Scientific Name: Manihot esculenta
-The cassava plant(muhogo in swahili) is a woody plant with erect stems and spirally arranged simple lobed leaves with petioles (leaf stems) up to 30 cm in length.
-The edible roots of the plant are usually cylindrical and tapered and are white, brown or reddish in color. Cassava plants can reach 4 m in height and is usually harvested 9-12 months after planting.
-The edible roots of the plant are usually cylindrical and tapered and are white, brown or reddish in color. Cassava plants can reach 4 m in height and is usually harvested 9-12 months after planting.
Conditions favoring cassava farming
-The plants require at least 8 months of warm weather, thriving in regions with warm, moist climates with regular rainfall.
-Cassava can be grown in many types of soil, producing even in poor soil but but will be optimally productive in well-drained, sandy clay loam with a pH between 5.5 and 6.5.
-Cassava is drought resistant but will not tolerate water-logging.
-Root production is maximized when temperatures are between 25 and 32°C.
-Cassava should be planted in full sun and is very sensitive to shading, which leads to low yields.
-The plants require at least 8 months of warm weather, thriving in regions with warm, moist climates with regular rainfall.
-Cassava can be grown in many types of soil, producing even in poor soil but but will be optimally productive in well-drained, sandy clay loam with a pH between 5.5 and 6.5.
-Cassava is drought resistant but will not tolerate water-logging.
-Root production is maximized when temperatures are between 25 and 32°C.
-Cassava should be planted in full sun and is very sensitive to shading, which leads to low yields.
Cassava leaf |
Land preparation, cuttings, propagation and transplanting cassava
-Cassava is propagated from stem cuttings as the tubers do not produce buds.
-Stem cuttings should only be taken from plants which are free from disease, are at least 10 months old and have borne tubers.
-The cuttings should be taken from hardened stems leaving at least 30 cm of stem intact in the ground.
-The stem can be severed using a sharp knife, secateurs or saw and each cutting should have 1-2 nodes and be approximately 20 cm long.
-Stem cuttings should only be taken from plants which are free from disease, are at least 10 months old and have borne tubers.
-The cuttings should be taken from hardened stems leaving at least 30 cm of stem intact in the ground.
-The stem can be severed using a sharp knife, secateurs or saw and each cutting should have 1-2 nodes and be approximately 20 cm long.
-It is a good idea to dip the stem cuttings in an appropriate fungicide prior to planting to help prevent the development of diseases.
-The cuttings can then either be planted directly into a nursery bed or presprouted in trays or polyethylene bags.
-To presprout the stems, plant in a cell tray or bag which is filled with good quality soil.
-Plant one stem in each cell or bag by pushing it into the soil in the direction in which it was growing on the mother plant (oldest part of stem first).
-The trays should be kept in partial shade until the stems begin to sprout.
-If planting stem cuttings in a nursery bed (best for cuttings taken from higher up the stems where the wood is not mature), select a site with good quality soil in partial shade and prepare a bed at least 1 m (3.3 ft) wide.
-The stems can be planted horizontally in a nursery bed and this encourages the growth of multiple stems.
-Space the cuttings 10 x 10 cm (4 x 4 in) grid.
-Stem cutting should be watered immediately after planting and on a regular basis thereafter.
-Aim to keep the soil moist but not wet. Stems should begin to sprout 7-10 days after planting.
-The cuttings can then either be planted directly into a nursery bed or presprouted in trays or polyethylene bags.
-To presprout the stems, plant in a cell tray or bag which is filled with good quality soil.
-Plant one stem in each cell or bag by pushing it into the soil in the direction in which it was growing on the mother plant (oldest part of stem first).
-The trays should be kept in partial shade until the stems begin to sprout.
-If planting stem cuttings in a nursery bed (best for cuttings taken from higher up the stems where the wood is not mature), select a site with good quality soil in partial shade and prepare a bed at least 1 m (3.3 ft) wide.
-The stems can be planted horizontally in a nursery bed and this encourages the growth of multiple stems.
-Space the cuttings 10 x 10 cm (4 x 4 in) grid.
-Stem cutting should be watered immediately after planting and on a regular basis thereafter.
-Aim to keep the soil moist but not wet. Stems should begin to sprout 7-10 days after planting.
-Plants propagated from stem cuttings are ready to be transplanted after approximately 4-6 weeks.
-Prepare the field for planting by cultivating the soil and removing weeds.
-Space transplants 75–100 cm apart in rows spaced 1–5 m apart.
-Fertilize the plants as appropriate. Manure or poultry droppings can be used.
-Cultivate the soil to remove weeds and break up the soil around the plants.
-Prepare the field for planting by cultivating the soil and removing weeds.
-Space transplants 75–100 cm apart in rows spaced 1–5 m apart.
-Fertilize the plants as appropriate. Manure or poultry droppings can be used.
-Cultivate the soil to remove weeds and break up the soil around the plants.
Harvesting cassava - Cassava is ready to harvest about a year after planting depending on the variety being grown. Some early maturing varieties may be ready to harvest in around nine months. The roots should be dug up carefully to prevent damage.
Cassava pests and diseases
1.Cassava mosaic disease (CMD) - Discolored pale green, yellow or white mottled leaves which may be distorted with a reduced size; in highly susceptible cassava cultivars plant growth may be stunted, resulting in poor root yield and low quality stem cuttings.
