Each year, over 200 people d.i.e from eating what some call the world’s d.ea.dliest food. Surprisingly, this same food remains a daily staple for nearly 500 million people across the globe.

Why cassava matters

Cassava is more than just a root crop; it’s a lifeline. Native to South America, it is now a primary food source in many tropical regions. Hundreds of millions of tonnes are harvested annually, making it a vital resource where other crops may fail.

For communities in parts of Africa, Asia, and Latin America, cassava provides essential calories during periods of scarcity. However, this crucial plant carries a secret risk that few outside these regions truly understand.

The danger behind the root

While the root itself is edible, its raw parts — including stems, peel, and leaves — contain natural toxins known as cyanogenic glucosides. When improperly prepared, these can release hydrogen cyanide, a compound that is potentially lethal.