Cassava, a starchy root crop consumed by millions worldwide, carries a hidden danger if not handled correctly. The threat lies in its naturally occurring compounds known as cyanogenic glucosides, which can release toxic cyanide when the plant is not properly processed.

This health risk becomes especially serious in regions facing famine, conflict, or poverty, where traditional preparation methods may be skipped due to lack of time, resources, or knowledge. In such situations, consuming unprocessed or poorly processed cassava can quickly become deadly.

According to the World Health Organization (WHO), approximately 200 deaths occur each year due to improper cassava consumption. These deaths are often avoidable with proper food handling techniques.

One of the most severe consequences of cyanide exposure from cassava is konzo, a neurological disease that causes sudden and irreversible paralysis. It primarily affects poor communities with low protein diets, as proteins help detoxify cyanide in the body.

Aside from konzo, acute cyanide poisoning can lead to symptoms like dizziness, nausea, vomiting, confusion, and in severe cases, death. Children are particularly vulnerable due to their smaller body mass and developing systems.

Despite these risks, cassava remains a crucial food source for over 800 million people across Africa, Asia, and South America. When prepared safely, it offers significant nutritional benefits.

Proper methods for detoxifying cassava include peeling, soaking, fermenting, boiling, and sun-drying the roots. These steps help break down the harmful compounds and render the root safe for consumption.

In its safe form, cassava is rich in carbohydrates, fiber, and essential vitamins and minerals, making it an important staple in many diets. Education and access to proper processing methods are key to ensuring that cassava can continue to be both a safe and nourishing food for millions.