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Cassava is a hardy and versatile crop grown across many parts of Kenya, especially in arid and semi-arid areas where other staple crops like maize may fail. It is an essential food security crop that provides income, food, and raw materials for various industries.

Cassava roots are consumed directly or processed into flour, starch, animal feed, and even industrial alcohol. The crop is gaining popularity not just for its adaptability but also for its commercial potential in both rural and urban markets.

Cassava is favored by smallholder farmers because it tolerates drought, poor soils, and minimal inputs. Once planted, it requires less attention than many other crops and can be harvested over an extended period. This makes it ideal for subsistence and commercial farming. In recent years, government programs and agricultural NGOs have promoted cassava farming in Kenya to reduce dependency on maize and improve food resilience.

This article outlines the five main steps involved in cassava farming in Kenya. We begin with land preparation, which lays the foundation for healthy crop growth. Step two focuses on the selection and preparation of planting materials, since choosing the right cassava variety is critical to yield and disease resistance.

The third step is planting, which includes spacing, depth, and timing. We then move to crop management, including weeding, pest control, and fertilization practices. Finally, we explore harvesting and post-harvest handling, which determine the final quality and marketability of the produce.

Whether you are a beginner or an experienced farmer looking to diversify, cassava farming offers a reliable and profitable agricultural venture. Understanding the proper steps and practices ensures better yields, higher profits, and a more sustainable operation.

Let us explore the key steps to successful cassava farming in Kenya.

1. Land Preparation

Land preparation is the first and most important step in successful cassava farming. It sets the foundation for healthy crop development and high yields. Cassava grows best in well-drained, loose, and fertile soils with a slightly acidic to neutral pH. Avoid waterlogged areas or hardpan soils, as these conditions hinder root development and increase the risk of disease.

Begin by clearing any bushes, weeds, or crop residues from the land. This can be done manually with tools such as pangas and hoes or mechanically using tractors for larger fields. Once cleared, plough the land to a depth of about 15 to 25 centimeters to break up the soil and remove clods. Harrowing follows to further loosen the soil and create a fine seedbed suitable for cassava cuttings.

In areas prone to waterlogging or with heavy clay soils, ridging or mounding is recommended to improve drainage. These raised planting structures help prevent root rot and allow for easier root development. The spacing of the ridges or mounds should accommodate recommended plant spacing for cassava.

During land preparation, organic matter such as compost or manure can be added to improve soil fertility. Soil testing is also advisable to determine nutrient deficiencies and plan for fertilization accordingly. This helps reduce input costs and improves the efficiency of crop growth.

Proper land preparation not only encourages healthy root formation but also reduces weed pressure in the early stages of growth. It is best to prepare the land at least two to four weeks before planting to allow the soil to settle and to perform final weeding.

By investing time and effort into land preparation, farmers set the stage for healthy cassava growth and improved productivity throughout the farming season.

Read Also: Cassava Processing Equipment in Nigeria

2. Selection and Preparation of Planting Materials

Selecting high-quality planting materials is essential for successful cassava farming. Cassava is not grown from seeds but from stem cuttings, also known as setts. The choice of variety and health of the cuttings directly influence the yield, maturity period, and resistance to pests and diseases.

Farmers should select improved cassava varieties that are well suited to their specific region. The Kenya Agricultural and Livestock Research Organization (KALRO) and other agricultural agencies provide certified varieties that are resistant to cassava mosaic disease and cassava brown streak disease. Improved varieties also mature faster and produce larger roots with better starch content.

Cuttings should be taken from mature, healthy plants that are between eight and twelve months old. Select stems that are free from pests, diseases, or physical damage. Each cutting should be 20 to 30 centimeters long and contain at least five to seven nodes. Avoid using soft, young green stems or overly woody, dry stems as they are less likely to sprout effectively.

Once selected, the cuttings can be stored in a cool, shaded place for a few days to allow for wound healing. This reduces the risk of rotting once planted. In some cases, soaking the cuttings in water or a fungicide solution can help improve germination and protect against soil-borne diseases.

For larger farms, sourcing clean and certified cuttings from trusted suppliers is critical to avoid introducing infections to the field. Clean planting material ensures strong sprouting, uniform growth, and ultimately better yields.

