Cassava Farming in Ogoja, Cross River State

August 13, 2024
4 mins read

Ogoja, located in Cross River State, Nigeria, is known for its fertile land and favorable climate, making it an ideal location for cassava farming. Cassava is a staple crop in Nigeria, and in Ogoja, it plays a crucial role in the local economy and food security. The type of cassava commonly farmed in Ogoja is typically high-yielding, disease-resistant varieties that are well-suited to the region's agro-climatic conditions.

Types of Cassava in Ogoja

Farmers in Ogoja grow various varieties of cassava, including both bitter and sweet types. The bitter varieties, which are more resistant to pests and diseases, are commonly used for producing garri—a popular and essential food product in Nigeria. Some of the commonly grown cassava varieties include:

1. TMS 30572: Known for its high yield and resistance to mosaic disease, this variety is widely cultivated in Ogoja.

1. TMS 4(2)1425: This is another popular variety, valued for its early maturity and high starch content.

1. NR 8082: Renowned for its drought tolerance and suitability for garri production, this variety is often favored by local farmers.

How to Farm Cassava in Ogoja

1. Land Preparation:

- Selection: Choose well-drained, loamy soil with a pH between 5.5 and 7.5. The land should be cleared of weeds, shrubs, and trees to reduce competition for nutrients.

- Tillage: Plow the soil to a depth of about 25-30 cm to loosen it and create a suitable seedbed for the cassava cuttings. Mounds or ridges can be prepared to improve drainage, especially in areas prone to waterlogging.

2. Planting:

- Cuttings: Use healthy, disease-free stem cuttings that are about 20-25 cm long, with 5-7 nodes. Plant the cuttings at an angle of 45 degrees, leaving one or two nodes above the soil.

- Spacing: Maintain a spacing of 1 meter by 1 meter between plants to ensure adequate growth and easy access for weeding and harvesting.

- Timing: Planting is typically done at the beginning of the rainy season, usually between April and May, to ensure sufficient moisture for germination and growth.

Cassava farming in Ogoja is not just a tradition but a way of life, providing sustenance and economic benefits to the local community. The process of turning cassava into garri is a skill passed down through generations, ensuring that this essential food product remains a staple in Nigerian households. With the right techniques and dedication, cassava farming and garri production in Ogoja can continue to thrive, supporting both the local economy and food security in the region.

3. Maintenance:

- Weeding: Regular weeding is essential, especially during the first 3-4 months after planting. Mulching can also help suppress weeds and retain soil moisture.

- Fertilization: While cassava can grow in nutrient-poor soils, applying organic manure or NPK fertilizer can boost yields. Apply fertilizer about 8 weeks after planting.

- Pest and Disease Control: Monitor the crop for common pests like cassava mealybugs and diseases such as cassava mosaic virus. Use resistant varieties and practice crop rotation to reduce the risk of infestations.

4. Harvesting:

- Timing: Cassava can be harvested between 9 to 12 months after planting, depending on the variety. Harvest when the leaves start turning yellow and falling off.

- Method: Carefully dig around the base of the plant to avoid damaging the tubers. Lift the tubers out of the soil and remove the stem.

Processing Cassava into Garri

Garri is a popular product made from cassava, known for its versatility and long shelf life. Here’s how cassava is processed into garri in Ogoja:

1. Peeling:

- After harvesting, the cassava tubers are peeled to remove the outer skin. This is usually done manually with a knife, though mechanized peelers can also be used.

2. Grating:

- The peeled cassava is then grated into a fine mash using a grater or mechanized grating machine. The grated cassava has a smooth, wet texture.

3. Fermentation:

- The grated cassava mash is packed into sacks or fermentation tanks and left to ferment for 2-4 days. This process reduces the cyanogenic glucosides (toxins) and develops the flavor of the garri.

4. Pressing:

- After fermentation, the cassava mash is pressed to remove excess water. This can be done using a manual or hydraulic press. The result is a damp, crumbly mass that is ready for roasting.

5. Sieving:

- The pressed cassava mash is then sieved to remove fibrous materials and lumps. The sieved material is called “wet cake.”

6. Roasting (Frying):

- The wet cake is roasted in a large, shallow pan over medium heat. This process requires constant stirring to ensure even cooking and to prevent burning. The roasting process dries out the cassava and turns it into garri granules.

- Coloring: Sometimes, palm oil is added during roasting to produce yellow garri, a popular variant.

7. Cooling and Packaging:

- Once roasted, the garri is allowed to cool before being packaged for sale. It can be stored in airtight containers to prolong its shelf life.

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