Last year, more than 200 people were responsible for the “greater death of the world”, but almost 500 million people lived there. (Page 2 ) | November 24, 2025

How does poisoning occur?

Cyanide poisoning in cassava is not accidental: it is often the result of survival in 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 dependent on a single risky crop.
Lack of knowledge or time – Traditional detoxification methods are skipped due to urgency.
In many cases, families eat cassava that has not been soaked, fermented, dried, or cooked long enough to remove toxins.

How to Make Cassava Safe to Eat
The good news? Cassava can be prepared completely safely with proper preparation. Traditional methods, passed down from generation to generation, are remarkably effective at removing cyanide.

Safe preparation:
Peel the root: most of the toxins are concentrated in the peel.
Soak in water for 1-3 days: fermentation breaks down the cyanide compounds.
Grate and squeeze: removes the toxic liquid.
Sun-dry: further reduces moisture and toxins.
Cook thoroughly: boiling, roasting, or frying neutralizes any residual cyanide.
By following these steps, cassava is not only safe, but also nutritious, providing energy, fiber, and small amounts of calcium, vitamin C, and B vitamins.

Why do so many people still eat it?

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