Cyanide in cassava: Understanding the drivers, impacts of climate variability, and strategies for food security

The consumption of cassava, a vital staple food for more than 1 billion people worldwide, holds particular significance in sub‐Saharan Africa (SSA). Expansion in cassava production in SSA is driven by increasing market demand, local consumption, and adaptability to diverse environments. However, cyanide concentration in cassava tubers and products across SSA ranges from 9 to 1148 ppm – most exceed the World Health Organisation's recommended safe level of 10 ppm. Such variation and high cyanide concentrations in cassava products are expected to be exacerbated by climate‐induced increases in the frequency, intensity and occurrence of drought, heat waves and biotic stresses, further jeopardising regional food security. Thus, it is essential to examine cassava production and cyanide toxicity under climate change and their implications for food security in SSA. In this review, we look at the drivers of cassava production and spatial variation in cyanide concentrations across SSA, impacts of climate variability and biotic stresses on cassava cyanide concentrations in SSA, and crop management practices for reducing cyanogenic glucosides in cassava tubers. We surmise that urgent actions are required to adopt improved cassava varieties and management strategies that reduce cassava cyanide toxicity amid climate‐induced challenges in SSA.