HOW TO MAKE WEALTH IN CASSAVA FARMING BUSINESS HOW TO MAKE WEALTH IN CASSAVA FARMING BUSINESS | Page 7

A COMPREHENSIVE & PRACTICAL GUIDE ON HOW TO START CASSAVA FARMING & PROCESSING BUSINESS

By: Micheal B. O.

CULTIVARS
“Bitter” and “sweet” are the two general types of cassava. The sweet type is more commonly
grown because of its greater yields. The colour and texture of the root peel are often the only
factors used in separating clones in the market.
MATURE PLANT
The cassava plant is a perennial that, under cultivation, grows to a height of about 2,4m.
ROOTS:
Cassava roots are tuberous, long and tapered, with
firm, homogeneous flesh encased in a detachable rind,
about 1 mm thick, which is rough and brown on the
outside. Commercial varieties can be 5 cm to 10 cm in
diameter at the top, and around 15 cm to 30 cm long.
A woody cordon runs along the root’s axis. The flesh
can be chalk-white or yellowish. Cassava
tubers are very rich in starch, and contain significant
quantities of calcium (50mg/100g), phosphorus (40
mg/100 g) and vitamin C (25 mg/100 g).
However, they are low in protein and other nutrients.
STEMS:
The stem erects and radiates from the tuber and has
milky latex. As the plant grows, the main stem
usually divides into three branches, each of which
then divides in the same way.
LEAVES:
The leaves are large and palmate and have five to
seven lobes borne on a long, slender petiole. The
leaves grow only towards the end of the branches.
They are dark green above and light
green below.
FLOWERS AND FRUIT:
Male and female flowers are arranged in loose plumes
and are found on the same plant. The fruit is a globose capsule, 1,2 cm in diameter, with six
winged ribs. Each capsule contains three seeds.
ESSENTIAL PARTS OF CASSAVA
The tubers and leaves are the essential parts of Ca