Cassava, also known as manioc or yuca, is a root vegetable native to Central and South America. It serves as a primary food source for approximately 500 million people worldwide, particularly in tropical regions. Countries like Nigeria, Thailand, and Indonesia are among the top producers of this versatile crop. Cassava is valued for its high carbohydrate content and adaptability in various culinary applications, often used similarly to potatoes.​

Despite its nutritional benefits, cassava harbors inherent risks due to the presence of cyanogenic glycosides—compounds that can produce cyanide when metabolized. The roots, leaves, and peel of the cassava plant contain these toxic substances, making raw consumption potentially hazardous. The World Health Organization (WHO) estimates that cassava poisoning results in over 200 deaths annually, leading to its reputation as one of the world’s deadliest foods. ​

Proper preparation methods are crucial to mitigate the dangers associated with cassava consumption. Traditional techniques include peeling the roots and then soaking them in water for at least 24 hours, boiling, or sun-drying. These processes help reduce the cyanogenic glycoside content, rendering the cassava safe to eat. Failure to adequately prepare cassava can lead to acute cyanide poisoning, with symptoms ranging from headaches and dizziness to seizures, paralysis, and even death. ​

In regions where cassava is a dietary staple, improper processing methods, often exacerbated by food shortages or economic hardship, have been linked to outbreaks of poisoning. For instance, konzo, a neurological disorder resulting in irreversible paralysis of the legs, has been associated with the consumption of inadequately processed bitter cassava, particularly in areas experiencing famine or conflict.

While cassava remains a vital food source for millions, awareness and education about its proper preparation are essential to prevent poisoning. Health organizations emphasize the importance of traditional processing techniques and advocate for community education programs to reduce the risk of cassava-related illnesses. By adhering to these safety measures, individuals can continue to benefit from cassava’s nutritional value without compromising their health