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    Trade names cited in this publication are used solely for the purpose of providing specific information and do not endorse products named nor imply criticism of similar ones not mentioned. Mention of a trade name does not constitute a guarantee or warranty of the product by the Philippine Council for Agriculture and Resources Research. CASSAVA TABLE OF CONTENTS FOREWORD . ACKNOWLEDGME! SYMBOLS AND ABBREVIATIONS. INTRODUCTION........ The cassava industry . - Prospect of the cassava industry in the Philippines. SELECTION OF CULTIVARS For food..... . Golden Yellow Kotabang : Macan. Brazil . For starch production Java Brown . . Hawaiian No. 5. SOIL AND CLIMATIC REQUIREMENTS CULTURAL MANAGEMENT. Land preparation. . Planting : Cultivation and weeding . Fertilization . Mineral nutrition. : Rate and method of fertilizer application. PESTS. . Insect pests . . Vertebrates . . Diseases. . HARVESTING... . STORAGE OF HARVESTED TUBERS. PROCESSING ........ Starch production . . Gaplek production. . Sago production . . . UTILIZATION : Food uses . Feed uses. . ECONOMICS OF PRODUCTION. REFERENCES... TABLES:.... 0.00 ssc ssc svc seseeeee sees 1. Area and production of root crops in the Philippines, 1975. . . : ‘Area and production of cassava by region, 1 Area and production of cassava in some selected countries, 1974 2. 3. CASSAVA 4, a PNQ 8a. APPENDII “A” Recipes of Cassava. age nee “D" Guidelines for proper use of pesticides. . ven Average food composition of fresh cassava, per 100 gm edible portion Composition of cassava, sweet potato, gabi and ubi edible portion. Importation of tapioca starch, 1975. Chemicals for weed control Cost and return of cassava production per hectare (small scale). 2 eee eee 27 Cost and return of cassava production per hectare {plantation type)........ 2. ICES: Poultry and swine rations . . DBP Cassava financing program in Pangasinan... Symptoms and first aid for pesticide poisoning . . FIGURES: 1. 2. Golden yellow cassava cultivar Java Brown cultivar showing the roots and red petioles of the leaves. . Vertical planting of cassava seedpiece Without fertilizer (left) and with fer Phosphorus deficiency......... Mite damage....... Termite damage to cuttings. Scale insects. Mealy bugs. . Cercospora leaf spots. Dieback asa result of x. manihotis infection. . .. Water-soaked leaf spots — symptom of Bacterial blight. Tuber root. . Postharvest deterioration as compared with the control . Cross-section through cassava clamp... . - Commercial production of cassava starch. . Some food, feed and industrial uses of cassava A cassava pelleter/chipper lizer (right) cassava plants . CASSAVA FOREWORD ive of the Philippine Council for Agriculture and Resources Research (PCARA) is to hamess the full force of research in agriculture, forestry, fisheries and mining resources for development, To help do this, a mechanism has been developed to gather and put together the latest and most relevant research findings into “packaged” technology so that it could be more easily used to improve production and subsequently the livelihood of our people. PCARR con- tinues to work under the philosophy that research is of little use until it is applied for production purposes. The information presented in this publication is the latest that is available. For some subject matter, there is substantial research data on which recommenda- ns can be made. In many cases, however, there may only be scanty empirical data available and one, therefore, must resort to whatever is practiced at the moment which seems to work. While scientists generally do not like to give infor- mation that is not based on sound research, PCARR has seen fit to collect and disseminate information of this nature provided it is so stated in the publication, because of the urgent need by farmers for information on “packages of related recommendations” on which to base their decisions. The knowledge that information on certain activity areas is lacking, however, makes it easier for PCARR to encourage scientists to research on these areas and give them high priority. PCARR will update the Philippines Recommends Series every year. The best available expertise in the country form the technical editing committees that rigidly screen each publication. The publication is printed in such a way as to make it easy to remove any outdated portion and replace it with the latest recommendations. This should make it easier for extension workers to have at their fingertips the most up-to-date information to guide them in their work with farmers thus making themselves more effective. Information on cassava production, like any other root crops, is very limited inasmuch as emphasis on root crops, research has only been started about three years ago. Prior to 1973, studies on root crops were done on piece meal basis and most of these works were those problems performed by students in agriculture. Most often, their results only have localized applications. Nevertheless, attempts were made to put together the information available so far on cassava production and to minimize if not eliminate bias to the information that has only localized application. Lastly, PCARR acknowledges with gratitude the generous support given to this undertaking by the many scientists and research agencies which contributed their much-needed knowledge. It is to these individuals and agencies that we owe this publication. We trust that this close linkage between research and extension will greatly benefit our people. PS; ha dare JOSEPH C. MADAMBA Director General aw CASSAVA ACKNOWLEOGMENT The Philippine Council for Agriculture and Resources Research wishes to acknowledge Prof. Florencio Saladaga of the Visayas State College of Agriculture (VISCA) for write-ups on different cassava cultivars; Messrs. Eduardo San Pedro of Los Bafios, Laguna and Benjamin Borbe of Bay, Laguna formerly of Matling Agri- culture and Industrial Corporation, Malabang, Lanao del Sur for giving information on the cost of commercial cassava production and for additional information on cassava cultivars, respectively; Mr. Castor de Jesus of Socio-Economics Division, PCARR for the write-ups on economics of production; Prof. Amelia Gerpacio of the Department of Animal Science, UPLBCA for the poultry rations using cassava (Appendix B} and Dr. Leopoldo Castillo of the Dairy Training and Research Insti- tute for the additional information on cassava utilization and swine rations. Acknowledgment is also due to Mr. Gregorio Consul of Bolinao, Pangasinan for his assistance in taking pictures in his cassava plantation; Engr. Marcelo Lapena, Jr. of Lapefia Starch Factory, San Carlos City (Pangasinan) for permission to take pictures in their factory; Dr. James H, Cock of Centro Internacional de Agricul- tura Tropical, Colombia for the permission to reproduce some of the plates on “Field problems in cassava"; UPLB Chancellor Abelardo Samonte, Bureau of Plant Industry Director Domingo Panganiban and VISCA President Fernando A. Ber- nardo for granting permission to their staff to serve as members of the committee. Iv CASSAVA THE PHILIPPINES RECOMMENDS FOR CASSAVA 1976 COMMITTEE Or. Marianito R. Villanueva Chairman Dr, Noet G. Mamicpic Professor Nelson M. Esguerra Mr. Pedro Tobias Dr. Ricardo det Rosario Mrs. Concepcion A. Eusebio Magboo Associate Professor Visayas State College of Agriculture Baybay, Leyte Associate Professor Department of Agronomy UPLB College of Agriculture Assistant Professor Visayas State College of Agriculture Baybay, Leyte Supervising Agronomist Bureau of Plant Industry Tacloban City Assistant Professor Department of Food Science and Technology UPLB College of Agriculture Associate Professor Department of Plant Pathology UPLB College of Agriculture Subject Matter Specialist PCARR, College Laguna With the assistance of Dr, Emiliana N. Bernardo Associate Professor Visayas State College of Agriculture Baybay, Leyte CASSAVA SYMBOLS AND ABBREVIATIONS em — centimeter(s) Ca = calcium CIF — Cost Insurance Freight FAO — Food and Agriculture Organizations FOB — Freight on Board Fig - figure Fe — iron gm — gram(s} ha — hectare(s) kg — Kilogram(s) Kea ~ Kilo calorie(s) K = potassium 1 = fiters(s) mm — millimeters) ml — milliliter(s) mt — metric ton(s) N = nitrogen Na — sodium P = phosphorus syn = synonym tbsp, T — tablespoon(s) tsp — teaspoon(s) % — - percent $ = dollars) P= pesols) vi CASSAVA INTRODUCTION The Cassava Industry. Cassava (Ma- nihot escutenta Crantz syn. M. utitissi- ma Pohl.) belongs to the family Eu- Phorbiaceae. It is locally known as kamoteng kahoy or balinghoy.