KILIMO BORA CHA KARANGA

UTANGULIZI Karanga ni mojawapo ya mazao yanayotoa mafuta. Katika Tanzania zao hili hustawi zaidi katika mikoa ya Kusini Mashariki, Dodoma na Morogoro. Pamoja na kutoa mafuta vile vile zao hutumika kwa njia nyingine mbali mbali, nazo ni pamoja na:

1. Chakula cha wanyama (Mashudu na majani)
2. Kurutubisha ardhi
3. Chakula cha binadamu (Confectionary)

Kwa ujumla zao hili hutumika na wakulima kama zao la biashara.

ASILI YAKE Nchi ilimayo karanga ni China asilima 41.5% na inayofuatia ni India na asilimia 18.2%. Kwa mabara ya Ulaya ni Ugiriki ambayo hutoa kwa wastani tani 2000 za karanga kwa mwaka. Na inasemekana karanga chanzo chake ni Amerika kusini katika nchi ya Peru. Na kwamba karanga ambazo zipo leo sio za pori
HALI YA HEWA

Karanga hustawi vizuri katika maeneo yaliyopo kwenye miinuko chini ya mita 1500, toka usawa wa bahari katika Tanzania, na hustawi zaidi katika maeneo ambayo yanapata mvua za wastani wa mm 750 hadi mm 1200 kwa mwaka.
Vile vile karanga hustawi vizuri kwenye udongo wa kichanga, inashauriwa kutopanda karanga kwenye udongo mzito (mfinyanzi) hii ni kutokana na sababu kwamba, karanga hazistawi kwenye sehemu zinazo simama maji, na udongo mzito huleta hasara wakati wa uvunaji.

AINA ZA KARANGA
Kuna aina kuu tano bora za karanga ambazo zimetolewa kwa wakulima hapa nchini.

a. Red Mwitunde
Ilitolewa kwa wakulima miaka ya 1950.
Mbegu za muda mrefu (Virginia Spreading bunches).
Huchukua muda wa siku 120 -140 toka kupanda hadi kukomaa. Ina uwezo wa kutoa kilo 1000 kwa hekta. Mbegu zake ni kubwa na zina rangi nyekundu.

b. Nyota
Ilitolewa mwaka 1983.
Mbegu ya muda mfupi ( Spanish Errect Banch).
Huchukua siku 90-100 tangu kupanda hadi kukomaa. Ina uwezo wa kuzaa wastani wa kilo 1500 kwa hekta. Mbegu zake ni ndogo, na zina rangi ya udongo (Tan).
Aina hii ya mbegu zina tabia ya kuanza kuota tena shambani mara tu zikiisha komaa, hivyo ni muhimu kuzivuna mapema zikisha komaa.

c. Johari:
Ilitolewa mwaka 1985.
Mbegu ya muda wa kati (Virginia Spreading Bunches).
Huchukua siku 110 – 120 toka kupanga kuvuna. Mbegu zake ni kubwa na zina rangi ya udongo (Tan). Ina uwezo wa kutoa wastani wa kilo 1000 kwa hekta moja.

d. Pendo: .
Ilitolewa mwaka 1998.
Mbegu ya muda mfupi ( Spanish Errect Banch). Huchukua siku 90-100 tangu kupanda hadi kukomaa. Ina uwezo wa kuzaa wastani wa kilo 1500 kwa hekta. Maganda yake ni laini na mbegu zake ni kubwa, na zina rangi ya udongo (Tan). Kama Nyota, aina hii ya mbegu ina tabia ya kuanza kuota tena shambani mara tu zikisha komaa, hivyo ni muhimu kuzivuna mapema zikisha komaa.

e. Sawia:
Ilitolewa mwaka 1998.
Mbegu ya muda wa kati (Virginia Spreading Bunches).
Huchukua siku 110 – 120 toka kupanga kuvuna. Mbegu zake ni kubwa na zina rangi ya udongo (Tan). Ina uwezo wa kutoa wastani wa kilo 1000 kwa hekta moja.

Pamoja na mbegu zilizotajwa, kuna aina nyingine nyingi za kienyeji (local varieties) zinazotumiwa na wakulima katika sehemu mbali mbali.

