8 March, 2013, Jean Armand Bokally Dande
The Cameroonian government has released five new improved cassava varieties to help improve the food security of millions of people in the country.
The varieties which were developed through conventional breeding by the International Institute of Tropical Agriculture (IITA) and partners are recognized as IITA genotypes as TMS 92/0326, TMS 96/1414, TMS 96/0023, TMS 92/0057, and TMS 92/0067.
With an estimated yield of between 20 tons and 35 tons per hectare, the improved varieties have improved nutritional qualities and are rich in caratenoids, iron and zinc. These varieties also loved for their cooking qualities.
A new dawn for cassava farmers, this would improve the nutrition and livelihoods of farmers in Cameroon.
The varieties will help close the yield gaps, improve yield and also put more money in farmers’ pockets. The release of the varieties would help improve the fortunes of farmers who depend on the crop for their livelihoods and would help Cameroon to take advantage of the opportunities of cassava.
Grown by most farmers, cassava is one of the major staples in Cameroon that is contributing to food security and wealth creation.
Cassava is the main food crop of Cameroon, having not enough agronomic requirements, cassava is cultivated in numerous regions of the country. It constitutes the first food consumed in Cameroon, Cassava has several virtues. It’s a crop on which you do not lose anything.
When you cultivate cassava, you use the tubers to do several things. It first of all serves as food because it is cooked and eaten. The crop is either boiled and eaten, or processed into local delicacies such as Mitumba, Cassava stick, Cassava pufpuf, gari, and Ndas and you can transform into cassava powder that comes out during transformation is also very important.
Its branches and stem serve as firewood while its leaves are used as vegetables; residues from cassava are used to fertilize the soil. The root crop has also gained industrial importance with uses in ethanol production, High Quality Cassava Flour in bread production, and glucose syrup production. That’s to say, nothing is loosed; it’s a unique plant.
Due to economic environment, the consumption of the cassava increased, and become a strategic product, at the same time for the producer and for the consumer.
© 2017 New Science Journalism Project | All rights reserved