Page 49 - Agriculture Form Two

Agriculture for Secondary Schools

Chapter

Three Cassava production

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Introduction

In this chapter, you will learn the principles and practices of cassava production.
The competencies developed will enable you to produce, process, store,
market and keep records of cassava production. Also, you will explore various
opportunities available in the value chain of cassava production.

Think

“The hunger fighter with underground hidden edible treasure and
edible leaves.”

Cassava and its importance
Cassava (Manihot esculenta) is an essential annual crop native to South America.
It is propagated from stem cuttings since the tubers do not produce buds. Its
starchy, thickened tuberous roots provide an affordable source of calories,
especially in areas where calorie deficiency and malnutrition are common.
Other nutrients found in cassava are fibre, vitamin C, thiamine, folate, vitamin
B6, potassium, magnesium, and niacin. The major production areas in Tanzania
include Mwanza, Mtwara, Lindi, Shinyanga, Tanga, Ruvuma, Mara, Kigoma, the
coastal regions, and most areas in Zanzibar.

Moreover, cassava can be processed into flour, chips, canned goods, and alcohol.
Its widespread popularity makes it a vital subsistence food crop and a cash
crop for smallholder farmers. The plant’s foliage is also used as a vegetable. In
Tanzania, both local and improved varieties are cultivated. Improved varieties
include Mkombozi, Kiroba, Kizimbani, Mkumba, Kipusa, Mkuranga 1, and the
TARICASS series.

Student’s Book Form Two 41

04/10/2024 18:07
Agriculture form 2.indd 41 04/10/2024 18:07
Agriculture form 2.indd 41