Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. They must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia or partial paralysis. The more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine in some places. Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.
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