Cassava is used in different ways by farmers as source of food, income raw material for food processing industries.
The crop is mainly mainly grown in tropical regions and originated from south America, through following proper guidelines to cassava farming always rewards farmers with higher yields. During stem cutting they should be chopped in lengths of 25- 30 cm using sharp tools with 5 to 7 nodes per cutting however these should not be bruised.
Steps to grow
First select site with dense vegetation and leaves because they form organic matter, these soils should be deep with good texture on a flat land to prevent soil erosion and free from pests and diseases as they may hinder growth, this should be followed by early land preparation to enable planting with first rains for proper crop establishment.
Furthermore clear bushes, stamp trees, remove debris and make ridges 1 metre apart in areas prone to flooding to ensure water drainage thereafter obtain stems 10-12 months old and store them under shade for 2-3 days this helps stems to sprout faster than when planted fresh.
Always plant improved varieties because they give high yields, mature early then lastly plant at spacing of 1m x 1m in a slanting or angular position with buds pointing up to obtain high returns per hectare.
