We imagine it as nourishing, natural, almost reassuring. And yet, this everyday food, present on the plates of hundreds of millions of people, hides a little-known reality that surprises even the most informed.
An essential food in many parts of the world,
cassava is a starchy root cultivated for centuries in tropical regions. Resistant to drought and able to grow in poor soils, it constitutes a vital source of energy for many populations. In Africa, South America, and Asia, it is processed into cakes, flour, porridge, or even tapioca pearls.

For many families, cassava is not a trendy food choice but a necessity. It nourishes, it satisfies hunger, and it sustains them through difficult times when other crops fail. It is precisely this vital role that explains its massive consumption.
Why then is it considered a “dangerous” food?