Cassava Tissue Culture Plants

Disease Free Plants

Cassava plants produced through our Proprietary Tissue Culture and DiPropagation technologies are clean from Cassava Mosaic Disease (CMD) and Cassava Brown Streak Disease (CBSD). This eliminates disease pressure otherwise caused by transfer of cuttings.

14+ Certified Cassava varieties

Our portfolio consist of both international and locally bred modern varieties released by Tanzania Agriculture Research Institute (TARI) and certified by Tanzania Official Seed Certification Institute (TOSCI). They include Chereko, Pwani, Kipusa and Kizimbani.

High Yield under GAP

Under good agriculture practices and mechanization, our plants can increase yield for farmers from currently 8 tons per acre up to 25 tons per acre.

Improved Disease Tolerance & Resistance

Varieties such as Mkuranga-1 and Kiroba can tolerate CMD and CBSD effectively and increase productivity in disease hotspots such as Ukiriguru and Chato in Northwest Tanzania.

Link Farmers to Processors

Farmers grow our cassava plants that produce root, tuber and other parts that are apt for processing into High Quality Cassava Starch, Flour, Ethanol, Glucose syrup.

Active Project Partners

Our partners include International Institute of Tropical Agriculture (IITA); Mennonite Economic Development Associates (MEDA); TOSCI and TARI all aiming to ensure availability of clean Cassava planting materials in Tanzania through various channels including regulatory, breeding and certification.

Cassava plant varieties we produce and distribute.

Officially released varieties.

Kiroba:
Harvesting period: 9-12 months
Root harvest: on average 12 tons per acre
Uses: Process into Flour; Household cooking

Mkuranga-1:
Harvesting period: 9-12 months
Root harvest: on average 8 tons per acre
Uses: Household cooking

Kipusa:
Harvesting period: 9-12 months
Root harvest: on average 8.5 tons per acre
Uses: Process into Starch

Chereko:
Harvesting period: 9-12 months
Root harvest: on average 8.5 tons per acre
Uses: Process into Flour; Household cooking

Kizimbani:
Harvesting period: 9-12 months
Root harvest: on average 10.5 tons per acre
Uses: Process into Flour

Mkumba:
Harvesting period: 9-10 months
Root harvest: on average 9 tons per acre
Uses: Household cooking; Process into Flour

Mkombozi:
Harvesting period: 9-10 months
Root harvest: on average 8.5 tons per acre
Uses: Household cooking; Process into Flour

Release pending varieties.

– Orera
– TZ 130
– Albert
– Kibandameno

– Kibaha
– Eyope
– F-10-30-R2

Our cassava plants can be purchased at three stages:

Ex-agar Plants
Rooted plants removed from tissue culture nutrient media, washed and sorted according to customer requirements. These plants require acclimatization before growing in field and are mainly grown by agriculture institutes and seed multipliers.

Field Ready Plants
Rooted plants with 3-5 cm height obtained after periodic cutting of tissue culture plants. These seedlings do not require acclimatization and are ready for in field planting. The plants are typically grown by processing companies, organizations and seed multipliers.

Field Cuttings
Standard cassava stems obtained from further field multiplication of field ready plants. These cuttings are ready for growing in field and mainly grown by farmers that cultivate cassava roots used for various purposes including processing.

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Cassava

KIROBA; MKURANGA-1; TZ 130; 14 OTHER VARIETIES