*/ The crop is mainly grown for its tubers which are a rich source of carbohy- drates. At present, in the Philippines, cassa- va is used largely for food {energy source), starch manufacture and to a lesser extent, for livestock feed. The significance of cassava and its poten- tial, especially as an animal feed, are now widely recognized in Philippine agriculture. Cassava is generally grown in small farms from less than one to two hec- tares in size. A few large cassava plan- tations are found in Mindanao and in Pangasinan. In small farms, most of the produce are consumed mainly as immediate food, while in large planta- tions, the tubers are processed into starch in commercial extent. The total cassava industry in the Philippines is valued at 812 million Pesos in 1975. The crop ranks second only to sweet potato in hectarage and Production among root crops pro- duced in the country (Table 1). Table 2 shows the cassava production in 1975 by region. The national average yield per hectare per harvest (8-14 months after planting) is 5.70 tons. This figure is low compared to the world average of 9 tons/ha (Table 3). Cassava has a yield potential of about 50 tons/ha under experimental field condition. ¥ Other tocal names are kalibre, kemo- tang moro, kamoteng muslim and banggela. It is known as yucs, manioc and tapioca in some other countries, Table 4 shows the average food composition of cassava while Table 5 shows its nutritive value compared with other root crops. Prospects of the cassava industry in the Philippines. Cassava is high in energy and therefore is a great poten- tial source of low-cost energy. Studies have shown that cassava flour can sub- stitute wheat flour in baked products by as much as 10 percent in bread. Some selected food recipes for cassava are presented in Appendix A. The use of cassava as livestock feed in the Philippines has begun exploita- tion. Studies at the University of the Philippines at Los Bajios, College of Agriculture have shown that cassava meal can be used as a substitute for feed grains in compounded animal ra- tions (Appendix B). For duck raisers cassava is used as supplemental feed, when traditional feed like sea snails become scarce. Under the stimulus of a favorable price policy within the European Com- mon Market, trading in form of dry cassava chips or pellets has grown from a small industry to one which now in- volves a sum of over $200 million a year. The improvement of the cassava industry can reduce importation of some agricultural commodities like corn and wheat. Also, the use of cassava starch in textile and paper industries and in the manufacture of glucose provides a good market for cassava in the coun- try. The Philippines is still importing Cassava starch to meet the need of local manufacturers (Table 6). CASSAVA Table 1. Area and production of rootcrops in the Philippines, 1975*. Area Production Yield/ha Root Crop (hectare) (md (mt) Camote (/pomoea batatas) 195,730 986,017.3 5.0 Cassava (Manihot esculenta) 119,310 679,321.9 5.7 Gabi (Colocasia spp. and Xanthasoma sp.) 25,970 92,706.3 3.6 Yao (Galiang) (Cyrtosperma chamissonis) 3,920 19,591.1 5.0 Tugui (Dioscorea esculenta) 1,290 3,611.4 28 Ubi (Dioscorea alata) 4,910 21,578,2 44 TOTAL 351,130 1,802,826,2 5.1 “SOURCE: Bureau of Agricultural Economics, Quezon City Table 2, Area and production of cassava by region, 1975* . Area Production Yield/ha Region (heetare) (mt) (me) locos 1,910 11,067.1 5.8 Cagayan Valley 1,190 6,131.9 51 Central Luzon 790 4,625.8 5B Southern Tagalog 7,180 54,281.3 75 Bicol 33,390 237,635.5 71 Western Visayas 5,350 30,310.4 5.6 Central Visayas 25,870 85,224.2 3.3 Eastern Visayas 23,800 120,832.5 5.0 Western Mindanao 1,270 3,287.0 2.6 Northern Mindanao 13,680 98,019.9 65 Southern Mindanao 4,880 35,906.3 7.3 Philippines 119,310 679,321.9 5.70 “SOURCE: Bureau of Agricultural Economics, Quezon City. N CASSAVA Table 3, Area and production of cassava in some selected countries, 1974*. Area Production Yield/ha Country {hax 1000) {mtx 1000) (mt) Nigeria 1,000 10,000 10.0 Zaire 1,300 12,000 120 Brazil 2,100 30,000 13.6 Burundi 170 4,000 23.5 Ghana 270 2,900 10.7 Tanzania 800 3,500 43 India 367 6,358 173 Indonesia 1,350 9,399 7.0 Thailand 420 3,800 9.0 World 11,878 104,891 88 SOURCE: FAO Production Yearbook, 1974 Table 4. Average food composition of fresh cassava, per 100 gm edible portion*. COMPONENT AMOUNT Food eneray 141 calories Water 64.0 gm Carbohydrates 34.3.gm Protein 0.7 gm Fat 0.1 9m Calcium 24.0 mgm Iron 1.5 mgm Thiamine, 8 .04 mgm Riboflavin, 8, 01. mgm. Niacin 0.6 mgm. Ascorbic acid 41.0 mgm Source: Food Composition Table 1968. 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Importation of tapioca starch, 1975* Country of Quantity FOB Value CIF Value Origin Net Kilo Dollars Dollars United States 726 1,394 1,545 Thailand 4,198,699 565,208 784,295 Singapore 1,000 454 560 TOTAL 4,200,425 667,046 786,400 SOURCE: 1975 Foreign Trade Statistics of the Philippines, NEDA. Cassava has a great potential in the foreign markets especially in Europe. The world record on cassava shows that there is a big demand for this crop. The FAO estimates indicate that about 55 million tons out of an annual global production of 98 million tons are consumed by humans, Phillips (1974) predicted that by 1980, 71 mil- tion tons will be needed for human consumption, CASSAVA SELECTION OF CULTIVARS. In the selection of cassava cultivars fone should consider the adaptability of the cultivar to the locality. A good cultivar of cassava is characterized by: 1. High yield 2. Resistance to pests and diseases 3. High starch content 4. Low hydrocyanic acid content In general, there are two groups of cultivars grown in the country; name- ly, those primarily intended for food and those grown in large plantations for starch milling, Varieties for food production Different cultivars are grown in various localities. Often, the same cul- tivars grown in various places are given different local mames. These cultivars are well adapted in their respective localities. They are generally low in hydrocyanic acid content and have local acceptability in cooking and eating quality. In the absence of better varieties, growers should continue to use any of these varieties in their local- ities. 