Mihogo ni moja kati ya zao ambalo linalimwa na kutumika maeneo tofauti tofauti kote duniani, mihogo hutumika kama zao la chakula na zao la biashara, wengine hula miogo ikiwa mibichi, kuchemshwa,kuchomwa,kuaangwa na hata pia kukaushwa na kusangwa nakutumika kwa kupikia ugali.

Mihogo ustawi katika maeneo yenye mvua 1000 hadi 1500mm kwa mwaka, na maeneo yenye mita 1000 kutoka usawa wa bahari, uzuri wa mihogo unakua na kusitawi vizuri katika udomgo wa aina yoyote ile ila inafaa kulimwa maeneo yenye mtelemko 0 had 8% lakini pia 8 hadi 15% unaweza kulima lakini lazima itumike njia ya kuzuia mmomonyoko mfano kulima kwa matuta.

Kama mazao mengine shamba la mihogo linatakiwa kuandaliwa mapema,kusafishwa na kuwekwa tayari kwaajili ya kupanda mihogo. unaweza kuandaa kwa kutumia jembe la mkono,trekta na jembe la ng’ombe.
pia shamba la mihogo linaweza kulimwa kwa matuta au kwa kusawazisha na kupanda bila kuweka matuta.

kuna aina nyingi sana za mihogo kama vile golden yellow, lakaini, ku-50 na pr-c-24
lakini aina zimegawanywa katika aina mbili
mihogo mitamu-valesca, msitu zanzibar, kibaha, aipu
mihogo michungu- ali utumba, leonjo

Mihogo upandwa kwa kutumia miti yake(stalks). inatakiwa iwe imekua angalau miezi 8 tokea ipandwe na inayo shauliwa zaidi ni ili ambayo imevunwa karibuni kwa kua ndo inakua na uwezekanoi mkubwa wa kuota.
miti ambayo inatakiwa kupandwa inatakiwa kutunzwa eneo lenye kivuli na safi.
andaa miti ya kupanda siku moja kabla kwa kuikata ulefu wa setimita 25- 30 na iwe na pengele(nodes) 5 hadi 7
miti inatakiwa kufukiwa 1/3 ya urefu wake na pia ambayo haijashika inatakiwa kurudiwa siku ya 10 hadi 14.
nafasi ya kupanda ni mita 1 kati ya mstario na mstari mmea na mmea ni mita 0.70 inategemea na aina unayotaka kupanda.

Mihogo ni moja ya mazao ambayo aitegemei sana mbolea lakini shamba la mihogo unaweza kutumia mbolea ya samadi au ukatumia  NPK wakati wa kupanda.
kiasi cha NPK kinacho itajika ni kilo 120 kwa hekta lakini ukatumia kilo 60 wakati wa kupanda na kurudia tena kilo 60 baada ya miezi miwili.
Unatakiwa kupalilia mapema ili kuepusha msongamano wa magugu shambani, unapalili mwezi 1 au  2 baada ya kupanda na kurudia tena pale unapo ona magugu yameota kwa wingi shambani kwako. unawaweza kupalilia kwa kutumia jembe la mkono au kwa kutumia chemikali kwa watu wenye mashamba makubwa

Mihogo inatakiwa kuvunwa pale inapokua imekomaa vizuri, na mda wa kuvuna ni miezi 10 had 12 inategemea na aina ambayo umetumia.
mihogo inavunwa kwa kufukua chini na kuchukua miziz yake ndi mihogo yenyewe. na wakati wa kuvuna unatakiwa kua makini ili kuepushwa kuvunja mihogo na kuiacha chini  ya ardhi.

mihogo ni moja kati ya mazao ambayo hayasumbuliwi sana  na wadudu na magonjwa, ila unatakiwa kutumia dawa za kuua wadudu pale unapohisi wadudu wamevamia shamba lako. unaweza kutumia sawa kama vile malathon au servin.
napale unapoona inapadilika kua yanjano au majani kudondoka unaweza kuspray demothate spray kwa wiki 2 had


Cassava nutrition facts

Cassava (yuca or manioc) is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants. It thought to have originated from the South-American forests. Its sweet, chewy underground tuber is one of the popular edible root-vegetables. Indigenous people of many parts of Africa, Asia and South American continents used it as staple food source since centuries. Together with other tropical roots and starch-rich foods like yam, taro, plantains, potato, etc, it too is an indispensable part of carbohydrate diet for millions of inhabitants living in these regions.

Some of the common names include manioc, or mandioca in Brazil, manihot, tapioca and yuca. Scientific name: Manihot esculenta (Crantz).

