How is cassava cultivated

Site selection: The crop grows best on medium to light, well-drained soils with enough rain fall. Avoid waterlogged areas and stony land. Good land preparation is essential for a good stand and root development. Cassava requires deep soil for better root development and therefore, fine seed bed is not recommended but first and second ploughing will give a good yield.

Since NAROCAS type does not take a lot of nutrients from the soil it can be the last crop in the rotation. Therefore, it is important to look for varieties with healthy cuttings to avoid pests and diseases, middle brown skin portions with high dry matter content as well as varieties with good mealiness. Use a seed rate of 6-7 bags/acre (4000 cuttings per acre), each bag should have on average 666 cuttings and stake at a length of 25-30 cm, with 5-8 nodes is recommended at planting. Spacing should be 1mx1.5m or 1x1m. Carry out proper soil nutrient management, weed management, pest management and post-harvest management

Processing methods

After harvesting Fresh Cassava Roots are transported to our factory located in Kinyara 1, Kigumba Town council. The roots are placed in a washing basin where they stay overnight, peeled in the morning, washed two times and chipped. The chips are then transferred into the batch dryer which dries them in 6-8 hours before milling and packaging. The IKivunde type of cassava flour goes through the same process. The only difference is that this one after peeling has to stay in water for 3-5 days undergoing a fermentation process to get the desired scent and elasticity.

How cassava harvested

Harvesting cassava roots is usually done by hand; it is easy if the soil is sandy or during the rainy season. In heavier soils or during dry season, digging around the roots to free them and lifting the plant is necessary. Avoid damaging the root tubers as much as possible during and after harvest. Keep fresh tubers under shade or in soil if their use is extended to a period exceeding one day while biter cassava varieties should be processed using manual power graters, chippers/slicers or hydraulic press.

Storage System

Packaging material:
Paper and sack bags

Sizes available:
2kg, 5 kg, 10kg and 50kg

Benefits of cassava products

Nutritional Value

Energy Source: Cassava is high in carbohydrates, particularly starch, making it an excellent energy source.
Rich in Dietary Fiber: It supports digestive health and can help prevent constipation.
Vitamins and Minerals: Cassava contains essential vitamins and minerals like vitamin C, thiamine, riboflavin, and niacin, which are important for overall health.

Economic Value

Cassava is a resilient crop that can be grown in poor soil conditions with minimal inputs, making it an important crop for food security in developing countries.

It can be processed into multiple products, such as tapioca, starch, and animal feed, providing economic opportunities for farmers.

Gluten-Free

Cassava is naturally gluten-free, making it a suitable alternative for people with celiac disease or gluten sensitivity.

Versatility

Cassava can be prepared in various forms, such as boiled, fried, or mashed. It is also processed into flour, which is used in baking and cooking.

Potential Health Benefits

Anti-inflammatory Properties: Cassava leaves are rich in protein, vitamins, and minerals and contain anti-inflammatory compounds.
Rich in Resistant Starch: This type of starch acts like fiber in the body, improving gut health and aiding in blood sugar control.