Many farmers combine the cassava crop with other crops such as pulses, peas, groundnuts, etc
The importance of this crop is to provide us with food and sometimes for business. For the southern region, cassava is a staple food that accounts for 75 percent of the food in all areas of Lindi and Mtwara regions. In recent days, cassava is leading to increase in popularity than all the food crops in the country. Experts talk about the popularity of cassava as (among other things) its ability to withstand bad weather such as drought and unbelievable rains, to produce a lot of crops for the area and to withstand the attacks of diseases and insects. However, cassava production in the area is still very low. There are many reasons that lead to the existence of this situation such as: Lack of good enough cassava seeds Farmers continue to mix their natural seeds instead of good seeds despite low production and being attacked by diseases and insects.
Lack of reliable markets that would convince farmers to cultivate modern seeds that have been commercially prepared. Many farmers do not use proper processing technologies that are alternative methods of natural conservation.
For a long time, the biggest problem of the cassava crop is the lack of technologies that have the ability to increase the value of cassava as a quality food for urban and rural families. Various production and processing groups have been created and cassava has begun to be valued as its flour is used to make food such as dumplings, chapati, chichili, cakes and many other things. The value of cassava has increased due to the quality of the flour processed with modern technology.
The seed
Types of Cassava There are more than 45 types of cassava known in Tanzania.
More than 80 percent of cassava is indigenous. That is to say that many farmers do not use the best seeds. Although many farmers also prefer to grow bitter cassava because it is less attacked by insects or diseases in the field and its pods are easily stored, more than 70 percent of cassava are cold cassava. Natural cassava Natural cassava is the one that continued to be cultivated many years ago and was inherited from generation to generation. This cassava has the following general characteristics: Yields an average of tons per hectare.
Most of them take a long time to mature. They can be stored in the field for a long time without rotting. It is attacked by mulberry insects. It is used by farmers so they know its behavior and how to take care of it. Best cassava These are cassava that has been researched jointly by experts and farmers and confirmed by the National Seed Committee as suitable. The Naliendele Agricultural Crops Research Center, Mtwara has identified the best Naliendele and Kiroba seeds that have the following characteristics: Yields 19 to 30 tons per hectare. Resistant to disease attacks Brown streaks, blight and blight. It ripens only nine months after planting. Choosing the best seeds to plant The best types of cassava seeds Until now there are two types of best seeds that have been proven for farmers. These seeds tolerate diseases (batobato and matekenya), they are also very productive compared to local seeds. Naliendele Produces 19 tons per hectare, and can be harvested starting 9 months from planting. Kiroba produces 25 - 30 tons per hectare, and can be harvested from 9 months after planting. In choosing the right seed, among other things, consider the following: The seed should come from a well matured stem. It should not come from a cassava stem attacked by diseases. His eyes should not be too close to each other or too far apart
Field Preparation
It is advisable to prepare the field early before the rainy season begins. The following are the basic steps in preparing the field: Cutting the forest or bushes Uprooting and burning stumps to cultivate and make terraces.
Weather
Suitable environment Cassava is a crop of the root community. It thrives well in areas at an altitude of 0 to 1500 meters from sea level. This crop thrives well in areas that receive an average of 750 to 1200 millimeters of rain per year. Cassava prefers sandy, well-drained soil. Sandy soil helps the roots penetrate easily and mature. Similarly, cassava has the ability to tolerate long-term drought conditions.
Use of Inputs
INDUSTRIAL MANURES AND FERTILIZERS Cassava is grown without using fertilizers and thrives well even in soil that is not fertile enough. The use of nitrogen fertilizers is not advised in cassava cultivation, perhaps if you want leaves and not cassava.
