Cassava tuber which can be used for human food, animal feed or
as industrial starch, could be an excellent crop for export from the
Virgin Islands.

is starch. Because of high demand, the production of cassava starch
for industrial use is a highly specialized and highly mechanized
process. Industrial starch is used in the manufacture of glucose,
textile, and confectionary. Other industrial products made from
cassava are dextrins, extenders, mucilages, sizing, and alcohol.
 In view of the energy crisis, alcohol production from cas-
sava which has not been very significant in the past, stands a good
chance of becoming an important industry.

 FEASIBILITY OF CASSAVA PRODUCTION
 IN THE VIRGIN ISLANDS
 There are good possibilities that cassava production and
processing could become viable industries in the Virgin Islands.
Our tropical environment and soils are suitable for the growing
of cassava and the unpredictable climate and lack of water for
irrigation would not be a problem for cassava production. Local
demand for cassava products is good. There is an ever-present
need for animal feeds on the island that could be filled by cassava
since the livestock industry is hampered by costly imported feeds.
In addition, a large part of our local population use cassava for
food. Finally, there is a substantial amount of agricultural land that
is presently idle which could be harnessed into production. Cassava
is an excellent export crop as there is a good market for cassava
starch and animal feeds abroad. Even fresh cassava tuber can be
exported. Millions of pounds of fresh cassava tubers are exported
every year to Miami and New York from a number of other Carib-
bean islands.

 SOME TIPS ON GROWING CASSAVA
 a) Selection of Varieties: For direct human consumption,
sweet varieties should be used. Varieties such as black stick, white
stick, fowl-fat, and paba are popular for direct human consump-
tion. For processing, bitter Jamaican varieties are recommended.
30


 b) Propagation: Cuttings taken from older, more mature
parts of the stem give better yield than those taken from the
younger portions. However, the basal part of the stem should not
be used for planting, especially when mosaic virus is a problem.
Cuttings of 20-30 cm (8-12 inches) in length with at least three
nodes are recommended for planting. Cuttings should be planted
immediately.
 c) Method of Planting: After the field has been ploughed
and harrowed, planting may be done on ridges, on the flat, or in
the furrows. In heavy soil, planting on ridges is recommended.
 d) Positioning of Cutting: Planting the cuttings at 450
with 2/3 of the cuttings under the ground is a common practice.
Later studies have shown, however, that flat subsurface planting
gives better germination and better yield.
 e) Time of Planting: Cassava is best planted during the
early part of the rainy season. If irrigation can be provided during
the first few weeks after planting, cassava can be planted anytime
of the year.
 f) Care of the Plants: Spraying for pests and diseases is
seldom required. Weeding may be done once or twice until the
plants get established. In St. Croix with its high pH soils, applica-
tion of micro-nutrients, particularly zinc at 2 pounds/acre will
help to increase yield. Application of fertilizer mixture 10-10-10
at 200 pounds/acre will also improve yield.
 g) Harvesting: Cassava, once harvested, deteriorates rapidly.
It cannot be kept for more than one or two days. Harvest only
what is needed or can be disposed of immediately. A day or two
after harvest, a bluish discoloration of the vascular bundles of the
tuber develops what is known as vascular streaking. Vascular
streaking can be prevented by dipping the tuber in warm water
at 530 for 45 minutes, by refrigeration or keeping tubers submer-
ged in water.

 mo


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