On March 15, 2010, CSIR-Crops Research Institute organized a ceremony to officially release some improved crop varieties that had been developed at the Institute and to outdoor others that had already been approved for release by the National Variety Release Committee.
Among those present at the ceremony were:
•Mr. George Scott - Chief Director, Ministry of Environment, Science and Technology (representing the Minister),
•Mr. Kwaku Nicol - Director of Crop Services, Ministry of Food and Agriculture (representing the Minister),
•Dr. A.B. Salifu - Director-General, Council for Scientific and Industrial Research (CSIR)
•Dr. (Mrs) R.E.M. Entsua-Mensah - Deputy Director-General, CSIR
•Rev. (Prof.) Safo-Kantanka, - Chairman, CSIR-CRI Management Board
•Directors of CSIR-BRRI and CSIR-SARI
•Members of the National Variety Release Committee
•Representative of the Ejisu District Chief Executive
•Dr. B. Badu-Apraku - Scientist from the Drought Tolerant Maize for Africa (DTMA) Project, IITA, Nigeria
•Dr. A. Toure - AGRA office, Accra
•Chiefs from Fumesua, Parkoso, Kokobra and Kyerekrom, Farmers and Newsmen from various media houses.
Among the improved crop varieties released/outdoored were four varieties of cassava:
|Code name||New Name||Meaning of name||Maturity (months)||Mean root yield (t/ha)||Total dry matter (%)||Uses||CMD resistance||Suitable ecologies for cultivation|
|AW 1||CSIR-Ampong||Named after a scientist||12||59||35.5||Flour, starch, fufu||Resistant||Forest, Transition and Savannah|
|AW 18||CSIR-Buroni bankye||(Akan)White man’s cassava||12||40||32.8||Flour and bakery products||Resistant||Forest, Transition and Savannah|
|AW 34||CSIR-Sika bankye||Cassava for money||12||56||25.7||Hi- starch||Resistant||Forest, Transition and Savannah|
|K 25||CSIR-Otuhia||Eradicates poverty||12||65||38.6||Starch and flour||Resistant||Forest, Transition and Savannah|
Physical samples of the new cassava varieties and food products derived from them were on display during the ceremony. The food items included ‘Bankye kakro’, ‘Yake yake’, Gari jolof, ‘Fufu’, Cake (from composite flour) and Yoghurt.
Samples of cassava tissue culture materials were also displayed. The final release and outdooring of these cassava varieties were made possible with support from the West African Agricultural Productivity Pogramme (WAAPP)