How To Grow Casava
Cassava is a hardy tropical root crop that can produce high yields even in poor soils when managed well, making it a strong option for both food security and income. This optimized version of your guide keeps the farmer-friendly tone but adds clearer structure, more precise agronomy, and SEO-ready sections.
What is cassava?
Cassava (Manihot esculenta) is a perennial woody shrub grown mainly for its large, starchy underground roots. It is also called yuca or manioc and is a staple food in many parts of Africa, Asia, and South America.
Growing Cassava is So Easy!
Nutritional value and safety
- High-energy food rich in carbohydrates, especially starch.
- Low in protein and fat, with small amounts of vitamin C, calcium, and potassium.
- Raw cassava contains natural toxins (cyanogenic glycosides) that must be removed by proper peeling, soaking, fermenting, drying, or thorough cooking before eating.
Ideal growing conditions
Cassava thrives in warm, frost-free climates and is well suited to tropical and subtropical regions.
Climate requirements
- Optimal temperature: 25–35°C (77–95°F).
- Growth slows below about 20°C and stops at very low temperatures; cassava does not tolerate frost.
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- Best with 1,000–1,500 mm of well-distributed annual rainfall, but can survive and still yield under semi‑arid conditions with about 500–750 mm.
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- Grows best in full sun, with at least 6–8 hours of direct light each day.
Best soil for cassava
Cassava adapts to many soil types but performs best when roots can grow deep and freely.
- Well‑drained sandy loam or loam.
- Soil pH between 5.5 and 7.0.
- Tolerates low to moderate fertility, but very poor soils reduce yield.
- Avoid waterlogged, compacted, or very heavy clay soils, which cause root rot and misshapen tubers.
Land preparation
Good land preparation helps cassava roots penetrate the soil, improves drainage, and eases harvesting.
Steps for land preparation
- Clear weeds, shrubs, and crop residues from the field.
- Loosen soil with a hoe, animal traction, or tractor; in heavy soils, deeper tillage (15–30 cm) improves root development.
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- Form ridges or mounds to improve drainage, especially in clay or poorly drained areas.
- Break large soil clods so cuttings can be planted easily and roots can expand.
- On sloping land, align ridges along the contour to reduce soil erosion.
Varieties and planting material
Choosing the right variety and clean planting material is one of the most important decisions for cassava farming.
Types of cassava
- Sweet cassava: Lower cyanide content, often used boiled, steamed, fried, or roasted.
- Bitter cassava: Higher cyanide and usually higher starch; commonly used for flour, starch, and industrial processing.
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What to look for in a variety
- High root yield and good dry matter content.
- Resistance or tolerance to key diseases such as cassava mosaic disease and bacterial blight.
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- Early maturity (for markets or short seasons) or late maturity (for flexible harvest and higher starch).
- Good adaptation to local climate and soils.
Always use healthy, disease‑free stems from trusted sources or certified planting material.
How to plant cassava
Cassava is propagated from stem cuttings, not from true seeds.
Selecting stem cuttings
- Use stems from plants 8–14 months old.
- Select healthy, pest‑free stems with no signs of disease or damage.
- Cut stems into pieces 20–25 cm (8–10 inches) long.
- Each cutting should contain at least 5–7 nodes (buds) to ensure good sprouting.
Planting methods
- Vertical planting
- Insert the cutting upright into the soil, leaving 2–3 nodes above ground.
- Best for well‑drained soils and areas with high rainfall because it reduces rotting.
- Slanted planting
- Place the cutting at about a 45‑degree angle.
- Encourages more root development and can improve establishment in drier conditions.
- Horizontal planting (where used)
- In very dry or sandy areas, some farmers lay cuttings almost flat in shallow furrows and cover lightly with soil, which can improve sprouting.
Recommended spacing and maturity
Proper spacing balances plant population, root size, and ease of field operations.
AspectTypical valuePlant spacing1 m × 1 m (about 10,000 plants/ha)Row spacing1.0–1.2 mEarly varieties6–10 months to harvest in good conditionsLate varieties12–18 months to harvest
Early‑maturing improved cassava varieties can be harvested from about 6–8 months after planting, while late‑maturing types often reach peak root size and starch between 12 and 18 months.
Water and irrigation
Cassava is drought‑tolerant but still needs moisture, especially soon after planting and during early growth.
- Keep soil moist (not waterlogged) during the first 2–3 months to ensure strong establishment.
- Where rainfall is unreliable, irrigate lightly but regularly during this period.
