Cassava, a staple crop in the tropics for thousands of years, is gaining recognition globally as a resilient and nutritious food source, despite its natural toxicity requiring careful preparation.

• Cassava was domesticated 10,000 years ago in the Amazon basin.
• Traditional processing methods involve grinding, rinsing, and cooking to remove naturally occurring cyanide.
• Its durability, pest resistance, and genetic diversity make it a promising crop for a changing climate, with production already exceeding South America in nations like Nigeria and Thailand.