each method is detailed with temperature ranges, cooking times, and ideal applications, accompanied by a comparative analysis of texture and flavor outcomes. Additionally, techniques for achieving crispy exteriors while maintaining tender interiors, along with troubleshooting common issues, are provided to ensure culinary success.

    Traditional Cooking Methods for Mandioca

    Mandioca’s adaptability to heat and moisture makes it suitable for multiple cooking techniques, each influencing its final properties. Below are five core methods, categorized by heat transfer and moisture interaction, along with step-by-step instructions, temperature guidelines, and recommended uses.
    1. Boiling Mandioca is boiled whole or in chunks to soften its fibrous structure, making it ideal for purees, soups, or as a base for dishes like mocotó (a Brazilian stew) or fufu (a West African dough). Boiling also reduces cyanogenic glycosides in bitter varieties, improving safety and digestibility.
      • Instructions:
        1. Peel mandioca and cut into uniform chunks (2–4 cm thick) to ensure even cooking. Avoid overcrowding the pot to prevent uneven doneness.
        2. Submerge chunks in cold, salted water (1–2 tsp salt per liter) to prevent surface browning.
        3. Bring to a boil at 100°C (212°F), then reduce heat to a gentle simmer (85–90°C / 185–194°F).
        4. Cook for 20–40 minutes, depending on size, until a knife pierces the center without resistance. Smaller pieces (e.g., for farofa) require 15–20 minutes.
        5. Drain and serve immediately or use in recipes requiring a creamy, starchy texture.
      • Key Considerations:
        For bitter varieties (e.g., mandioca brava), soak peeled chunks in water for 24–48 hours before boiling to leach out cyanide. Discard soaking water and rinse thoroughly.
        Overcooking results in a mushy texture; undercooked pieces remain hard and fibrous.
    2. Frying Frying transforms mandioca into crispy, golden snacks or fried accompaniments, such as tapioca chips or mandioca frita (fried slices). Deep-frying or pan-frying achieves a crispy exterior while preserving a tender interior, provided proper techniques are followed.
      • Instructions (Deep-Frying for Chips):
        1. Peel and slice mandioca into 1–2 mm thick rounds or sticks. For even crispiness, use a mandoline slicer.
        2. Parboil slices in water for 3–5 minutes to gelatinize surface starches, preventing oil absorption and ensuring crispness.
        3. Drain and pat dry with a clean towel or paper towels. Let air-dry for 10–15 minutes to remove excess moisture.
        4. Heat oil (vegetable, peanut, or sunflower) to 170–180°C (338–356°F). Use a thermometer for accuracy.
        5. Fry in batches for 2–4 minutes until golden brown. Drain on a wire rack to maintain crispness.
        6. Double-Frying Technique (for Extra Crispiness):
          1. First fry at 140–150°C (284–302°F) for 1–2 minutes to cook through.
          2. Remove, cool slightly, then fry again at 180–190°C (356–374°F) for 1–2 minutes until crisp.
      • Key Considerations:
        Oil temperature is critical: below 160°C (320°F) yields greasy chips; above 190°C (374°F) burns the exterior before cooking the interior. Use a fryer with a temperature gauge for precision.
        For pan-frying (e.g., mandioca frita), coat slices in a thin layer of oil and fry in a skillet at 160–170°C (320–338°F) for 3–5 minutes per side.
    3. Baking Baking mandioca produces a tender, slightly caramelized texture, ideal for dishes like mandioca assada (Brazilian roasted mandioca) or as a side for meats. It requires parboiling to prevent dryness and ensures even cooking.
      • Instructions:
        1. Peel and cut mandioca into 1.5–2 cm thick wedges or leave whole for smaller roots.
        2. Parboil in salted water for 10–15 minutes until slightly tender but not falling apart.
        3. Preheat oven to 180–200°C (356–392°F). Line a baking tray with parchment paper.
        4. Arrange mandioca in a single layer, brush with oil, and season with salt, garlic powder, or smoked paprika.
        5. Bake for 25–40 minutes, flipping halfway, until the exterior is golden and the interior is fork-tender.
        6. For Crispy Skin:
          1. After parboiling, let mandioca air-dry for 5–10 minutes to evaporate surface moisture.
          2. Broil for the last 2–3 minutes at 230°C (446°F) to achieve a crispy crust.
      • Key Considerations:
        Baking times vary by variety: sweet mandioca (e.g., mandioca doce) cooks faster (20–25 minutes) than bitter types, which may require 35–40 minutes due to higher starch density.
        Overcrowding the tray leads to uneven cooking; space pieces to allow heat circulation.
    4. Roasting Roasting enhances mandioca’s natural sweetness and develops a smoky flavor, commonly used in dishes like mandioca cozida no espeto (skewered roasted mandioca) or as a snack. This method is less common than boiling or frying but prized for its rustic appeal.
      • Instructions:
        1. Pe

          Regional Dishes and Cultural Variations of Mandioca (Manihot esculenta)

          Mandioca (Manihot esculenta) serves as a cornerstone of global culinary traditions, adapting to diverse cultural practices across Latin America, Africa, and Asia. Its versatility—whether fermented, grated, mashed, or fried—reflects regional resourcefulness, dietary needs, and historical trade routes. From West African fufu to Brazilian feijoada, mandioca’s role extends beyond sustenance to ritual, street food, and modern gastronomy. This section explores iconic dishes, their cultural significance, and culinary techniques that highlight mandioca’s adaptability.