UTAYARISHAJI WA SHAMBA
Shamba litayarishwe vizuri kuwezesha udongo kupenyesha maji na mizizi kirahisi. Karanga hupandwa kwenye matuta au sensa (shamba tambarare).

UTAYARISHAJI WA MBEGU
Karanga ambazo zinakusudiwa kwa mbegu zitunzwe na maganda yake bila kubanguliwa. Zibanguliwe karibu na msimu wa kupanda na kuchaguliwa. Baada ya kuchaguliwa zitiwe dawa, aina ya Fernasan D, Katika uwiano wa gramu 28 za dawa kwa kila kilo 10 za mbegu safi.

UPANDAJI WA KARANGA
Uamuzi wa kuchagua wakati mzuri wa kupanda niule utakaoliwezesha zao hilo kukomaa wakati wa mvua za mwisho. Kuchelewa kupanda, hupunguza mavuno. Ni muhimu kuchagua aina ya mbegu ambazo uvunaji wake unafanana na mazingiza ya eneo hilo kihali ya hewa.
Kwa mikoa ya Lindi, Mtwara na Ruvuma, karanga za muda wa kati na mrefu (Johari, Red Mwitunde) zipandwe kuanzia katikati, hadi mwishoni mwa mwezi Desemba. Karanga za muda mfupi (Spanish na Valencia) zipandwe kuanzia mwishoni mwa mwezi Desemba hadi katikati ya mwezi Januari.
Kwa mikoa ya Tanga, Morogoro na sehemu za mkoa wa Dodoma, karanga zipandwe mapema mwanzo wa mvua ndefu. (Februari/March).

NAFASI KATI YA MIMEA
Inashauriwa kupanda karanga katika mistari. Nafasi kati ya mistari ni sentimita 50, na kati ya mimea ni sentimita 15, kwa karanga zinazotambaa (Virginia Spreading types). Kama karanga zinapandwa kwenye matuta ya sentimita 90, zipandwe mistari miwili, kila tuta. Kwa nafasi hii kiasi cha kil 60-75 za mbegu hutumika kwa hekta moja.

Kwa karanga zilizopo kwenye kundi la Spanish/Valencia (zisizotambaa), nafasi kati ya mistari ni sentimita 50, na kati ya mimea ni sentimita 10. Endapo karanga zimepandwa kwenye matuta ya sentimita 90, panda mistari miwili , inayofanya nafasi sawa na sentimita 50 kwa sentimita 10. Kiasi cha kilo 80-100 za mbegu hutumika kwa hekta moja kwa kutumia nafasi hii.Kwa ina zote za mbegu, panda mbegu moja safi, katika kila shimo.

MBOLEA
Kufuatana na majaribio yaliyofanyika imeonekana kuwa karanga hustawi vizuri chini ya viwango vidogo vya phosphorus (TSP, SSP). Vile vile katika sehemu nyingine, karanga zimefanya vizuri kwa kutumia samadi. Ubadilishaji wa mazao (Crop Rotation) husaidia kutunza rutuba, hivyo kupunguza kiasi cha mbolea kinachotumika.Karanga zinaweza kulimwa baada ya mahindi, ili kutumia masalia ya mbolea.

UPALILIAJI
Karanga zipaliliwe zikiwa changa. Shamba lililotayarishwa vizuri na kuondolewa magugu ya muda mrefu (Perrenial weeds) linaweza kupalliwa mara moja, kwa sababu karanga hukua haraka, na zinaweza kushindana na magugu. Baada ya kutoa maua, karanga zisipaliliwe, hii inaweza kuharibu ‘pegs’, hatimaye kupunguza mavuno.

MAGONJWA NA WADUDU WAHARIBIFU:
1. MAGONJWA

(i) Ugonjwa wa kuoza (Aflatoxin)
Katika hali ya unyevu mwingi vimelea viitwavyo Aspegilus flavus huota ndani ya maganda na kushambulia mbegu za karanga. Vimelea hivyo hutoa kemikali ambayo ni sumu.

