Cassava is one of the most important food crops on the planet—an essential dietary staple for over 500 million people who rely on it for daily sustenance. Grown in hundreds of millions of tonnes each year, this robust plant is a dietary mainstay in many regions, particularly in South America, Africa, and Asia. However, beneath its humble appearance lies a dangerous secret: if not properly processed, cassava can produce lethal levels of hydrogen cyanide, making it one of the world’s deadliest foods.

I. Cassava: A Global Staple with a Dark SideCassava, also known as yuca or manioc, is a starchy root crop native to South America. It has spread across continents and become a crucial source of carbohydrates in many developing countries. Its adaptability to poor soils and drought conditions has made it a reliable crop in regions where other staple foods might fail. However, the plant is a double-edged sword.