The Department of Crop Science at the University of Cape Coast (UCC), in collaboration with the Ghana Atomic Energy Commission and the International Institute of Tropical Agriculture (IITA), has unveiled four new yellow-fleshed cassava varieties.
These varieties are being proposed for approval and circulation across Ghana and West Africa to boost cassava production in the region.
For over 15 years, the University of Cape Coast has been a trailblazer in agricultural research through its Crop Science Department.
The university has gained recognition for innovative initiatives, including the “Cape Vars Bankye,” a cassava variety developed at UCC.
This breakthrough has solidified the university’s reputation for excellence in both academia and practical agricultural solutions.
“Hewale duade” one of the new Yellow-fleshed Cassava varieties at the Teaching
and Research Farm of the University of Cape Coast.
During a ceremony held on December 20, 2024, the four new yellow-fleshed cassava varieties, including “Hewale Duade,” were introduced at the Teaching and Research Farm of the University of Cape Coast.
The event was led by Dr. Emmanuel Ogyiri Adu, the Principal Investigator, and featured notable attendees such as Prof. Elvis Aasare Bediako, Vice-Chancellor of the University of Energy and Natural Resources, Dr. Godwin Amernope, a research scientist at BINARI-GAEC, and Prof. Paul Agu Asare, alongside other researchers.
The varieties were presented to the National Varietal Release and Registration Committee (NVRRC) for consideration and approval.
Speaking on the sidelines of the event, Dr. Solomon Gyan Ansah, Director for Crop Services and Chairman of NVRRC, commended the collaboration between UCC, BINARI-GAEC, and the International Institute of Tropical Agriculture (IITA).
A shot of the University of Cape Coast Teaching and Research Farms where the project was piloted.
He emphasized, “I must commend the Department of Crop Science at UCC, BINARI-GAEC, and IITA. We are focusing on yellow-fleshed cassava. While some yellow-fleshed cassava varieties have been released, they are not poundable. Additionally, we are looking for specific traits in these new varieties.”
Lead Researcher, Dr. Emmanuel Ogyiri and the rest of the team members
Dr. Gyan Ansah highlighted the attributes that would make the new cassava varieties acceptable, including high yield and elevated carotenoid content.
“We really want the dry matter content to be very high. We are also looking at the carotenoid content, which we want to be very high as well. The carotenoid content is related to vitamin A, which is crucial for good eyesight, especially for the young ones. When they eat this cassava as part of a balanced diet, they will have very good eyesight and the energy they need to learn,” he explained.
After inspecting the crops in the field and assessing the presentations on each proposed variety, Dr. Gyan Ansah, chairman of the National Varietal Release and Registration Committee (NVRRC), recommended the release of the four yellow-fleshed cassava varieties, considering their substantial benefits to the nation and the agriculture sector.
Some processed foods made from the Yellow- fleshed cassava being proposed
for release
In an exclusive interview with CBS, Dr. Emmanuel Ogyiri Adu expressed his excitement over the acceptance of new cassava varieties for further development. These varieties are designed to be high-yielding, rich in beta-carotene, and possess farmer-preferred traits such as high dry matter content and mealiness.
By introducing these nutrient-dense varieties, the aim is to improve food security, enhance nutrition, reduce malnutrition in children, and contribute to Ghana’s agricultural resilience.
urged stakeholders to adopt these new vitamin A-rich varieties for gari production, especially in Senior High Schools where gari is widely consumed.
Dr. Ogyiri Adu also emphasized the resistance of the new varieties to Cassava Mosaic Disease (CMD), a major threat to cassava yields. “Developing cassava varieties resistant to CMD is a significant achievement for the crop science department and the university as a whole,” he stated.
With the certification process underway, the University of Cape Coast (UCC) is preparing to scale up production by cultivating over 20 acres of cassava at the university outstation at Twifo Wamaso.
Dr. Ogyiri Adu noted that the next phase involves training farmers on cultivation techniques and providing cassava sticks for large-scale replication. “The release of these varieties will demonstrate the global impact of our research, showing tangible evidence of our work’s impact on the economy and the nation,” he added.
The new yellow-fleshed cassava varieties are versatile and suitable for producing cassava flour, which can be used in various meals and pastries. The project received substantial support from the International Institute of Tropical Agriculture (IITA), with Dr. Elizabeth Parks of IITA-Zambia playing a pivotal role in securing funding.
Other key contributors include Peter Ilelubey of IITA and Dr. Amenope, who initiated the collaboration with UCC.
The success of the project is attributed to the dedication of several individuals and institutions, including Prof. Michael Osei Adu, Head of the Crop Science Department; Prof. Henry De-graft Acquah, Dean of the School of Agriculture; Prof. Kingsley Taah, Former Head of Crop Science Department; James Nyarko Amoah, a Technologist; and all farmers involved in the on-farm trials. Their collective efforts underscore UCC’s commitment to advancing agricultural research and innovation in Ghana and beyond.
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