{"metadata":{"id":"01357f5a65f45a4ee617712f6daa644a","source":"gardian_index","url":"https://cgspace.cgiar.org/rest/bitstreams/bfc3e8cd-4e7e-4989-83c6-b4147a69f42b/retrieve"},"pageCount":46,"title":"COSCA: PROJECf AGENCIES AND COLLABORATORS","keywords":[],"chapters":[{"head":"List or Tables","index":1,"paragraphs":[{"index":1,"size":92,"text":"Cameroon: Area under cassava prodlJCtion compared to total area cropped Cameroon: Annual cassava production and sales . . . . . . . . . . . . . . . . . Cameroon: Characteristics of agro-ecological zones . . . . . . . . . . . . . . ..   Tanzania: Dry method of processing cassava in the lake zone areas. Tanzania: Wet method of processing cassava roots . . . . . . . . . Uganda: Relative importance of cassava with respect to production and area cultivated,I980 "}]},{"head":"PREFACE","index":2,"paragraphs":[{"index":1,"size":62,"text":"THE Collaborative Study of Cassava in Africa (COSCA) is an inter-institutional effort. The aim is to provide baseline information on cassava over a wide area Such information is needed to improve the relevance and impact of agricultural research on the crop in Africa in order to realize the potential of cassava in increasing food production and incomes of the people of Africa."},{"index":2,"size":100,"text":"The COSCA working paper series is published informally by COSCA to quickly disseminate its intermediate output. Publications in the series include methodologies for, as well as preliminary results of, the various components and phases of the COSCA surveys. The series is aimed at scientists and researchen working with national agricultural research systems in Africa (NARS), the international research community, policy makers, donors and members of international development agencies that are interested in cassava. As these papers are not in their fmal form, comments are welcome. Such comments should be addressed to the respective authors or to the COSCA project leader."},{"index":3,"size":13,"text":"Individuals and institutions may receive single copies free of charge by writing to:"}]},{"head":"INTRODUCTION","index":3,"paragraphs":[{"index":1,"size":97,"text":"THIS volume is par! one ofthe edited papers of the third planning meeting ofthe Collaborative Study of Cassava in Africa (COSCA), held at the International Institute of Tropical Agriculture, !hadan, from September 4 to 10 1988. 1 The meeting took the form of a workshop aimed at assessing the status of cassava research in the COSCA countries and at outlining the methodologies of the proposed COSCA study. While this volume is a collection of papers presented by various national scientists on the stams of cassava research in COSCA countries, part two focuses on the methodologies for COSCA."},{"index":2,"size":87,"text":"The status of cassava research in Africa, as reported at the meeting shows that the research conducted on cassava in the COSCA study countries (i.e. Cameroon, Cote d'Ivoire, Ghana, Nigeria, Tanzania, Uganda and Zaire) was mainly limited to biological studies and on-station trials and experiments. Information is lacking at the farmer, processor, consumer and market levels. The study will therefore, involve the collection of primary data at the farmer, processor, consumer and market levels in three phases and will be conducted over a period of three years."},{"index":3,"size":89,"text":"Phase I will entail a broad characterization of the cassava producing zones to generate a sample frame and hypotheses for subsequent phases. Information will be collected by group interviews at the village level and by key informant interviews at the institutional level. Phase II will involve characterization of individual production, processing, marketing and consumption units. Collection methods will include direct observation, field measurements and individual interviews. Phase III will be an extension of phase II, but involve more intensive surveys and repeat interviews/visits to collect data on seasonal variables."},{"index":4,"size":80,"text":"COSCA is multidisciplinary and multi-institutional, however, all of the data being collected and analyzed will be integrated into one study. The sample procedure will be carefully co-ordinated and the site selection systematically zoned to ensure the integration of the data, such that Phase 11 of the survey will be conducted on a subsample of Phase I, and Phase III likewise, will be conducted on subsamples of phase II. Each hypothesis will be tested using the information collected at different phases."},{"index":5,"size":38,"text":"The output of the various phases will be disseminated through a working paper series, research reports, journal articles, books, and conference proceedings, especially the triennial symposia of the African Branch of the International Society of Tropical Root Crops.  "}]},{"head":"III o Coffee","index":4,"paragraphs":[{"index":1,"size":2,"text":"Ii:] \"\"\"."},{"index":2,"size":2,"text":"• Cotton "}]},{"head":"Cassava marketing","index":5,"paragraphs":[{"index":1,"size":114,"text":"Wholesalers coUect the various cassava products from the local markets/producers and take them to the cities where they are resold either wholesale or retail. Processed cassava products especiaUy those that are easily prepared into meals, e.g. gari, have a ready market in the urban centres. Poor transportation and market information systems hinder the movement of these products to targer markets. Farm to market roads are not well-developed and transportation costs are high. In most cases, the farmer sells his fresh produce at agive-away price. In many villages located along major roads, processed cassava products are sold in front of the processor's house.lnformal trade in cassava products exists between Cameroon and neighbouring countries, especiaUy Gabon."}]},{"head":"Cassava research","index":6,"paragraphs":[{"index":1,"size":165,"text":"Research on cassava is carried out in Cameroon by the Cameroon National Root Crop Improvement Program (CNRCIP), which was started in 1973. One major objective of CNRCIP is to develop production systems acceptable to smaUholder, low resource farmers. CNRCIP promotes and distributes high-yielding cassava cuttings; identifIes and breeds disease and insect resistance into cassava varieties; promotes the development of cultural practices which maximize returns from improved or local cassava varieties with Il)inimum input; introduces and promot~s improved processing and preservation techniques to reduce postharvest losses, and advises consumers and processors on how to improve the nutritive quality of cassava products. Some high-yielding varieties have been developed and released by the program. A method for the incorporation o( soybean into cassava flour to improve its nutritive quality has been developed. A description of the farming system is available for the Central, East and North West Provinces. Data on production are available from the u.  Ie manioc bouilli a l'eau; Ie manioc frais, cuit a la braise;"}]},{"head":"Fresb Cassava Roots","index":7,"paragraphs":[{"index":1,"size":56,"text":"Ie manioc frais bouilli et pile seul ou aVeC du plantain ou de I' igname (foutou); la pate de mauioc (toh) obtenue ii partir de la farine de manioc; Ie \"placali\" qui est la pate obtenue avec du manioc broye et fermente; Ie gari ; et I' \"attieke\" qui est une sorte de semoule de manioc."}]},{"head":"Commercialisation","index":8,"paragraphs":[{"index":1,"size":59,"text":"Le mauioc ne fait que I' objet d'un commerce interne. En raison de la grande repartition de sa production dans Ie pays, les echanges sont surtout de courte distance. On D'a pas de circuits longs comme dans Ie cas du plantain et de I' igname. Chaque ville, dans une region donnee, est approvisionnee a partir de son arriere.pays immediat."}]},{"head":"Disponibilite de donnees sur Ie manioc","index":9,"paragraphs":[{"index":1,"size":261,"text":"Des series chronologiques sur une longue periode existent pour la plupart des variables qui nous interessent dans les domaines suivants:  CASSAVA is a major staple food crop in Ghana and in terms of area planted, ranks oext to maize (tables 3.1 and 3.2). The value of the gross output of fresh cassava roots ranged from 2.6 million cedis in 1985 to 117 miIlioo cedis in 1987 (1.00 cedi = 0.0025$). The 1987 f.gure represeots a 22 per ceot share in the agricultural gross domestic product, the highest amoog all agricultural products (table 33).  