Cassava feeds millions of Ugandans and is gaining value as raw material for flour, starch, ethanol and animal feed. It tolerates drought and poor soils, making it a reliable crop.
Improved varieties
Use improved, disease tolerant varieties released by the National Crops Resources Research Institute (NaCRRI), such as the NASE series. Source clean planting material from certified multipliers.
Planting
- Use healthy stem cuttings about 20 to 30 cm long
- Common spacing is 1 metre by 1 metre, about 4,000 plants per acre
- Plant at the start of the rains
Main diseases
- Cassava Brown Streak Disease (CBSD): rots roots from inside.
- Cassava Mosaic Disease (CMD): distorted, yellow leaves and poor yield.
Use clean cuttings, uproot infected plants early and control whiteflies.
Weeding and harvesting
Keep fields weed free in the first three to four months. Most varieties mature in 9 to 18 months. Harvest as needed, because fresh roots spoil within two to three days.
Value addition
Chips, flour, high quality cassava flour for bakeries, starch and animal feed fetch better prices than fresh roots. Farmer groups can share processing equipment.
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