Cassava farming in Nigeria
Cassava has its dominant presence in the lives of Nigerians because of its end product ‘’garri”. Cassava is among the most consumed agro-product in Nigeria, apart from garri cassava can also be used to make Apu, Ewa etc.
The process of planting and harvesting cassava is not complicated, all you need do is follow the rules
Products that can be gotten from Cassava
- Cassava bread
- Cassava flour
- Cassava fufu
- Feeds for livestock
For this post, we will be talking through the processes of from planting, to harvesting and making its end product “garri”.
Cassava farming in Nigeria
Cassava can be grown in almost every part of Nigeria. So you can start growing cassava in your backyard. However, the best soil for cassava farming in Nigeria is a well-drained, rich, friable, loamy soil with pH5.5-6.5
Steps for Cassava farming in Nigeria
Climatic and soil requirement
Cassava requires a temperature of 21 C – 35 C with rainfall of 150cm – 200cm and a well-drained rich, friable, loamy soil. It can also grow in poor soil.
The bush should be cleared with a cutlass. Stumping should be done and a hoe can be used for making heaps or ridges. Ploughing, harrowing and ridging can also be done with the use of machines.
There are two main varieties which are sweet cassava and bitter cassava. Bitter cassava contains some poisonous hydrocyanic acid in its roots.
Cassava can be planted from March through to September. A stem cutting of 25 – 30 cm long is pushed into the heap or ridge slightly at an angle of 45 and half of it should be buried. Spacing should be 1m by 1m, after seven to fourteen days sprouting begins to occur.
Other practices for a healthy cassava farm
- Weeding should be done regularly
- Apply 250kg (five bags) of N.P.K for one hectare, four to six weeks after planting
Clear the land of all grasses, gather and burn the bushes. Use herbicides for unwanted weeds. Ensure the soil has proper drainage.
After a period of 8 to 15 months, the cassava should be ready for harvest. Use cutlass to remove some soil and pull the stem gently or use cassava puller.
Peeling and washing
Cassava can be peeled manually or with the help of a machine. After peeling it should be rinsed properly to remove sand.
The next step is grinding. This is done by the use of a machine put a rubber below the machine to collect the grinded cassava.
Package and Press with Pressing Jack
Package the grinded cassava products into bags and use the pressing jack machine to press it. This will make the cassava dry and ready for frying
When the cassava product has been pressed and dried, the next step is filtering to remove chaffs or unwanted particles.
The filtered cassava can now be fried using a frying pan. By default the garri should come out white, but if you want it red add palm oil.
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