1. Golden yellow (Figure 1). At Present this is the most widely planted cultivar which was introduced only about 5 years ago in most of the cas- sava growing areas. Because of its ac- ceptability and yield potential, farmers starting a plantation may use this culti- var. In Surigao and Pangasinan, grow- ers referred to it as “Miracle Cassava” because sizeable roots can be harvested as early as 3 months after planting. The most distinguishing characteris- tic of the variety is the yellow cortex of the roots. The other characteristics of Golden yellow are light red petioles and obovate leaves. The young foliage leaf is light purplish green. The young- er partion of the stem is light green, the mature portion, yellowish. 1t has a branching habit, forming 2 equal-sized branches at 2 to 3 months after plant- ing. The external color of the root is light brownish yellow while the sur- face of the root is rough. Ina test at the UP at Los Bafios, College of Agri- culture, this cultivar yielded 20 tons Per hectare. Fig. 1. Golden yellow cassava cul- tivar. CASSAVA 2. Katabang. The term Katabangis used by the Cebuano-speaking cassava farmers of the Visayan Region although it is slightly modified in Southern Ley- te to the word Panabang. It is also a widely planted native cultivar in al- most the same predominance as Java Brown. Its most distinguishing charac: teristics is the light-green petiole and smooth-skinned roots, Leaf lobe shape is obovate. The younger portion of the stem is light green and the older por. tion yellow. The color of the external root is light tan. The root bark is white to cream or pink and the cortex is white. The yield potential is not known. 3. Macan. This is the most pre- dominant cassava variety planted by Samar farmers. Only the Java Brown can compete with its predominance. Its most distinguishing characteristic is the red color in the younger portion of the stem. The older portion is yellow. The surface of the root is smooth, color of root bark is white to cream and the cortex is white. The petiole is light red, leaf lobe is obovate. 4, Brazil. This is the most predo minantly grown variety by farmers of Agusan, Surigao and some areas of Bohol. It is called Brazil by Bohotanos. Probably, the word Brazil signifies the origin of this variety. Its characteristics resemble the variety named and de- scribed by Uichanco (1938) as Vassou- rinha which reportedly came from Bra- zil. The most distinguishing character- isties of the cultivar is the narrow lobes of the leaf, the ratio of the great. est breadth to the length of the main lobe being 1:7. The upper part of the petiole is deep pink and the lower part, light to greenish pink, The mature part ‘of the stem is brownish green and the younger portion greenish. The plant is medium in height and slender, The roots have brown skin and have a tendency ta be spherical or stightly tapering, Based on earlier tests con: ducted at the University of the Phitip: pines at Los Bafios, College of Agricul ture, this cultivar has a potential yield of about 35 tons per hectare. Varieties for starch production In the existing commercial planta tions in Mindanao and in Pangasinan the following varieties have been per- forming good. jt AL 1. Java Brown. The term Java is used by almost all farmers of Leyte, Surigao and Agusan. In Cebu apparent: ly the same cultivar is called Luna Juno. This is one of the oldest and Fig. 2. Java Brown cultivar showing the pink cortex of the roots and red petioles of the leaves. most widely grown cultivar in the country. Its most distinguishing char- acteristics are its deep red petioles and pink root bark (Figure 2). The color of younger part of the stem is green the older portion is silver brown. It does not branch until about 8 to 9 months old. The leaf lobe is obovate, each leaf consisting of 5 to 7 lobes. The external color of the root is brown and the root cortex is white, The root surface is rough. The yield level is about 30 mt/ ha and is relative- ly late maturing (matures from 8-9 months). 2. Hawaiian 5. This cultivar is now getting popular in Mindanao, especially in Lanao del Sur. Farmers ‘prefer this cultivar because it produces high yield and requires less weeding. Because of CASSAVA its growth characteristics it grows fairly well without weeding 3 months after planting. The cultivar is relatively low in height and produces 2-3 tillers which start branching at 5 months thus producing a good canopy. The leaf petioles are red. This cultivar can be harvested from 8 to 12 months. Harvesting the crop after 12 months will result to low yield because tubers start to decay as what have been ob- served in almost all cassava growing areas in Lanao del Sur. The tubers con tain low hydracyanic acid but are more bitter than the local cultivars. In newly opened areas the highest yield that can be obtained is about 50 tons Per hectare. CASSAVA SOIL AND CLIMATIC REQUIREMENTS Soil, Cassava can grow well in soil types ranging from light to heavy. However, for better root development, deep well-drained, friable sandy loam to loamy soils are ideal. Avoid soils which are very hard to work on be- cause they are usually associated with deformed roots and harvesting difficul- ty. When growing cassava in sandy soils, provide measures to minimize soil erosion, and maintain soil produc- tivity. Some cultivars can be grown successfully on soils ranging from stiff marine clays with a pH 8-9 to sand or loose laterites with a pH of 5.5. 10 jimate. Cassava can grow under’a wide range of climatic environment in 4i¥ stediBics. It is grown throughout the iBives except in very cool areas Waal Eh altitudes like Baguio. How- ‘g8e/F8Y optimum growth, cassava will perform best in awarm, humid climate, with a well distributed rainfall of 1,000 — 2,000 mm per annum. Except during the early stage of development, cassava can withstand periods of prolonged drought and is, therefore, a valuable crop in regions of low or uncertain rainfall. Moderate soil moisture is required during the establishment period, CASSAVA CULTURAL MANAGEMENT The present system of cassava pro- duction in the country is exemplified by the backyard or “kaingin” planting on one end, to the commercialized fully integrated cassava plantations on the other end. Usually, monocropping is practiced, In the Southern part of the Philippines the crop is mostly grown between young coconut trees. However, a reduction in yield is ex- pected in this practice. Cassava can also be intercropped with corn and legumes. Land preparation. The field prepara- tion is the same as that for any upland crops. Clean the area of vegetation and rubbish then plow and harrow twice or thrice depending on the soil tilth and incidence of weeds. Although cassava roots can penetrate to a depth of 40-60 cm, the depth of plowing may be maintained at 15 cm, However, deep plowing is desirable. Planting Preparation of planting materials. Cassava is generally propagated using stem cuttings, 25 cm long, obtained from the middle portion of mature {8-18 months old) plants, However, in case of planting material shortage use the basal portion, Prepare the planting materials when the field is ready for planting. Piling the cassava stalks in a vertical or diagonal position under the shade can preserve the planting materials for about 2-5 months. Time of planting, Planting is ge- nerally done at the start of the rainy season or towards the end of the dry season, As a general rule, plant cassava at the same time as corm in a given locality. However, in places where + Fig. 3. Vertical planting of cassava seedpiece. there is an even rainfall distribution plant anytime but pay attention to the method of planting. Rate of planting. The rate of ptant- ing depends on the season and method of planting. However, population density ranging from 12,000 to 14,000 plants per hectare is desirable, Plant cassava seedpieces 100 cm