Kuzuia
 Hakikisha kuwa karanga haziharibiwi wakati wa kuchimba.
 Hakikisha karanga zinakaushwa vizuri (Unyevu wa 10%) kabla ya kuzitunza zitumike kama mbegu
 Karanga za kupanda zitiwe dawa aina ya Fernasan-D.

(ii) Ugonjwa wa Madoa na Kutu: (Cercospora Leaf Spots and Rust)
Magonjwa haya husababisha madoa ya rangi ya kikahawia hadi meusi kwenye majani.
Vimelea vinavyosababisha magonjwa haya viko vya aina tatu:

(a) Cersospora arachidicola. Husababisha Early Leaf Spot.
(b) Phaeoisariopsis personata. Husababisha Late Leaf spot.

Ugonjwa wa Early Leaf Spot hutangulia kuonekana, lakini magonjwa yote mawili yanaweza kujitokeza shambani kuanzia wiki 3-5 baada ya karanga kupandwa.

(c) Puccinia arachidis. Husababisha ugonjwa wa Kutu.

Kuzuia:
 Kupanda mapema.
 Kuondoa maotea ya karanga wakati wa kiangazi.
 Tumia dawa aina ya Chlorothalonil (Daconil 2787)

Dawa huwekwa kiasi cha kilo l.6 katika lita 800 za maji kwa hekta moja, kila baada ya siku saba, kwa majuma machache kuanzaia maratu dalili za ugonjwa zinapoonekana.
Uchunguzi juu ya aina zinazostahimili magonjwa haya bado unaendele kufanywa kwenye kituo cha utafiti wa kilimo Naliendele.

(iii) Ugonjwa wa Rosette (Rosette virus disease)
Ugonjwa huu huambukizwa na wadudu waitwao “Mafuta” Aphids (Aphis craccivora). Mimea ambayo imeshambuliwa na ugonjwa huu hudumaa, na inakuwa na madoa ya njano.
Ugonjwa wa Rosette (Ukoma)

Kuzuia:
 Kupanda mapema
 Panda karanga zako shambani katika nafasi za karibu karibu.
 Palilia na toa maotea shambani mwako.

(iv) Ugonjwa wa maganda matupu (Empty pods or pops)
Karanga zilizoshambaliwa na ugonjwa huu, huwa lazina mbegu (maganda matupu). Ugonjwa huu husababishwa na ukosefu wa madini ya Calcium (chokaa) kwenye udongo.

Kuzuia:
Tumia Calcium katika hali ya Gypsum (Ca SO4) kwenye mimea au weka Chokaa (lime – CaO) kwenye udongo kabla ya kupanda. Ugonjwa huu uko kwenye mikoa ya kusini mwa Tanzania (Lindi, Mtwara na Ruvuma) na hushambulia sana karanga za muda mrefu kama vile Red Mwitunde.
Majaribio hapa Tanzaniia hayajathibitisha kuweka chokaa (Liming) kuwa ni jibu sahihi la kupambana na ugonjwa huu, lakini ili kupunguza, kupanda mapema ni muhimu.

2. WADUDU WAHARIBIFU

(i) Mafuta Aphids au “Mafuta” (Aphis cracivora)
Hushambulia karanga kila msimu, lakini athari yao kubwa ni kueneza ugonjwa wa Rosette. Wakati wa mvua nyingi huoshwa toka kwenye majani, hivyo hawaleti madhara.

Kuzuia:
• Kupanda mapema
• kupanda karanga karibu karibu

(ii) Groundnut hopper: Hilda patruelis
Hufyonza mizizi, “pegs”, na karanga changa, hivyo husababisha majani kuwa manjano, kunyauka, na mmea kukauka ungali mchanga. Wadudu hawa hushambulia mazao mengine kama vile maharage, kunde. alizeti na korosho, hivyo kunahitajika mzunguko (rotation) mzuri wa mazao.

Kuzuia:
• Kwenye mashamba makubwa, inashauriwa kutumia dawa aina ya Aldrin au chloropyrifos, kuchanganya kwenye ardhi kabla ya kupanda.
• Kunyunyizia Dimethoate mara tu wadudu wanapoonekana.
• Kutochanganya na zao la korosho au mbaazi kwenye shamba moja na karanga.

