Basic Knowledge in Agriculture #7

Edited using Pixellab App

Greetings and welcome friends, I'm glad to have you here once again as I share about cassava production with you.

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What are the different types of cassava varieties, differentiate them in terms of yield, disease resistance, etc

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Cassava, also known as manioc or yuca like every other agricultural product comes in different varieties, with each variety having its own characteristics. But then, the two main types are;

1. Sweet cassava, and
2. Bitter cassava.

SWEET CASSAVA

Sweet cassavas are said to be having a lower cyanogenic content, which is said to make it safer for us to eat it raw, even as we still typically cook it before eating. The Sweet Cassavas are known to have a higher yield and is preferred for food products like flour, chips, and even our local dish Tapioca. This variety is also known to be more resistant to diseases like cassava mosaic disease.

BITTER CASSAVA

Just as bitter is the opposite of sweet, Bitter cassavas are the opposite of Sweet Cassavas, meaning they contain higher levels of cyanogenic compounds, which can be toxic if not properly processed. This type of Cassavas are mainly used for industrial purposes and it is mostly processed into starch. Bitter cassavas are also known to have lower yield compared to the sweet cassavas, but are more resilient to certain pests and diseases, making it a viable option in less favorable growing conditions.

Type of Cassava	Characteristics
Sweet Cassava	Low cyanogenic content, suitable for direct consumption, often used in food products.
Bitter Cassava	High cyanogenic content, requires proper processing to remove toxins, often used for starch production.

The table above shows the main differences between sweet and bitter cassava types.

However, these two types are found in different varieties of Cassavas, some the Common ones are;

1. Manihot esculenta (Sweet Cassava)
2. TMS 30572 (Sweet Cassava)
3. TME 419 (Sweet Cassava)
4. NR8082 (Sweet Cassava)
5. Local Varieties (Bitter Cassava)
6. TMS 92/0326 (Sweet Cassava)
7. TMS 98/0505 (Sweet Cassava)

The numbers you see next to the cassava varieties are only used as a means of identification codes or as breeding numbers in agricultural research and development to help distinguish between different varieties, especially when they have similar traits.

However, each variety has its own features that differentiate it from the others in terms of yield, disease resistance, etc. Cassavas can be differentiated into the varieties based on;

Root Color:
Cassava varieties can be distinguished by the color of their flesh as some have white or cream flesh, while others tend to have yellow or purple flesh, indicating different nutritional properties.

White/Creamy tubers of Cassavas	Yellow tubers of Cassavas

The above images shows how cassava tubers can have different colors. Source

Root Size and Shape:
Different varieties produce roots of varying sizes and shapes as some may have long and slender, others are short and thick.

Cyanogenic Potential:
Cassava varieties can be classified based on their cyanogenic glycoside content, which is a natural toxin and brought about the major types in Sweet and Bitter cassavas. Sweet cassava varieties are said to have low levels of these compounds, hence safe for eating raw, while bitter varieties have higher levels and require proper processing to detoxify.

Growth Habit:
The growth characteristics, such as plant height and branching can also vary among cassava varieties because some may grow taller and have more branches, while others can be short and less branchy.

Disease Resistance:
Certain cassava varieties are more resistant to pests and diseases, such as cassava mosaic disease or cassava bacterial blight.

Maturity Duration:
Different varieties also have varying maturation periods as some may mature in as little as 6 months others may take up to 12 months or longer.

The table below summarizes the key differences among the cassava varieties according to these various differentiation mentioned above.

Cassava Variety	Yield	Resistance to Disease	Pest Resistance	Root Size and Shape	Root Color	Growth Habits	Maturity Duration
Manihot esculenta	Moderate to High	Moderate	Low	Long, cylindrical	White to yellow	Upright, bushy	8-12 months
TMS 30572	High	High	Moderate	Medium, cylindrical	White	Upright, compact	8-10 months
TME 419	High	High	Moderate	Large, cylindrical	White	Upright, bushy	9-12 months
NR8082	High	Moderate	Low	Medium, tapered	Cream	Spreading, bushy	10-12 months
Local Varieties	Variable	Variable	Variable	Variable	Variable	Variable	Variable
TMS 92/0326	High	High	Moderate	Medium, cylindrical	White to yellow	Upright, bushy	8-10 months
TMS 98/0505	High	High	Moderate	Large, cylindrical	White	Upright, compact	9-10 months

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List the common pests & diseases that affect cassava and how can they be controlled?

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Cassava can be affected by several common pests and diseases which includes:

PESTS

Pest	Control
Cassava Mealybug: Looks like white cotton, but small in size and feeds on the plant sap to weaken it	Use natural predators like ladybugs or apply insecticidal soap.
Cassava Green Mite: These tiny mites cause leaves to turn yellow and dry out.	Spray with miticides or use neem oil, which is a natural pesticide.
Whiteflies: These pests suck sap from the leaves and can spread diseases.	We can control whiteflies by using sticky traps or insecticidal soap.

DISEASES

Disease	Control
Cassava Mosaic Disease: This viral disease causes yellowing and mottling of leaves.	We can control it by planting disease-resistant varieties and removing infected plants to prevent the virus from spreading.
Cassava Brown Streak Disease: This disease leads to brown streaks on leaves and can cause tuber rot.	Planting resistant varieties and ensuring good field sanitation by removing infected plants.
Bacterial Blight: This disease causes water-soaked spots on leaves and can lead to wilting.	Use disease-free planting materials and practice crop rotation to break the disease cycle.

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What are some post-harvest handling and processing techniques of cassava tubers?

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Cleaning:
After harvesting, we are to remove any soil or dirt on the tubers by washing them with clean water to free them from contaminants. This is important to prevent spoilage during storage.

Sorting:
Sort the tubers based on size and quality by removing any damaged or rotten tubers so they don't affect the quality of the healthy ones. Ensuring only the best tubers are stored or processed.

Drying:
If we want to store cassavas for a longer time, it is advised we dry them. Slice the tubers into thin pieces and dry them in the sun or a dehydrator to reduce moisture content to prevent mold and spoilage.

Storage:
Store cassava tubers in a cool, dry place. They can be kept in a well-ventilated area to avoid moisture buildup. We can also have dried cassava stored in airtight containers to keep it fresh.

Processing:
Cassava can be processed into various products like flour, chips, or tapioca. For flour, we peel, wash, and then grate the tubers before drying and grinding them into a fine powder.

Fermentation:
This technique is used to make products like garri or fufu. After peeling and grating the cassava, it is fermented for a few days to develop flavor and reduce cyanide content, making it safe to eat.

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I want to take this opportunity to invite @starrchris, @ruthjoe and @tripple-a.

Thank You for your Time

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NOTE: Always have a smile on your face, as you are never fully dressed without one.