Cassava is a staple food for nearly 500 million people worldwide, providing a rich source of carbohydrates, calories, and energy. Native to South America, it grows well in poor soils and harsh conditions, making it vital for food security in Africa, Asia, and Latin America.

However, cassava contains natural cyanogenic compounds, which can release poisonous hydrogen cyanide if eaten raw or improperly prepared. Acute poisoning can cause nausea, dizziness, respiratory failure, and even death, while chronic exposure—especially with low protein diets—can lead to neurological disorders like konzo. The World Health Organization reports around 200 cassava-related deaths annually, mostly during famine or conflict.

Cassava is safe when processed correctly. Traditional methods—peeling, soaking, boiling, fermenting, or sun-drying—remove or neutralize toxins. Sweet varieties require less preparation, while bitter types need careful treatment. Education, proper preparation, and balanced diets allow millions to consume cassava safely, ensuring it remains a life-sustaining crop rather than a hazard.