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Cassava is one of the most important food and industrial crops in Ghana. It serves as a staple for millions of people and is also a key ingredient in various processed products such as gari, cassava flour, starch, and ethanol. With growing local demand and export potential, cassava farming offers a profitable agribusiness opportunity, especially when approached from a commercial perspective.

Commercial cassava farming goes beyond subsistence or smallholder production. It involves scaling up operations, adopting improved agronomic practices, using modern tools and inputs, and targeting high-value markets. Ghana’s favorable agro-climatic conditions make it suitable for cassava cultivation, particularly in the Volta, Eastern, Central, Western, Ashanti, and Brong-Ahafo regions.

The government of Ghana and development partners have increasingly supported the cassava value chain through programs aimed at improving access to improved varieties, strengthening processing industries, and connecting farmers to domestic and international markets. These interventions have created a strong foundation for commercial cassava enterprises.

However, to succeed in cassava farming at a commercial level, one must understand the full production cycle—from selecting suitable land and high-yielding varieties to managing pests and diseases, harvesting efficiently, and connecting to profitable markets. It also requires investment in labor, equipment, and often mechanized processing.

This article explores everything you need to know about how to farm cassava commercially in Ghana. It discusses land preparation, variety selection, planting techniques, pest management, harvesting, and marketing strategies. Whether you are an investor, a farmer ready to scale up, or an entrepreneur interested in agro-processing, this guide will help you understand the key steps required to build a successful cassava farming business in Ghana.

Let’s examine how to make cassava farming a profitable and sustainable agribusiness venture.

1. Choosing the Right Land and Preparing for Cultivation

The first step in commercial cassava farming is choosing the right land. Cassava grows well in most parts of Ghana, but optimal yields are achieved in regions with well-drained, fertile soils and moderate to high rainfall. Areas with deep loamy or sandy loam soils are ideal. It is important to avoid swampy, rocky, or highly acidic soils, as they can negatively affect root development and reduce productivity.

Land preparation should begin during the dry season, several weeks before planting. Clearing the land involves removing shrubs, stumps, and debris. For large-scale operations, mechanized land clearing using bulldozers or tractors can save time and labor. After clearing, ploughing and harrowing help loosen the soil, improve aeration, and facilitate proper root penetration.

Soil testing is strongly recommended before planting. This helps to determine soil fertility levels and guides the application of the right type and amount of fertilizers. Liming may be necessary if the soil is too acidic. While cassava is known for growing in poor soils, commercial farming demands more attention to fertility management to ensure consistent yields.

Farm layout is another important aspect. Cassava is typically planted in rows, and spacing depends on the variety and mechanization plans. For commercial farms, a spacing of one meter between rows and one meter between plants ensures good canopy cover, reduces weed pressure, and allows for easy mechanization of weeding and harvesting.

Weed control should start even before planting. Pre-emergent herbicides or manual clearing are useful to suppress early weed growth. Clean and well-prepared land gives cassava the best start possible, reducing competition for nutrients and moisture. Investing in proper land selection and preparation lays a solid foundation for profitable cassava cultivation.

Read Also: Cassava Processing Equipment in Nigeria: A Comprehensive Guide for Small and Large-Scale Processors

2. Selecting High-Yielding Varieties and Planting Techniques

Variety selection is a critical factor in commercial cassava production. In Ghana, several improved varieties have been developed by the Crop Research Institute and the Council for Scientific and Industrial Research (CSIR). These varieties are bred for high yield, early maturity, disease resistance, and suitability for specific end uses such as gari, starch, or industrial ethanol.

Popular high-yielding varieties include Afisiafi, Bankye Hemaa, Sika Bankye, and Abasafitaa. Each has specific traits, and selecting the right one should depend on the intended market and the agro-ecological zone. Early maturing varieties can be harvested between 9 to 12 months after planting, while others may take up to 15 months.

Cassava is propagated through stem cuttings. Only healthy, disease-free stems from mature plants should be used. These should be cut into 20–25 cm lengths, each with 5 to 7 nodes. Cuttings should be planted vertically or at an angle, with at least two-thirds of the stem buried in the soil. Vertical planting is common in mechanized systems, while slanting techniques are often used in rain-fed smallholder systems to reduce waterlogging.

Planting is best done at the onset of the rainy season, ensuring the young plants receive adequate moisture to establish roots. On large farms, mechanical planters or tractor-mounted equipment can greatly reduce labor costs and time.

Fertilizer application depends on soil test results. In areas with depleted soils, applying NPK fertilizers and organic manure can boost root development and increase yields. Intercropping with maize or legumes is also practiced on some commercial farms, especially during the first few months to maximize land use.