Cassava is grown tbroughout Ghana, although production is concentrated in the south (fig. 3.1 and table 3.4). Brong-Ahafo, Ashanti and the Eastern Region produce about 65 per cent of the total output, while the Central, Western and Volta Regions produce 29 per cent. In the southern parts of Ashanti, Volta, Greater Accra, Central, Western and Eastern regions the area planted with cassava exceeds 40 per cent of all area under cultivation (table 3.5). The Volta Region has the highest number of farmers growing cassava (45,417) as the predominant crop (fig. 3.2). Ashanti Region follows with 43,533 farmers growing cassava as the predominant crop. Cassava is grown in pure stands or intercrDpped -either as the dominant Dr subsidiary crop. Data from 1986 crop surveys indicate that cassava is mainly interplanted as a subsidiary crop (table 3.6). Where cassava is planted in rotation, it is usually the last crop before fallow. This is probably because cassava is a hardy plant tbat tends to do well even under poor soil conditions. "}]},{"head":"Cassava processing","index":10,"paragraphs":[{"index":1,"size":61,"text":"Cassava processing is done mainly by small-scale traditional processors, most of whom are women. The Volta Region, where cassava is widely consumed, also produces most of the processed cassava products. Areas around Pokuasi in the Eastern Region are also known for gari processing. All over Ghana, however, wherever cassava is grown, pockets of processors, particularly gari processors, meet local consumer needs."},{"index":2,"size":62,"text":"Attempts to establish large-scale gari processing factories have largely failed for various reasons. The principal one being an inadequate supply of cassava roots. Transporting the fresh roots to processing sites also poses a problem, as feeder roads are lacking in most areas. Bediako (1978) highlighted the drudgery involved in gari processing and the desire expressed by traditional processors to own grating machines."},{"index":3,"size":93,"text":"In collaboration with the African Regional Center for Technology (ARC'T), the Ghana Food Research Institute is establishing a pilot demonstration project for gari production. An objective of the project is to set up a small to medium-scale unit for the production of gari and other cassava products consistent with the current and planned pattern for cassava production in the rural areas of Africa. A second obj ective is to use the u,nit as a training center for processors and technicians with a view to accelerating the dissemination of information about the improved technology."}]},{"head":"Utilization of cassava","index":11,"paragraphs":[{"index":1,"size":275,"text":"Traditionally, cassava is used in the form of fresh roots, peeled and boiled (ampesi); fresh roots roasted and peeled and eaten; fresh roots boiled and pounded into JUJU; peeled tubers cut into pieces and sun-dried and dried chips milled into I1our, used to prepare kokon/e, a food similar to fufu Gari is, however, the most popular processed cassava product in Ghana. It normally takes 4 to 5 days to process. The cassava roots are washed, peeled and grated and the grated meal is then put into muslin, jute or grey baft bags. Liquid starch is then pressed out of the grated mash by placing heavy objects on the bags. The wet meal is sieved to remove the larger pieces. Tbe fme grain is spread out to dry and later fried into gari. The end product is a gelatinized grainy I10ur which has a distinct sour taste. Gari is eaten in a number of ways. It can be mixed with cold water and sngar and taken as a meal. It can also be mixed with hot water to form a sticky mass (eba) wbich is eaten with soups or stews. It can be moistened and mixed with an oily stew containing tomatoes, onions and spices. This mixture is lightly fried and is known as gari-fOrioT. Gari is also mixed with milk and sugar and eaten like porridge, hot or cold. Agbelima (cassava dough) is another food product made from cassava by washing, peeling, grating and soaking, however, the starchy liquid is not removed, but the entire grated mass is allowed to ferment lightly. It is either used alone to prepare akple or mixed with maize dough."},{"index":2,"size":73,"text":"An unfermented cassava I10ur is made by grating, drying and sieving the cassava roots to produce a fme meal. A little water and salt are added and the mixture is moulded into I1at cakes and steamed. This food is called yakayake and is eaten with soup or stew. As an alternative to steaming, the salted mixture can be moulded into balls and deep-fried in palm kernel or coconut oil to make agbole kaklo."},{"index":3,"size":66,"text":"The Ghana Food Research Institute has developed I10urs from cassava that can be used in the preparation of fufu and akple. The processed flours are easier to transport and store longer than fresh roots or dough. One of these I1ours, instant fufu flour, is now being marketed under the trade name of 'Lukapap'. The acceptability to the public of this product is yet to be evaluated."},{"index":4,"size":36,"text":"Cassava leaves and roots are also used in livestock feed. The leaves and tender stems are fed to sheep, goats and rabbits. Dried cassava chips are also used as a carbohydrate component in compounding livestock rations."},{"index":5,"size":96,"text":"A principal by-product of gari processing is liquid starch from which two other products, tapioca and laundry starch are produced. The liquid starch extracted during gari preparation is allowed to sediment and the supernatent liquid is decanted. The liquid starch is then dried and fried over a low fIre to form tapioca granules. Instead of frying, the starch may also be dried and used as laundry starch. The extent of production of industrial starch and glue in Ghana is not known. Preliminary enquiries indicate tbat the starch used in the textile factories is probably all imported."},{"index":6,"size":124,"text":"There is no up-to-date data on the actual domestic consumption of cassava products. This is because no household consumptiOlfsurveys have been carried out in recent years. In 1962, a household expenditure survey showed that cassava together with its products accounted for another 12 per cent of expenditure on local food, while all the cereals witb tbeir products taken together accounted for 12 per cent. The survey sbowed that of the food crops, expenditure on cassava was only second to kenkey, a popular staple food prepared from maize (Ghana 1(62). Although these fmdings may well be out of date, they can still serve as an indication of the importance of cassava in the diet of the ordinary Gbanaian. More current bousebold consumption surveys are needed."},{"index":7,"size":93,"text":"Table 3.8 presents demand projections for fresb cassava roots. The surplus indicated sbould be viewed with caution, for it is not clear whether the projection of demand is for fresb cassava for use as fufu or ampesi alone, or includes fresh cassava used in the processing of otber products, sucb as gari, agbelima or kokonte. Owing to its bulky and highly perishable nature, the transportation of fresh cassava roots is usually restricted to the urban centres located near production areas. Fresb roots from farms and villages are evacuated to feeder roads by beadload."},{"index":8,"size":56,"text":"In the case of Accra, fresh roots may be transported for distances of up to 40 km by truck or rail. The major source of fresb cassava roots for Accra is the Eastern Region, as far as Koforidua. The bulk of agbelima and gari supplied to Accra is from the soutbeast, mainly from the Volta Region."},{"index":9,"size":41,"text":"While tbe exact flow of processed cassava products is not known, their distribution is probably wider than that of fresh roots. There is a brisk but informal trade in gari and agbelima along the Ghana-Togo border, mainly by means of headload."