WATER, ENVIRONMENT AND HEALTH: IMPLICATIONS ON CASSAVA PRODUCTION.

Abstract

The paper examines the implications of water, environment and health on cassava production. It was observed that although, cassava is a drought- tolerant crop, growth and yield are decreased by prolonged dry periods. The critical period of water deficit effect in cassava is from 1-5 Month After Planting (the stages of root initiation and tuberization). Also, cassava processing can have negative, mainly site-specific effects on the environment, by producing unpleasant odours and an unsightly display of waste. Consumption of cassava and cassava products containing large amounts of cyanide can cause acute intoxication, with symptoms of dizziness, headache, nausea, vomiting, stomach pains, diarrhoea and sometimes death. Policies and institutions must be developed and cost-effective management practices adopted to halt the environmental degradation caused by overexploitation of groundwater resources. Processors or intending cassava processors should make adequate arrangement for proper disposal of effluents and other waste from cassava. Cyanide poisoning can be prevented through educating farmers and consumers of cassava and cassava products on the need to extend fermentation period of cassava