Cassava is a perennial plant that grows best under tropical, moist, fertile, and well-drained soils. Completely grown plant reaches to a height of about 2-4 m. Under the cultivation fields, its cut-stem sections are planted just as in the case of sugarcanes. After about 8-10 months of plantation; long, globular roots or tubers grow in a radial pattern downwards deep into the soil from the bottom end of stem upto the depth of 2-4 feet.

Each tuber weighs one to several pounds depending upon the cultivar type and feature gray-brown, rough, woody textured skin. Its interior flesh features white, starch rich sweet-flavored meat, that should be eaten only after cooking.

Health benefits of Cassava

  • Cassava has nearly twice the calories than that of potatoes and perhaps one of the highest value calorie food for any tropical starch rich tubers and roots. 100 g root provides 160 calories. Their calorie value mainly comes from sucrose which accounts for more than 69% of total sugars. Amylose (16-17%) is another major complex carbohydrate sources.
  • Cassava is very low in fats and protein than in cereals and pulses. Nonetheless, it has more protein than that of other tropical food sources like yam, potato, plantains, etc.
  • As in other roots and tubers, cassava too is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.
  • Young tender cassava (yuca) leaves are a good source of dietary proteins and vitamin K. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.
  • Cassava is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
  • Itis one of the chief sources of some important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts. In addition, it has adequate amounts of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.
  • Selection and storage

    cassava field cassava and taro
    Cassava plantation.
    Photo courtesy: treesftf.
    Taro and yuca, two common tropical starch-rich crops.
    Photo courtesy: Caffe Vita.

    Cassava roots can be readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical tuber that is heavy for its size. Cleaned, and processed yuca available in the US markets which generally imported from the Central America is waxed, and therefore, appears bright and shiny.

    Avoid old stocks as they are out of flavor and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.

    Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored inside the refrigerator for upto three days.

    Preparation and serving methods

    Cassava should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.

    Cassava roots available in the USA supermarkets are waxed to help enhance their shelf life. To prepare, just wash the whole root in cold water, dry mop, and trim the ends. Cut into 2-3 inches long quarters. Using a paring knife, then peel its outer skin until you find white flesh inside. Do not use vegetable peeler since its skin is very tough. Cut away any strings running along its inner core. Yuca cut sections tend to turn brownish discoloration upon exposure to air as in potato, so place them immediately in a bowl of cold water.

    Cassava is one of the common vegetables featuring in variety of everyday traditional dishes in many Caribbean, Africa, and Asia countries. Together with other tropical roots like yam, taro, plantains, potato, etc., it too is an Integral part of the diet in these regions.

    Here are some serving tips:

    In order to make yuca safe to eat, boil the cut sections in water until tender with sea salt added for about 10-15 minutes. Drain and discard the water before using boiled cassava in various cooking recipes.

  • fried cassava root and fish
    Fried yuca cubes with fish, a Brazilian delicacy. Photo courtesy: Jorge Andrade
    cassava chips
    Cassava chips.
    Photo courtesy: Marita
    • Cassava tubers are popular ingredients in fries, stew-fries, soups, and savory dishes all over the tropic regions.
    • In general, cassava sections are fried in oil until brown and crisp and served with salt, and pepper seasoning in many Caribbean islands as snack.
    • Starch rich yuca (manioc) pulp is sieved to prepare white pearls (topioca-starch), popular as sabudana in India, Pakistan, and Sri Lanka. The pearls used in sweet pudding, savory fritters, sabudana-kichri, papad, etc.
    • Cassava flour is also used to make bread, cake, cookies, etc. in several Caribbean islands.
    • In Nigeria and Ghana, cassava flour is used along with yams to make fufu (polenta), which is then savored with stews.
    • Cassava chips, and flakes are also widely eaten as a snack.

    Safety profile

    Cassava root contains natural toxic cyanogenic glycoside compounds linamarin and methyl-linamarin. Injury to tuber releases linamarase enzyme from the ruptured cells, which then converts linamarin to poisonous hydrocyanic acid (HCN). It is therefore, consumption of raw cassava root results in cyanide poisoning with symptoms of vomiting, nausea, dizziness, stomach pains, headache, and death. In general, cyanide content is substantially higher in its outer part and peel. While peeling lessens the cyanide content, sun drying, and soaking followed by boiling in salt-vinegar water results in evaporation of this compound and makes it safe for human consumption.

    Prolong consumption of monotonous cassava diet may result in chronic illness like tropical ataxic neuropathy (TAN) and diabetic mellitus, especially among rural and tribal inhabitants who are engaged in processing and consumption of exclusively cassava products. (Medical disclaimer)


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