Hello Blurtters,
In agriculture we have different ways of approaching and also making food available for ourselves for the family and also for the entire community and in this case we always find a way to improve in our day-to-day activity in food preparation and processing which we also have it in different ways. How you are being taught food preparation may be different from how I was being taught. But nevertheless knowledge is always earn the one way or the other and in view of this it is ideal to show ourselves some food processing method which can also be learn. Like I always say no knowledge is lost or is a waste when you know the method and you also teach so many people then what you know is called a knowledge but when you know something and you never share the knowledge I will categorize it as just a waste.
This and many more you find on the Internet nowadays whereby even when you cannot copy officially they are knowledge they cannot also provide solution to problems or teach people or the community how to get into a process or to achieve your aim as individual farmers or the professional career. That is why you see most of the articles is not fully detailed. But in one way or the other I always love to express myself even in a local English where you will be able to comprehend and assimilate what I am teaching gradually even if English is not a common language you speak. So after cultivating cassava stem you get to a stage whereby you harvest it. This harvesting of cassava also depends on the species of cassava you cultivated. There are some species that do more quickly to reach their maturity stage within 6 to 7 months of planting whereby we have some which are the local varieties they take up to 9 to 12 months before you can harvest them and this is why so many people be far to go into the hybrid specie of most crop nowadays instead of waiting the very long time before you harvest them.
Like you all know cassava is a very known crop here in west African Nigeria and also produces a lot and this is why Nigeria is one of the best producing cassava in the world. It can be produced yearly. For so many decades if you have all what it takes. The capital is intact. The labor is also intact likewise the agricultural Farmland is also readily available for farming. So when you have all this you can be lucky to cultivate cassava yearly very productive. Some years ago when my dad was still alive we continually produce cassava every year in batches. We have those agricultural land in units. The poultry unit we have the large plot of hectares of land where we cultivate cassava. In piggery section unit we have the same. In sheep and goat unit we also have them. In cattle unit we have them as well. So when you are talking about agriculture we have people that are naturally born with agriculture so the utilize the knowledge and also transfer the knowledge to whoever is available to continue and practice the knowledge. After I arrested the cassava tubers. Hi watched them thoroughly and the next process was to peeled them up as shown in the pictures below.
- The peeling of the cassava Tubers was done thoroughly.
Whichever way you can peel the cassava tubers. But I prefer to use a sharp knife. Some people can actually use machinery for this process. It is equally good.
- When you are peeling your cassava one after the other and you see a slight greenish portion this way. This is a sign that this particular part of the cassava tuba or yam or potato is already exposed to sunlight. You can also use it but some people may be scared of how the color looks like. I found this while I was also peeling.
The washing of the cassava tubers was also done. It is highly necessary to wash Tubers one after the other because of some tiny and small stones. Which may destroy the all processes from A to z.
After the washing of the cassava tubers one after the other, I proceeded to the next step which was the slicing and cutting of the already peeled cassava tuber into small pieces.
After the cutting of the washed cassava tubers, then I also proceeded to the next task which was I added a lot of water so that it will cover up the cut or slice cassava tubers.
After this last process I covered it and it will remain this week for 7 days or more depending on how the cassava get soften.
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Enhorabuena, su "post" ha sido "up-voted" por @dsc-r2cornell, que es la "cuenta curating" de la Comunidad de la Discordia de @R2cornell.