Cocoyam (Colocasia esculenta) is a tropical crop that belongs to the family Araceae.
It is a staple food in many tropical regions, particularly in West Africa, where it is widely cultivated.
Cocoyam is a versatile crop that can be grown for its edible tubers, leaves, and stems.
It is a low-maintenance crop that can thrive in poor soil conditions, making it an ideal crop for small-scale farmers. In this guide, we will provide a step-by-step guide on cocoyam farming, from land preparation to harvesting.
Step 1: Land Preparation
– Choose a well-draining soil with a pH range of 5.5-6.5.
– Clear the land of debris and weeds.
– Till the soil to a depth of 12 inches to loosen and aerate it.
Step 2: Planting
– Obtain healthy cocoyam suckers or corms from a reputable source.
– Plant the suckers or corms 2-3 inches deep and 12-18 inches apart.
– Water the soil gently but thoroughly after planting.
Step 3: Mulching
– Apply a 2-3 inch layer of organic mulch (e.g., grass clippings, leaves) around the plants.
– Mulching retains moisture, suppresses weeds, and regulates soil temperature.
Step 4: Watering
– Water the plants regularly, providing about 1 inch of water per week.
– Avoid overwatering, which can lead to root rot and other diseases.
Step 5: Fertilisation
– Apply a balanced fertiliser (e.g., 10-10-10 NPK) at planting time.
– Side-dress with a high-phosphorus fertiliser (e.g., 10-20-10 NPK) 3-4 weeks after planting.
Step 6: Pest and Disease Management
– Monitor the plants regularly for signs of pests (e.g., aphids, whiteflies) or diseases (e.g., leaf blight, root rot).
– Use organic or chemical controls as needed to prevent infestations and infections.
Step 7: Harvesting
– Cocoyam tubers are ready to harvest 6-12 months after planting.
– Carefully dig around the plants with a fork, being careful not to damage the tubers.
– Lift the tubers out of the soil, and wash them clean.