(iii) Mchwa.
Kuna aina mbili za mchwa ambao hushambulia na kusababisha uharibifu kwenye zao la karanga.
Aina ya kwanza ni wale ambao hutoboa sehemu ya chini kwenye mzizi, au kutengeneza matundu, na hukaa kwenye mmea wa karanga wakati wote zikiwa shambani.
Aina ya pili ni wale ambao hukata matawi yanayokua au kutambaa. Uharibifu huu huonekana zaidi kwenye shamba jipya. Kuchelewa kuvuna kunaweza kusababisha kupotea kwa mazao mengi, kutokana na kuharibika kwa mizizi, na kusababisha karanga nyingi kubakia shambani wakati wa kuvuna.
Kuzuia:
Mchwa wanaweza kuzuiwa kwa kutumia dawa aina ya Alandrin 40% ya unga, kwa kiasi cha kilo 2.5 kwa hekta., Njia rahisi ni kuchanganya dawa na mbolea aina ya Phosphate (TSP au SSP) au mchanga na kumwaga shambani kabla ya kupanda karanga.

(iv) Panya:
Hushambulia sana karanga zinapoanza kuota, na wakati zinapokaribia kuvunwa.

Namna ya Kuzuia panya:
• Tumia dawa za kuua panya
• Mitego
• Kuwachimbua toka aridhini walikojificha.

(v) Ndege
Kama panya, ndege hasa kunguru hushambulia sana karanga kabla hazijaota (mara baada ya kupanda), zinapoanza kuota, zinapokaribia na wakati zimekwisha komaa.

Kuzuia
• Kutumia mitego
• Kuamia
• Kuweka (kutundika/kuning’iniza) mzoga au kunguru mzima shambani.

UBANGUAJI NA UTUNZAJI WA KARANGA
Kubangua karanga ni kazi ngumu. Mtu mmoja anaweza kubangua kiasi cha kilo 12-15 kwa siku. Karanga zilizopo kwenye kundi la Virginia hubangulika kirahisi, kuliko aina ya Spanish au Valencia. Mashine za kubangulia karanga hupatikana hapa nchini, zinarahisisha kazi, lakini tahadhari isipochukuliwa huharibu karanga.
Karanga zinazokusudiwa kutunzwa kwa muda mrefu, zitunzwe na maganda yake kwenye ghala. Ghala iwe kavu, yenye kupitisha hewa, na imara kuzuia wanyama waharibifu kama vile panya.Ubora na uwezo wa karanga kuota huanza kupotea mara baada ya kubanguliwa.
Contact/ Wasiliana nasi
Phone (Simu): +255766797400 Email: daudilyela@yahoo.com

Our Services ( Huduma zetu): Research( Utafiti), Project Proposal ( Mapendekezo ya Miradi), Business Plan ( Plani za Biashara), Profit Assessment ( Upimaji wa Faida),

KILIMO BORA CHA BILINGANYA

UTANGULIZI
Bilinganya imo katika jamii ya mimea inayohusisha nyanya, pilipili, viazi mviringo na nyanya mshumaa. Mboga hii ina viini lishe muhimu kama vile madini aina ya chokaa na chuma, Vitamini A, B na C, wanga, protini na maji. Mboga hii hutumika kutengeneza supu au kama kiungo katika vyakula mbalimbali.

Vilevile huweza kuhifadhiwa kwa kukatakata vipande na kuwekwa kwenye makopo.

HALI YA HEWA:
Zao hili huhitaji hali ya joto la wastani, udongo wenye kina kirefu na rutuba ya kutosha na usiotuamisha maji. Kwa kawaida bilinganya hulimwa zaidi ya msimu mmoja, lakini katika nchi za Kitropiki (joto) zao hili hulimwa kwa msimu mmoja.

AINA:
Aina za bilinganya zinazolimwa kwa wingi katika nchi za ukanda wa joto ni kama zifuatazo;-

·i) Black Beauty:
Aina hii huzaa sana, matunda yake meusi, makubwa, na ya mviringo

·ii) Florida Market.
Matunda ya Florida Market yana umbo la yai. Aina hii pia huzaa sana, lakini hushambuliwa kwa urahisi na ugonjwa wa mnyauko bakiteria (Bacterial wilt)

·iii) Florida High Bush.
Matunda yake ni makubwa yenye umbo la yai na rangi ya kijani kibichi iliyochanganyika na nyeusi.