apart be- tween rows and 75 em between plants at one cutting per hill, Where ridge planting is used the distance between ridges is usually 120 em, Method of planting. usually done either in ridges or in fur- rows depending upon the rainfall intensity at the time of planting and during the establishment period. F ur- row planting is preferred during the dry season and ridge (15 em high) du ring the wet season. The horizontal laying of seedpieces, during the dry season will help minimize dehydration of the planting materials. Vertical or slant planting (30-40°) during the wet season prevents the rotting of the seed- pieces (Figure 3). The slant planting allows more uniform distribution of CASSAVA tubers around the base of the plant and makes harvesting relatively easier. Depth of planting. For vertical or diagonal planting, bury the cutting or seedpieces so that about 5 cm protrudes above the ground, For hori- zontal planting drop the whole seed piece into the furrow and cover with 3-5 cm of soil during the wet season and deeper, about 8 cm, during the dry season, Cultivation and weeding Cultivation. Cultivate to control weeds and to break the soil surface compacted by rainfall. The frequency of cultivation, will depend upon weed incidence and the frequency of rai fall. As a general rule, cultivate about 2:3 weeks after planting either with the use of hand tools or by passing a carabao-drawn plow betwen the rows, Do the off-barring 7 weeks from plant- ing and finally hill-up 8 weeks from planting. After the Bth week, avoid further cultivation particulary, that which is too close to the plant to pre- vent injury to the developing tubers. Weeding. Cassava is very suscep- tible to weed competition during the first. 45-90 days or until a closed canopy is formed. This competition can reduce yield considerably. Weed control has been identified as one of the largest single cost factor in cassava production, Do the first weeding, as a general rule, about 2-3 weeks and again 2 weeks later. Further weeding will depend upon the incidence of weeds. If growth of weeds is still considerable do the third weeding to maintain the field weed free until the closing of the canopy. Always weed before side: dressing fertilizer. Fertilization Mineral nutrition. Although cassa- va can grow in poor soils it responds highly to fertilization (Figure 4). Defi- ciencies of major elements do not always result in easily noticeable symptoms, but they are reflected in reduced growth and yields. Asa result, many farmers realize the existence of these deficiencies. Fig. 4. Without fertilizer (left) and with fertilizer eassava plants. 12 Cassava generally adapts well also to acid soils, but it is sensitive to salinity or alkalinity. Nevertheless, there are cultivars with a high degree of tolerance to salinity; in this case, ‘the selection of tolerant cultivars is the best solution to this problem. Nitrogen (N) Nitrogen deficiency significantly reduces plant growth and production. The stunting of plants occur at low levels of N, but there is no yellowing, which is typical of N deficiency in other crops, Nitrogen deficiency symptoms can be found in infertile soils such as oxisols or ultisols, Among the major elements N is generally deficient Philippine soils. Normal N fevels in upper leaves are from 5 to 5.5 percent for the leaf blades and 1.5 percent for the petioles. Phosphorous (P) Phosphorous deficiency is charac- terized mainly by stunting (Figure 5). Leaves may be slightly darker in color and the purple coloration of the petioles more pronounced; however, the symptoms related to this deficien- cy are not very clear. Severe deficiency may result in yellowing and necrosis of some of the leaves, This deficiency is common in oxisols and in voleanic ash soils. Normal P levels in upper leaves are from 0,25 to 0,50 percent for the leaf blades and 0.12 to 0.15 percent for the petioles, Potassium (K) Potassium is one of the most im- portant elements affecting production. The deficiency of this element reduces t, without producing definite symptoms. Plants with a K de- ficiency generally have narrow and fewer lobes, Normal leaves of K in the upper leaves are from 1.2 to 1,8 per- cent for the leat lobe and from 2 to 3 Percent for the petioles. CASSAVA Fig, 5. Phosphorous deficiency. Minor elements Among the minor elements, zinc deficiency is the most common in alkaline as well as in sorne acid soil Cassava may show a negative response to liming in acid soils due to the effect of inducing zinc deficiency, The effect ‘of other minor element deficiencies is less frequent but can be expected in soils with a high pH or in very sandy soils. Cassava also seems to be very sensitive to magnesium and sulfur deficiencies. As a rule, never grow the crop for three consecutive seasons in the same field unless properly managed to mai tain the soil productivity. Wh cassava can grow better than many other crops in relatively poor soils, it can also surpass many others in pro- duction when grown in more fertile 13 ‘CASSAVA soils. Yields of 20-30 tons/na are ‘common in rich or fertile soils, A harvest of 40 tonsha of cassava ‘tubers removes from the soil about 90 kg N; 67 kg P2065 and 34 kg K40. For ‘optimum yield apply a mixture of: 50-100 kg N/ha = 5-10 bags ammo- nium sulfate or 2-4 bags urea 50-100 kg P20, = 5-10 bags single superphosphate 75120 kg KoO/ha = 2.5-4 bags mu- te of potash OR 7-14 bags 14-14-14 and 1 bag muriate of potash The rate for a particular area will depend on the native fertility of the soil. If soil and tissue analyses could be done this will help in assessing fertilizer requirements for a given area. It is best to apply the fertilizer in split; one-half the rate at planting and the other half just before the final cul- tivation or two months after planting. Table 7. Chemical weed control recommendations for cassava* RATE Commercial Time of HERBICIDE product Application Fluometuron Cotoran Prez Diuron Karmex Pre Alachlor Lazo Pre Linuron Afalon or Lorox 2:3 Kg Pre Fluometuron + - 2Kg+ 251i Pre Alachior Diuron + - 1kg+251i Pre Alachlor Trifluralin Treflan 2.5-:3.5 11 pple Butylate Sutan 5-6 li PPI Dalapon Dowpon or Bastapa 8 Kg Post Paraquat + Gramoxone + 2 +2 Kg Post Diuron Karmex Y Lower rate is for lighter soil and higher one far heavy textured soils. 2 Pre. Pre-emergence, before crops & weeds merge Y ppl — Pre-plant incorporated, ridgira sine incorporation may reduce weed control. r * Post. Post-emergence, a surfactaid wiviade be added. Source: BOLL, J.D. anc W. PIEDRAHITA C. 1976. Methods of weed control in cassava. Cantro Int. de Agric. Trop (CIAT) Series EE-21. 12 p. 14 PESTS Mites Spider mites (Tetranychus telarius (L,) and Tetranychus kansawai Kishi- da) are considered the most serious acarine pests of cassava especially du- fing the dry season. They are very small and not visible to the naked eye. Nymphs and adults feed by sucking the plant sap. The damage first appears as yellowing, then browning and final ly falling-off of the leaves leaving only the shoots intact. The plants become stunted (Figure 6). Continuous rain for a week may drive out the mites from cassava fields. However, for better control, spraying with dime thoate is suggested Fig. 6. Mite damage Fig. 7. Termite damage to cuttings. CASSAVA Dimethoate is available in the market under the brand names Cygon, Perfekthion, Rogor, Roxion, AC 12880, Spray at the rate of 3 tosp/one big kerosene can of water at 2-4 weeks interval Other pests which may be observed in cassava farms are: Insects There are no known serious insect pests attacking cassava at present: however, the following have been observed in some plantations causing negligible damage 1. Mound-building termite (Macro- termes gilvus (Hagen). The pest mines through stems and roots which results to wilting of the plant. (Figure 7) CASSAVA Fig. 9. Mealy bugs 16 Fig. 8. Seale insects 2. Cerambycid borer (Dihammus fistulator Newman). Larvae bore through the stem. Plant breaks off and wilts. 