Improperly processed cassava may cause cyanide poisoning and has been associated with konzo, a serious condition involving sudden and permanent weakness or paralysis of the legs. The risk is higher during famine, war, and severe poverty, when people may have limited food choices and low-protein diets.
Cassava is generally safe when it is correctly peeled, cut, soaked, fermented, dried, and thoroughly cooked using established local methods. Preparation requirements vary by variety, so raw cassava should never be eaten or prepared casually.
Despite its frightening reputation, properly processed cassava remains an important source of food and energy worldwide. The danger comes mainly from incorrect preparation, making education and reliable food-processing practices essential.