},{"index":10,"size":169,"text":"The Ghana Export Promotion Council believes that an export market for gari in the Western countries could be developed. Other cassava products whicb bave export potential, but are not produced in commercial quantities for export are cassava starch, cassava chips and cassava pellets. Ghana exported 55 and 53 tonnes of cassava to European countries in 1986 and 1987 respectively (see table 3.9). The major thrust of research on cassava by the Gitana Food Research Institute, Accra has been in the area of postharvest management including storage, processing and utilization. Studies conducted on storage of fresh cassava roots at the institute aim at improving the traditional methods of storage (Ankra et al. 1980;Ankra 1980;Ankra et al. 1981;Ankra 1984). In a study on the storage of cassava roots by Amewushika and Osei-Opare (1987), basket and wood sbavings were used as a medium for storing fresh cassava roots. This resulted in a longer storage period of up to 6 months, which maintained a high quality tuber suitable for making fufu and ampes-i."},{"index":11,"size":174,"text":"Most of the postharvest research efforts in cassava processing have concentrated on the development of dry cassava products to replace fresh roots in the preparation of fufu and akple. The now commercialized in• stant fufu powder, 'Lukapap', mentioned earlier, is the result of such research. Another flour, debydrated fermented cassava dough has been developed. This product was found to be acceptable for the preparation of akple in terms of texture and nutrients. It is not being produced commercially at present. Lartey (1969) also made an attempt at developing an instant breakfast food from gari. He milled gari into fine flour and blended it with sugar, powdered milk and salt. The product can be used in baking or as an instant breakfast food or as a thickening agent in soup. Results of this study have not been commercialized. Experiments on the use of cassava starch to fortify locally milled wheat flour for biscuits and cakes have also heen successful (Andah 1975). Flour with 10 per cent starch provided superior baking qualities than wheat flour alone."},{"index":12,"size":61,"text":"Student studies (Amaning-Kwarteng 1974, Essien 1974, Obuobi 1974, Dadzie 1975, F1eishcher 1975, Odoi 1976, Dodoo 1981, Yinka 1982, and Adarkwa-Ntiamaoh 1985) on the use of cassava in livestock feeding were carried out in the Department of Animal Science, University of Ghana. Finally, Blay and Budu (1987) have recently conducted a study on drying methods for the production of more wholesome kokonte."},{"index":13,"size":83,"text":"Agronomic research on cassava includes studies on fertilizer requirements, plant density, planting methods and cassava based intercropping. The absence of economic studies on cassava in Ghana is rather striking. The economic implications of all the agronomic studies will have to be evaluated if more meaningful and acceptable recommendations are to be made to farmers. Current use and availability of vital inputs including land, labor, fertilizer and credit need to be examined to explain the rather small size of holdings and apparently low yields."},{"index":14,"size":136,"text":"Evaluation of the cost of production of traditional products such as gari, agbelima and kokonte will help determine possible areas for cost reduction. Similar evaluations should also be conducted on new products being developed to determine their economic feasibility. Studies on demand and supply for cassava products should be initiated. Price and income elasticities of demand are required for the evaluation of the impact of price and income policies. For the same reasons supply response parameters need to be estimated. Interregional flows and consumption rates of cassava and its products have to be established to determine deficit/surplus regions and implications for policy. The profitability of using cassava in feed rations needs to be evaluated. Substitution of maize for cassava in feeds must be based on relative returns from the final product and not on cost reduction. "}]},{"head":"Cassava production","index":12,"paragraphs":[{"index":1,"size":49,"text":"In Nigeria, cassava can grow as far as latitude 13° north of the equator and, as high up as 2,000 m above sea level. However, soil and climatic factors, such as rainfall, restrict its production mainly to areas lying between the guinea savanna and the rain forest vegetation zones."},{"index":2,"size":164,"text":"Cassava growing areas in Nigeria can be grouped into three: major, medium and marginal, based on production levels and percentage of households cultivating cassava. The major cassava producing states are in order of importance -Bendel, Imo, Oyo, Anambra, Benue, Rivers and Cross River. In these states, the estimated annual production ranges from 100,000 tannes in Cross River to 463,(0) toones in Bendel. In all these states, with the exception of Cross River, more than 50 per cent of the households are reported to cultivate cassava (table 4.1). Medium cassava producing states are Kwara and Ondo where the annual production figures lie between 50,000 and 100,000 tonnes. Over 50 percent of the households in these two states are estimated to cultivate cassava. The remaining states are classified as marginal cassava producers as the annual production is estimated at less than 50,000 tonnes. Apart from Lagos and Ogun states, less than 50 per cent of the households are estimated to cultivate cassava (table 4.1).  Cassava utilization"},{"index":3,"size":144,"text":"Cassava is used mainly for human consumption, although small proportions of the total prOduction are used in livestock feed and as industrial raw material. Cassava in its various processed forms is used to prepare a wide range of meals in Nigeria, eba, prepared from gari, is the most popular cassava meal in all of Nigeria. It is estimated that about 70 per cent of the total cassava harvest is processed into gari (Ngoddy 1977). Lajun, prepared from flour, is very popular especially in the western states of Nigeria. Fufu prepared from cassava fermented in water, is very popular in the eastern states and Bendel, especially in the rural areas. Tapioca, cassava roots parboiled, sliced, fermented overnight in water, washed and dried is also popular in the eastern states and Bendel. Pure cassava starch is cooked and eaten with banga soup, mainly in Bendel State."},{"index":4,"size":39,"text":"The processing of each of the products from which these meals are prepared involves some fermentation. In addition to processed cassava products, fresh roots of low cyanide varieties are eaten raw, boiled or roasted in some parts of Nigeria."},{"index":5,"size":111,"text":"Cassava is now used as a carbohydrate base in compounding livestock feed, as a partial substitute for maize. By-products from cassava processing are widely used to feed chicken and goats in the traditional sector. In the industrial sector, there are at least five large-scale cassava starch mills. There is great potential for cassava starch utilization in Nigeria's wood, paper, textile, sweetener and alcoholic beverages industries, to name a few. These industries largely depend presently on imported starch. The current erratic supply from domestic sources, is due to the large demand for cassava for human consumption. Unless supplies increase the potential for the use of cassava in industry will not be realized."}]},{"head":"Cassava trade","index":13,"paragraphs":[{"index":1,"size":71,"text":"Although there are speculations about the informal trade in gari across the borders of Nigeria to other West African countries there is no record of such trade. There is extensive internal trade in cassava mainly for human consumption. This trade is largely in processed products and generally between rural and urban areas. Even in the extreme north of Nigeria where production is limited, processed cassava products are sold in urban centres."}]},{"head":"Research on cassava","index":14,"paragraphs":[{"index":1,"size":156,"text":"The Several high-yielding, disease and pest tolerant varieties of cassava, for example, U/41044 and Um06 developed at NRCRI, and TMS 30555, TMS 30572 and TMS 30211, developed at IITA, have been released to Nigerian farmers. In addition, based on the results of uniform yield trials, NRCRI has also released as planting material four top selections labelled 8212, 8210, 8220, and 8208. These varieties are resistant to major cassava pests and diseases such as cassava mealybug (CMB), cassava green spider mite (GSM), cassava bacterial blight (CBB), and cassava mosaic virus disease (CMD). An integrated approach involving chemical and cultural control measures (early planting, and planting depth) has proved effective in combating the CMB and GSM. Bioagents, such as Epidinocarsis /opezi (the natural enemy of mealybugs) have been bred and released in some locations by !ITA in collaboration with NRCRI. This, in ad'dition to the other technologies has led to a drastic reduction in the population of CMB."