The Cassava Field Day at Matsangoni

The field day conducted in one of the Cassava Project’s learning sites at Matsangoni brought farmers from within Matsangoni Ward and other neighboring locations. The farmers were taught by Ward Agricultural Officers (WAOs) and Ustadi’s Trainer of Trainers (ToTs). The field day covered the basics of cassava farming including sourcing of cutings, seed multiplication, harvesting, storage of tubers alongside stems nutritional together with the crops financial importance.

Cassava Farming and Financial Awareness

Dr. Chula, Kilifi County’s Minister of Agriculture and Blue Economy presided over the event together with the Assistant County Commissioner, Ms. Precious. Land preparation, seed multiplication and harvesting were among the key topics of interest. Apart from farming, the attendees learnt of the various products of cassava through value addition. At the Malanga booth, they learnt of the value addition process. In addition, they sampled their products including plain cassava flour, Unga Mix – a cassava and sorghum mixture and Triple Mix – a cassava, sorghum and cowpea mixture for porridge.

“Our people have this retrogressive thinking that cassava is a poor man’s crop. We’ve however learnt a lot about cassava today to just go home empty handed. The county will ensure accessibility to cassava cuttings for the next planting season. We look forward to making the county food secure as we strategize with partners like Ustadi to actualize that vision.” Dr. Chula.

The Deputy County Commissioner, Ms. Precious, reminded the farmers of cassava’s importance, stressing on its financial impact and nutritional aspect.

“I don’t expect our farmers to lack school fees for their children from now on. We’ve heard testimonies of farmers getting substantial returns from cassava farming. We’ve learnt of what it takes to get there and what we have to do,” said Ms. Precious.

The farmers also had a chance to sample the nutritious meals prepared from cassava. The locals enjoyed porridge, chapati, mahamri, kigwada (local delicasy from cassava leaves) and ugali. The locals were pleasantly surprised at the much they could get from cassava.