Here are 10 facts about cassava farming origins in Nigeria that will impress your friends.
Cassava’s origins trace back to South America, and the crop made its transatlantic journey close to the beginning of the slave trade in the sixteenth century. But it would take several centuries for the crop to reach its current status as a premier, staple food in Nigeria.
Cassava’s origins trace back to South America, and the crop made its transatlantic journey close to the beginning of the slave trade in the sixteenth century. But it would take several centuries for the crop to reach its current status as a premier, staple food in Nigeria.
Cassava, like almost every other crop in Nigerian agriculture, is dominated by smallholder farmers, who are responsible for 90 percent of its production.
Cassava yields in Nigeria are far below those of other major cassava producers.
About 70 percent of Nigeria’s cassava is turned into garri and fufu (a type of mash).
When left unprocessed, cassava roots perish very quickly, often spoiling within 48 hours.
Approximately 70 percent of cassava processing occurs at small and medium size centers near villages in Nigeria.
The major states of Nigeria which produce cassava are Anambra, Delta, Edo, Benue, Cross River, Imo, Oyo, and Rivers, and to a lesser extent Kwara and Ondo
In 2013 the Nigerian government signed a deal with China to begin exporting 3.2 million tonnes of cassava chips to the superpower. It is not yet clear when Nigeria will reach that target.
Cassava is grown throughout the year, making it preferable to other seasonal crops
