It is cultivated on about 40 000 ha in the region, with increasing importance. Yield levels are around 5 – 8 t tubers per ha, but more than 20 t/ha are possible. Cassava is often grown extensively on depleted light soils. Cassava is vegetatively reproduced by stem cuttings (usually around 15 cm long). The cuttings are planted out in the fields from the beginning of the rains. Recommended planting pattern on ridges is 150 x 75 cm and 120 x 90 cm on the flat.
Vegetation period depends on the variety: it ranges from 9 months (e. g. Alpin Valencia), over 1 year (Binti Athoumani, Ali Mtumba), to 18 monthsKigoma, Msitu Zanzibar); these are sweet varieties; bitter varieties are Liongo (1 year) and Limbanga, Lumalampuni and Mzimbitala (vegetation period of 18 months). There are new varieties under testing. Unlike sweet potatoes, cassava tubers can be stored in the soil for longer periods; this is true in particular for the bitter varieties. Cassava roots are eaten either fresh (sweet varieties) or processed: chopped, sundried (Makopa), done with sweet varieties harvested, soaked for some days in water and sundried (Udaga), done with bitter varieties The sundried pieces are screened for fibres and then pounded with mortars to flour.Main pests are nowadays Cassava Green Mite (tanabui) and Cassava African Mosaic Virus (batobato); new strains of Bacterial Blight disease are approaching from Uganda.
Cassava Essay Example
The problem of Cassava Mealy Bug seems to be solved. Rodents can be a problem in overstaying crops, especially with sweet varieties. Weeds are usually well controlled with a hand hoe (jembe); 2 weedings are sufficient. 2. Pest Description and Biology 2. 1. Cassava pests Common Name:Cassava Green Mite Scientific Name: Mononychellus tanajoa Local Names:Tanabui The Cassava Green Mite is nowadays the major arthropod pest of cassava in the region.