Over 200 People Are Killed by the “World’s Deadliest Food” Every Year — But Nearly 500 Million Still Eat It

Acute cyanide poisoning – Symptoms include nausea, dizziness, rapid breathing, convulsions, and death within hours.
Konzo – A paralyzing neurological disease affecting the legs, primarily seen in malnourished populations in Central Africa.
Tropical ataxic neuropathy – A chronic condition causing blindness, deafness, and loss of coordination.
In fact, cassava is responsible for more cases of food-related cyanide poisoning worldwide than any other food crop, according to the World Health Organization.

How Does Poisoning Happen?
Cyanide poisoning from cassava is not random — it’s often the result of survival under extreme conditions:

Drought or famine – Forces people to harvest cassava too early, when cyanide levels are highest.
Lack of water – Prevents proper soaking and washing.
Poverty and food insecurity – Limits access to diverse diets, making people reliant on a single, risky crop.
Lack of knowledge or time – Traditional detox methods are skipped due to urgency.
In many cases, families eat cassava that hasn’t been soaked, fermented, dried, or cooked long enough to remove the toxins.

How to Make Cassava Safe to Eat
The good news? Cassava can be made completely safe through proper preparation. Traditional methods, passed down for generations, are remarkably effective at removing cyanide.

Safe Preparation Steps:
Peel the root – Most toxins are concentrated in the skin.

Soak in water for 1–3 days – Fermentation breaks down cyanide compounds.
Grate and squeeze – Removes toxic liquid.
Dry in the sun – Further reduces moisture and toxins.

Cook thoroughly – Boiling, roasting, or frying neutralizes any remaining cyanide.
When these steps are followed, cassava is not only safe — it’s nutritious, providing energy, fiber, and small amounts of calcium, vitamin C, and B vitamins.

Why Do So Many People Still Eat It?
Despite the risks, cassava is a cornerstone of food security in many parts of the world because:

It grows in poor soils and harsh climates where other crops fail.
It’s high-yielding and low-cost.
It can be stored in the ground for months, acting as a famine reserve.
It’s incredibly versatile — used in bread, porridge, beer, and industrial products.
For millions, cassava isn’t a choice — it’s a necessity.

Efforts to Make Cassava Safer
Scientists and agricultural organizations are working to reduce the risks:

Breeding low-cyanide varieties – Biofortified, safer strains are being introduced.
Promoting processing education – Teaching communities safe preparation techniques.
Developing rapid cyanide-testing kits – To check safety before consumption.
In Nigeria, the world’s largest cassava producer, government programs promote industrial processing to ensure safer, mass-produced cassava products.

Final Thoughts: A Food of Contradictions
Cassava is a paradox — a life-giving food that can also take life. It feeds half a billion people, yet kills over 200 each year. It’s a symbol of resilience, but also of vulnerability.

The tragedy isn’t that people eat cassava — it’s that too many are forced to eat it without the means to prepare it safely.

So the next time you enjoy tapioca pudding or a plate of fufu, remember:
This humble root is more than a meal.
It’s a story of survival, culture, and the high stakes of food safety.