Climbing
Planting time Lake Region: December to late January Southern Highlands: early November and Eastern Region: from October to December Length of stem piece to plant: After selecting seeds the next step is to cut your cassava stem into small pieces small ready to plant. It is recommended that the pins are 30 cm long. However, the length of the pins will depend a lot on the number of eyes in the piece. It is recommended that one piece has four to six eyes. Planting space: Planting space for a field intended to contain cassava is one meter from stem to stem and one meter between lines. For a farm where the farmer intends to mix crops, it is recommended that the planting space be 2 meters to 4 meters (depending on the type of crops being mixed) between the lines and one meter from stem to stem. There are three ways to plant cassava: Laying on the ground (Horizontal), Vertical and Inclined/Slunted
Pesticides And Insects
Diseases There are two diseases that are very important and reduce the production of the cassava crop. a) Matekenya Disease or Brown Streak Disease in cassava This disease is popular in places with altitudes less than 300 meters high and is found very little at altitudes of 500 meters and beyond where its normal propagation does not occur at all. Causes The results of preliminary investigations show that this disease was spread by a white bug or a whitefly with small wings. Symptoms of Disease All cassava parts can show symptoms of infection of this disease but what are the symptoms of the disease and to what extent depends on the environmental conditions, the growth stage of the plant in comparison. On the leaves, the first symptom: Yellow chlorosis occurs first around the small veins, then it affects the smaller veins and can be a yellow spot (chlorosis). Second symptom: A yellow color that is not well associated with the veins except in the circular leaf between the main veins in the final stages of the disease, most of the lamin may not be affected, the diseased water remains on the plant for several weeks. On the stem Appears on the tissue of the young green stem, a purple or brown wound can appear on the outside and go inside to the bark after removing the outer bark. Also, a necrotic wound on the stem scar occurs after the water drops due to the age of the plant. The branch/stem dies from the tip downwards and causes the death of the whole plant. On the roots It usually occurs after leaf symptoms and during the period between infection and death, where the death of the roots occurs from 5 months after planting. Root symptoms are changes outside the roots and can be as light blocking or pitting or dying in the bark. The tissue surrounding the shins has a brown or black stain. Sometimes the roots look healthy on the outside with no obvious problems or no reduction in size, but when cut they appear dead or yellow. Transmission and spread CBSD disease is transmitted through cuttings that occur on affected plants that cause the plant to show symptoms of the disease on the leaves. Since cassava is usually produced by cuttings, the disease is introduced into newly planted areas using infected cuttings. For varieties that are very tolerant to valley conditions, severe symptoms occur when the disease is detected in the early stages. Investigations have shown that Bemisia afer is a bug/pathogen which is related to recent developments in the transmission of pathogens such as "ipomovirus". Sometimes it shows white flies and due to that situation the investigation is still ongoing. Control/Prevention The primary way to prevent/control CBSD disease is to select seeds from plants with no symptoms of the disease. The quality of the stems needs to be maintained by continuously selecting and destroying the infected ones that appear at the time of budding. Make sure that you plant good cassava seeds that are resistant to disease transmission. Make sure that during harvesting, when you see rotting of the cassava roots, burn it to eradicate the disease. Understanding the symptoms of CBSD disease in order to take precautions to eradicate this disease. Make sure that you continue to care for the best seeds that seem to be very disease tolerant. Ensure that the cassava field is clean to reduce the causes of CBSD b) Cassava Mosaic Disease (CMD) It is a disease that was first spread here in Tanzania in 1894, and was later reported in the country many others in East Africa, West Africa and Central Africa and now you know that you are in all the places where cassava is cultivated in Africa. The prevalence of CMD and the amount of losses due to CMD are between 15-20%. This is equivalent to 15-18 million tons compared to the World Food and Agriculture Organization's estimate of 85 million tons in 1997. Causes Since the CMD disease was first spread, the causes were considered to be viruses due to the absence of another cause. Therefore, due to the fact that this view is consistent with the results of the previous investigation, it shows that this disease is spread by the white fly insect. Also, frequent investigations have led to the identification of