From wikipedia: ...Cassava root is a good source of carbohydrates, but a poor source of protein...

The fact that cyanides (-CN compounds) in cassava are not very stable is exactly the reason why -CN can be useful as pesticide in fresh vegetable growing. -CN can harvested very cheaply and used in spray (in afternoons). Simple soaking in water, blanching or boiling would make the vegetables safe. It is a better alternative to other pesticides.

The process of harvesting cyanides could also mean bypassing "chipping and drying" steps. Cassava can be pulped and squeezed to extract floury water which is flour and cyanide water. The same process (as used today) is continued to separate the flour and cyanide water goes on to be another product as well as fibres and (small amount of) proteins.

I think this process can be used at home and community level -- as well as industrial level.

No more exporting "dry cassava chips" but cassava flour. The profit from processing is kept within the growers' economy -- not outside or overseas!