Cassava

Cassava growing

Cassava growing in Rwanda was first introduced in Rwanda in 1930 by Belgians. Cassava   is a staple food crop ranking third in country after sweet potatoes and bananas in terms of importance. The production of cassava has drastically declined in the last decade due to mainly diseases, pests and lack of disease resistant varieties. The cassava crop is prone to attack by diseases like cassava mosaic virus and cassava brown disease (CBSD).

Demand for cassava
There is a big demand for cassava both in the local and region market. Cassava flour is also being exported to UK, France and Belgium.

Districts in Rwanda That Grow Cassava

The key cassava growing districts include the following;

  • Ruhango
  • Muhanga
  • Gisagara
  • Kamonyi
  • Nyanza
  • Bugesera

Varieties of Cassava

There are many types of varieties of cassava grown in Rwanda including the following;

  • TMS 192/0057
  • TME 14
  • 95/NA-00063

Uses of Cassava

The cassava can be used in the following ways:

  • Cassava is a stable food for a number of household eaten raw, boiled, fried, and roasted.
  • Dry cassava to produce flour for food which can be used alone or as a composite with Millet, Sorghum, Maize flour to make a meal.
  • Dry Cassava stems are used as firewood.
  • Cassava can used to make animal and poultry feeds and in the manufacture of plywood.
  • Cassava starch is used to produce synthetic glues that are used as adhesives in plywood production.
  • Cassava flour can fermented into alcohol and  distilled to make a type of beer
  • It is a source of cash.
  • Cassava leaves are edible as vegetables.
  • Cassava is a source of vitamins A and C, iron, calcium, and protein.

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