Cassava feeds millions worldwide and grows where few crops can, but it carries a hidden risk. When properly processed, it’s safe and nourishing; when prepared poorly, certain varieties can release dangerous levels of cyanide. The danger comes from cyanogenic compounds activated by cutting or chewing, and poisoning often happens when hardship forces families to skip time-consuming steps like soaking, fermenting, or thorough cooking. In areas facing poverty or famine, these shortcuts can lead to chronic exposure—especially among children and those lacking protein—turning a life-sustaining staple into a quiet health threat.
