Cassava Farming: Complete Guide

Introduction to Cassava Farming

Cassava (Manihot esculenta) is one of the most important staple food crops grown in Nigeria and across tropical Africa. It's a hardy crop that can withstand harsh growing conditions and provides a reliable source of carbohydrates for millions of people.

Climate and Soil Requirements

Cassava grows best in warm, humid climates with temperatures between 25-29°C. It requires at least 8 months of warm weather to produce a good crop. The plant can survive in poor soils where many other crops would fail, but for optimal yields, well-drained, loamy soils with pH between 5.5 and 6.5 are ideal.

Land Preparation

Proper land preparation is crucial for successful cassava farming:

• Clear the land of vegetation and debris
• Plow to a depth of 20-30cm to loosen the soil
• Create ridges or mounds, especially in areas with heavy rainfall
• Apply organic matter or fertilizer if the soil is very poor

Planting Materials and Methods

Cassava is propagated using stem cuttings (stakes):

• Select mature, pest-free stems from plants 8-12 months old
• Cut stems into 20-25cm pieces with at least 5-7 nodes
• Plant stakes at a 45° angle with 2/3 of the stake below ground
• Space plants 1m apart with 1m between rows
• Plant at the beginning of the rainy season for rainfed farming

Weed Management

Weed control is critical during the first 3-4 months after planting:

• Manual weeding 2-3 times during the growing season
• Use of cover crops to suppress weeds
• Herbicides can be used but require proper knowledge and application

Pest and Disease Management

Common pests and diseases affecting cassava in Nigeria include:

• Cassava Mosaic Disease (CMD) - Use resistant varieties
• Cassava Bacterial Blight (CBB) - Practice crop rotation
• Cassava Mealybug - Biological control with natural predators
• Cassava Green Mite - Use resistant varieties and natural predators

Harvesting

Cassava can be harvested 8-18 months after planting, depending on the variety and intended use:

• Early maturing varieties can be harvested after 8-10 months
• Late maturing varieties are harvested after 12-18 months
• Cut off the stem about 30cm from the ground before uprooting
• Carefully dig around the plant to extract the tubers without damage

Post-Harvest Handling

Cassava tubers deteriorate rapidly after harvest:

• Process within 24-48 hours of harvesting
• For short-term storage, keep tubers in cool, shaded areas
• Process into dried chips, flour, or gari for longer storage

Marketing and Value Addition

To maximize profits from cassava farming:

• Process into value-added products like gari, fufu, or starch
• Form or join farmer cooperatives for better market access
• Explore industrial markets for cassava starch and flour
• Consider organic certification for premium markets

Conclusion

Cassava farming offers a reliable income source for Nigerian farmers when proper techniques are applied. By selecting improved varieties, implementing good agronomic practices, and exploring value addition opportunities, farmers can significantly increase their yields and profits from this versatile crop.