Over 200 Deaths a Year From the “World’s Deadliest Food” — Yet Half a Billion People Still Depend on It
When we think of dangerous foods, most people picture greasy fast food, overly processed snacks, or sugary treats. They might not be healthy in the long run, but rarely do they pose an immediate threat to life. Yet, there exists a staple food, eaten daily by millions, that can be both a lifeline and a silent killer.
That food is cassava.
A Root That Feeds Nations
Cassava, also called manioc or yuca, is not a trendy health food or exotic garnish — it is survival. For nearly 500 million people across Africa, Asia, and Latin America, cassava is as essential as rice or wheat. Each year, hundreds of millions of tonnes of the root are harvested, boiled, fried, pounded, or ground into flour, filling stomachs in households where alternatives are scarce.
Its popularity comes from its resilience. Cassava thrives where many other crops fail. It tolerates poor soil, requires little maintenance, and grows even in drought-prone areas. For farmers in countries like Nigeria, the Democratic Republic of Congo, Thailand, and Brazil, it’s the crop that ensures their families don’t go hungry when weather or economics turn harsh.
A Deadly Secret Inside the Root
But this dependable plant hides a dangerous truth. Cassava naturally contains compounds that can release cyanide — yes, the same poison infamous for its lethality. Consuming cassava that hasn’t been properly processed can lead to severe poisoning, neurological problems, and in some cases, death.
The World Health Organization estimates that over 200 people die each year from cassava-related poisoning. Many more suffer long-term health effects, particularly in communities where knowledge of safe preparation methods is fading or where poverty forces people to cut corners in processing.
How People Make It Safe
Traditional preparation techniques are what transform cassava from “deadly root” to “daily bread.” Methods like soaking, fermenting, drying, grating, or long cooking times break down the toxins and make the root safe to eat. These practices, passed down through generations, are not just culinary customs — they are survival strategies.
Without them, this essential crop could never have become the backbone of diets across half the globe.
Why the World Still Needs Cassava
As climate change threatens global food security, cassava’s importance only grows. Few crops can match its ability to feed large populations under tough conditions. It offers calories, resilience, and affordability — three things desperately needed in regions battling poverty and hunger.
The challenge lies in education and awareness. Expanding cassava’s role in the fight against malnutrition requires ensuring that communities know how to process it safely. Without that knowledge, the very food that saves lives can also end them.
Cassava is a paradox: a root that sustains millions, yet holds danger within. It is proof that food security is not just about growing enough crops but also about passing down the wisdom to prepare them safely.
So, the next time you think of global staples like wheat, rice, or corn, remember cassava — the “world’s deadliest food” that still feeds half a billion people every single day.