},{"index":2,"size":101,"text":"Studies have resulted in the development of technologies for row planting, regular spacing, fertilizer practices for the major soil types, beneficial intercropping systems and optimum time of planting for the various ecological zones. Weed control studies at NRCRI and UTA have shown that weeds can be controlled where cassava is grown as a sole crop or an intercrop by the use of herbicides and live cover crops such as egusi melon (Coiocrilhyis cilm/us). In collaboration with the FAO, the NRCRI has developed a multi-furrow planter and harvester which has proved efficient, although some modifications may be necessary for manufacturing it locally."},{"index":3,"size":67,"text":"Whole cassava meal and cassava peel meal have been developed as a carbohydrate base for poultry feed. These can substitute up to 75 per cent for maize depending on the class of poultry and the method of production. Techniques have also been developed for processing cassava into powdered starch and for further processing the powder into cold water starch for textile finishing, home laundry purposes, and adhesives."},{"index":4,"size":102,"text":"One sq em \"'\" 100.000 toni of dried cauava.  Limited farming system surveys carried out in the country indicated that farmers practised more intercropping than monoculture. Most cassava varieties grown are local in origin. Estimated average yields of dry roots per hectare for local and improved varieties under farmers' conditions are 1.4 and 5.0 tonnes respectively (MOB 1985). However, at research stations, the yields of local and improved varieties are around 2 and 10 tonnes of dry roots per hectare respectively (Msababa et aI 1985). The production of dry roots from the regions between 1975 and 1987 is summarized in figure 5.1."}]},{"head":"ReJions","index":15,"paragraphs":[{"index":1,"size":90,"text":"Cassava is widely grown all over the country. The most important cassava areas are around Lake Victoria (Nwanza, Shinyanga and Mara regions); Lake Tanganyika (Tabora and Kigoma regions); Lake Nyasa (Ruvuma region); along the coastal strip of the Indian Ocean (Tanga and all Zanzibar regions); and along the Ruvuma Valley (Mtwara region). The altitude of these areas is between sea-level and 1500 metres, and rainfall is between 800 mm and 1200 mm per annum. There is not much cassava grown in the higher altitude areas of Mbeya and Iringa regions."},{"index":2,"size":8,"text":"Important production constraints of cassava in Tanzania are:"},{"index":3,"size":59,"text":"i. Disease: The most important cassava diseases are cassava mosaic virus disease (CMO) which causes yield losses of up to 90 per cent in susceptible varieties (Jennings 1970) and cassava bacterial blight (Xanthomonas campes/Tis pv manihotis) which is equally devastating. CMD is widely distributed in the country, whereas CBB is restricted to areas around Lake Victoria and Lake Nyasa."},{"index":4,"size":66,"text":"ii. Pests: Termites, cassava green mite (Mononychellus spp) and cassava mealybug (Phenococcus maniho/J) are the most serious pests of cassava in the country. The corresponding estimates of yield losses in susceptible varieties caused by these pests are 39 to 49 per cent (AIR1984), 50 to 80 per cent (Shukla 1986), and 52 to 100 per cent (Msabaha 1987). All the pests are widespread except cassava mealybug."},{"index":5,"size":24,"text":"iii. Agronomy: Most farmers do not follow recommended agronomic practices. Frequently, cassava is planted late and left to grow with weeds particularly in monoculture."},{"index":6,"size":47,"text":"iv. Lack of improved planting materials: There is no institution responsible for the multiplication and distribution of the improved materials to farmers. Consequently, farmers plant any variety available. In most cases sucb varieties have low genetic potential in yield or poor resistance to major pests and diseases."},{"index":7,"size":27,"text":"v. Poor marketing inrrastructure: Most cassava producing centres are in the rural areas. Transport from the production centres to marketing places in urban centres is very costly."},{"index":8,"size":12,"text":"vi. Cultural: Some tribes have customs which prohibit consumption of cassava-based products."}]},{"head":"Ulilizalion of cassava","index":16,"paragraphs":[{"index":1,"size":34,"text":"Cassava processing is mostly done by women. Processing metbods differ depending on the end product. The most common methods for processing cassava into dry chips and flour are summarized in figures 5.2 and 53."},{"index":2,"size":45,"text":"Processing for immediate use involves peeling and roasting on charcoal or frying in oil to provide a quick meal. Processing of cassava leaves involves pounding or crnshiug the leaves before cooking. Sometimes the leaves are soaked in water before cooking to reduce the HCN level."},{"index":3,"size":33,"text":"A small percentage of the processed cassava is utilized in domestic animal feed. In 1985, the Tanzania Animal Feeds Company used dry cassava in manufacturing animal feed for poultry and pigs (MALO 1987)."},{"index":4,"size":232,"text":"The poultry feeds contained 5 to 10 per cent cassava flour and the feeds for pigs contained 20 per cent cassava flour (Msabaha et al 1986). The manufacturing of sucb ~va-ba'sed feeds was, however, stopped because it was expensive. Cassava is processed into starch at the Tanzania Starch Manufacturing Company located in Mwanza. The factory has a capacity to process 40 tonnes of wet cassava or 15 tonnes of dry cassava per day (MALO 1987). The starch is used by some textile,. paper and coufectionery industries in the country. Factors which limit the consumption of cassava have not been thoroughly assessed. However, consumer prices of preferred cereals are relatively more subsidized than the consumer price of cassava. There is lack of  Improved varieties which are high yielding and moderately resistant to CMD and green spider mite have been developed. Multiplication of improved materials on station and distribution to nearby farmers is carried out on a limited scale. A germplasm collection consisting of local and exotic (improved lIT A planting material) varieties has been established. There are about 370 varieties in the collection which have been classified as 'bitter', 'intermediate', or 'sweet', Preliminary work has been done to assess the efficiency of traditional processing methods of cassava, and on the utilization of cassava-based products in formulating livestock feed. The work was carried out at Sokoine University of Agriculture and the results are promising."},{"index":5,"size":272,"text":"Although the resources to carry out research continue to be restrictive, work continues. The breeding program aims at developing low HCN varieties which are high-yielding and resistant to major pests and diseases. Agronomy activities will focus on the improvement of cassava-based farming systems, collecting baseline data and developing systems for the use of inorganic and organic fertilizers. Surveys to establish the distribution of major pests and diseases will be carried out along with the development of Integrated Pest Management (IPM). Biological control, host plant resistance and cultural control will be the main components of the IPM. Methods to improve traditional processing and belter postharvest storage technologies will be tested. Potential uses of cassava will be studied. The multiplication of planting materials will be carried out along with on-farm evaluation of promising clones. The training of staff to carry out the researcb activities, however, will depend on the availability of scholarships/fellowsbips from donor agencies.   