Cassava is an important food crop in sub-Saharan Africa. The crop produces acceptable yields under sub-optimum conditions. Nevertheless, good production requires good land preparation. Land preparation practices depend on
Where farmers grow cassava traditionally as the first crop after clearing the forest, no land preparation is required other than the removal of shrubs and vines, and cutting off branches of large trees to admit sunlight. When the first rains have softened the ground, farmers loosen the soil with a hoe, planting stick, or sharp instrument.
Depending on soil type and drainage, the field may be prepared as mounds, ridges, flat-tilled, or zero-tilled (Figure 1). Drainage conditions determine the size of the ridges or mounds, and the placement of crops. In wet areas, water-loving crops such as rice may be planted between mounds or ridges. Upland crops such as cassava, maize, and legumes which require good drainage may be planted on the side or top of the mounds or ridges.
Land preparation for planting cassava on upland and in valleys differs (Figure 2). On upland, farmers plant on flat ground, or mounds and ridges. In valleys, farmers prepare ridges or mounds above ground level to control waterlogging.
Cassava cultivation on mounds is common in West Africa. Farmers gather the soil into heaps. Mounds range from 30 to 60 cm high. They are lower than mounds prepared for yam, but have broader bases. Cassava tuberous roots spread more widely and penetrate less deeply than yam tubers. The space between mounds varies from 60 to 200 cm.
Where mechanization is available, farmers plow and harrow the land down to a depth of 25 cm.
For planting on flat soil, farmers insert cuttings directly into the land. For planting on ridges or furrows, farmers ridge or furrow the land after harrowing.