Health Implications of Cassava Production and Consumption

The paper examined health issues on production and consumption of cassava. It was revealed that production of cassava is dominated by the use of cassava varieties that contain hydrogen cyanide (HCN) which if consumed without adequate fermentation may be toxic to human. Efforts should be intensified by research institutes to develop more cassava varieties that are low in hydrogen cyanide (HCN) especially in areas where cassava and its products were newly introduced. The use of agrochemicals on cassava farms should be approached with caution. Protective clothing and equipments such as gloves, overall, nose and eyes guards should be provided before applying agrochemicals. Farmers and stakeholders in cassava enterprise should be educated on the need to keep their environment and sources of water free from pathogen and disease causing organisms.