REPUBLIC OF ZAMBIA

MINISTRY OF AGRICULTURE

RESILIENCE CASSAVA
PRODUCTION

By Ikabongo Ikabongo
Date : 28-29TH May, 2024
Introduction
• Cassava (Manihot esculenta grantz) is the second main staple food crop
grown in Western province and it is a vital crop for food security as well as
poverty reduction through rural income.

• The crop is commonly grown in most parts of western province where it is

considered as a staple food crop (Chalwe et al, 2017; Poole, 2010).

• Cassava is mostly consumed in its traditional form for its leaves as

vegetables, tubers as a snack, and for preparing nshima (cassava flour
alone or a mixture of cassava and maize meal.

• It also finds use as livestock feed (fresh tubers and leaves for sweet
cassava and processed cassava for bitter varieties), medicine or as raw
material for several industrial products and source of employment (Chalwe
et al, 2017; Chitundu et al. 2009; Alamu et al, 2019).
Intro cont’d
• Cassava production and processing practices remain largely habitual in
most cassava producing areas despite the high potentials for its
commercial production and processing, its export potential, and its use in
local industries to reduce import expenditure on substitute imported
products.

• Most cassava farmers are either not aware of available modern

technologies for growing and processing cassava or lack the ability to use
them.

• Inability to apply modern technologies in a holistic or consolidated manner

for cassava growing and processing operations reduces the prospect to
maximize profit.
Qualities of improved cassava varieties
• Grow fast and mature early

• Tolerate major diseases and pests.

• Give high root yields (fresh and dry).

• Meet end-users’ quality needs.

• Store well in the ground for 12–15 months.

 Description of the varieties
Variety name Yield potential Seed Days to Reaction to disease Taste Other
rate/ha mat attributes

Mweru 41 10,000 24 Moderately Flat Has a wide

cuttings resistant to CMD adaptability

Bangweulu 31 10,000 24 Resistant to CMD Bitter

and mealy bug -

Chila 35 10,000 24 Bitter Leaves are

- preferred for
vegetables

Nalumino 24 10,000 36 Resistant to CMD Flat Highly

branched
TRAIT BANGWEULU NALUMINO CHILA MWERU
Taste Bitter Flat Bitter Sweet
Hydrogen cyanide content High High 191.8 mg CN 135.1 mg of CN
equiv/kg dry equiv/kg dry
weight (high) weight
(medium)

Plant height at maturity 2-3 m 2-3 m 2-3 m 1.6 m

Maturity 12-16 months 16-24 months 16 months 16 months
Yield (t/ha) 31 at 16 months 29 at 24 months 35 at 24 months 41 at 24 months

Reaction to pests/diseases Moderately resistant Resistant Moderately Tolerant

tolerant

Dry matter (%) 39 46 41 42

 Site selection and land preparation
Field/Site selection
•Site selection for cassava production should be an area with good soil
texture, fertile soil, flat and gentle sloping land.

Land preparation
• Depending on topography; Soil texture, climate & some socio-economic
factors; cassava may be planted on moulds, ridges, or flat land.
• However, ridges are suitable for easy crop management.
• Good ridges should be 30 cm high, inter row spacing1m (From centre of
one ridge to the centre of another), Intra row spacing 50 cm.
Land preparation cont.
 Planting materials
 Select clean, disease free and mature cuttings.
 Cuttings Should be planted shortly after cutting
(for better sprouts)
 Obtain cuttings for planting from mature plants
10- 12 months old
 Handle the stems with care not to destroy the
nodes that may result in losses.
 Number of nodes should be 5 – 7 (20 – 30 cm
cuttings).
 Rapid multiplication (1 – 2 nodes).
 Planting
•The best planting time is at the beginning of
the rain season
 Cassava cuttings can be planted in a slanting or
angular position (45degrees).
 In this case, the cuttings are buried in the soil with
one-third above the soil surface. Ensure that the
buds point upwards. This is where the cuttings
sprout.
 Plant the cuttings at the spacing of 1m x1m on the
crest of the ridges.
 Horizontal planting is better in dry areas.
 Vertical or angular planting is recommended in
 Planting Cont’d

• After planting, it is
encouraged to fence the
field.