3. Corn silk beetle [Monolepta bifasciata (Hornstedt)}. Leaves are shredded, 4. Scale insects (Figure 8) Florida red scale (Ghrysom- phalus ficus Ashmead) Black scale [Saissetia nigra (Nietner)] Hemispherical scale [Saissetia coffeae (Walker) | Leaves become mottled and plants are stunted. The presence of scale and sooty molds on the surface of the leaves is very prominent during heavy infestation. 5. Mealy bug. Gray mealy bug (Ferisia virgata (Cockerell) and Hibis- cus mealy bug Phenacoccus hirsutus Green] (Figure 9). The leaves of young plants become distorted and covered with white fluff. 6. Whitefly. (Bemisia tabaci). The leaves curl and may turn yellowish and eventually fall off. Plants are stunted in growth. Vertebrates Serious vertebrate damages have been observed on localized basis; examples are in Tawi-tawi and Lanao del Sur. The vertebrates are field rats and wild boars. Diseases 1, Cercospora leafspot. This is the most common disease of cassava; how- ever, the damage is generally negligible. It is caused by Cercospora spp. C. haningsii causes brown spot while C caribese causes smaller white spots with dark brown edge. Spots are visible on both sides of the leaves. On ig. 10. Cercospora leaf spots. CASSAVA the upper surface of the mature leaves, spots appear more of less circular start- ing from a faded green to brown color with borders. The flat circular lesions eventually turn somewhat irregular to angular due to the limitation by the leaf margins and veins (Figure 10). On the lower surface, the margin of the lesions are less distinct. The center of older spots turn grayish. Infected leaves turn yellow and dry, and may eventually drop. The disease occurs throughout the year but is less prevalent during the dry periods, The disease is spread in the field from old standing plants. In cases of severe infection any of the following fungicides may be used following the manufacturer’s recommended dosage: zineb, maneb, mancozeb, methyram and benomyl, 17 CASSAVA Fig. 11. Dieback as a result of X. manihotis infection. 2. Bacterial blight. The causal organism is Xanthomonas manihotis (Arthraud-Berthet) Starr. The disease ig characterized by leaf spotting and blighting, wilting, die-back, gum exu- dation, and vascular necrosis. Primary Fig. 13, Tuber rot 18 Fig. 12, Water-soaked leaf spots — symptom of Bacterial blight. symptoms resulting from the planting of infected materials are indicated by wilting of the young leaves followed by a die-back (Figure 11). Secondary symptoms, resulting from secondary infections are leaf spotting followed by blight and die-back. Leaf spots are first small, angular, and water-soaked but enlarge to cover part or all of the leaf (Figure 12). The spots turn brown. Affected leaves dry up and remain attached to the stem for a while but later fall off. The gum is characteristically exuded from young infected stems, petioles and leaves. Vascular strands of infected petioles and stems die and appear as brown strings. This vascular discoloration may also spread into the roots. 3. Tuber rot (Figure 13). The di: sease is caused by Fores sp. Cassava tuber rots which eventually result in the death of the plant. The disease has been observed in newly opened ‘‘kai- ngin" type of plantation. 4. Tip blight. This disease causes premature defoliation and death of tops. At present the causal organism has not been identified. To minimize infection of any of the above diseases select planting materials. CASSAVA HARVESTING The proper time to harvest cassava tubers depends on the maturity of the cultivar and the intended use of the harvest. Cultivars such as Golden Yel- low which is used for food may be harvested as early as 4 months while cultivars for starch production such as Java Brown should be harvested from B to 14 months. Three harvesting approaches could be done in a cassava farm/plantation. These are complete or whole harvest- ing; partial harvesting and progressive harvesting. Complete or whole harvesting is practiced by big plantations. The entire field is harvested at one time. Just before harvesting, the stems are cut. Then they are pulled by hand or with the aid of hand tools. This system ‘of unearthing the tubers is easily done in loamy sand or light s Partial-harvesting is done by pulling a certain number of plants as desired at anyone time. This method is usually practiced under situations where the demand is small but on a continuing basis. Progressive harvesting is done by selecting marketable tubers from a plant. The tubers are dug and severed with care from the plant. The dug out soil is replaced to cover the hole. In employing any of the above methods in harvesting, one should bear in mind that tubers should not be injured to minimize their post-harvest deterioration. Careful harvesting is done to minimize injury which leads. to vascular streaking. 19 CASSAVA STORAGE OF HARVESTED. TUBERS Fig. 14. Postharvest deterioration 2s compared with the control. The cassava root has a very high perishability. Twenty four hours after harvest cassava tubers should be milled into starch or consumed as food or they deteriorate, Deterioration results in the loss of quality or quant ‘ty on account of pathological, physio- logical or mechanical damages. Tubers exhibit dark vascular streaks due to oxidation and fungi attack (Figure 14), Mechanical damage can be reduced ‘only by improved methods of harvest- ing and handling, smaller wounds which may promote physiological losses may be healed by a process known as “curing”. Curing stimulates suberisation fol- lowed by the development of wound periderm that is effective in retarding water loss and acts a barrier against infection, Curing is brought about by subjecting cassava tubers to 30-40 °C at high relative humidity for 5-20 days depending on the condition of the crop at harvest, type of wound, season, storage temperature and relative humidity. The curing process described above can be achieved by the clamp method 20 of by storing the roots in boxes filled with sawdust A very practical way of storing cassava is by the clamp method which has been proven effective by experi- ments in some parts of Asia, A clamp is built in well-drained ground by first placing a circular bed of straw approxi- mately 1.5 m diameter and 15 cm thick. On this straw bed, the freshly harvested roots are heaped in conical piles, for each unit between 300 and 500 kg of unselected raots are used. The pile of roots is then covered with soil to a thickness of 10-15 cm while the soil around the clamp is dug to form a drainage ditch. Under clamp conditions, 75 percent of the roots survive storage for a month or more (Figure 15), Storing roots in boxes at ambient temperature surrounded by damp (45-55% moisture)sawdust or any suitable substitute is another way of curing. Under these conditions 85 per- cent of the roots survive storage for two months or more. This type of storage is suitable for transi CASSAVA Conical pile of cassava roots Soil covering layer (10-15 cm) Basal straw layers (15m) Straw covering layer ‘Surrounding drainage (15 em) ditch Ground Level Fig, 15, Cross-section through cassava clamp. (Taken from Cassava: Processing and Storage. Proc. of