·iv) Newyork Spineless.
Matunda ya Newyork Spineless ni ya mviringo, makubwa na yana rangi ya ya zambarau.

·v) Peredeniya.
Aina hii huzaa sana, matunda yake ni makubwa kiasi na yana umbo la yai.

Aina zingine za bilinganya ni matale, Kopek na Rosita. Aina hizi huvumilia sana mashambulizi ya ugonjwa wa mnyauko bacteria.

KUOTESHA MBEGU:
Mbegu huoteshwa kwanza kwenye kitalu na baadaye miche huhamishiwa shambani. Kabla ya kusia mbegu, tengeneza tuta lenye upana wa mita moja na urefu wowote. Weka mbolea za asili kama vile samadi au takataka zilizooza vizuri, kiasi cha ndoo moja au mbili katika eneo la mita mraba moja. Sia mbegu kiasi cha gramu mbili mpaka tatu (nusu kijiko cha chai chenye ujazo wa gramu tano) katika eneo hilo.

Gramu 500 za mbegu zinatosha kupandikiza katika eneo la hekta moja. Nafasi kati ya mstari na mstari iwe sentimeta 10 hadi 15 na kina kiwe sentimita 1.5. Baada ya kusia mbegu fukia na tandaza nyasi kavu na kisha mwagilia maji. Endelea kumwagilia kitalu kila siku, asubuhi na jioni, hadi mbegu zitakapoota. Mbegu huota baada ya siku ya 10 hadi 12.

KUHAMISHA MICHE:
Miche huwa tayari kwa kupandikizwa shambani baada ya wiki sita hadi nane. Wakati huu huwa na urefu wa sentimita 15 mpaka 20 (sawa na urefu wa kalamu ya risasi).

Mwezi mmoja kabla kupanda miche, rutubisha udongo kwa kuweka mbolea za asili zilizooza vizuri. Mbolea hizi ni kama samadi, mbolea vunde na mbolea ya kuku.

Weka kiasi cha tani 10 hadi 20 kwa hekta. Kiasi hiki ni sawa na kuweka ndoo moja hadi mbili zenye ujazo wa lita 20 katika eneo la mita mraba moja. Mbolea ya mchanganyiko aina ya N.P.K yenye uwiano wa 20:10:10 huwekwa kwenye shimo wakati wa kupandikiza mche. Kiasi kinachohitajika ni gramu tatu hadi tano (sawa na nusu kijiko mpaka kijiko kimoja kidogo cha chai) kwa kila shimo.

Nafasi ya kupandikiza hutegemea aina ya bilinganya. Aina ndogo hupandikizwa katika nafasi ya sentimita 80 mpaka 100 kutoka mstari hadi mstari na sentimita 50 mpaka 60 kutoka mche hadi mche. Aina kubwa hupandikizwa katika nafasi nafasi ya sentimita 80 mpaka 100 kutoka mstari hadi mstari na sentimita 80 mpaka 90 kutoka mche hadi mche. Kazi ya kuhamisha miche ifanyike kwa uangalifu mkubwa ili kuepuka kuikata mizizi.

KUTUNZA SHAMBA:
· Kuweka matandazo.
Mara baada ya kupandikiza miche, tandaza nyasi kavu. Matandazo husaidia kuhifadhi unyevu, huzuia magugu yasiote na huongeza rutuba ya udongo.

· Palizi.
Hakikisha shamba ni safi wakati wote ili kuzuia ushindani wa chakula, maji na mwanga kati ya mimea na magugu. Usafi wa shamba pia huondoa maficho ya wadudu waharibifu na huzuia kuenea kwa magonjwa.

· Mbolea.
Mbolea ya kukuzia aina ya S/A huwekwa wiki tatu baada ya mmea kuanza kutoa maua. Kiasi cha gramu tatu hadi tano kuwekwa kuzungukia kila mche. Mbolea iwekwe katika umbali wa sentimita tano mpaka 15 kutoka kwenye shina, hutegemea ukubwa wa mche. Hakikisha mbolea haigusi mmea.