          Iconic Dishes Across Continents

          Mandioca’s preparation methods vary dramatically by region, often tied to indigenous knowledge and colonial exchanges. Below are six globally significant dishes, categorized by origin, key ingredients, and cultural context.
          • Feijoada (Brazil)

            A staple of Brazilian cuisine, feijoada is a hearty black bean stew enriched with pork (or smoked meats) and served with farofa—toasted cassava flour. Originating among enslaved Africans, it symbolizes communal feasting. Mandioca is used in farofa, adding a crispy, nutty texture that balances the stew’s richness.

          • Fufu (West Africa)

            Found in Nigeria, Ghana, and Cameroon, fufu is a smooth, dough-like staple made from pounded boiled cassava, yams, or plantains. Served with soups like egusi or okra, it reflects pre-colonial agricultural practices. Its neutral flavor and starchy consistency make it a dietary staple, particularly in rural areas.

          • Tapioca (India/Portugal)

            Introduced by Portuguese traders, tapioca in India (as chakki) is a translucent, chewy pancake made from grated cassava starch. Common in Kerala and Goa, it is paired with coconut milk, jaggery, or savory fillings. Its gluten-free nature aligns with regional dietary traditions.

          • Attieke (Ivory Coast)

            A fermented cassava dish from Côte d’Ivoire, attieke is grated, dried, and toasted into a crumbly consistency. Mixed with palm oil, peanuts, or fish, it is a breakfast or snack staple. Fermentation enhances digestibility and flavor, linking it to West African culinary innovation.

          • Cassava Bread (Amazon Basin)

            In Indigenous Amazonian communities, cassava bread (beiju or carimã) is baked from mashed cassava dough, often wrapped in banana leaves. It serves as a portable energy source for hunting and agricultural labor, illustrating mandioca’s role in pre-Columbian diets.

          • Gari (Nigeria/Benin)

            Fermented and sun-dried into flakes, gari is a West African snack or side dish, often boiled or fried. Mixed with palm oil and peanuts, it becomes ebiowo, a breakfast staple. Its long shelf life made it vital during colonial trade disruptions.

          Recipes: Traditional and Modern Fusion Approaches

          • Traditional Recipe: Brazilian Farofa

            Farofa exemplifies mandioca’s role as a textural enhancer. Toasted cassava flour absorbs flavors while adding crunch to stews, meats, or rice dishes. Below is a classic preparation method.

            1. Preparation of Cassava Flour

              Peel and grate fresh mandioca, then squeeze out excess liquid using cheesecloth. Spread the grated pulp thinly on a baking tray and bake at 160°C (320°F) for 1–2 hours, stirring occasionally, until fully dried. Grind into a fine flour using a blender or mortar and pestle.

            2. Toasted Farofa

              Heat 2 tablespoons of butter or lard in a dry skillet over medium heat. Add 1 cup of cassava flour and toast for 3–5 minutes, stirring constantly, until golden and fragrant. Remove from heat and mix in 1 tablespoon of bacon fat, 1 minced garlic clove, and 1 teaspoon of salt. Serve immediately over feijoada or grilled meats.

              Key Interaction: The cassava flour’s starch gelatinizes upon toasting, creating a crispy exterior while retaining moisture internally. This contrast enhances the dish’s mouthfeel.

          • Modern Fusion Recipe: Spiced Cassava & Chickpea Flatbread

            This fusion adapts mandioca’s starch into a gluten-free flatbread, blending Brazilian and Middle Eastern techniques. The result is a chewy, spiced bread ideal for wraps or dips.

            1. Grated Cassava Base

              Grate 2 cups of peeled mandioca and press in cheesecloth to remove liquid. Mix with 1 cup chickpea flour, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon turmeric, and ½ teaspoon salt. Gradually add ½ cup warm water to form a stiff dough.

            2. Cooking Method

              Divide dough into 6 balls. On a non-stick pan over medium heat, flatten each ball into a ¼-inch-thick circle. Cook for 3–4 minutes per side until golden and crisp at the edges. Serve with hummus, spiced yogurt, or grilled vegetables.

              Culinary Innovation: Chickpea flour adds protein and elasticity, while spices mask mandioca’s mild flavor. The high starch content ensures a tender yet sturdy texture.

          Cultural Incorporation of Mandioca by Meal Type

          Mandioca’s adaptability extends to daily meal structures, often serving as a breakfast staple, lunch side, or dinner filler. The table below compares its usage across cultures, highlighting regional preferences and preparation methods.
          From the bustling markets of Brazil to the street food stalls of West Africa, mandioca’s adaptability transcends borders, shaping meals that are both nourishing and culturally resonant. Mastering its preparation—whether through boiling, frying, or baking—transforms a humble root into a canvas for culinary creativity. This exploration underscores the importance of technique, from selecting fresh tubers to troubleshooting common pitfalls, ensuring that every dish reflects both tradition and precision. As you experiment with regional recipes, from feijoada to tapioca, remember that mandioca’s true magic lies in its ability to connect cultures through food, one perfectly cooked piece at a time.

          Region Breakfast Lunch Dinner Preparation Method
          Brazil Pão de Queijo (cheese-filled cassava bread) Farofa (toasted flour for stews) Mandioca Cozida (boiled cassava with butter) Steamed dough, toasted flour, boiled
          West Africa (Nigeria/Ghana) Gari (fermented flakes with palm oil) Fufu (pounded dough with soups) Attieke (toasted crumbs with fish) Fermented/dried, pounded, toasted
          India (Kerala/Goa) Chakki (tapioca pancakes with coconut) Cassava Stir-Fry (with vegetables and curry) Cassava Rice (as a side for curries) Grated/starch-based, sautéed, boiled
          Colombia/Venezuela Arepa de Yuca (fried cassava cakes) Mojojo (mashed cassava with plantains)

          Leave a Comment

          Comments are moderated before appearing. The data you submit is processed according to the Privacy Policy of Backup Greatbigstory.