Tapioca Harvesting Tool For Easy Harvest/Cassava Harvester

Tapioca Harvesting Tool For Easy Harvest/Cassava Harvester
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Tapioca belongs to the family Euphorbiaceae. Tapioca grows and produces best under warm humid tropical conditions where rainfall is well distributed and fairly abundant. It can also be grown under irrigation where rainfall is low. Its outstanding characteristic in terms of moisture requirements is the ability to withstand fairly prolonged periods of drought. However, at the time of planting, there must be sufficient moisture for the plant to establish itself.
In the north and northeast of Brazil, traditional community-based production of tapioca is a by-product of manioc flour production from cassava roots. In this process, the manioc (after treatment to remove toxicity) is ground to a pulp with a small hand- or diesel-powered mill. This masa is then squeezed to dry it out.
The cassava plant has either red or green branches with blue spindles on them. The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant, which otherwise may be converted into cyanide. Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava.
Colored, translucent tapioca sticks
Commercially, the starch is processed into several forms: hot soluble powder, meal, pre-cooked fine/coarse flakes, rectangular sticks, and spherical "pearls". Pearls are the most widely available shape; sizes range from about 1 mm to 8 mm in diameter, with 2-3 mm being the most common.
Flakes, sticks, and pearls must be soaked well before cooking, in order to rehydrate, absorbing water up to twice their volume. After rehydration, tapioca products become leathery and swollen. Processed tapioca is usually white, but sticks and pearls may be colored. Traditionally, the most common color applied to tapioca has been brown, but recently pastel colors have been available. Tapioca pearls are generally opaque when raw, but become translucent when cooked in boiling water.
Brazil in South America, Thailand in Asia, and Nigeria in Africa are the world's largest producers of cassava. Currently, Thailand accounts for about 60 percent of worldwide exports.
Tapioca with the scientific name Manihot esculenta is a starch extracted from the roots of the cassava plant. The cassava plant is common in the tropics and is adapted to the hot conditions of tropical lands. In this video, we will be showing how tapioca is cultivated in Kerala.
The first step is to prepare the tapioca sticks from the last harvest. The tapioca stem is cut into small pieces with one or two nodes using a cutter for precision.
The second step is to prepare the soil. So the land is tilled to mix the organic matter into the soil, help control the weed, and break up the soil. We use a tractor to till the soil.
The soil is divided into raised beds with gaps in between to pass the water.
The sticks are then planted vertically and the soil is poured above it. the sticks are planted with a given distance uniformly. It is then watered. Tapioca requires water during the first three weeks of growth. It is often grown in the month of June July. There are different types of tapioca plant variety, there is a six-month variety and a one-year variety.
After a few days of planting, we can also plant leguminous plants in between the crops. It helps fixate nitrogen and farmer can make a profit by selling the leguminous plants in the first three months of plant growth.
Also covering it with dead leaves will create a layer of humus that can provide the needed nutrients.
Organic manure such as chicken manure can be applied. We can also add ash because it contains potash on the plant.
The plant grows within six months and it is harvested.
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[@sarah_farm]

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