· Kukata kilele.
Wiki mbili baada ya kupandikiza miche, kata sehemu ya juu ya mmea (kilele) kama umepanda aina ndefu ya bilinganya. Hii itasaidia kupata matawi matatu hadi manne na mmea kutengeneza kupata matawi matatu hadi manne na mmmea kutengeneza umbile la kichaka. Matawi yakizidi manne yaondolewe ili kupata mazao mengi na bora.

· Kumwagilia.
Zao la bilinganya hustawi vizuri likipata maji ya kutosha. Umwagiliaji ufanyike kila siku asubuhi na jioni kutegemea hali ya hewa.

KUZUIA WADUDU WAHARIBIFU NA MAGONJWA.

WADUDU WAHARIBIFU:
· Vivyatomvu wa Bilinganya (Eggplant Lacebugs)
Wadudu hawa hushambulia zaidi sehemu ya chini ya jani. Hufyonza utomvu wa majani na kusababisha majani kuwa na mabaka meupe au njano. Mashambulizi yakizidi majani huanguka chini. Vinyatomvu wanaweza kuzuiwa kwa kunyunyizia moja ya dawa zifuatazo;-
Deltamethrin (Decis), Dimethoate (Sapa Dimethoate) Fenvalerate (Sumicidin), Lambda – Cyhalothrin (Karate).

· Vidukari au wadudu mafuta (Cotton Aphids)
Hawa ni wadudu wadogo wenye rangi nyeusi. Hushambulia majani machanga na kuyasababisha kudumaa na kukunjamana. Zuia wadudu hawa kwa kutumia mojawapo ya dawa zifuatazo;-
Dimocron 50% E.C, Lambda – Cyhalothrin (Karate) Dichlorvos (Nogos).

· Utiriri wa Mimea (Red Spider Mites).
Ni vidudu vidogo vyenye rangi nyekundu iliyoiva. Hushambulia majani kwa kufyonza utomvu. Majani yaliyoshambuliwa huonyesha utando kama wa buibui. Mashambulizi yakizidi mea hudumaa, majani hukauka na hatimaye hufa.

Utiriri unazuiwa kwa kutumia dawa zifuatazo;- Acrex, Karathane 25% W.P, Dimethoate, Ekalux, Kelthane.

· Minyoo Fundo (Root knotnematodes).
Wadudu hawa hushambulia mizizi. Hutoa kinyesi ambacho ni sumu kwa mmea. Sumu hii husababisha mizizi kuwa na nundu kama ya mizizi ya maharagwe. Mashambulizi yakizidi mmea hudumaa, hunyauka na hatimaye hufa.

Njia ya kuzuia wadudu hawa ni kubadilisha mazao kwa mfano baada ya kuvuna zao hili, zao linalofuata lisiwe la jamii moja na bilinganya kama vile nyanya, pilipili na viazi mviringo. Pia dawa aina ya Carbofuran (Furadan) inaweza kutumika.

MAGONJWA:
· Mnyauko Bakteria (Bacterial Wilt).
Ugonjwa huu husababishwa na backteria. Mmea ulioshambuliwa hunyauka ghafla hasa wakati wa jua kali.
Mnyauko bacteria unaweza kuziuwa kwa kubadilisha mazao shambani. Endapo ardhi itashambuliwa na ugonjwa huu zao la bilinganya lisipandwe katika eneo hilo kwa muda wa miaka mitatu hadi mitano.

Njia nyingine ni kupanda aina za bilinganya kama vile Matale, Kopek na Rosita ambazo huvumilia mashambulizi ya ugonjwa huu.

· Phomopsis Vexans:
Ugonjwa huu husababishwa na bacteria na kushambulia majani, shina na matunda.

· Verticillium Wilt.
Huenezwa na maji na husababisha mmea kudumaa, majani kukunjamana na kuanguka.

Magonjwa ya Phomopsis vexans na Verticillium Wilt yanaweza kuzuiwa kwa kung’oa ma kuchoma moto mimea iliyoshambuliwa, kubadilisha mazao, na kuweka shamba katika hali ya usafi wakati wote.

