Why do so many people still eat it?
Despite the risks, cassava is a pillar of food security in many parts of the world because:
It grows in poor soils and harsh climates, where other crops fail.
It has a high yield and is cheap.
It can be stored in the ground for months, serving as a reserve in case of famine.
It is incredibly versatile: it is used in bread, porridge, beer, and industrial products.
For millions of people, cassava is not a choice: it is a necessity.
Efforts to make cassava safer
Scientists and agricultural organizations are working to reduce risks:
Breeding low-cyanide varieties – Biofortified, safer varieties are introduced.
Promoting processing education – Teaching communities safe preparation techniques.
Development of rapid cyanide testing kits – To verify safety before consumption.
In Nigeria, the world’s largest cassava producer, government programs are promoting industrial processing to ensure safer, mass-produced cassava products.
Final Thoughts: A Contradictory Food
Cassava is a paradox: a food that gives life, but can also take it away. It feeds half a billion people, but kills over 200 every year. It is a symbol of resilience, but also of vulnerability.
The tragedy is not that people eat cassava, but that too many people are forced to eat it without the means to prepare it safely.
So, the next time you enjoy a tapioca pudding or a plate of fufu, remember:
this humble root vegetable is more than a meal.
It’s a story of survival, culture, and the importance of food security.
Respect the power of cassava and the knowledge that prevents it from becoming poison.