- Once plants are well established, they can withstand dry spells, but consistent moderate moisture will still produce larger, better quality roots.
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- Avoid standing water or prolonged saturation, which encourages root rot.
Fertilizer and nutrient management
Cassava removes significant nutrients from the soil, particularly potassium, so balanced fertilization is important for sustained yields over several seasons.
Key nutrients and roles
- Nitrogen (N) – Supports vigorous leaf and stem growth, improving photosynthesis.
- Phosphorus (P) – Promotes root initiation and strong early growth.
- Potassium (K) – Critical for root size, starch formation, and stress tolerance.
Practical fertilizer options
- Organic sources:
- Well‑decomposed farmyard manure or compost applied and incorporated before planting.
- Green manures or cover crops grown before cassava to build soil organic matter.
- Inorganic fertilizers:
- Common NPK blends such as 15‑15‑15 or 12‑12‑17 can be used, adjusted based on soil test results.
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- In many cassava systems, 200–400 kg/ha of compound NPK is recommended, with emphasis on higher K where soils are depleted.
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How and when to apply
- Apply the first fertilizer dose 2–4 weeks after planting, in a ring 10–15 cm away from the stem, and cover with soil to reduce losses.
- Apply a second, lighter dose around 8 weeks after planting, especially in low‑fertility soils.
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NutrientMain roleTypical timingNLeaf and stem growth2–4 weeks after plantingPRoot initiationAt or just after plantingKRoot size & starch4–8 weeks after planting
Soil testing helps fine‑tune fertilizer rates and avoid both deficiency and waste.
Practical fertilizer options
- Organic sources:
- Well‑decomposed farmyard manure or compost applied and incorporated before planting.
- Green manures or cover crops grown before cassava to build soil organic matter.
- Inorganic fertilizers:
- Common NPK blends such as 15‑15‑15 or 12‑12‑17 can be used, adjusted based on soil test results.
- In many cassava systems, 200–400 kg/ha of compound NPK is recommended, with emphasis on higher K where soils are depleted.
How and when to apply
- Apply the first fertilizer dose 2–4 weeks after planting, in a ring 10–15 cm away from the stem, and cover with soil to reduce losses.
- Apply a second, lighter dose around 8 weeks after planting, especially in low‑fertility soils.
NutrientMain roleTypical timingNLeaf and stem growth2–4 weeks after plantingPRoot initiationAt or just after plantingKRoot size & starch4–8 weeks after planting
Soil testing helps fine‑tune fertilizer rates and avoid both deficiency and waste.
Weed management
Weeds compete strongly with cassava during the first months, when plants are still small and slow‑growing.
- Weed manually or with simple tools frequently during the first 8–12 weeks after planting.
- Aim to keep the field almost weed‑free until the cassava canopy closes and shades the ground.
- Use mulch (cassava leaves, crop residues, or grass) between rows to suppress weeds and conserve moisture where materials are available.
- After about 3–4 months, the cassava canopy usually shades most weeds, reducing the need for frequent weeding.
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Pests and diseases
Good pest and disease management protects yields and ensures healthy planting material for the next season.
Common pests
- Cassava mealybugs – Suck sap from stems and leaves, causing distortion and stunting.
- Cassava green mites – Feed on leaves, causing yellowing and reduced growth.
- Whiteflies – Transmit viral diseases such as cassava mosaic disease.
- Termites – Can attack cuttings and roots, especially in dry conditions.
- In some areas, grasshoppers and other chewing insects damage leaves and young shoots.
Pest control methods
- Use pest‑resistant or tolerant varieties where available.
- Encourage natural enemies (predatory insects and parasitoids) by avoiding unnecessary broad‑spectrum insecticides.
- Remove and destroy heavily infested plants to slow the spread.
- Practice crop rotation and avoid continuous cassava on the same field.
Common diseases
- Cassava mosaic disease (CMD) – Viral disease causing leaf mottling and stunting.
- Cassava bacterial blight (CBB) – Causes leaf wilting, angular spots, and dieback.
- Cassava anthracnose – Fungal disease that affects stems and branches.
- Root rots – Caused by various soil‑borne pathogens, often linked to poor drainage.
Disease management
- Plant only clean, disease‑free cuttings from healthy fields.
- Select improved varieties with resistance to key diseases when available.
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- Avoid planting cassava in fields with a history of severe disease problems.
- Remove and destroy obviously diseased plants.