2.Cassava bacterial blight - Small, angular, brown, water-soaked lesions between leaf veins on lower surfaces of leaves;leaf blades turning brown as lesion expands; lesions may have a yellow halo; lesions coalesce to form large necrotic patches.
3.Anthracnose - Cankers on stems and leaf petioles; leaves drooping downwards; wilting leaves which die and fall from plant leading to plant defoliation; death of shoots; soft parts of plant become twisted and distorted.
4.Bud necrosis - Patches of dark brown or gray fungal growth on stems; necrotic areas covering buds on the stem.
5.Brown leaf spot - Circular or irregular brown spots with darker margin between leaf veins on older leaves; centers of lesions may drop out giving leaves a shothole appearance; if infection is severe, leaves may turn yellow, dry out and drop from the plant.
6.White leaf spot - Large, diffuse white spots on upper surface ofleaves; spots with gray center on underside of leaves in humid weather.
7.Cassava brown streak disease (CBSD) - Brown elongated necrotic lesions on young stems; chlorotic or necrotic vein banding in mature leaves which may merge later to form large yellow patch; necrosis of tubers; roots develop knots; internal tissues of roots and tubers stained brown and may rot due to secondary fungus infection.
8.Cassava root rot disease - Leaves on affected plants turning brown and wilting and plant has a scorched appearance; leaves may remain attached to the plant or drop to the ground; plant death will occur; examination of roots reveals root dieback and swelling of tubers.
9.African root and tuber scale - Oval shaped scales on stems, roots and/or tubers; infections which occur at an early age kill plants and prevent the production oftubers; plant becomes shriveled and discolored at feeding sites.
10.Cassava green spider mite - Yellow stipping of leaves; chlorotic spots on leaves; chlorosis of entire leaves; if infestation is very high then leaves may be stunted and deformed; terminal leaves may die and drop from plant; pest responsible is a tiny green mite.
11.Grasshoppers - Defoliated plants; bark removed from stems; insects are large brightly colored grasshoppers.
12.Root knot nematode - Galls on roots which can be up to 3.3 cm (1 in) in diameter but are usually smaller; reduction in plant vigor; yellowing plants which wilt in hot weather.
1.Cassava mosaic disease (CMD) - Discolored pale green, yellow or white mottled leaves which may be distorted with a reduced size; in highly susceptible cassava cultivars plant growth may be stunted, resulting in poor root yield and low quality stem cuttings.
2.Cassava bacterial blight - Small, angular, brown, water-soaked lesions between leaf veins on lower surfaces of leaves;leaf blades turning brown as lesion expands; lesions may have a yellow halo; lesions coalesce to form large necrotic patches.
3.Anthracnose - Cankers on stems and leaf petioles; leaves drooping downwards; wilting leaves which die and fall from plant leading to plant defoliation; death of shoots; soft parts of plant become twisted and distorted.
4.Bud necrosis - Patches of dark brown or gray fungal growth on stems; necrotic areas covering buds on the stem.
5.Brown leaf spot - Circular or irregular brown spots with darker margin between leaf veins on older leaves; centers of lesions may drop out giving leaves a shothole appearance; if infection is severe, leaves may turn yellow, dry out and drop from the plant.
6.White leaf spot - Large, diffuse white spots on upper surface ofleaves; spots with gray center on underside of leaves in humid weather.
7.Cassava brown streak disease (CBSD) - Brown elongated necrotic lesions on young stems; chlorotic or necrotic vein banding in mature leaves which may merge later to form large yellow patch; necrosis of tubers; roots develop knots; internal tissues of roots and tubers stained brown and may rot due to secondary fungus infection.
8.Cassava root rot disease - Leaves on affected plants turning brown and wilting and plant has a scorched appearance; leaves may remain attached to the plant or drop to the ground; plant death will occur; examination of roots reveals root dieback and swelling of tubers.
9.African root and tuber scale - Oval shaped scales on stems, roots and/or tubers; infections which occur at an early age kill plants and prevent the production oftubers; plant becomes shriveled and discolored at feeding sites.
10.Cassava green spider mite - Yellow stipping of leaves; chlorotic spots on leaves; chlorosis of entire leaves; if infestation is very high then leaves may be stunted and deformed; terminal leaves may die and drop from plant; pest responsible is a tiny green mite.
11.Grasshoppers - Defoliated plants; bark removed from stems; insects are large brightly colored grasshoppers.
12.Root knot nematode - Galls on roots which can be up to 3.3 cm (1 in) in diameter but are usually smaller; reduction in plant vigor; yellowing plants which wilt in hot weather.
Uses of cassava
-Cassava root is eaten as a vegetable, and as it toxic raw it is eaten after cooking.
-It is also used as a source of starch or to make flour.
-The root may also be used in the production of ethanol.
-Cassava hay is used as an animal feed or in the production of adhesives, textiles and cosmetics.
-Cassava root is eaten as a vegetable, and as it toxic raw it is eaten after cooking.
-It is also used as a source of starch or to make flour.
-The root may also be used in the production of ethanol.
-Cassava hay is used as an animal feed or in the production of adhesives, textiles and cosmetics.
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