Kamoteng Kahoy Farming
Cassava or kamoteng kahoy is a favorite Asian diet although it is believed to be of South American origin.
This tasty below-ground tuber is also famous among indigenous people of South America and Africa.
Tips in Cultivating Underground Tubers
Cassava is known for its starchy feel and taste. It is rich in carbohydrates and is sweet in taste. Cassava farming in the aforesaid territories is a popular industry. This is because cassava serves as their main source of food. Cassava leaves and roots are a good source of minerals. Young leaves of cassava contain dietary proteins and vitamin K which helps in bone building. It is also believed helpful in the cure of Alzheimer’s disease and is effective in preventing brain deterioration. Kamoteng kahoy or cassava is also rich in vitamin B complex, zinc, potassium, iron, magnesium, copper, and manganese.
Knowing More of Kamoteng Kahoy
While having immense benefits, cassava consumption also has its downsides. Prolonged and excessive consumption of cassava can lead to certain diseases like diabetes mellitus or tropical ataxic neuropathy or TAN. This is largely because of the very high calorie content of kamoteng kahoy or cassava. Kamoteng kahoy is by far one of the richest sources of calorie among all other tubers. Another fine point to consider is that cassava roots naturally contain a toxic substance called cyanogenic glycoside compounds. The compound consists of linamarin and methyl-linamarin. Damages caused by cutting or trimming in the cassava roots causes the emission of linamarese enzyme. The substance alters the properties of linamarin, thereby converting it into a noxious hydrocyanic acid. This is why cassava oftentimes causes poisoning. Cassava or kamoteng kahoy poisoning is characterized by dizziness, vomiting, stomach ache, headache, and nausea. Cassava poisoning may also cause death if consumption of its cyanide content is greater.
Factors that Affect Kamoteng Kahoy Farming
Kamoteng kahoy farming is a good source of profit. Cassava or kamoteng kahoy is a good source of starch which is used in making varied dishes and products. Kamote chips and Kamote pudding for sale can also be made as a source of income. But before one can effectively engage in Kamoteng kahoy farming, it is essential to consider pertinent information or factors.
For one, note that kamoteng kahoy or cassava loves an environment which is tropical. This is why cassava tubers easily grow in countries with tropical climates. The wet season is the best time to grow these tubers because the soil remains moist and is in best condition for kamoteng kahoy farming. Kamoteng kahoy or cassava grows best in fertile and moist soil. To start this farming, you will need cassava stems cut in sections to plant. The stems are to be planted similar to sugarcanes. The stems stood on the soil in a slanting position. Just make sure nut to cause rupture in the roots and stems to prevent activating its noxious components. Too often, cassava poisoning is caused by faulty planting and cultivation. The average time for cultivating kamoteng kahoy is about 8 until 10 months. They grow at a height of about 2 to 4 feet. By this time, the tubers are ready to be unearthed, sold or cooked.