09 Technique de production du manioc

Cassava production in Burkina Faso was estimated at over 22,000 tons in 2017. Production is concentrated mainly in the southern and western parts of the country. Almost all cassava production in Burkina Faso is used for human consumption. Cassava offers a variety of dishes that can contribute to the diversification of culinary habits (attiéké, cassava couscous, tô, gari, tapioca, bread, etc.). Cassava and its root products are economically important. Its production is simple, inexpensive, and requires fewer agricultural inputs. As a reliable food reserve for poor populations, cassava must undergo several production stages to achieve optimal yields. Its yield varies depending on the variety and mastery of the production technique. It is recommended to use improved varieties, which are more popular and whose yields are higher than local varieties. Cassava is widely consumed, hence the need to respect its production techniques to increase production.