Cassava is eaten by nearly 500 million people worldwide and is a critical staple crop across Africa, South America and Asia. Yet the World Health Organization reports that over 200 people die every year from consuming it — earning it the label of the "world’s deadliest food." The danger lies not in the plant itself, but in how it is prepared.
In brief
- —Over 200 deaths per year linked to cassava, per the WHO
- —Cyanide released when cassava is improperly processed
- —Soaking for 24 hours is key to making it safe
A staple crop for 500 million people — and a source of cyanide
Cassava is one of the most widely consumed foods on the planet. Originating in South America, it is grown by the hundreds of millions of tons each year and serves as a primary food source for populations across sub-Saharan Africa, Latin America and parts of Asia.
