Cassava – manihot esculenta and its value chain
Chimeremeze Emeh
Knowing how to preserve cassava stems for the next farming season will ensure healthy growth and bountiful yields the next season.
When it comes to cassava cultivation, one of the most important aspects is proper stem cutting, and knowing how to cut cassava stems the right way makes a difference.
Achieving high yields in cassava farming depends heavily on meeting the soil requirements for cassava.
When growing cassava, achieving the standard intra-row and inter-row spacing for cassava is essential to maximize yield and ensure the healthy development of the crop.
Planting other crops alongside the cassava plant can boost soil health, improve yields, and reduce pest problems. Intercropping is a great way to make the most of your land, and cassava is no exception.
Knowing how to harvest cassava roots and the proper method is an important step in cassava farming, as it maximizes yield and quality.
Cassava root in Southeast Asian cooking is indispensable. Praised for its availability, it is used in savory dishes, desserts, and snacks and plays a role in regional cuisines and cultural traditions.
Cassava root in Caribbean cuisine is an interesting one. Cassava, known locally as yucca or manioc, is an important part of Caribbean culinary culture, blending with its history and identity.
Cassava root recipes for weight loss are gaining recognition for their potential to aid weight loss. Rich in fiber yuca supports digestion, helps manage blood sugar levels, and promotes satiety, making it an excellent addition to a weight-conscious diet.
Boiled cassava root, also known as yuca or manioc, is a simple and satisfying dish that showcases the natural flavor and versatility of this starchy tuber.