CASSAVA is the most important root crop in Uganda. Among African countries Uganda ranks fifth in both the quantity produced and the area of land under cassava. In 1983, over 3.2 million tonnes of fresh cassava roots were produced (fig. 6.1). Total production in 1986 was estimated to increase by 30 per cent. There was a general increase both in land area and quantity produced throughout the period 1971-83. There was a sharp decline between 1976 and 1978 which can be attributed to the acute shortage of agricultural inputs in the country, particularly hoes and animal•drawn implements. The problem was further worsened by the ill effects of war in 1979, which severely reduced productivity in the entire agricultural sector."},{"index":6,"size":94,"text":"After the war, production of cassava dramatically increased from 848,000 tonnes in 1979 to 3,239,000 tonnes by 1983, a four-fold increase; and from a yield of 3,793 kglha in 1978 to 9,677 kglha in 1981. These improvements are the result of the government's present policy of reviving the entire agricultural sector through the provision of agricultural inputs and incentives. During the same period, Ugandan farmers shifted away from growing cash crops, such as cotton, which demand high labour input and yield low financial returns, when compared to food crops, such as cassava and maize."},{"index":7,"size":95,"text":"Cassava ranks second among major food crops in Uganda. It is preceded only by bananas and closely followed by sweet potatoes and finger millet. With its relatively low labor demand and high-yielding ability, cassava has more advantages than most other crops. At present it is grown in all the districts of Uganda particularly in the relatively drier Eastern and Northern Regions where it commands a major role as a staple food. In the Central Region and some colder areas of the Western Region, cassava has been largely replaced by plantains and sweet or Irish potatoes."},{"index":8,"size":130,"text":"Cassava is mainly grown by smallholder farmers on plots varying from 0.1 ha in the Lake Victoria region to 0.9 ha in the Eastern, Northern and Northwestern regions. Stem cuttings, about 30cm long, are planted horizontally in the ground at spacings of about 1m x 1m. About 30 per cent of the total cassava is planted with the first rains, 50 per cent of it is intercropped with various annual crops, such as groundnuts, beans or maize, which are harvested after three to four months to leave pure stands of cassava. Commercial planting of cassava is rare, although the Lira Starch Factory has a large estate of cassava in the Northern Region. Because of the subsistence nature of cassava cultivation in Uganda, the use of fertilizers and herbicides are rare."},{"index":9,"size":308,"text":"Cassava is generally ready for harvesting twelve months after planting. Where cassava is intended for sale, the whole field may be harvested at once; however, when intended for family use, it is harvested as needed.  Traditional processing methods were found to vary among regions, depending on the varieties grown, krcal customs, and tastes. Raw sweet cassava is eaten in Lira, Apach and Iganga districts. In Iganga, raw cassava is ooly eaten during the harvest of other crops like groundnuts, millet, cotton and sorghum, when farmers spend the whole day in the fields harvesting and no cooking is done. In Apach and Lira, raw cassava is eaten as a snack and thirst quencher. Sweet cassava roots are also roasted with or without the peel. Although some. cyanide is present in unscraped roots, this is destroyed by heat. The moist soil on the surface of the root dries and falls away when it is exposed to the sun or fire for some time. The roots are then buried in hot asbes at temperatures of 100 to 150 degrees centigrade or are placed in hot cinders and turned continuously for 20 to 30 minutes. Roasted cassava is common among school children as a snack, especially among children in boarding schools. Boiled and mashed cassava is a popular food in Uganda. The roots are peeled, scraped and then washed in water. The peeled roots are cut up and split to remove the fibrous core. The roots are then put in cold water and boiled. When the roots are soft they may be masbed or pounded and eaten with a sauce. In Iganga the roots are boiled with spices and with other foods like groundnuts, simsim and mutton. Cassava roots are also steamed between banana stalks and leaves, which impart a certain flavour to the roots which is popular in Iganga and Kampala."},{"index":10,"size":107,"text":"Traditionally, the problem of storage has usually been overcome by leaving the roots in the ground until needed. If more cassava is harvested than needed, however, the excess is peeled and sliced into chips and allowed to dry for three or four days in the sun. The dried slices or chips are then stored in a cool dry place, usually in tins and granaries. When the chips are to be eaten, they are ground into flour called moko mogo or unga, which is used in preparing kwon or ugali. Kwon is prepared by adding cassava flour to boiling water un til a thick firm paste is formed."},{"index":11,"size":167,"text":"Cassava flour may also be mixed with millet or sorghum in a ratio of two parts cassava to one pari millet, or three parts cassava to one part sorghum. The proportions tend to vary depending on the availability of either cereals or cassava, or on how soft the bread should be. When the cereals have been exhausted, the pure cassava flour is eaten. In Lira and Apach, mixtures of cassava and millet or cassava and sorghum are ground and the Hour is used to make porridge. In Apach the chips are allowed to ferment for three to four days until they get mouldy. The mould is scraped off and the chips are further dried in the sun. The fermentation imparts a Havour to the Hour which the consumers rmd desirable. The cassava and grain flour mixtures are also processed into other edible products like bread, chapatis and pancakes. The proportions are indeterminate and depend on the availability of the grain Hour; sometimes pure cassava flour is used."},{"index":12,"size":29,"text":"Local alcohol, enguli, waragi or kwete, is distilled from dry cassava roots for drinking. Industrial starch is manufactured at the Lira Starch Factory, about 200 miles north of Kampala."},{"index":13,"size":65,"text":"Cassava as a source of cash income for the farmer According to a recent on-farm survey by the Uganda Root Crops Improvement Programme, out of the total cash earnings from farm produce, 80 per cent and 60 per cent are earned by farmers from the sale of cassava in Soroti/Kumi and Tororo districts respectively. Cassava is sold as fresh roots, dry chips, flour or waragi."}]},{"head":"Production constraints","index":17,"paragraphs":[{"index":1,"size":120,"text":"i. Disease: Bacterial diseases reported in Uganda include cassava bacterial blight (CBB), bacterial leaf spots and stem gall, possibly due to Agrobacterium tumefaciens. Among viral infections, only cassava mosaic virus disease (CMD) occurs in the country. Fungal diseases recorded are brown leaf spot, concentric ring leaf spot, anthracnose, vascular wilt, root rot and white root rot. Cassava bacterial blight and cassava mosaic virus disease are the most serious diseases of cassava in the country. Cassava bacterial blight exhibits wide pathogenic variability in Uganda and detailed studies on the distribution, symptoms, methods of innoculation, epidemiology and control of CBB in Uganda have been made. The planting of CBB resistant varieties in experimental plots has demonstrated the most effective form of control."},{"index":2,"size":183,"text":"Cassava mosaic virus disease belongs to the gemini virus group and occurs throughout the country where it causes serious economic loss. The disease is transmitted by the whitefly vector, Bemisia tabaci, generally under natural field conditions through infected planting material. Past research efforts in East Africa concentrated on developing CMD resistant cassava varieties and releasing them to farmers. In the early 1950's two CMD resistant varieties known as bukolasa 8 and 11 were released to farmers to replace the common susceptible local varieties. This program proved very successful, but with the general breakdown of agricultural services in the 1970's as a result of political instability, farmers relaxed the mosaic control regulations. The result is that cassava mosaic virus has become the most serious cassava disease causing the greatest economic loss of cassava in the country today. Recent research at Mugaga, Kenya and at Serere, Uganda has indicated that CMD can be effectively controlled by the use of mosaic free planting material and roguing, When this practice is combined with the planting of resistant to moderately resistant varieties, the control can be most effective."