Tropical root crop and major source of carbohydrates. Drought-tolerant staple in sub-Saharan Africa.
Best soil types: sandy loam, loam, laterite
pH range: 4.5 - 7.5 (optimal: 6)
Drainage: good
Use to identify issues early and prevent crop losses.
Use stem cuttings 20-30 cm long from the middle portion of mature stems — these have the highest starch reserves and sprout most reliably.
Plant cuttings at a 45-degree angle with two-thirds buried in the soil for optimal root establishment and wind resistance.
Cassava is extremely sensitive to waterlogging — avoid low-lying fields prone to flooding, as root rot develops within days of saturation.
Harvest bitter cassava varieties within 48 hours of uprooting, as cyanogenic glucosides increase post-harvest, making roots toxic if not processed promptly.
Intercrop with legumes (cowpea, groundnut) during the first 3 months — cassava canopy is sparse early, and legumes fix nitrogen for the next cycle.
Apply potassium-rich fertilizer (muriate of potash) at 3-4 months after planting — cassava extracts up to 150 kg K₂O/ha and depletes soil potassium rapidly.
Cassava typically takes 300 days from planting to harvest. Seeds germinate in about 14 days. The best planting season is spring, early summer.
Cassava grows best in sandy loam, loam, laterite soil with a pH of 4.5-7.5. Good drainage is required.
Cassava grows best at 25-35°C. Frost tolerance: none. Heat tolerance: high.
Cassava yields approximately 12,000 kg/hectare under good conditions.
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