Cassava, also known as manioc, casava, or guacamote depending on the region, is one of the most important and versatile tropical crops in the world. Its ability to grow in different soils and warm climates This has made it essential for the food supply and economy of many rural communities. Although cassava cultivation may seem simple at first glance, its planting, care, and harvesting require certain technical knowledge and recommended practices that make the difference between a successful harvest and a failed one.
Let's break down everything you need to know to plant cassava Step by step, from how to choose the right soil to when to harvest tubers to maximize their nutritional value.
Optimal conditions for growing cassava
Before starting to plant the seeds, yucca, we must bear in mind that requires constant heat, high humidity and good sun exposure. It grows best in areas with a temperature range between 20 and 32 °C. stable, since temperatures below 10 °C halt its development and prolonged cold can be fatal. In addition, sunlight is essential: This crop needs direct sunlight all day long to grow vigorously and generate good-sized roots.
La cassava is native to tropical environments and is adapted to humidity. However, it tolerates drought better than waterlogging, so you must ensure that the soil drains well and does not accumulate water. If the plantation is located in an area prone to heavy rainfall, it is advisable to provide drainage or plant on ridges to avoid problems.
Land selection and preparation
The choice of land is essential for the future of the plantation. Look for fertile, deep and loose soils, preferably with a loamy or sandy texture and a good presence of organic matter. Avoid very compact soils and those that tend to become waterlogged after rain. A positive sign is finding active earthworms and good natural vegetation on the plot, indicative of healthy soil.
The ideal terrain should be flat or with gentle slopes (less than 15%) To prevent erosion, facilitate clearing and harvesting, and allow water drainage. It's also important to know the history of use: if the land has been fallow for several years, it will provide more nutrients and reduce the presence of pests. Conversely, avoid areas where serious pest or recurring disease problems have occurred, as well as land depleted by monocultures.
How to prepare the soil for planting
Depending on the previous state of the land, ground preparation will vary:
- In plots already cultivated Recently, it is enough to remove weeds, make one or two passes of the plow and level the soil to prepare the seedbed.
- If you come from a short fallow with legumes such as mucuna or pueraria, incorporate plant remains as fertilizer or use them as mulch to improve structure and fertility.
- In the case of long fallows or secondary forests, first cut the vegetation and, if necessary, carry out a controlled burn (with caution) to clear the woody debris and facilitate tilling.
In all cases, eliminates rhizomes and roots of invasive weeds, especially of the genus Imperata (such as reed or cisca), which compete strongly with cassava and can significantly reduce yields. If there are a lot of weeds, you can apply specific herbicides before starting soil work.
Tillage and soil management
To establish a robusta cassava plantation, it is recommended to carry out a deep tillage of 15 to 30 cm with a plow, followed by raking to reduce clods and finishing with hilling if the soil requires it. This process improves aeration, breaks compaction, controls weeds y facilitates root development.
In sandy or fragile soils, it is better to opt for less aggressive tillage methods, in order to conserve soil structure and life. Do not overuse the plow on light soils: only breaks the surface layer to allow the cuttings to root more easily.
If you have access to digital agricultural technologies, take advantage of slope and elevation maps to identify areas that need specific work, such as additional clearing or changes in tillage pattern.
Choosing and preparing the cassava variety
One of the biggest mistakes in growing cassava is not choosing the right variety for local conditions or for the final destination of the product. There are many varieties, but the improved ones stand out. (e.g. TME 419, TMS 98/002, Pro-Vit A), which have been selected for their Disease resistance, adaptability and high performance.
Cassava is classified into sweet and sour according to their cyanogenic compound content. Bitter varieties contain more hydrocyanic acid (HCN) and therefore require a careful cooking before consumption to avoid toxicity. Sweet ones, on the other hand, can be consumed after normal cooking with less risk.
Preparing yucca cuttings
The most reliable and fastest way to propagate cassava is by stem cuttings (cuttings). Seed reproduction is only used in genetic improvement programs, since germination is low and the resulting plants tend to be uneven.
Follow these steps to ensure successful planting with cuttings:
- Select stems from healthy, disease-free plants, preferably the lower end of the stem, which is more mature and vigorous.
- Cut cuttings of 20 to 25 cm long and 2 cm in diameter, ensuring that they have mature bark and no leaves.
- Use clean, sharp cutting tools, exclusively for healthy plants, to avoid the transmission of viruses or fungi.
