Introduction
Cassava is a root vegetable or a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein.
Uses
Cassava is a key ingredient in making:
- Raw material
- Livestock feeds
- Flour
- Garri
Production, export, import and consumption in Nigeria
Production= 60001531, Import= 0, Export= 0. (Source: FAOSTAT)
Growing Cassava
Cassava can grow in all types of soil but best grown in a drained sandy loam soil of average fertility. There is every need to adopt the most suitable cultural practices and method that will boost the yield of cassava.
Duration and Season
The best month to begin planting cassava is in October, at the beginning of the short raining season. Subsequently, cassava matures rather quickly.
Sowing and harvest period
Early-maturing high-yield varieties are harvested 6-7 months after planting, while the late-maturing variety can be ready for harvest after 12months.
Main Producing States in Nigeria.
- Benue (Largest producer)
- Kogi
- Cross River
- Akwa Ibom
- Rivers
- Delta
- Ogun
- Ondo
- Oyo
- Enugu
- Imo.
Relevant Agencies in Nigeria.
NCGA (Nigeria Cassava Grower Association)
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