A Beginner’s Guide To Cassava – From Cultivation To Consumption
If you’re new to cassava, this beginner’s guide will help you understand everything you need to know about this powerful root vegetable, including its nutritional value, uses, and how to grow it.
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What is Cassava?
Cassava, also known as yucca or manioc, is a root vegetable that is native to South America and is widely cultivated in tropical regions around the world. Despite its relatively unknown status in many parts of the world, it is a highly nutritious and versatile crop that is an important staple food for millions of people in developing countries.
Cassava is a root vegetable that is part of the spurge family. It is a woody shrub that typically grows up to 3 meters in height. The root is the edible part of the plant, and it can grow up to 1 meter long and weigh up to 20 kg. The root is typically peeled, grated, or mashed before it is consumed.
The cultivation of cassava
Cassava (Manihot esculenta) is a tropical root crop that is widely cultivated in many parts of the world, particularly in Africa, South America, and Southeast Asia. It is a hardy crop that can be grown in a variety of soil types, but it prefers well-drained soils with a pH of 5.5-6.5.
It is drought-tolerant and can survive in low-nutrient soils, making it a suitable crop for smallholder farmers and marginal lands.
Cassava is propagated from stem cuttings, and the ideal size of the cutting is about 20-25 cm long and 2-4 cm in diameter. The cutting is first treated with a growth hormone and then planted in a nursery. After about 4-6 weeks, when the plants have developed roots and foliage, they are ready to be transplanted to the field.
The spacing of the plants depends on the variety and the method of cultivation, but a common spacing is 1.5-2 m between rows and 0.75-1 m between plants. The plants require little fertilizer and do not need to be irrigated, but they need regular weeding to keep the fields free of competing vegetation.
Once the plants are established, they typically require little care and can be harvested after about 9-12 months. The tubers are harvested by hand, and care must be taken not to damage the roots or leaves, as this can lead to decay and loss of yield.
After harvesting, the tubers must be carefully processed and stored to avoid toxic levels of cyanide, which can be harmful if consumed in large quantities. To remove the toxic, the tubers are soaked in water for few days, the water is changed several times, and then the tubers are washed and grated to remove the skin.
The extracted juice is then discarded and the wet grated paste is spread out to dry in the sun, it is then ready for further processing or cooking.
Cassava is a hardy, drought-tolerant crop that is easy to grow and propagate, it is suitable for smallholder farmers and can be grown in a variety of soil types.
It requires little fertilizer and irrigation, but regular weeding is important to keep the field free of competing vegetation. Care must be taken during harvesting, processing, and storage to avoid cyanide levels and preserve crop quality.
Nutritional Value of cassava
Cassava is an excellent source of carbohydrates, providing energy to the body and helping to maintain blood sugar levels. It is also rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and iron.
Additionally, cassava contains a variety of antioxidants and phytochemicals that have been shown to have anti-inflammatory and anti-cancer properties. One of the most significant advantages of cassava is its drought resistance and ability to grow in poor soil conditions, making it a reliable food crop in areas where other crops may fail.
Uses of Cassava
Cassava can be cooked and consumed in a variety of ways, from boiling or roasting to making it into chips or flour. Cassava flour is gluten-free, making it a great alternative for people with celiac disease or gluten intolerance.
It is also an ingredient in many traditional dishes and cuisine in many countries, in the form of fufu, chikwangue, and gari, to mention a few. Cassava leaves can also be consumed, either as a green vegetable or as a dried powder, which is used to make soups and stews.
Cassava Processing
The processing of Cassava includes several steps, that includes, peeling, washing, grating, squeezing, and drying. These steps help to eliminate harmful toxins such as hydrogen cyanide (HCN) that are found in the raw root.
The final product can be used to make flour, chips, or other products. Some of the processing methods include sun-drying and oven-drying.
Conclusion
Cassava is a highly nutritious, versatile and sustainable root vegetable that is an essential food source for millions of people in tropical regions around the world. Not only is it rich in essential nutrients, but it is also a hardy crop that can grow in poor soil conditions and withstand drought.
Whether you are a farmer looking to add a reliable crop to your farm, or a home gardener looking for a new ingredient to add to your diet, cassava is a great choice. With a little knowledge, care and patience, you can easily grow your own cassava and enjoy its delicious taste and health benefits.
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