},{"index":3,"size":105,"text":"ii. Pests: In Uganda the cassava (green) mite comprises four tetranychid mites, Mononychellus tanajoa (Bondar), Tetranychus te/arius L. (= T. unicae Koch), T. cinnabarinus (Boaisd), and Oligonychus gossypii (Zacher). Of these, only M. tanajoa, the green mite, is of economic significance in cassava. M. tanajoa is widespread and is considered to be the most destructive pest of cassava in Africa. It is most destructive during the dry season, when severe infestations cause heavy defoliation of the plants. Control measures cur~ rently being tested include releasing phytosid mites (natural enemy of the green mite) in infested areas, and by distributing the newly developed resistant variety, Ebwanateraka."}]},{"head":"STATUS OF DATA ON CASSAVA IN COSCASTUDY COUNIRIES","index":18,"paragraphs":[{"index":1,"size":96,"text":"iii. Poor agronomic practices: A recent on•farm survey carried out by the Uganda Root Crop Improvement Programme indicated that the farmers' agronomic practices in the production of cassava are poor. Even simple measures such as timely planting and optimum spacing of cassava are lacking. The recent survey also showed that labor costs appear higher than the cost of using herbicides. A reduction in the number of hand weedings through timely use of herbicides could reduce weeding costs. There is a need to introduce herbicides, to advise farmers on optimal spacing and to recommend better intercropping systems. "}]}],"figures":[{"text":"Figure Figure 1.1 Figure 1.2 Figure 1.3 Figure 2.1 Figure 2.2 Figure 3.1 Figure 3.2 Figure 5.1 Figure 5.2 Figure .5.3 Figure 6.1 "},{"text":" Fig 1.1 Agr..-ologlcal zones or Cameroon "},{"text":" CASSAVA RESEARCH, PRODUCTION AND UTILIZATION IN NIGERIA B. O. Ugwu, O. Ajobo and G. Orkwor Introduction CASSAVA (Manihot esculenta Crantz) was introduced into the coastal areas of Nigeria in the last half of the 16th century by the early Portuguese explorers. Since then cassava has become a major staple food crop. It supplies about 70 per cent of the daily calorie intake of over 50 million Nigerians. "},{"text":" 19 "},{"text":" National Root Crops Research Institute (NRCRI) in Umudike in eastern Nigeria is mandated by the federal government to carry out research on cassava. However, there are a number of research institutes in Nigeria which are also involved in cassava research. They include the International Institute of Tropical Agriculture (!ITA), Ibadan; the Federal Institute of Industrial Research (FIIRO), Oshodi; the Project DeVelopment Agency (PRODA), Enugu; the Institute of Agricultural Research (IAR), Samaru; and the Institute of Agricultural Research and Training (IAR&T), Ibadan. Cassava research is also being carried out in some universities. Such research covers almost all aspects of cassava production, processing, distribution and consumption. "},{"text":" ON CASSAVA rNCOSCA STUDY COUNrR!ES "},{"text":" variety in the cassava-based products in the local markets and cassava-based dishes in restaurants and hotels. At present, common cassava-based products in the markets are limited to fresh cassava roots and leaves and dry cassava chips and flour. Most of the cassava products in the market are low in quality, have short shelf- "},{"text":" Figure 5.3 Tanzania: Wet method of processing cassava roots Source: MAM., Msa\".ha, V ,M. Kepakepa. and H.S.N. Las_I, 1986, "},{"text":" . Otim-Nape and I. U. A. Opio-Odongo Cassava production "},{"text":"Table 1 . 1 Table 1 . 2 Table 1  .3 .3 Table 1.4 Table 1.4 Tableau 2.1 Tableau 2.1 Table 3.1 Table 3.1 Table 3.2 Table 3.2 Table 3.3 Table 3.3 Table 3.4 Table 3.4 Table 3.5 Table 3.5 Table 3.6 Table 3.6 Table 3.7 Table 3.7 Table 3.8 Table 3.8 Table 3.9 Table 3.9 Table 4.1 Table 4.1 Table 5.1 Table 5.1 Table 5.2 Table 5.2 Table 5.3 Table 5.3 Table 6.1 Table 6.1 Table 6.2 Table 6.2 Table 6.3 Table 6.3 Table 6.4 Table 6.4  "},{"text":" STA11JS OF DATA ON CASSAVA IN COSCAS11JDY COUi'ITRIEScassava and cassava products. There are no time series data available on the production and consumption levels of cassava products, nor on the source and quantities of cassava glues and starches used in local crafts and industrial establishments. Ie manioc est Ie troisieme produit vivrier de la Cote d'Ivoire apres I'igname et la banane plantain. II reprt,sente en moyenne 20 pourcent de la production totale des racines-tubercules et du plantain. En raison de sa grande plasticite aux plans pedologique et climatique, sa culture est largement repandue dans tout Ie pays avec, toutefois, une certaine predominance pour la region Sud qui a fourni, en moyenne, 40 pourcent de la production nationale de 1960 ii. 1984. Les autres zones importantes sont Ie Centre et 1'0uest (tableau 2.1, figures 2.1 et 2.2).ConsommationAvec une consommation par habitant 30 kg par an, Ie manioc est run des aliments de base en COte d'Ivoire auquel les menages affectent environ 15 pour cent du budget consacre aux produits vivriers. Les formes de consommation sont nombreuses et varient selon les ethuies et les regions. Les principales formes sont par ordre croissant de complexite: Filter Sediment DIJ' I 5lJu:I:h  FilterSedimentDIJ'I 5lJu:I:h    2  2 Table 1.3 Cameroon: Characteristics of agro-ecological zones Zone Area (ha) Altitude (m) Rainfall (mm) LE MANIOC EN COTE D'JVOIRE Area cropped (ha) Table 1.3 Cameroon: Characteristics of agro-ecological zones Zone Area (ha) Altitude (m) Rainfall (mm) LE MANIOC EN COTE D'JVOIREArea cropped (ha) Sudano...sahelian 3,426,000  Mainly low <900 411,700 Sudano...sahelian3,426,000Mainly low<900411,700 Guinea sudanian Adamaoua plateau 6,199,200 6.779,800 Kouadio Tano et N'dri Coulibaly low 900 to 1500 .± 1000 1000 to 1500 150,000 83,000 Guinea sudanian Adamaoua plateau 6,199,200 6.779,800 Kouadio Tano et N'dri Coulibaly low 900 to 1500 .± 1000 1000 to 1500150,000 83,000 Southern plateau 22,503,200  SOO to 850 1500 to 2500 518,400 Southern plateau22,503,200SOO to 8501500 to 2500518,400 Coastal lowland 4,513,000  010500 .±2500 282,000 Coastal lowland4,513,000010500.±2500282,000 Western highlands Production 3,119,000  1200 to 1800 1500 to 2500 521,700 Western highlands Production3,119,0001200 to 18001500 to 2500521,700 46,540,200 SELON les statistiques officielles de la production agricole, TOTAL  1.966,800 46,540,200 SELON les statistiques officielles de la production agricole, TOTAL1.966,800 Source: Based on 1984 agricultural census data.  Source: Based on 1984 agricultural census data.   Table 1.4 Cameroon: Daily calorie intake Table 1.4 Cameroon: Daily calorie intake   from root,tuber and plantain crops, from root,tuber and plantain crops,   1979-1981  1979-1981   Source Calorie/Capita/Day SourceCalorie/Capita/Day   Cassava 235 Cassava235   Yam  83 Yam83   Cocoyam 128 Cocoyam128   Sweet Potatoes 34 Sweet Potatoes34   Plantain 193 Plantain193   Total Roots, Tubers  Total Roots, Tubers   and Plantains 673 and Plantains673   Overall calorie  Overall calorie   consumption from  consumption from   all sources 2410 all sources2410   Source: FAO, Food Balance Sheets, 1979..81. Source: FAO, Food Balance Sheets, 1979..81.  "},{"text":"Figure 2.2 Cote d'll'oire: Rendement moyen en manioc en quintaux I ha Institut des Savanes de Bouake (IDESSA), ce programme est execute dans Ie cadre d'un reseau multilocal. 