Research data
WHO emphasizes the need for training in safe preparation.
FAO (2023) – 60% of the world’s consumed cassava does not undergo full industrial processing.
Studies in Uganda and Congo: 35% of households do not soak cassava; cyanide levels in children are three times higher than normal.
Modern solutions
Educational campaigns – programs in Nigeria and Tanzania reduce poisonings by 70%.
Genetic selection – the TMS 30572 variety with low glycoside content is introduced in West Africa.
Industrial technologies – automatic drying and washing lines, safe tapioca flour with clear instructions.
Food innovations – interest in gluten-free cassava products is growing in Europe and the US.
Personal storie
✍️ Linda (Cameroon)
“My grandmother used to say, ‘Cassava is like fire – it’s warm, but it can burn.’ She would grate the roots, wrap them in cloth, and press them for 24 hours. Now I do the same thing – it’s more than cooking, it’s a tradition.”
✍️ Alejandro (Peru)
“When I moved to Lima, I cooked cassava quickly, without soaking. After a month, I started having stomach pains. The doctor asked if I ate cassava – I was shocked. Now I follow everything my parents taught me.”