By choosing the right varieties and preparing clean, vigorous cuttings, Kenyan farmers can improve the success of their cassava farming from the very beginning of the production cycle.

3. Planting

The planting stage is a crucial step that determines the initial success of cassava farming. Planting should be done at the onset of the rainy season to ensure adequate soil moisture for sprouting and establishment. In most parts of Kenya, this corresponds to the long rains between March and May or the short rains from October to December.

Cassava cuttings should be planted horizontally, vertically, or at an angle of about 45 degrees, depending on the soil type and farmer preference. In dry areas or heavy soils, vertical planting helps conserve moisture. In well-drained and loamy soils, slanting or horizontal planting encourages better root development.

The spacing between plants should typically be 1 meter by 1 meter, which allows for adequate sunlight, air circulation, and root expansion. This translates to about 10,000 plants per hectare. Deep planting is discouraged, as it may slow sprouting and increase the risk of rotting. Cuttings should be buried so that at least two to three nodes are under the soil surface.

Firm the soil around the cutting to ensure good soil contact and prevent drying out. It is also advisable to plant during cooler parts of the day, such as early morning or late afternoon, to minimize moisture loss and transplanting stress.

After planting, regular inspection is necessary to identify any cuttings that fail to sprout. These should be replaced within two to three weeks to ensure uniform growth and optimal land use. Early weeding around the young plants is also essential to prevent competition for nutrients and water.

Proper timing, spacing, and planting techniques are key to establishing a healthy cassava crop that will produce high yields at maturity.

4. Crop Management

Effective crop management ensures that cassava plants grow vigorously, resist pests and diseases, and produce high yields. This involves consistent weed control, pest and disease monitoring, soil fertility management, and general maintenance throughout the growing season.

Weeding is particularly important during the first three months after planting when the cassava canopy is still small. Weeds compete with young plants for nutrients, light, and water. Farmers should weed at least two to three times before the cassava canopy closes, which naturally suppresses further weed growth.

Cassava is a relatively low-maintenance crop but still benefits from proper nutrition. While it can grow in poor soils, applying organic manure or a balanced fertilizer boosts growth and root formation. In areas with known nutrient deficiencies, targeted application of potassium and phosphorus may be necessary. Soil testing can help guide fertilization decisions for best results.

Pests such as cassava mealybugs, whiteflies, and termites can affect cassava growth. Diseases like cassava mosaic virus and cassava brown streak disease are serious threats in Kenya. Regular monitoring and early detection are critical. Use of resistant varieties and removal of infected plants are the best control methods. Biological control and natural predators can also help manage pests.

Mulching around the base of the plants helps retain moisture, suppress weeds, and improve soil fertility. In drier regions, this practice can significantly enhance crop performance.

Proper crop management not only increases yield but also ensures consistent quality. Farmers who follow best practices are better positioned to access premium markets and earn higher income from their cassava harvests.

5. Harvesting and Post-Harvest Handling

Harvesting cassava is the final and most rewarding step of the farming process. Cassava can be harvested any time between six to eighteen months after planting, depending on the variety and intended use. Early maturing varieties are ready at around eight months, while others are best left in the ground up to twelve months or more for maximum starch content and root size.

Harvesting involves uprooting the entire plant and carefully removing the roots from the soil. This can be done manually using hoes or with mechanical equipment for large-scale operations. Care must be taken to avoid bruising or breaking the roots, as damaged roots have a shorter shelf life and may lose market value.

Cassava roots begin to deteriorate rapidly once harvested, usually within forty-eight hours. For this reason, it is advisable to harvest only what can be processed, sold, or consumed immediately. Post-harvest handling practices such as washing, grading, and packaging are essential to preserve quality and appeal to buyers. Roots should be stored in a cool, shaded area to reduce moisture loss and rotting.

Processing cassava into chips, flour, or starch extends its shelf life and adds value. Simple processing equipment is available to help smallholder farmers and cooperatives increase earnings and reduce waste. Fermentation or drying can also be used to improve safety and storage life.

In regions with access to processors or export markets, proper post-harvest handling and timing can significantly increase profits. Coordinating with buyers in advance helps farmers plan their harvest and avoid losses due to spoilage or market saturation.

By mastering harvesting and post-harvest handling techniques, Kenyan cassava farmers can fully realize the economic potential of this resilient and profitable crop.

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