different types of viruses as follows: Cassava disease caused by African cassava mosaic virus Cassava disease caused by East Africa cassava mosaic virus Cassava disease caused by India virus (Indian cassava mosaic virus) Symptoms of cassava mosaic disease (CMD) Symptoms appear on the leaf with striped patterns that affect the non-wrinkled parts of the air outlet and are known in the early stages of leaf growth. The chloritic parts fail to expand to the end, so tension appears due to uneven growth and damaged leaves or young leaves. Severely affected leaves are reduced in size, and curl and separate into yellow and normal green areas. The old plant and young leaves are affected by swelling. Leaf chlorosis may be a light yellow or almost white color with less green or paler than normal. Transmission and propagation Cassava leprosy is transmitted from stem cuttings that are normally used to propagate the plant. It is also spread by the white fly called Bemisia tabaci G. Two types of flies or mosquitoes, Bemisia (Preisner Hhosny and Aleorodius disperses R) also infect cassava in African countries and India. Distribution of cuttings can cause the spread of CMD disease in new areas. Control/prevention The primary measure to prevent CMD disease is by selecting cuttings from plants that do not have any infection. The quality of the stems is required by continuously selecting and destroying by uprooting the infected cassava that appears during budding. Make sure that when harvesting the cassava affected by CMD disease, it is destroyed by burning. Be sure to keep the field clean and tidy to reduce the spread of CMD. Make sure you are well educated on the symptoms of CMD> Insects/Pests Cassava MealyBug (CMB) These insects attack the tips of stems/branches on young leaves. Its effect is that the leaves become stunted and gather together, thus reducing the growth of the plant as a whole. Similarly, the length between pingil and pingil is very short. Cassava Green Mites (CGM) These insects attack the lower parts of new leaves. Its effects are not serious. White Scales These are white and cling to the stem and suck water from the cassava tree. As well as these insects, their effects are not important. These ants chew / eat cassava stems especially during the hot sun/summer. Pests These animals attack cassava in the field by eating it, such as pigs, rats, thieves, etc. grasshoppers. Grasshoppers also eat cassava leaves. Control / Prevention In terms of insects, they can be controlled in the following ways: farmers In terms of animals is to keep guards.
Weeds
In the first four months cassava needs to get enough food and other basic needs so that it can grow and build big and strong roots. So it is recommended to do the first weeding early, at least one month after planting to avoid weeds that sprout quickly after the first rains. Weeding is usually done using a hand hoe or herbicide. Another way to control weeds is to plant plants with leaves that spread over the soil. Weeding is usually done whenever it appears that weeds have grown enough to affect the well-being of the cassava, so you can weed 3 or 4 more times after the first weeding until the cassava matures. Mixing crops Research shows that more than 80 percent of cassava plantations in Tanzania are mixed with other crops. The main reasons given in relation to the situation are that farmers benefit from obtaining additional harvests such as pulses, peanuts, corn, beans, cashews or nuts. By combining crops, the farmer can sell mixed crops and increase his income. Similarly, leguminous crops help increase soil fertility. However, mixed crops must not compete with cassava in obtaining food, air, light, moisture and other plant needs that may affect the well-being of cassava. It is also advisable to pay attention to the time of planting, that is, cassava should be planted in the first rains so that mixed crops cannot exceed and dominate cassava.
Harvesting
Cassava can be harvested after 9 - 12 months from planting. It is recommended to harvest in the sunny period; because when it rains, the amount of starch in cassava decreases. Cassava yields 19 to 30 tons per hectare depending on the variety.
Adding Value
The best processing of cassava is done for three main reasons: Simplifying/accelerating drying Removing the poison (cyanide) present in some types of cassava Increasing the quality of the flour from cassava itself. The best methods of processing Using a Grater type machine This produces fine particles of cassava, which are later squeezed using another device called a "presser" to remove the toxins in the cassava. This machine is used especially for bitter cassava. Using a chipper machine This machine produces small pieces (chips). This machine is mainly used for sweet/cold cassava. Uses of cassava Cassava can be cooked by itself as food or to make flour Cassava flour can make all things like those made with wheat flour such as biscuits, chapatti, pastries, chichili, cakes etc. Also cassava can be used in factories to make other products such as starch.
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