an Inter-disciplinary Workshop, sya, Thailan 21 CASSAVA PROCESSING Fig. 16. Commercial production of cassava starch, Starch Production (Figure 16). One of the basic products obtained from cassava tuber is starch. The process in- volves the removal of fat, protein, minerals, fibers and other water so- luble components leaving starch entire- ly. A simple procedure of starch manu- facture applicable to small scale opera: tion is given below, a. Wash the mature tubers to re move dirt and soil. b. Peel the tubers by removing the skin and cortex. ¢. Pass them through a rasping or grating machine. d, Make grated roots into a slurry. e. Filter the slurry through nylon or muslin cloth to remove the fibers. f. Allow the resulting starch milk to stand until starch totally settles. g. Decant the supernatant liquid. h. Add more water and mix the 22 settled starch thoroughly. i. Repeat the process of standing and decantation until the starch is settled Spread the starch cake ona tray and dry thoroughly under the sun. k. Finally, break or powder the hard lumps. In order to get a stable white starch with a low microbial count as well as free from offensive odor, potable water must be used for processing Procssing should not be unnecessarily prolonged which may permit microbial action. Gaplek (Cassava chips) production. Cassava chips is an important item of commerce. It is the dried and stable form of cassava normally produced by slicing the peeled tubers in cross sec- tions about 2-3 mm thick. The chips are normally dried under the sun until a ure is low enough to permit safe storage. The chips maybe milled into starch and/or procebsed into pellets. Sago or the Starch Pearls or Pellets Production. Sago, starch pearls or pellets ori- ginally prepared from starch of the sago palm could be prepared from cassava starch. CASSAVA The pearls maybe prepared from cassava starch by moistening the starch and preparing dough. The dough may- be forced through a colander or an extruder to form a thread. The thread are cut into suitable length and maybe placed in a vibrating table or cloth to round off the edges. The pearls are then dried in an oven at above 70-80: °c. CASSAVA Fig. 17. Some Food, Feed and Industrial Uses of Cassava. CASSAVA UTILIZATION Some of the food, feed and indus- trial uses of cassava are presented in Figure 17. Food. The uses of cassava for food include confectioneries, native pastries such as “suman” and “bibingka,”’ sago, vegetables, food seasoning, noodles and flour. Appendix A presents some of the cassava recipes. Feed. The use of cassava as live- stock feed in the Philippines is little known. With the increase in prices of animal feeds a farmer finds its way to use other feedstuff than the common- ly available in order to maintain or lower feed cost. Around Laguna de Bay, duck raisers use fresh cassava as feed for their ducks. Fig, 18. A cassava pelleter/chipper. 25 CASSAVA Cassava as a whole without washing When chipped and dried in a forced draft oven or sundried to 10-12% moisture could be stored for longer time to serve as livestock feeds in the future. In Thailand, Malaysia, and In- donesia dried cassava is pelleted for ex- port to European countries. Figure 18 shows a chipper/pelletter. The Animal Nutrition of the De- partment of Animal Science, Universi- ty of the Philippines at Los Bafios had come up with rations for poultry and swine on Appendix B. Cassava leaves can replace ipil leaves in broiler and layer rations. This is usually practiced to impart yellow color in shanks, breasts, or egg yolk. The presence of the carotene and xan- thophyll pigments in the leaves gives yellow color which is attractive to consumers. Industrial uses. Some of the indus- | uses of cassava are starch, indus- | alcohol, binders and filters, glu- cose and for alcoholic beverages. 26 By-Product Uti n. Cassava “bagasse”. This is the pro- duct after the extraction of starch. About '10:20% bagasse residue is left after milling starch. Cassava bagasse is a good material for the production of adhesive and in oil drilling. Also the material is used for livestock feeds, especially for ruminants. Leaves. In some parts of Mindanao young cassava leaves from edible va ties are cooked as vegetable. Cassava leaf meal contains 18-20 percent pro- ‘tein, hence it is a good livestock feed not only for poultry but also other animals. ‘Stems. After harvest of cassava not all of the stems are used as planting material. Those left behind stems can be utilized for the manufacture of par- ticle board. Cassava stem pith. The pith of cas- ‘Sava stems could be used for artwork; necklace and other decors. CASSAVA ECONOMICS OF CASSAVA PRODUCTION Growing this crop entails simple farm operations such as land prepara- tion, planting, replanting, weeding, cultivation and harvesting. For small scale production it requires fifty-one (51) man-days to operate a hectare of land. For the plantation type it needs fifty-five (55) man-days per hectare to accomplish all the farm operations. A hectare of land can be expected to produce as high as 50 tons. How- ever, under the present condition, a 30ton per hectare harvest is high enough to have a good profit. At 15:ton per hectare yield of cassava in small scale plantings a net return of 3625.00 (Table 8) can be expected, while at 30-ton per hectare yield of cassava in the plantation scale can give a net return of ®5723.98 (Table 8a). Table 8. Cost and Return of Cassava Production Per Hectare (Small Scale Produc- tion). Activity 1. Land preparation Plowing Harrowing 2. Planting Planting materials {P'12/3,000 stalks 12,000 stalks) Planting Hauling seedpieces Cutting seedpieces Replanting (10% of planting cost) . Weeding and cultivation (once) Harvesing at ®8/ton (15 tons) Feo TOTAL COST OF PRODUCTION PRODUCTION (15 tons) 1a) Valued at 0.30/kilo NET RETURN ‘1 yRate per man-day is 10.00 Rate per man-animal day is ®20.00 Man/Man-Animal Days’ Value (F) 10 200.00 8 160.00 48.00 10 100.00. 2 20.00 1 10.00 17.80 20 200.00: 120.00 875.00 4500.00 3625.00 27 CASSAVA Table 8a. Cost and Return of Cassava Production Per Hectare (Plantation Type) Ke a 2 exe Activity |. Land Preparation Plowing (twice) Harrowing (twice) Planting Planting materials (P12/3,000 stalks) Java 12,000 stalks) Planting (P'1 5/thousand) Hauling seedpieces (for distant planting materials/P8.00/thousand Cutting seedpieces . Replanting (10% of planting cost) Weeding and Cultivation Ast off-barring 1st hilling-up Ist weeding (2:3 weeks after planting) 2nd weeding (2-3 weeks after Ist weeding) ). Fertilization Fertilizers ~ 5 bags Ammonium sulfate at ®53/bag Application: 1st application 2nd application Clearing prior to harvesting Harvesting P8/ton (30 tons) Hauling cost ®18/truckload (2.8 tons/truckload) Contingencies (10% of subtotal) TOTAL COST OF PRODUCTION PRODUCTION (30 tons/ha) Valued at ®0.30/kilo) NET RETURN Man/Man-Animal Days Days Value (P) 10 200.00 8 160.00 48.00 180.00 96.00 1 10.00 33.40 1 20.00 1 20.00 15 150.00 15 150.00 265.00 1 10.00 1 10.00 25 25.00 240.00 192.80 297.82 3,276.02 9,000.00 5,723.98 CASSAVA REFERENCES Ayres, J.C. 1972. Manioc. Food Technology 26(4): pp 128-138 Booth, R.H. 1973. The storage of fresh cassava roots. Paper presented at Inter- national Symposium of Tropical Root Crops 3rd, Ibadan, Nigeria, 15 pp. Booth, R.H. 1974. Post-harvest deterioration of tropical root crops: losses and their control. Tropical Sci. 16(2): 49-63, Booth, R.H. & Coursey, D.G. 1974. Cassava storage problems. in Cassava: Pro- cessing and storage Proc. of an Inter-disciplinary workshop, Pathaya, Thai- land. pp. 45-46, Baecon. 