Cassava
(Manihot esculenta .l.) is an important crop in Nigeria. It is a crop that is
planted by every farmer and is eaten by a large percentage of population. It
originated from Latin America and was introduced to Africa during the 16th
century. Cassava grow between a latitude of 30°N and 30°S
in area where rainfall is greater than 500mm,the mean daily temperature is
greater than 20°c. However, some variety
grow at 200m altitude or sub-tropical areas with annual mean temperature as low
as 16°c (IITA 1990). The
main nutritional component of cassava is carbohydrate but it also contains a
small amount of protein, ranging from 1-2% depending on the genotype (cock
1985)
FIELD ESTABLISHMENT IN CASSAVA PRODUCTION
• Land preparation
• Field layout
• Planting operation
• Stem cutting propagation.
land preparation
Cassava
production requires good soil preparations. Land preparation practices varies
considerably, depending mainly on climate, soil type, vegetation, topography
and degree of mechanization. The
land is cleared and the residue was burnt at the end of the dry season. When
the first rains have softened the ground, the land is ploughed, harrowed and
made into ridges one (1) meter apart.
FIELD LAYOUT
Field
layout involves marking out the field for planting. After mowing and ploughing,
the plots of land are harrowed into ridges at 1m inter-spacing. The
field is marked out with aid of rope, tape, and pegs. It is marked at 5-1m
blocking. 5m for planting and the remaining 1m as alley way. Planting operation .Cassava
cuttings of 25cm for yield trial and 8cm for rapid multiplication are used. The
25cm cuttings are planted slanting at an angle, while that of rapid
multiplication is complete burying. The stems are planted on ridge at a
planting distance of 1x1m in between plant and ridge.
Stem cutting propagation
Cassava
stem or cutting of an average length of 25m are used for propagation. Except in
rapid multiplication where cutting of 5-8cm
with at least two (2) nodes are used for propagation.
Harvesting of seed progeny
It
is the harvesting of cassava root(Manihot species) cultivated by seed. It is
best to harvest cassava at a time when the tubers are old enough to have
accumulated sufficient amount of starch but not so old as to have become
excessively woody or fibrous. ;late maturing of cassava cultivars are ready for
harvesting at 12months after planting, while some early maturing cultivars are
ready at 7months. In
hand-harvesting, a........ Is used to cut off the stem of a few cent-metre
above the ground. The soil around the tuber is then loosened using the machete,
and around the stub of the stem is pulled to lift out the tuber. After pulling
5g of the tuberous root was weighed in air using salter scale and electronic
scale was used in water to determine the maturity, quantity and quality of the
yield.
Pre-harvest seedling evaluation
It
is the evaluation of the spaces, physiological and morphology of cassava plant.
This is done by taking the hearest plant distance, the nature of the branch,
presence of flower or not and the petiole colour. It scores as follow:
Petiole colour: 3
= light green
5
= dark green
7
= greenish purple and
7
= purple
Branch: AVB
= average branch
HB
= high branch and
NB
= No branch
Distance: 0.25
, 1.5 etc
Flower: p=
present and
-
= absent
Finding
When cuttings are planted in most
soil under favourable conditions, they produce sprouts and adventitious roots
within a week. If propagated by seed, plant establishment is considerably
slower, the plant itself is smaller and weaker than that produced from a stem
cutting and seedlings genetically segregate into different types.
Conclusion
Siwes
in iita has made me to appreciate research work more than class work and has
also made me to see the study of crop production and landscape management as a
pride.
Recommendation
I
recommend to my colleagues in crop & soil management that during their
siwes program, they should never bargain on financial gain for experience
because what you gain is your heritage forever which will afford you better
opportunity in future.