- Make sure you make clean cuts, without fraying the bark, so that the cuttings retain all their vitality when planted.
- If you need to save cuttings before planting, keep them in moist mulch, plastic bags, or water to prevent them from drying out and losing their ability to sprout.
Cassava planting: method and density
To sow by cuttings, use Healthy stem segments 9 to 30 cm long, with at least one visible nodeYou can plant the cuttings vertically or lying down, at a depth of between 5 and 10 cm, ensuring that they receive sufficient moisture and nutrients from the soil. It is important plant after the risk of frost and, in areas with marked rainfall, take advantage of the beginning of the wet season to ensure germination.
Distribution methods and planting frames
- Classic grid method: It consists of separating the plants and rows by one meter, which allows for having about 10.000 plants per hectareIt is the most common option for traditional varieties and guarantees good access to light and nutrients.
- Vertical planting for non-branching varieties: In this system, rows are kept one meter apart and planting is done every half to three-quarters of a meter in the row, allowing for greater density without sacrificing root development.
- Stem multiplication method: Ideal for nurseries or rapid vegetative seed propagation, spacing plants 50 cm apart both within and between rows. Here, stem growth is prioritized over root size.
Replacing failed cuttings
When planting cassava, it is common for not all cuttings to take root. To maintain the ideal density, check the plantation after two weeks and remove any cuttings that have not sprouted. Do not replace those damaged by drought until it has rained, since it will be of no use to plant new cuttings in dry soil. Always use fresh and healthy cuttings for replacements, inserting them into new holes to improve their chances of success.
Basic care after planting
Cassava is a hardy crop, but it responds very well to certain management practices that make a difference in the quantity and quality of the harvest. Fertilization, weed, pest and disease control They are the keys for the plant to grow strong and produce succulent roots.
Fertilization to stimulate roots
Especially in soils that have been cultivated for several cycles, the application of fertilizers is essential to maintain productivity. Cassava requires mainly phosphorus and potassium to form large roots and store reserves. You have to be careful with nitrogen: overdoing it can result in lots of leaves but few roots.Apply fertilizers during the first few months, when the plant is forming its root system.
In small farms, it is common to use organic fertilizers such as cow or duck manure, while on large farms mineral fertilizers are used, dosed according to soil analysis.
Pest, disease and weed control
Cassava It can be affected by diseases such as mosaic virus and anthracnose and also by insect plagues that reduce root yield. Prevention is key: use resistant varieties, keep the field clean and uses biological and cultural controls before using chemicals.
In the event of symptoms of disease or pest damage, Act quicklyRemove affected plants and consult with agronomists if the problem worsens. Mosaic disease can cause losses of more than 15% annually, so monitoring and prevention are key.
How long does it take for cassava to grow?
El Cassava's development cycle is longer than that of other crops, and varies depending on the variety planted. There are early maturing varieties (such as Sree Jaya, TME 419 and Zizila) that may be ready to harvest in 6 to 12 monthsHowever, traditional and late-ripening varieties (Butamu, Disanka, Nsansi, among others) can take up to 24 months in completing its cycle.
Climatic factors such as drought, excessive rainfall, or low temperatures can delay the formation of commercial roots. Therefore, It is essential to choose the right planting season and adjust care according to the climate.
How and when to harvest cassava
Usually, the Cassava harvest takes place between 8 and 20 months after planting., adjusting to the variety and the final use of the root. Although many roots reach a good size in 8-12 months, It is around 18-20 months when they accumulate more starch and nutrientsIf left in the ground for longer, the roots become hard and their commercial value decreases.
Harvest time also depends on the market. For fresh consumption, harvest when the root has a good weight and texture. For processing into starch or flour, wait for the optimal ripening stage, without letting it reach the hard, woody stage.
Harvesting techniques
- Manual harvest: The most common method for small crops. The stems are cut at ground level and removed with a hoe or other tools, taking care not to damage the roots.
- Semi-mechanized harvesting: On medium-sized farms, machines are used to move the soil and facilitate subsequent manual extraction.
- Mechanized harvesting: On large farms, specialized machinery harvests, cleans, and plucks in a single process, optimizing time and effort.
It is recommended Do not leave the roots in the ground for too long after topping., as they lose quality quickly: they can deteriorate in just two days. Storing them in cold storage can extend their life for a few more days, but a quick transfer to market or processing is preferable. Topping the plants about two weeks before harvesting It can improve yield by 10%, promoting starch concentration and facilitating harvesting.