1975. Cassava (kamoteng kahoy). 2 pp. leaflet. Cadiz, T.G. 1974, Growth stages and cultural requirements; MCP Training Lecture. IRR, 4 pp. Cadiz, T.G. 1974. Root crops and multiple cropping. MCP Training Lecture. 7 pp. Carpena, A.L., et al. 1973-75. Varietal improvement and cultural management of root crops. Unpubl. Progress Report UPLB-NSDB Project. Castagnino, G.A, 1943. Conservaciones de la raiz de mendioca. (Cassava root pre servation). Campo (Argentina) 27 (320): 23 sSpan, Centro Internacional de Agricultura Tropical. 1973. Annual Report. ClAT. Apar tado Aereo 67-13. Cali, Columbia, S.A. pp. 60-118. CIAT. 1975. Cassava production systems. Cali, Columbia. 57 pp. Cook, J.H. 1976. Characteristics of high yielding cassava varieties. Expt. Agric. 12: pp. 135-143. Cosico, W.0. 1974. Soil management for root crops. MCP Training Lectures. 5 pp. Coursey, D.G. and P.H. Haynes. 1970. World Crops. July/August. 261. DANR-BAE. 1973. Kasaba. 11 pp. leaflet. De Geus, J.G. 1973, Cassava. Fertilizer guide for the tropics and subtropies. Cen- tre d’ Etude I’ Azote Zurich. pp. 206-212. Dengel, H.J. 1974. Important pests and diseases of root and | Africa. Conf. on Pit. Protection in Tropical and Sub-Tre pp. 95-97. Divinagracia, G.G. 1974. Diseases of rootcrops in the Philipp! Lecture. Mimeographed. 13 pp. ficéops in West fees. Manila. . MCP Training Gabriel, B.P. 1974. Insect pests of rootcrops. MCP Training Lecture. Mimeo- grashed. 8 pp. Ingram, JS. 1972. Cassava processing, commercially available machinery. Tropical Produets institute. London. 8 pp. International Institute of Tropical Agriculture. 1971. Report. Ibadan, Nigeria, pp. 99-102. CASSAVA International Institute of Tropical Agriculture. 1972. Report on roots, tubers and vegetable improvement program. IITA Ibadan, Nigeria. pp. 6-15. NTA, 1975. Term papers on Cassava Production compiled by Cassava Production Training Course. Kay, D.E. 1973. Root Crops. The Tropical Products Institute, Foreign and Com- monwealth Office. pp. 24-39. Lozano, J.C. et af. 1976. Field problems in cassava. CITA. Cali, Colombia. Mamicpic, N.G. 1976. Root crops as indigenous materials for calorie-protein rich products. Paper presented at Phil. Government Dietician, Inc. Manila. 10 pp. Manurung, F. 1974. Technology of cassava chips and pellets processing in Indone- sia, Malaysia and Thailand. pp. 89-112. Molinyawe, C.D, 1968. Cassava, a guide to its culture. UPLB 13 pp. National Media Production Center. 1973. Easy Recipes from root crops. pp 16-20. NFAC, 1972. Backyard planting of some root crops and “saba” banana. 21p... Nestel, B.L. 1974, Current Trends in Cassava Research. International Develop- ment Research Centre. Canada. 32 pp. Phillips, T.P. 1974. Potential supply of and demand for cassava in the 70's and 80's. Ontario, Canada, University of Guelph. 14 p. Philippine Council for Agriculgure and Resourees Recezrch.1973. Current bench- mark information og roxtregis, Uiigaibl, “wammosraptigd. 4 pp. Philippine Council for Agriculture anc! Resontoxs Hears, 1973, Root Crops. Workshop Session 5, 24. Wearkstiogs ‘ae Meegiat Pviorities in Philippine = Agriculture. 73 pp. Roa, G., Bakker-Arkena, F sing, Michigan. CIAT. R04. DEERE of cassava, East Lan- Present saHe Pugiual shezting of the American Society of Agriculturis ETIEREIS, OAT, CoMatee 28 pp. Subcommittee on Insect Pacts 1875. Princlplerte? phew #4 animal pest control. Vol. 3. Insect-pest riunanaiize? and comral. Camrarttee on Plant and Animal Pests. Agricultural Baars, Sisyjovial Bw esd Casecit. 598 pp. Stuart, T.H. 1972. Good -pianiiig eastexizis will glee Feunemcassava harvest. Agri- culture at Los Bafios, i Uichanco, L. 1938. Cassava, Philippine Agriculture. Vol. 1. pp. 434-435, Vitti, P. 1920. Cassava industrialization. Starch. Meal. Flour Processing. Producti. vity: — Technologia de Alimentos and Relidus 9:26-33. CASSAVA APPENDIX “A RECIPES OF CASSAVA Cassava Balls, (2 Servings) 1 ¢ cassava, boiled 1/3 ¢ suger %emilk 2T margarine % ¢ caramelized sugar Grind or pound boiled cassava. Mix cassava, milk, margarine, sugar and cook for 15 minutes or until thick. Form into balls and coat with caramelized sugar. Cassava Bolabola (3 Servings) 1ccassava 3/4 c sugar 1/3 ¢ coconut grated Te water Mix cassava and caer. Form into balls about 1% centimeters in diameter and set aside. Put sugar aite® weiter in a saucepan and boil. Lower flame and drop bola-bolas syrup and cook for srtisates. Serve either hot or cold, 1 cup grated fresh cassava eggs % cup scraped “buko” (young 3 tablespoons melted shortening coconut) 4 tablespoons grated cheese % cup pure coconut milk 3/4 cup sugar Beat eggs, add sugar, melted butter and coconut milk. Mix in cassava and young coconut. Add 2 tablespoons cheese and mix well. Line a round pan with banana leaves and pour in the mixture. Bake in moderate palayok-oven. When almost brown, brush with butter, and sprinkle top with a little sugar and remaining cheese and bake further until golden brown. Cassava Kalamay (4 Servings) 2 c cassava, grated Yee coconut milk 1/4 ¢ sugar 1 c coconut grated and roasted Mix together the first three ingredients. Cook for 15 minutes, stirring constantly until mixture does not stick to the carajay. Roll on board lined with banana leaves and sprinkle with roasted coconut. Cut into desired shape and size. Serve cold. 31 CASSAVA Cassava Chips (2 Servings) 1 cassava, boiled and mashed Mt salt 1/8 tvetsin 3/4 c cooking oil Mix the first 2 ingredients. {reat until smooth. Roll out as thin as possible on a greased surface to prevent sticirm. Dry under the sun for at least 2 hours. Fry in deep hot oil until golden brown. Cassava Ensaimada. (12 Servings} ‘1c cassava, cut into 1cm 1T water, lukewarm cubes 2c water / © cooking oil 3/4 c sugar Yt salt It yeast egg, well beaten 3c flour Cook cassava in water for 30 minutes. Mash cassava and add enough water to make 1 quart. Add oil, sugar and salt. Dissolve yeast in lukewarm water and add to mix- ture. Add egg and blend thoroughly. Sift in 2/3 of the fiour, blend well and let stand for 20 minutes in a warm place. Add remaining flour and knead well. Put dough in greased bowl and brush with melted fat set aside for 2 hours. Knead and shape into rolls and let them rise for 30 minutes. Bake at 425°F for 25 minutes. Cassava Fritters (3 Servings) 1c cassava, grated’; t salt egg 2 T green onion, minced 1/4 t vetsin 11¢ cooking oil for frying 1/8 t pepper Mix all ingredients together except oil and blend well, Drop mixture in tablespoon in hot oil to fry. Serve hot. Cassava Keping (3 Servings) 1 cassava 1eg9, beaten Ya ¢ coconut , pure 1 ¢ cooking oil Yatsalt Wash, peel and grate cassava finely and squeeze juice from it, Beat eggs and set aside. Mix all ingredients thoroughly. Spread the mixture paper thin on banana leaves. Steam for 10 mixtures. Cut into desired shapes and sizes. Dry in the sun for 3 hours, Fry until golden brown. 