11 porte a la fois sur les techniques culturales et l'amelioration varietale, Les recherches realisees de 1977 a 1984, ont permis de disposer de recommandations pratiques sur la culture du manioc en Cote d'Ivoire. Ces recommandations concernent Ie choix et la preparation du sol et du materiel vegetal, la plantation (dates, modalites et densites), la fertilisation, I'entretien et la lutte contre les maladies et les parasites. Deux groupes de variNes etaient conseillees aux paysans. II y a d' une part les varietes a potentiel de production moyen (15 a 25 t/ha); elles sont tardives (18 mois), et a utilisation polyvalente (consommation en srATUS OF DATA ON CASSAVA IN COSCA SIlJDY COUNTRIES srATUS OF DATA ON CASSAVA IN COSCA SIlJDY COUNTRIES Etat de la recherche sur Ie manioc Etat de la recherche sur Ie manioc De fa<;on generale, on peut dire que la recherche sur Ie manioc a ete tres timide et les resultats relativcmcnt mayens. Ainsi au niveau agroeconomique, I'essentiel des travaux realises ant ete concentres sur la description De fa<;on generale, on peut dire que la recherche sur Ie manioc a ete tres timide et les resultats relativcmcnt mayens. Ainsi au niveau agroeconomique, I'essentiel des travaux realises ant ete concentres sur la description des systemes de production, de transformation artisanale et de distribution dans les centres urbain •. Seuls des systemes de production, de transformation artisanale et de distribution dans les centres urbain •. Seuls quelques travaux recents abordent l'analyse economique des systemes de production ainsi que I'efficacite des quelques travaux recents abordent l'analyse economique des systemes de production ainsi que I'efficacite des procedes de transformation artisanale. procedes de transformation artisanale. La recherche agronomique a, de son cote, conduit un programme plus structure sur I'amelioration et Ie La recherche agronomique a, de son cote, conduit un programme plus structure sur I'amelioration et Ie • Production: statistiques de productions et superficies pour I'ensemble des vivriers de 1947 ii. 1985. • Pluviometrie: donnees pour les principales villes de 1951 ii. 1987. • Population: recensement general de la population en 1975 et 1987 et apres 1987. > 100 ~ 9(1•100 .. 80-90 II 6O-SO ¢! GUIGLU • 29 B 40-50 D < 4il d'aprts stl:llistiques .ll.wicotes, 1979 Source: lDESSA KORHOGO • 23 developpement de la culture. Confie a I' Regions 1960 1965 1970 1975 1980 1984 I DC, Section Manioc Sud 209 237.0 Z715 366.3 400.7 509.8 Eo. 23 24.5 33.0 58.6 44.5 54.3 Centre Ouest 19 22.0 22.0 58.2 137.5 162.2 Ouest 83 85.0 81.5 156.t 151.6 188.5 Centre 78 86.0 102.0 268.3 204.6 250.3 Nord 38 45.0 30.0 31.0 71.1 84.9 Ensemble manioc 450 499.5 540.0 938.5 1010.0 1250.0 ~ 50-<0 • Consommation: enquete budget consommation aupres des menages en 1979, et depms, enquete permanente aupre. d' un echantilloD plus reduit de menages. Les quantites de produits ainsi que Ensemble racines 2243 2580.0 2<)22.7 4545.5 4980.0 4190.0 tubercules plantain • Production: statistiques de productions et superficies pour I'ensemble des vivriers de 1947 ii. 1985. • Pluviometrie: donnees pour les principales villes de 1951 ii. 1987. • Population: recensement general de la population en 1975 et 1987 et apres 1987. > 100 ~ 9(1•100 .. 80-90 II 6O-SO ¢! GUIGLU • 29 B 40-50 D < 4il d'aprts stl:llistiques .ll.wicotes, 1979 Source: lDESSA KORHOGO • 23 developpement de la culture. Confie a I' Regions 1960 1965 1970 1975 1980 1984 I DC, Section Manioc Sud 209 237.0 Z715 366.3 400.7 509.8 Eo. 23 24.5 33.0 58.6 44.5 54.3 Centre Ouest 19 22.0 22.0 58.2 137.5 162.2 Ouest 83 85.0 81.5 156.t 151.6 188.5 Centre 78 86.0 102.0 268.3 204.6 250.3 Nord 38 45.0 30.0 31.0 71.1 84.9 Ensemble manioc 450 499.5 540.0 938.5 1010.0 1250.0 ~ 50-<0 • Consommation: enquete budget consommation aupres des menages en 1979, et depms, enquete permanente aupre. d' un echantilloD plus reduit de menages. Les quantites de produits ainsi que Ensemble racines 2243 2580.0 2<)22.7 4545.5 4980.0 4190.0 tubercules plantain les depenses de consommation sont suivies. • Prix: suivi permanent des prix au consommateur des principaux vivriers depuis 1960, ii. Abidjan et Pourcentage manioc 45 47 50 39 39 40 les depenses de consommation sont suivies. • Prix: suivi permanent des prix au consommateur des principaux vivriers depuis 1960, ii. Abidjan et Pourcentage manioc 45 47 50 39 39 40 dans quelques autres villes. Certaines donnees de prix au producteur existent egalement ; depuis 2 dans quelques autres villes. Certaines donnees de prix au producteur existent egalement ; depuis 2 ans on a dans donnees regulieres sur les prix de gros des produits vivriers. ans on a dans donnees regulieres sur les prix de gros des produits vivriers. \"\" \"\"  "},{"text":"Table 3  Crop 1984 1985 1986 Crop198419851986 Maize Cassava 724,000 813,000 405,000 356,000 450,000 375,000 Maize Cassava724,000 813,000405,000 356,000450,000 375,000 Sorghum 251,000 250,000 240,000 Sorghum251,000250,000240,000 Millet 231,000 222,000 240,000 Millet231,000222,000240,000 Yam 223,000 111,000 120,000 Yam223,000111,000120,000 Rke 69,000 87,000 90.000 Rke69,00087,00090.000 Source: Ministry of Agriculture.   Source: Ministry of Agriculture. Tahle 3.2 Ghana: Ranking of crops by total output  Tahle 3.2Ghana: Ranking of crops by total output   Gross Production ('000 tonne)  Gross Production ('000 tonne) Crop 1984 1985 1986 Crop198419851986 Cassava 4,065 3,075 3,040 Cassava4,0653,0753,040 Maize 574 395 495 Maize574395495 Sorghum 176 185 190 Sorghum176185190 Millet 139 120 140 Millet139120140 Yam 725 S60  Yam725S60 Rice 76 80  Rice7680 Source: Ministry of Agriculture.   Source: Ministry of Agriculture.   11  11  "},{"text":"Table 3 Agricultural gross domestic productSource: Ministry of Agriculture, 1981. .3 Ghana: Contribution of various components ofagricnlture to AGDP, 1987 .3Ghana: Contribution of various components ofagricnlture to AGDP, 1987 PRODUCT Cassava Maize Fish Cocoa Cotton Tobacco Sorghum/Millet Rice Oil palm Yam Plantain Cocoyarn Vegetables Poultry (birds) Sheep (head) Goats Cattle Forest!! Others Total 1 Unless otberwise stated 3 Production/(tonDes) 1 2,943,000 553,000 350,000 210,000 2,000 2,000 300,000 81,000 51,000 1,0C)1,000 1,005,000 1,000,000 125,000 6,000,000 500,000 500,000 200,000 2 C 1.00 = US $0.0025 3 Estimate AGDP = Revenue (C Million)2 117,720 21,120 28,000 74,000 450 272 9,000 5,670 4.590 70,070 60,300 50,000 12.500 3,600 4,000 3,000 10,000 60,000 544,292 Share in AGDP (%) 22 4 5 14 2 1 1 13 11 9 2 1 1 1 2 11 100 PRODUCT Cassava Maize Fish Cocoa Cotton Tobacco Sorghum/Millet Rice Oil palm Yam Plantain Cocoyarn Vegetables Poultry (birds) Sheep (head) Goats Cattle Forest!! Others Total 1 Unless otberwise stated 3 Production/(tonDes) 1 2,943,000 553,000 350,000 210,000 2,000 2,000 300,000 81,000 51,000 1,0C)1,000 1,005,000 1,000,000 125,000 6,000,000 500,000 500,000 200,000 2 C 1.00 = US $0.0025 3 Estimate AGDP = Revenue (C Million)2 117,720 21,120 28,000 74,000 450 272 9,000 5,670 4.590 70,070 60,300 50,000 12.500 3,600 4,000 3,000 10,000 60,000 544,292Share in AGDP (%) 22 4 5 14 2 1 1 13 11 9 2 1 1 1 2 11 100  "},{"text":"Table 3  ,4 Ghana: Area planted and production of cassava by region, 1986 and 1987 annual ,4Ghana: Area planted and production of cassava by region, 1986 and 1987 annual average    average Region Area ('000 hal Production ('000 lannes) % of Total production RegionArea ('000 halProduction ('000 lannes)% of Total production Western 52 338 10.8 Western5233810.8 Central 45 335 10.0 Central4533510.0 Eastern Greater Accra 82 6 489 32 18.3 1.1 Eastern Greater Accra82 6489 3218.3 1.1 Volta 40 255 8.8 Volta402558.8 Ashanti 75 600 21.7 Ashanti7560021.7 Brong-Ahafo 85 722 245 Brong-Ahafo85722245 Northern Upper East U.E£:.r West 22 o o 139 o o 4.7 0.0 0.0 Northern Upper East U.E£:.r West22 o o139 o o4.7 0.0 0.0 Total 407 2,910 100.0 Total4072,910100.0 Source: Ministl)' of Agriculture, 1987.   Source: Ministl)' of Agriculture, 1987.  "},{"text":"Table 3 national average field size of 2,4 hectares of cassava per farmer was reported in 1986, In 1987, fresh root Yields ranged from a low of 5.5 tonne/lIa in Greater Accra to 8.5 tonne/ha in Brong-Ahafo (table 3.7)_ .6 Ghana: Cassava production systems by region, 1986  .6Ghana: Cassava production systems by region, 1986  Pure stands  As domi,nant in crop As subsidiary crop in mixture Pure standsAs domi,nant in cropAs subsidiary crop in mixture    miXture    miXture Re~ion Area ~hal % Area !h'l % Area ,ha2 % Re~ionArea ~hal%Area !h'l%Area ,ha2% Western 3,400 7 19,200 37 28,400 56 Western3,400719,2003728,40056 Central 21,000 45 4,000 8 22,000 47 Central21,000454,000822,00047 Eastern 26,000 35 10,000 14 37,000 51 Eastern26,0003510,0001437,00051 Greater Accra 2,000 39 900 17 2,300 44 Greater Accra2,00039900172,30044 Volta 16,000 45 8,000 22 12,000 33 Volta16,000458,0002212,00033 Ashanti 4,500 6 19,400 28 46,100 66 Ashanti4,500619,4002846,10066 Sroog-Ahara 0 0 7,500 9 77,500 91 Sroog-Ahara007,500977,50091 Northern 0 0 1,000 5 19,000 9S Northern001,000519,0009S Upper West 0 0 0 0 0 0 Upper West000000 UEEer East 0 0 0 0 0 0 UEEer East000000 Total Ghana 72,900 18 70,000 18 244,300 63 Total Ghana72,9001870,00018244,30063 Source: Ministry of Agriculture, 1987.      