Cassava stores well in the ground but badly out of it. Once dug, the roots start to streak and rot within a few days, so the plan for the harvest matters as much as the crop.
When to dig
Most varieties are ready between nine and twelve months after planting, though some can stay in the ground longer. Cut the stems about a week before digging and keep the best stems as planting material. Dig only what you can sell or process in the next two or three days.
Handling the roots
Lift roots with the digging tool kept clear of the root itself. Torn skin and broken tips speed up spoilage. Keep the roots in shade, off bare soil, and never leave a loaded heap in the sun.
Processing and storage
Peeling, chipping and sun drying turn a perishable root into a product that keeps. Dry chips on a clean raised surface or tarp until they snap, then bag them in dry jute sacks stacked off the floor. Potassium supports good root size and starch, and balanced feeding earlier in the season pays off at harvest.
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