By choosing the right varieties and adopting proper planting methods, commercial farmers can significantly increase their yield potential and align their produce with market demands.

3. Managing Weeds, Pests, and Diseases

Effective weed, pest, and disease management is essential to successful commercial cassava farming. In the early stages of growth, cassava is vulnerable to weed competition, which can reduce yields by over 50 percent if not controlled. Keeping the field clean in the first three months after planting is especially crucial. Manual weeding is common, but for large farms, mechanized weeders or herbicides are more practical and cost-effective.

Cassava is generally hardy, but it is still susceptible to a number of pests and diseases. Common pests include cassava mealybugs, cassava green mites, and grasshoppers. These pests can weaken the plant, reduce tuber development, and in severe cases, destroy entire fields. Biological control using natural predators and cultural practices such as crop rotation and field sanitation can help manage pest populations.

Diseases such as cassava mosaic disease (CMD) and cassava bacterial blight are serious threats in Ghana. CMD causes leaf curling and stunted growth, often transmitted through infected planting materials or whiteflies. The best prevention method is to use disease-free, certified cuttings and resistant varieties. Regular field inspections can help detect and isolate affected plants early.

Crop rotation and intercropping with legumes can help break pest and disease cycles. Proper spacing also reduces the spread of infections by allowing airflow and minimizing plant-to-plant contact. In commercial operations, hiring trained agronomists to monitor and manage plant health is a worthwhile investment.

Timely and integrated pest and disease management not only protects your investment but also ensures higher productivity and better quality tubers. With the right preventive measures and prompt intervention, farmers can reduce losses and achieve consistent yields year after year.

4. Harvesting and Post-Harvest Practices

Cassava can be harvested anytime from 9 to 18 months after planting, depending on the variety and market needs. For commercial purposes, it is ideal to harvest when the roots are fully mature, which ensures maximum starch content and weight. Early harvesting may lead to poor yields, while delayed harvesting can reduce tuber quality due to fibrous texture or rotting in the soil.

Harvesting cassava manually involves loosening the soil around the plant and pulling the roots out. In commercial farms, mechanical harvesters or tractor-assisted systems are used to speed up the process and reduce labor costs. The roots should be handled carefully to avoid bruising, which reduces market value and shortens shelf life.

Cassava is highly perishable and begins to deteriorate within 24 to 72 hours after harvesting. To reduce post-harvest losses, immediate processing or sale is recommended. Farmers should plan harvesting in batches based on processing or delivery schedules.

Post-harvest activities include cleaning, sorting, and packaging. For processing into gari, flour, or starch, the roots must be peeled, washed, and grated before fermentation and drying. Maintaining hygiene throughout the process improves product quality and marketability. In some cases, roots are transported to processing centers or factories for industrial conversion into ethanol, animal feed, or bio-based materials.

Storage of fresh cassava is limited unless specialized techniques like waxing or burying in moist sand are used, which are more common at research or pilot levels. For commercial operations, building relationships with reliable processors and buyers helps ensure quick turnover and reduces spoilage.

Proper harvesting and post-harvest management preserve the value of the crop, minimize losses, and support a consistent supply chain, which is vital for scaling up commercial cassava operations.

5. Marketing and Scaling the Business

Marketing is one of the most important aspects of commercial cassava farming. Farmers must understand the market demand for both fresh cassava and processed products. In Ghana, cassava is in high demand for food processing (like gari and flour), industrial starch production, and alcohol manufacturing. Establishing contracts with processors, food companies, and traders can secure reliable sales outlets and protect against price fluctuations.

Successful marketing starts with knowing the target market and planning production around it. Some farmers focus on supplying local markets, while others target bulk buyers, processors, or export firms. Branding and quality consistency are critical for long-term business growth. For example, processors often demand specific varieties with high dry matter content for gari or starch.

To scale the business, investment in mechanization and infrastructure becomes necessary. Tractors, planters, harvesters, and irrigation systems increase efficiency and reduce costs. Value addition through processing can also increase profitability. Entrepreneurs can invest in small-to-medium scale cassava processing plants to produce gari, cassava flour, or industrial starch for sale in domestic and regional markets.

Access to financing, land, and reliable labor are essential for expansion. Farmers can form cooperatives or partnerships to pool resources, access grants, and benefit from economies of scale. Leveraging government programs and development initiatives that support agribusiness can provide technical and financial assistance.

Digital tools for farm management, market access, and logistics tracking are also being adopted by forward-looking cassava farmers. These tools help monitor performance, reduce waste, and improve decision-making.

In summary, turning cassava farming into a scalable agribusiness in Ghana involves strategic planning, quality production, strong marketing, and investment in technology and partnerships. With the right approach, cassava can be both a food security crop and a powerful driver of rural economic growth.

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