Cassava is one of the most important food crops on the planet—an essential dietary staple for over 500 million people who rely on it for daily sustenance. Grown in hundreds of millions of tonnes each year, this robust plant is a dietary mainstay in many regions, particularly in South America, Africa, and Asia. However, beneath its humble appearance lies a dangerous secret: if not properly processed, cassava can produce lethal levels of hydrogen cyanide, making it one of the world’s deadliest foods.
Cassava, also known as yuca or manioc, is a starchy root crop native to South America. It has spread across continents and become a crucial source of carbohydrates in many developing countries. Its adaptability to poor soils and drought conditions has made it a reliable crop in regions where other staple foods might fail. However, the plant is a double-edged sword. While the tubers are nutritious and filling when prepared correctly, cassava contains naturally occurring cyanogenic glucosides in its stems, peel, and leaves. When these compounds are broken down, they release hydrogen cyanide—a potent toxin that, if ingested in high amounts, can lead to poisoning and even death. The World Health Organization (WHO) estimates that approximately 200 people die every year from cyanide poisoning linked to improperly processed cassava. The fact that millions consume cassava daily despite its potential hazards has earned it the nickname “the world’s deadliest food.” But how can a food that is so perilous still be a vital resource? The answer lies in the meticulous preparation and processing methods that neutralize its toxins.