- Improve drainage and avoid waterlogged areas to reduce root rots.
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Preventive measures are more effective and cheaper than trying to cure established infections.
Growth period, harvest, and yield
The time to harvest and final yield depend on variety, climate, soil fertility, and management.
Growth duration and maturity
- Early varieties: typically ready 6–10 months after planting.
- Late varieties: often harvested 12–18 months after planting.
- Leaving roots too long in the ground can lead to over‑mature, fibrous roots and sometimes rotting, especially in very wet soils.
Growth duration and maturity
- Early varieties: typically ready 6–10 months after planting.
- Late varieties: often harvested 12–18 months after planting.
- Leaving roots too long in the ground can lead to over‑mature, fibrous roots and sometimes rotting, especially in very wet soils.
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Signs cassava is ready to harvest
- Older leaves turn yellow and drop, leaving more leaves at the top.
- Roots are thick, firm, and well formed when checked on a sample plant.
- Above‑ground growth slows, and stems begin to look woody.
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How to harvest cassava
- Loosen soil around the plant base with a hoe or digging fork to avoid cutting roots.
- Grasp the stem near the base and pull the plant upward carefully.
- Break or cut roots from the stem and trim off fibrous roots.
- Avoid injuring roots and harvest in relatively dry weather where possible to reduce rot and improve storage.
Yield expectations
With low inputs and minimal management, many smallholder fields produce around 10–15 tons of fresh roots per hectare. Under good management with improved varieties, balanced fertilization, and good weed and pest control, yields of 20–30 tons per hectare are common, and 30–40 tons per hectare are possible in well‑managed systems.
Post‑harvest handling and processing
Fresh cassava roots deteriorate quickly (often within 2–3 days), so they should be processed or sold soon after harvest.
Post‑harvest handling and processing
Fresh cassava roots deteriorate quickly (often within 2–3 days), so they should be processed or sold soon after harvest.
Processing options
- Drying
- Peel, wash, and slice roots into chips or thin pieces.
- Dry in the sun or with mechanical dryers until moisture is low, then store in clean, dry bags.
- Milling
- Grind dried chips into cassava flour or grits for various foods and baked products.
- Fermentation
- Use traditional fermentation methods to make products such as gari, fufu, or other regional foods, which also help reduce cyanide.
- Freezing
- For home or small‑scale markets, peeled and cut roots can be frozen to extend shelf life.
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Processing improves shelf life, reduces toxicity, and can increase market value.
Post‑harvest handling and processing
Fresh cassava roots deteriorate quickly (often within 2–3 days), so they should be processed or sold soon after harvest.
Processing options
- Drying
- Peel, wash, and slice roots into chips or thin pieces.
- Dry in the sun or with mechanical dryers until moisture is low, then store in clean, dry bags.
- Milling
- Grind dried chips into cassava flour or grits for various foods and baked products.
- Fermentation
- Use traditional fermentation methods to make products such as gari, fufu, or other regional foods, which also help reduce cyanide.
- Freezing
- For home or small‑scale markets, peeled and cut roots can be frozen to extend shelf life.
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Processing improves shelf life, reduces toxicity, and can increase market value.
Economic importance and pros/cons
Cassava fits well into diversified farming systems and value chains.
Uses of cassava
- Human food (fresh roots, flour, starch, traditional processed foods).
- Livestock feed (chips, peels, and leaves in balanced rations).
- Starch and sweeteners for food and industry.
- Ethanol and biofuel production.
- Inputs for textile, paper, and other industrial products.
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Advantages
- Low production cost and ability to grow on marginal soils.
- High energy yield per hectare compared with many other staple crops.
- Strong drought tolerance once established.
- Flexible harvest window; roots can often be left in the ground for some time and harvested as needed.
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Disadvantages
- Requires proper processing before eating to remove natural toxins.
- Susceptible to some serious viral and bacterial diseases that can spread through planting material.
- Low protein content, so diets based heavily on cassava need complementary protein sources.
Practical tips to get started
For new or expanding farmers, a gradual, experiment‑based approach works well.
- Start with a small test plot (for example, 0.25–0.5 hectare) using one or two improved varieties.
- Record planting date, variety, spacing, fertilizer rate, and yield to identify what works best on your farm.
- Improve step by step: focus first on clean planting material and good weed control, then fine‑tune fertilizer and variety choices.
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With thoughtful management of soil, planting material, and pests, cassava can be a reliable, profitable, and climate‑resilient crop in tropical farming systems.