culture du manioc

How to plant and grow cassava? Tips and tricks for harvesting one of the world's oldest vegetables Consumed for centuries in South America, cassava is a plant cultivated for its edible root of the same name. A root vegetable with many benefits, but it can be toxic if improperly prepared... Cassava Characteristics Type: Shrub Height: 0 to 30 cm, 30 to 60 cm, 60 to 80 cm, 80 cm to 1 m Flower Color: Yellow Fruit Name: Cassava Preferred Exposure: Sunny Soil Type: Normal, well-drained, sandy, clayey, moist Foliage: Deciduous Vegetation: Perennial Maintenance: High light requirements, frequent watering Sanitizer: No Diseases: Mealybugs, weevils, root rot Origins and Characteristics of Cassava A perennial shrub of the Euphorbiaceae family, cassava (manihot esculenta) is a root vegetable native to Central and South America. Although it has been widely cultivated in Africa (and has been for several centuries, cassava being one of the oldest vegetables in production), it is not native to that continent. Cassava fruits are edible tubers, ranging in length from 20 to 80 cm and in diameter from 1 to 10 cm, resembling very elongated potatoes. Their compact flesh is very white and its consistency is reminiscent of wood. There are two different types of cassava: sweet and bitter. Caution: whether sweet or bitter, cassava contains substances that can turn into hydrocyanic acid. Since these are destroyed by heat, it is imperative to cook cassava and not eat it raw (unless it has been sun-dried or oven-dried). When choosing cassava in a store or at the market, don't hesitate to inspect it thoroughly and smell it: blue spots and a strong odor are signs of high hydrocyanic acid content. Uses of Cassava The tubers and leaves of both sweet and bitter cassava are consumed in many South American and African recipes, where this starchy food is famous and a staple in the diet. Like the tuber, the leaves must also be boiled to eliminate their toxicity. Cassava can also be used to make semolina, flour (a flour that is an excellent substitute for wheat flour in a gluten-free diet), and alcoholic beverages by fermenting the plant. But cassava is also used as a medicinal plant due to its properties: antidiarrheal; Antihemorrhoidal; Digestive; Astringent; Energetic. Cassava Cultivation Cassava is grown mainly in tropical climates. It is planted at the beginning of the rainy season, and harvested towards the end of the dry season. To thrive, cassava requires good sun exposure, frequent watering, and mineral-rich soil. Cuttings are made from cassava wood stems about 15 cm long, which are planted at an angle before being covered with soil. Each stem should be about 50 cm apart to allow sufficient space for the tubers to develop. Good to know: When growing cassava, it's important to keep an eye on the plant, as unharvested tubers can continue to grow for a long time, taking over the space and suffocating the soil. Cassava Diseases and Pests Cassava is susceptible to root rot, a type of fungus that suffocates the plant and causes the stem to rot. However, the most common disease affecting cassava plants remains African mosaic disease. Insects are mainly bugs, scale insects, and weevils that love to feed on cassava leaves. TO PARTICIPATE IN THE ONLINE TRAINING SERIES, MONITORING AND COACHING IN LIVESTOCK AND AGRICULTURE https://wa.me/237696456575 write to me on WhatsApp