32 CASSAVA Cassava Pudding (6 Servings) 2% c cassava, finely grated 3/4 ¢ sugar ‘Ae coconut milk 2 eggs, beaten Squeeze juice from cassava. Mix all ingredients together and place in pan lined with banana leaves. Steam for 45 minutes or until transparent, Cut into desired pieces and serve at once. Cassava Salad 2 cups boiled cassava, cut in cubes % cup carrots, boiled and cut in cubes % cup string beans, boiled and cut 1/3 cup mayonnaise dressing (French in cubes dressing) Marinate vegatables separately in French dressing. Drain. Mix with mayonnaise and serve on a bed of greens, Cassava Suman | (6 Servings) 2c cassava, fresh, grated 1/4 ¢ sugar % ¢ coconut mill 1-1/4 c water ‘Squeeze water from grated cassava. Mix all ingredients together and blend well, Wilt banana leaves over flame, wipe and cut 6 inches wide. Wrap 2 tablespoons of the mixture in each wrapper facing each other, Put 2 rolls together with edges of the wrappers facing each other. Tie together with stripes of banana leaf. Place rolls in a kettle and add water. Boil for 20 minutes or until done. Serve col Cassava Croquettes 1 cup mashed boiled cassava 2 tablespoons coconut milk 1/3 cup boiled, flaked fish to moisten or crab, chopped pork or beef Salt and pepper to taste Mix all ingredients and form into balls. loll in flour and fry in hot fat. Cassava Suman I! (6 Servings) 2c cassava 1/4 t salt 1c buko, grated Squeeze water from grated cassava. Mix all isyielents gmet-blend well. Place in 1% tablespoons of mixture in wilted banana leaé. olf: isin! teas gids. Arrange on a rack at the bottom of a kettle, Steam for 45 minute: ary 33 CASSAVA Coco-Cassava Hot Cake 1 cup cocomeal 1 cup cassava flour 1 cup water 1/2 cup milk 2 eggs 1 teaspoon salt 2 tablespoons sugar 2 tablespoons melted purico or butter 2 tablespoons sugar 4 teaspoons sugar Beat eggs, add sugar, salt, milk, purico, water and mix well. Then add the sifted flour, cocomeal, and baking powder. Grease a hot frying pan and drop the dough from a spoon. When the dough bubbles and show holes, turn pancake upside down to brown the other side. Remove from pan. Serve with coco honey or syrup and butter. CASSAVA BINUTANG 1 cup grated cassava 1 cup thick coconut milk 2 tbsp margarine 1/4 c ground peanuts salt to taste sugar to taste Combine all ingredients and set aside. Wilt several banana leaves in low flame. Pour about 2 tablespoons of the mix: ture to every banana leaf and tie. Boil for 20 minutes and serve with camote juice or salabat. CASSAVA BISCUIT 2 tbsp margarine 2 tbsp evaporated milk 1egg, beaten 1/3 cup sugar 14 cups cassava flour ‘Cream sugar and margarine Add flour and blend well. Blend in milk and % of the beaten egg. Knead and roll to 4 L Cut into desired shapes with a cutter or knife. Brush top of each biscuit with remain- ing egg. Bake at 350°F for 15 minutes, a“ CASSAVA PIN WHEEL 1 grated young coconut 2 cups grated cassava 2/3 cup refined sugar food coloring banana leaves Bucarillo — combine the grated coconut and sugar. Cook it for a few minutes and set aside. Prepare the grated cassava by adding sugar to taste. Mix it well and spread it ‘over the banana leaves. Put the bucarillo in the center of the cassava mixture and roll it and tie both ends. Steam until done. CASSAVA ROLL 4 cups grated cassava 1 cup peanuts 3 cups milk 2 cups sugar Cook sugar and milk, Add grated cassava and continue to cook, stirring until soft. Add chopped peanuts and roll dough. CASSAVA APPENDIX “B” POULTRY AND SWINE RATIONS “ CASSAVA IN LAYER RATIONS Cassava meal “ Fish meal (60% protein) Soybean oil meal (42% protein) Copra meal (18% protein) Bone meal I il leaf meal Limestone/Oyster shell Molasses Coconut oi Salt Vitamin-Mineral mixture Crude protein, % Metabolizable energy keal /ka Ca, % Available P, % Fiber, % (Parts by Weight) 50 9 21.5 5 15 3 55 1.85 2 0.25 0.4 100.00 17.45 2840 3.29 0.63 3.95 CASSAVA IN BROILER RATIONS ‘Cassava meal ! Fish meat (60% protein) Soybean oil meal (42% protein) Copra meal (18% protein) Bone meal Ipit-ipil leaf meal Molasses Salt ‘Vitamin-Mineral mixture Crude protein, % Metabolizable eneray kcal/kg Ca, % Available P, % Fiber, % (Parts by Weight) 50 15 25 5 1 2.5 1.5 0.05 0.25 100.00 22.27 2920 "Source: UPLB College of Agriculture Department, of Animal Science ” Dried, ground with skin 35 CASSAVA SWINE RATIONS ¥ Starter_: Grow Cassava meal 50.00 50.00 50.00 Fish meal 25.00 19.00 - Soybean oil meal 10.00 20,00 28.00 Molasses 6.00 1.00 10.00 Coconut oil 4G - - Pollard/wheat bran 2m 8.75 Bone meal 108 1.00 Salt 2.20 0.20 : Methionine O18 0.15 Vitamin-mineral mix ONG 0.10 Total 706.06 100.00 100.00 Calculated: Protein, % 2 7 14 Digestible energy, kcal/kg 3500 3300 3200 ¥ Starter ration to be fed to pigs from 5-20 kg liveweight; grower 20-40 kg; finisher 40-90 kg. Performance of pigs will be much better if mixed feeds con- taining high levels of cassava meal are pelleted. This is also true for poultry. The use of 10-15% molasses for cassava roots fed fresh will improve palatabil 36 CASSAVA APPENDIX “C” “ae DBP CASSAVA SPECIAL FINANCING PROGRAM IN PANGASINAN 1. Quali a. Those already engaged in cassava production and desire to expand their present cultivation; b, Those who own idle lands suitable to cassava; and c. Those who want to convert their lands from upland palay to cassava farm. Borrower Loan a. Lag gemeeration; b. Pur )t ntantieg materials, fertilizers and agricultural chemicals; c. Labor in plsaging, cultivation and harvesting: d. Purchase of machinary, tools and equipment; e. Construction of storage house: and f, Other purposes that relate directly to the cassava production expenses, 3. Collateral a, First mortgage on titled and/or untitled privately-owned real estate properties and lands covered by sales awards, the claims of which are unassailable, including al! insurable and permanent improvements thereon, whether exist- ing or to be introduced with the use of loan funds; and b. Chattel mortgage on machinery, existing or to be in with loan proceeds. 4, Amount of Loan The amount to loan shall be determined on a case-to-case basis, depending on actual needs of the project to be financed and the loan value of the collateral, but in no case shall it exceed the amount of ® 1,000.00, The minimum area to be financed is one (1) hectare. 5. Equity Contribution — NONE 6. Interest Rate — Interest rate for loans is 12%, 7. Releases of Loan Funds Loan funds shall be released based on actual needs as verified. @, Repayment Terms ‘The term of the loan shall be not more than two (2) years at 9% per annum. 37 CASSAVA APPENDIX “D” GUIDELINES FOR PROPER USE OF PESTICIDES Pesticides are poisonous and should always be used with caution. The follow- ing suggestions for the use and handling of pesticides will help minimize the likeli- hood of injury to man, animals, and crops. All precautionary labeling directions must be always read and followed exact- ly before using sprays or dusts, The warnings and cautions should be noted before ‘opening the container, The process should be repeated every time, no matter how often a pesticide is used or how familiar the user is with the directions, The materials should be applied only in amounts and at times specified. Personal safety. The inhaling of sprays or dusts should be avoided, Whenever directed on the label, protective clothings and a proper mask should be wom, Never smoke, eat, or chew while you are spraying or dusting. Application. The mouth should never be used to siphon liquids from con- tainers or to blow out clogged lines, nozzles, etc. Leaking hoses or connections should not be used for spraying. Working in the drift of a spray or dust should be avoided. The chemicals should be confined to the plants or area being treated and the drifts should be avoided by stopping treatment if the weather conditions are not favorable. Pesticides should not be applied over fish ponds, canals, stream or lakes and likewise, should not be applied to fields being irrigated if drain water runs off the field. Label directions should be observed and recommendations followed in order to keep the residue on the edible portions of plants within the limits permitted by law. Contamination, Should pesticides be accidentally spilled on the skin or clothing, the contaminated

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