Globally, over 700 million people consume cassava, an important starchy tuberous roots plant, mainly cultivated in the tropical lowlands around the equator, and mostly in tropical developing world. In tropical African region alone, this low protein to energy ratio shrub plant is a major and effective source of energy for more than 250 million people.


Cassava (manihot esculenta species) was traced to have probably originated in Latin America and been produced from early-Columbia times in Brazil, Guyana and Mexico. Due to suffering, increasing poverty and hunger in most of sub-Saharan African nations, an escalation of production of cassava and increased reliance on cassava as stable food as well as monotonous consumption of poorly processed or raw cassava and its products have significantly pressed health burden to the population. In especially hunger stricken, drought and during war or post war resettlement areas of Africa, a great proportion suffer from cassava associated adverse health symptoms and associated disease presenting a major food security issue especially for the growing populations.

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