Source: Ministry of Agriculture, 1987.  Table 3,7 Ghana: Estimated yields of fresh    Table 3,7 Ghana: Estimated yields of fresh  cassava roots by region, 1986 and 1987    cassava roots by region, 1986 and 1987  annual average      annual average  Region  tonne/ha    Regiontonne/ha  Western  65    Western65  Central  75    Central75  Eastern  6.0    Eastern6.0  Greater Accra  5.5    Greater Accra5.5  Volta  6.5    Volta6.5  Ashanti  8.0    Ashanti8.0  Brong-Ahafo  8.5    Brong-Ahafo8.5  Northern  65    Northern65  Upper East      Upper East  Upper West      Upper West  "},{"text":"Table 3     17 17 .8 Ghana: Projections of demand and production  .8Ghana: Projections of demand and production (mllonnes) of cassava, 1984-1989   (mllonnes) of cassava, 1984-1989 Year Demand Production Surplus YearDemandProductionSurplus 1984 1985 1.875 1.932 4.065 3.075 2.19 1.14 1984 19851.875 1.9324.065 3.0752.19 1.14 1986 1987 1988 1989 1.993 2.007 1.870 2.020 3.040 2.943 a 2.170'\" 2.310 3 1.05 0.94 0.20 0.20:1 1986 1987 1988 19891.993 2.007 1.870 2.0203.040 2.943 a 2.170'\" 2.310 31.05 0.94 0.20 0.20:1 :INet production allowing for postharvest losses.   :INet production allowing for postharvest losses. Source: Ministry of Agriculture, 1987.   Source: Ministry of Agriculture, 1987. Marketing and trade in cassava   Marketing and trade in cassava  "},{"text":"Table 3  .9 Ghana: Export ofgari,I985 to 1st quarter of 1988 .9Ghana: Export ofgari,I985 to 1st quarter of 1988 Year Quantity (Tonne) US$ Destination YearQuantity (Tonne)US$Destination 1985 N/A 122.00 Togo 1985N/A122.00Togo 1986 55 10,155.80 UK, West Germany 19865510,155.80UK, West Germany 1987 53 8,642.85 UK, LSA 1987538,642.85UK, LSA 1988 52 12,07355 UK, LSA CANADA 19885212,07355UK, LSA CANADA Source: Ghana Export Promotion Council   Source: Ghana Export Promotion Council Status of cassava research   Status of cassava research  "},{"text":"Table 4 . 1 Nigeria: Cassava production, annual averages for 1982/83 and 1983/84 cropping seasons by state State Production ('000 tonnes) % of Households cultivating cassava StateProduction ('000 tonnes) % of Households cultivating cassava Anambra Bauchi 213 o 76 0 Anambra Bauchi213 o76 0 Bendel 463 92 Bendel46392 Beoue Borno 173 o 78 0 Beoue Borno173 o78 0 Cross River 101 15 Cross River10115 Gongola 22 17 Gongola2217 Imo 395 96 Imo39596 Kaduna Kano 11 6 13 15 Kaduna Kano11 613 15 Kwara Lagos Niger 73 7 6 70 n 42 Kwara Lagos Niger73 7 670 n 42 Ogun Dodo Oyo 11 67 300 88 n 89 Ogun Dodo Oyo11 67 30088 n 89 Plateau 7 25 Plateau725 Rivers Sokoto 127 o 95 Rivers Sokoto127 o95  "},{"text":" high HCN residues. The Tanzania Bureau of Standards (TBS) is working on standards for dry chips and flour. The Tanzania Food and Nutrition Centre (TFNC) and Sokoine University of Agriculture are working on improving the efficiency of methods for reducing HCN during processing.Cassava research and trainingThe National Root and Tuber Crops Improvement Program in the mainland is fine 'ed by government, while the component program in Zanzibar is financed by both government and the Inter~ational Development Research Centre (IORC), In general, the resources for research have been very limited, however the program has been able to train staff to build up in-program capability. Scholarships received from the International Institute of Tropical Agriculture (lIT A), Thadan, helped to train a good number of the staff. lives and relatively   lives and relatively  Common  Common  for both sweet and bitter  for both sweet and bitter  varieties  varieties Scrape to remove Dry together with Scrape to removeDry together with fungal growth  fungal growth fungal growthfungal growth I I Pound (stone,  I I Pound (stone,  mallet) Scrape off fungus mallet)Scrape off fungus sun dry-(approx. I after frying sun dry-(approx. Iafter frying Grind to flour forugali 2 days) I Pound to get Pound to pt ' ur Grind to flour forugali2 days) I Pound to getPound to pt ' ur 'udaga' for use Grind to flour 'udaga' for useGrind to flour  [n 'ugali' for uga1i. [n 'ugali'for uga1i. Figure 5-2 Tanzania: DI')' method or procesIiq cassava in the lake zone areas Figure 5-2 Tanzania: DI')' method or procesIiq cassava in the lake zone areas Source: M.A.M. Msabaha V.M. Kepakepa, and H.s.N. Laawall986.  Source: M.A.M. Msabaha V.M. Kepakepa, and H.s.N. Laawall986.  25  25  "},{"text":"Table 5 . 2 Tanzania: Cost of energy from major staples Staples KcaVlOOg • TShs/1000Kcal StaplesKcaVlOOg• TShs/1000Kcal Maize 362 4.70 Maize3624.70 Rice 354 9.89 Rice3549.89 Wheat flour 350 9.89 Wheat flour3509.89 Sorghum 353 5.10 Sorghum3535.10 Millet 365 6.30 Millet3656.30 Cassava (d!)') 342 351 Cassava (d!)')342351 'TShs!1.0 ~ US $0.005   'TShs!1.0 ~ US $0.005 Source: Jonsson 1986.   Source: Jonsson 1986. Table 5.3 Tanzania: Percentage of Table 5.3 Tanzania: Percentage of total energy intake from the total energy intake from the consumption of cassava by regions consumption of cassava by regions Region % of energy intake from Region% of energy intake from   cassava cassava Mtwara  595 Mtwara595 Kigoma  59.0 Kigoma59.0 Mwanza  55.3 Mwanza55.3 Lindi  40.9 Lindi40.9 Mara  35.7 Mara35.7 Ruvuma  295 Ruvuma295 Morogoro  22.4 Morogoro22.4 Shinyanga  19.4 Shinyanga19.4 Coast  16.0 Coast16.0 Kagera  10.0 Kagera10.0 Tanga  9.3 Tanga9.3 Tabora  75 Tabora75 Rukwa  6.7 Rukwa6.7 Mbeya  5.1 Mbeya5.1 Arusha  4.1 Arusha4.1 Iringa  4.0 Iringa4.0 Singida  1.9 Singida1.9 Kilimanjaro  1.8 Kilimanjaro1.8 Dadama  1.4 Dadama1.4 Dat-es.Salaam  n.' Dat-es.Salaamn.' Zanzibar (all regions) n.' Zanzibar (all regions)n.' n.a --not applicable  n.a --not applicable Source: Jonsson 1986.  Source: Jonsson 1986.  "},{"text":"Table 6  .1 Uganda: Regional variation in areas .1Uganda: Regional variation in areas under cassava, 1981•1983 average  under cassava, 1981•1983 average Region Area ('000 ha) % RegionArea ('000 ha)% Northern 128.28 37.82 Northern128.2837.82 Eastern 89.79 26.48 Eastern89.7926.48 Western 77.07 22.72 Western77.0722.72 Southern 44.01 12.98 Southern44.0112.98 (Central)   (Central)  "},{"text":"Table 6 . 2 Uganda: Relative importance (%) oCmajor staple fooda by area, 1987In general, cassava is a main component of the food system and is eaten througbout the year. Sweet (low cyanide) varieties are consumed raw, roasted, boiled, or dried and milled into Dour. Food preferences amona the people of Tororo and Soroti/Kumi districts of Uganda indicate that cassava is eaten in combination with other starches (table 6.3). Area Grains Plantain/Banana Cassava Potato AreaGrainsPlantain/BananaCassavaPotato Lake Victoria crescent 30 60 5 5 Lake Victoria crescent306055 Northern Bugania 20 60 15 5 Northern Bugania2060155 BusogalBukedi 50 25 10 IS BusogalBukedi502510IS Bupu/Sebei 40 40 5 15 Bupu/Sebei4040515 Teso 70  25 5 Teso70255 Karamoja 4S  55  Karamoja4S55 Lango/Achol SO  45 5 Lango/AcholSO455 W. Nile/Madi 4S  SO 5 W. Nile/Madi4SSO5 Bunyororroro 30 IS 45 10 Bunyororroro30IS4510 AnkoJe 40 SO 5 5 AnkoJe40SO55 Kigezi 60 IS 5 20 Kigezi60IS520 National 39 33 20 8 National3933208 Utilization of cassava     Utilization of cassava Table 6.3 Uganda: Food preCueaces amonl  Table 6.3Uganda: Food preCueaces amonl farmers in the Eastern and Northern repons  farmers in the Eastern and Northern repons  "},{"text":"Food mixtures Perccntacc farmen amplcd in diitricbii Tororo Soroti/Kumi  Cauava + millet SO.O 32.5 Cauava + milletSO.O32.5 Cuava + iOqhum 44.0 47.5 Cuava + iOqhum44.047.5 Caiiava + sweet potatOCi 0.0 20.0 Caiiava + sweet potatOCi0.020.0 Casava alone 6.0 0.0 Casava alone6.00.0 Total 100.0 100.0 Total100.0100.0  "},{"text":"Source: Uganda National Root CropI Improvement Propamme.   "},{"text":"Table 6 . 4 Uganda: Relative importance ('!'o) of major staplefoods, 1965-1966 and 1970-1986     Year Cereals Plantain Cas5ava Potato YearCerealsPlantainCas5avaPotato 1%5-66 44 30 18 8 1%5-664430188 1970-71 31 37 22 10 1970-7131372210 1975-70 30 55 33 12 1975-7030553312 1980-81 28 32 30 10 1980-8128323010 1981-82 28 32 29 11 1981-8228322911 1982-83 28 31 28 13 1982-8328312813 1983-84 19 41 23 17 1983-8419412317 1984-85 27 35 26 12 1984-8527352612 1985-86 27 35 26  1985-86273526  "}],"sieverID":"c92f7508-12bd-45fd-ab68-e3b4cd18040b","abstract":""}