Cassava is not just a staple food; it is a lifeline for millions of Ugandan farmers and families. However, harvesting it the wrong way can lead to major losses. To ensure high yields, better quality, and more income, farmers must learn and apply the right harvesting techniques at the right time.
Seperanza Kenyena, a well-known cassava farmer from Isingiro, emphasises that timing is critical. “Cassava should be harvested when it reaches full maturity, usually between 9 to 18 months depending on the variety. If you harvest too early, the roots are small and starchy. If you wait too long, they may become woody or rot in the soil,” she explains.
Solomon Senoga, a commercial cassava farmer from Luwero, says the first step in proper harvesting is cutting back the stems about 30 cm above the ground a few days before harvesting.
“This allows sunlight to reach the soil and softens it, making uprooting easier,” he advises. He uses hand hoes and digging forks to gently lift the tubers without cutting or bruising them. “We avoid sharp tools that may damage the roots, as this affects quality and shelf life,” Senoga notes.
James Kiwanuka, a cassava trader based in Matugga, stresses that quality starts in the garden. “When cassava is harvested carefully and delivered fresh, buyers are willing to pay more. We look for clean, undamaged roots,” he says.
Kiwanuka also advises farmers to avoid washing cassava roots if they are not going to be sold immediately, as moisture shortens shelf life.
Technically, proper cassava harvesting involves correct timing, gentle uprooting, and post-harvest handling to preserve freshness and quality.
Farmers who follow these steps reduce losses and improve their income. With Uganda’s increasing demand for cassava flour, starch, and animal feed, getting the harvesting right is more important than ever.
