An experience in the farm

Season greetings to you, today was all about harvesting cassava since the first rain of the year has fallen.
The first sunset met me and my mother on the farm and at nine am. were done harvesting and started starking so we could transport it to the house for peeling.

Good to know that harvesting and peeling of cassava is an essential step in the production and processing of cassava which will in turn be made to be garri, or what Nigeria called fufu, and any other starchy swallow.

We must remind ourselves of Cassava which is also known as yuca and manioc, is a staple food for millions of thousand people around the globe, including here in Africa, Asia, and probably South America.
Most people see it as a versatile crop that can be used in different culinary applications, making it an important source of nutrition and income for many communities.

Here in my locality cassava is usually harvested when it reaches meet maturity, it takes around 8 to 12 months after planting if I'm not mistakenly, these are the watch-out signs to know if it has matured, yellowing leaves, dry stems, and the appearance of tubers that are fully developed, etc.

Anyway, harvesting can be done in different ways:
manually
machinery
All depending on the scale of farmland and cultivation.

After harvest, peeling can be done manually whereby a farmers use a machete or a sharp knife to cut the stems of the cassava and peeled out the layer.

I must say that harvesting and peeling cassava are important steps, and process in the production process of this versatile root vegetable.
Thanks for stopping by and I hope you enjoyed the story of how my day went.