KUVUNA:
Bilinganya huanza kutoa matunda yaliyokomaa baada ya miezi miwili hadi mitatu tangu kupandikiza. Uvunaji huendelea kwa muda wa zaidi ya miezi minne na hauna budi ufanyike mapema mara matunda yanapokomaa. Matunda yaliyokomaa sana hayafai kulimwa kwa sababu huwa na kambakamba na mbegu zilizokomaa.
Vuna mara mbili au tatu kwa wiki, kwa kutumia kisu kikali ili usiumize matunda.

MAVUNO:
Kwa kawaida zao hili huzaa sana iwapo limetunzwa vizuri. Shamba lililotunzwa vizuri linaweza kutoa mavuno tani 50 hadi 60 kwa hekta. Hata hivyo mavuno mengi hutegemea aina ya bilinganya, umwagiliaji na rutuba ya udongo.


Contact/ Wasiliana nasi
Phone (Simu): +255766797400 Email: daudilyela@yahoo.com

Our Services ( Huduma zetu): Research( Utafiti), Project Proposal ( Mapendekezo ya Miradi), Business Plan ( Plani za Biashara), Profit Assessment ( Upimaji wa Faida),




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KILIMO BORA CHA PAPAI

UTANGULIZI
Papai ni moja ya tunda mashuhuli linatumika kwa kiasi kikubwa nchini Tanzania. Pia tunda hili linaweza kuwa na faida mbali na afya, katika kukuza uchumi wa mkulima wa zao hili. Pia linawezakuwa chanzo kikubwa cha pesa za kigeni kwa kuuza nje ya nchi.
Uzalishaji wa papai nchini Tanzania ni kwa kiasi kidogo ukilinganisha na mahitaji ya watumiaji, hivyo inahitajika nguvu zaidi katika uzalishaji wa zao hili.

KUHUSU MPAPAI
Kijinsia mpapai umegawanyika katika aina tatu
i) Mpapai wenye maua kiume tu ii) Mpapai wenye maua kike tu iii) Mpapai wenye maua ya jinsia zote (Hermaphrodite papaya)
Katika uzalishaji kila aina ya mpapai unahitajika. Mpapai wenye maua ya kiume uhitajika katika urutubishaji wa mpapai wenye maua ya kike ili kupata matunda. Mpapai wenye maua ya jinsia zote hauhitaji mpapai wenye maua ya kiume maana uweza kujirutubisha wenyewe.
Kutokana na jinsia ya maua mpapai huweza kutengeneza matunda yenye maumbo tofauti. Matunda yanayotengenezwa kutoka katika mpapai wenye maua ya kike tu huwa na umbo la mviringo zaidi au yenye umbo la yai na matunda yanayotokana na mpapai wenye maua ya jinsia zote mbili huwa na umbo la refu zaidi au umbo la pear.

UZALISHAJI WA ZAO LA PAPAI
Miche ya mpapai
Katika uzalishaji wa miche ya mpapai kuna aina mbili za mbegu ambazo huweza kutumika: –
1. Mbegu za Kawaida (Local seeds)
Hizi ni mbegu ambazo huweza kukusanywa toka katika mipapai ya kienyeji. Aina hii ya mbegu ni vigumu kujua kati ya mbegu ni ipi dume, jike ama yenye jinsia zote. Hivyo itakulazimu kung’oa baadhi ya mipapai dume pindi itakapo weka maua hivyo kuacha majike na yenye jinsia zote mbili. Mapapi yenye maua ya kiume uachwa kwa uwiano wa 1:50 ya mipapai yenye maua ya kike.
2. Mbegu chotara (Hybrid seeds)
Aina hii ya mbegu ni nzuri kwa sababu mbegu zote huwa ni ya mipapai nyenye maua ya kike na ya kiume pamaoja (Hermaphrodite papaya)na pia hukua haraka na kutengeza miti mifupi yenye uzao mkubwa ukilinganisha na ile ya kienyeji. Mfano. Red royolen F1, MALAIKA F1 n.k.
Upandaji
Panda mbegu moja tu kwa kila kiriba chenye udongo uliochanganywa vizuri na kujazwa robo tatu. Kisha weka viriba vyako venye mbegu chini ya kivuri kisha mwagilia maji. Baada ya kumwagilia unaweza pulizia kiasi kidogo cha kiuwatilifu (fungicide & Insecticide) kwenye udongo wako ili kuzuia wadudu na fungasi wasiathili mmea wako.
Mbegu ya papai uweza chukua siku 8 hadi 15 kuchomoza toka kwenye udongo. Hivyo hakikisha unamwagilia maji kila siku kwa kiasi. Usimwagilie maji mengi sana. Mpapai huweza kuamishwa toka kwenye kitalu baada ya wiki sita hadi nane.
Kitalu cha mipapai

