Tip
Why It Matters
✅ Buy from reputable sources
Commercial tapioca, garri, or frozen yuca are usually safe
✅ Peel thickly
Remove all outer layers
✅ Soak before cooking
Even sweet varieties benefit from soaking
✅ Cook thoroughly
Boil for at least 30 minutes; test with a fork — no hard center
✅ Ventilate well when cooking
Cyanide gas can escape into the air — cook in open or well-ventilated spaces
🚫 Avoid consuming cassava-based foods daily if they’re your only dietary staple — diversify with other grains and proteins.
🌍 Public Health Efforts to Reduce Risk
Organizations like the FAO, WHO, and CDC support safer cassava cultivation and processing through:
Promoting low-cyanide cultivars
Teaching improved processing techniques
Distributing mechanical graters and presses
Educating communities on risks
🌱 Biofortified and low-toxin varieties are being developed to reduce reliance on labor-intensive processing.
❌ Debunking the Myths
Myth
Truth
❌ “All cassava is dangerous”
False — properly processed cassava is safe and nutritious
❌ “Only wild cassava is toxic”
No — even cultivated bitter varieties require processing
❌ “Tapioca pearls are unsafe”
Not true — commercial production includes detox steps
❌ “I can smell the poison”
Dangerous myth — cyanide may not have a strong odor once released