• A fireguard should also be

made to prevent bush fires.
 Fertilizer application
• Cassava can benefit from residual fertilizer, however if

need arises,

• Apply 1 x 50kg bag of ‘D’ Compound per lima as basal

and 1 x 50kg bag of Ammonium Nitrate at 8 weeks after

planting

• The best method of applying fertilizer is to place it at

about 10-35cm from the base at about 10cm deep and this
should be done in moist soils.
 Weeding
 Weed in the first 3 to 4 months after planting.
 If not eradicated at the right time, the yield could be drastically reduced.
 Good land preparation helps to reduce weeds in the field
 Weeds can be controlled through
Biological method: Biological weed control techniques suppress weed growth.
• Fallowing
• Plant density and canopy management

Cultural method: Good crop husbandry minimizes weed interference:

• Hand/hoe weeding
• Preventing the spread of weed seeds
Weeding cont’d
 Chemical method: Herbicides kill or damage weeds
Herbicides can be applied before land preparation (pre-tillage), immediately
after land preparation (pre-planting), and 4–8 months after planting (post-
emergence).

Herbicides can be recommended where returns justify the cost;

• Pre tillage- use herbicides containing glyphosate ( 3-4ltrs/ha)
• Pre emergence (Weeds)- use Atropine+ metalachior (4ltrs/ha).
• Post emergence (Weeds)- Fusilade forte(5-6litrs/ha).
 Crop protection
Major pests
•Cassava mealybug and cassava green spider mites are
the most common.

Mealy bug
 attack causes deformation of apical shoots resulting
in reduced internode length and twisted stems.
 When attack is severe the plants die back from the
tip.
 Live females are pinkish and are covered with a fine
coating of mealy wax. Tuber losses have been
estimated up to 75%.
 Crop protection cont..
Cassava green spider mite
 Populations develop at the growing points,
young leaves and green portions of the stem.
 Damage starts as a few yellow spots that can
result in complete chlorosis with a mosaic-like
appearance.
 Foliar area is reduced, defoliation, stunted
growth and die-back.
 Severe attack can result in root yield loss of 20
– 80%.
 Crop protection and control measures
Cassava bacterial blight (Xanthomonas
campestris)
•The disease is characterized by localized, angular,
water-soaked areas of discolored, diseased leaf
tissue, leaf blighting, wilting, defoliation and die
back.

Control measures
•Control lies in the use of resistant varieties, cultural
practices like early planting is recommended to
allow the crop gain vigor before the dry season. The
other cultural practice is the use of crop rotation.
 Diseases and Control
Cassava Mosaic Disease (CMD)
 It is one of the most limiting factor for cassava production in
Zambia.
 It is spread by whiteflies (Bemisia tabaci (Genn))
 causes considerable losses (20 - 90%) depending upon cultivar,
viral strain(s) and environmental factors.
 Young plants have yellowish areas and frequent leaf curling that
result in reduced productive leaf area.
 All cuttings from infested plants generate diseased plants in the
field as the disease is systemic.
 Control is by the use of resistant varieties, remove all diseased
plants (rouging), cuttings from diseased plants should not be used
as planting materials.
 Diseases and Control Cont’d
Cassava Brown Streak Disease (CBSD)
•CBSD is a disease of cassava crop caused by
Cassava brown streak virus.
•There are two species causing CBSD, cassava
brown streak virus (CBSV) and Uganda Cassava
Brown Streak Virus (UCBSV).

Control

•Control is by use of resistant cultivars and

cuttings from disease-free plants certified by

SCCI and ZARI (Plant Pathology).

Cassava Brown Streak Disease (CBSD)
 Harvesting
 The optimum time for harvesting is 9 to 18 months after
planting, Some varieties mature between 15-18months
depending on variety, agroecology, management and
harvest practices.
 Cassava store well in the ground even after the crop has
attained its physiological maturity.
 Time of harvesting varies depending on the clone
 The best time to harvest is when productivity level (both
quantity and quality) is at optimum, Starts 10 – 12
months (normal temps) and 18 – 36 months (low temps).
 And when the cassava roots has accumulated enough
starch.
 Post-harvest Handling
• Cassava tubers attached to the main stem can remain safely in
the ground for several months.

• However, after harvest the roots start deteriorating within 2 – 3

days, and rapidly become of little value for consumption or
industrial use.

• To avoid root deterioration and loss of quality, transport to the

homestead, market or processing plant immediately after
harvesting.
 Storage
• Cassava roots are left underground after maturity and harvested in
piecemeal when needed.
• Freshly harvested or peeled roots are stored for 1 – 2 days by
completely submerging in water. The roots are simultaneously
detoxified but may ferment or spoil after 3 days.
• The most common preservation method is drying. Sun-drying or using
a dehydrator can remove moisture, preventing the growth of moid
and bacteria. Ensure the cassava is completely dry.
• Store the dried cassava in airtight containers to prevent moisture
absorption. Vacuum-sealed bags or airtight jars work well.
• Keep the preserved cassava in a cool, dark place to maintain quality.
Exposure to sunlight and warmth can lead to spoilage.
Thank you for your attention!!!