This article focuses on cassava farming in Kenya. Cassava farming is a common practice in the country. It is widely grown on a small scale for local consumption. Currently, Kenya produces about one million tonnes of cassava annually.
Varieties of Cassava Grown in Kenya
- Kaleso.
- Tajirika.
- Guzo.
- Karembo.
- Tereka.
- Migyera.
- Mucericeri.
- Ex-ndovu.
- KME 1 & 2.
- Serere.
- BAO.
Ecological Requirements
- Deep well drained soils with pH of 5.5- 7.5.
- Altitude of 0-1500m above sea level.
- Temperature range of 20-30°c.
- Annual rainfall between 1000-1500mm.
Propagation
Cassava is propagated from stem cuttings of mature plants. The plants should be 12-18 months old.
It is best planted on ridges. It can also be planted on flat land. However, experts recommend planting on ridges for the best yields.
The recommended spacing between the ridges is 1m by 1m.
The vertical planting method is the best. For this case, about 2/3 of the cutting should be buried on the ground and the other part be above the ground or soil.
The best fertiliser to use for planting is NPK. 300kg of fertiliser is enough per hectare.
After planting, weeding needs to be done regularly. This is to avoid competition for nutrients and other important minerals.
Pests and Diseases
Common pests that attack cassava include cassava green mites, cassava mealy bug and red spider mites. They can be controlled by planting resistant varieties.
Common diseases include cassava mosaic virus, cassava brown streak and bacterial blight. To control the diseases, you can practice crop rotation and only use healthy cuttings.
Harvesting
The maturity period depends on the variety planted. Most varieties mature after 8-12 months.
The Market for Cassava in Kenya
There is a ready market for cassava in Kenya as it is widely consumed. It is actually the 2nd most important root crop grown in Kenya.
It is a fast selling produce that can be sold in open-air markets, food stores or supplied to institutions such as hotels and restaurants.
