Lesson 6.5.1 CASSAVA - harvesting - Manihot esculenta

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.5.1 

CASSAVA - harvesting - Manihot esculenta

 

Harvesting

When is the cassava ready to be harvested? That’s a good question. When I first started growing cassava, I was so impatient that inevitably the tubers were nowhere big enough.  I was eager to harvest the tubers, but cassava does take its own time. Obviously, a good average rainfall will help to speed up production, but a dry spell will still produce results although it will take longer. Under ideal circumstances cassava will be ready to harvest no sooner than eight months.  The average tubers take at least 10-11 months to form and leaving them longer is fine as well.  There is no hurry to harvest the tubers unless of course they’re going to be eaten by rats and other wildlife.  Even geese are known to demolish cassava.  People, who traditionally eat cassava boiled, as with the yellow varieties, don’t like to harvest their cassava too late, sweet young cassava is preferred. The older cassava is very suitable for fermenting, and I’ve harvested and fermented cassava that was planted up to eight years ago. As long as the knife can cut through it, I found that the tuber is good for eating.

 

One way to tell if the cassava tubers are worth harvesting is to give the base of the plant a wiggle to test for resistance. If there is movement leave it alone for a few months but if the base is very thick and there is plenty of resistance, then there is sure to be a tuber or two or three to harvest underneath the ground. Individual tubers can be harvested, and the rest of the cassava bush can be left intact to grow the smaller ones for later on. When harvesting cassava, make sure you are ready to process them within forty-eight hours, as they will become toxic otherwise.

Always cook all parts of the cassava, never eat any part of the cassava raw. Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,




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