Business Plan II - шаблон joomla Оригами

Cassava

Type of Technology
Agronomy
1.       Mechanical cassava harvester
2.       Growing mushrooms on root and tuber wastes.
3.       Effective and efficient weed control strategies for sustainable cassava production
4.       New effective knapsack spray shield for herbicide weed control in cassava based cropping systems

Processing
1.       Efficient cassava processing technologies for enhanced market access and increased productivity for cassava farmers and processors.
2.       Use of alternative food flours for baking

Variety
1.       CSIR-CRI Ampong
2.       CSIR-CRI Buroni Bankye
3.       CSIR-CRI Sika Bankye
4.       CSIR-CRI Otuhia

Summary of the characteristics of four (4) cassava varieties
Four cassava varieties, Ampong, Buronibankye, Sika bankye and Otuhia developed by CSIR-CRI were release in March 2010. Generally, the new varieties are superior to the existing varieties such as Afisiafi, Dokuduade, Essambankye, Agbelifia and Bankyehemaa in terms of yield, dry matter, resistance to African Cassava Mosaic Disease (CMD) and adaptability to wider ecological environments. They also form wider canopies at early stages of development and this compete favourably with weeds thus reducing labour input and costs for farmers. The cultivars have very low cyanide levels (i.e. < 0.95µmol/g of fresh root) which make them safe for fresh consumption.

Table 1.    A summary of the characteristics of the four cultivars.

Variety

Maturity period (Months)

Mean root yield (T/ha)

Total dry matter (%)

Uses†

CMD resistance

Suitable ecologies

CSIR-CRI Ampong

12

59

36

Flour, starch, poundable

Resistant

Forest, Transition and Savannah

CSIR-CRI Buroni bankye

12

40

33

Flour and bakery products

Resistant

Forest, Transition and Savannah

CSIR-CRI Sika bankye

12

56

36

Hi- starch

Tolerant

Forest, Transition and Savannah

CSIR-CRI Otuhia

12

65

39

Starch and flour

Resistant

Forest, Transition and Savannah

All cultivars can be processed into wet cake as an intermediary product for processing into gari and cassava dough for local foods such as banku and agbelima. The cultivars fit into the existing cropping systems of the different ecological zones of Ghana.





Useful Information

The WAAPP Coordination Unit in Ghana is the Projects Division of the Ministry of Food and Agriculture (MOFA) whilst the implementing agency is the Council for Scientific and Industrial Research (CSIR). The structures put in place to govern and manage the WAAPP in Ghana are the National Steering Committee as well as the NCOS Management Committee and the Competitive Agricultural Research Grant Scheme (CARGS) Board as the Implementing agency.