Cassava is one of Uganda’s most important staple crops, especially in semi-arid areas where it provides food security and income.
However, success in cassava farming starts long before the stems are placed in the soil. Proper preparation of cassava stems is critical to ensure good germination, reduce disease risk, and promote strong plant growth.
Seperanza Kenyena, a cassava farmer from Kabingo village in Isingiro district, says preparation starts with selecting healthy planting material.
“I choose mature stems from plants that are 8–12 months old. They should be about 2.5cm thick, disease-free, and taken from the middle part of the plant,” she explains.
Solomon Senoga, a commercial farmer in Luwero, says after harvesting the stems, they should be cut into lengths of 20–30cm with 5–7 nodes each.
“It is best to use a sharp, clean knife to avoid injuring the stems or transmitting diseases,” he adds.
Allan Nsubuga an agronomist emphasises sun-curing the stems before planting.
“Leave the cuttings under shade for two to three days. This reduces excess moisture, hardens the cut ends, and helps prevent rot once planted,” he advises.
Nsubuga also recommends treating the cuttings with fungicides or soaking them in a solution of wood ash and water to kill pests and disease pathogens.
When planting, the stems should be inserted at a 45-degree angle or vertically into moist, well-prepared soil with good drainage. This encourages strong rooting and shoot development.
Proper stem preparation not only improves germination rates but also increases yields. Farmers who take time to prepare their stems carefully are more likely to enjoy a healthy cassava crop, ready for harvest after 8–12 months.