BAADHI YA SABABU MUHIMU ZINAWEZA ATHILI UKUAJI WA MIPAPAI
Mpapai upendelea zaidi udongo unaopitisha maji na mzuko wa hewa kirahisi na wenye makadilio ya Ph 6.5.
Inapowezekana zuia kupanda mimea yako kwenye udongo wa mfinyanzi na wenye magadi.
Kiaisi cha maji kilichopo kwenye udongo huweza kuonyesha ukubwa wa matunda. Eneo lenye udongo wenye unyevunyevu mwingi huweza tengeneza matunda makubwa na yalioja maji maji na eneo lenye unyevunyeku kidogo hutengeneza matunda madogo na magumu.
Mpapai hawezi kuvumilia upepo mkali, maji yaliotwama pamoja na ukame.

UANDAAJI WA SHAMBA
Njia ya kuandaa shamba itategemea na eneo (topography), aina ya udongo, vifaa vinavyotumika kuhudumia shamba.
Nafasi
Nafasi kati ya mmea na mmea ni mita 2 hadi 2.5 na kati ya mstari na mstari ni mita 2.5 hadi mita 3.
Andaa mashimo yenye upana na urefu wa sentimita 60. Tenga udongo wa chini na wa juu. Kisha changanya udongo wa juu na mbolea ya samadi. Katika kurushisha kwenye shimo tanguliza udongo ulochanganywa na mbolea ya samadi chini na juu malizia na udongo uloutoa chini wakati wa kuchimba shimo.
NB: Kiasi cha mmea huwa kati ya 1000 hadi 2000 kwa hekari ( 400 hadi 800 kwa ekari)
Kupanda mimea shambani
Baada ya hizo wiki sita hadi nane hamishia mimea yako shambani. Kazi ya uhamishaji wa mimea ufanyika wakati wa asubuhi sana, jioni ama kukiwa na mawingu ili kuzuia madhara ya jua kwa mimea.
shamba la mipapai
Uwekaji wa mbolea.
Zuia matumizi ya mbolea zenye chlorine maana mipapai uathiliwa na chlorine. Wiki moja baada ya kuhamisha miche yako weka mbole gramu 28 kwa kila mche. Tumia mbolea yenye phospate kwa kaisi kikubwa. Mfano; – 12:24:12. (NPK)
Baada ya hapo kila baada ya wiki mbili weka mbolea yenye Nitroni kwa kiasi kikubwa kiasi cha gramu 56 kwa mmea. Mfano. 20:10:10 (NPK)
Potassium inahitajika kwa maua na kuweka matunda hivyo tumia mbolea yenye potassium kiasi kikubwa mara baada ya kuona mmea wako umeanza kuweka maua, kiasi cha gramu 114 cha mbolea huitajika, fanya hivyo kila baada ya mwezi. Mfano. 12:12:17 + 2 (NPK) . Weka mbolea ya majani yenye virutubisho vidogo vidogo ikiwemo boron kila mweze. Boron ni mbolea ya muhimu katika kupata matunda mazuri.
Umwagiliaji
Maji ni sehemu ya muhimu sana katika maisha ya mmea kwa kipindi chote. Maji niya muhimu sana katika kuweka maua, matunda na ukuaji wa matunda. Katika ukuaji wa matunda hakikisha unaweka lita 23 kwa kila mmea kwa wiki.
Magugu
Hakikisha unazuia magugu kipindi cha mwanzo ili kuzuia ushindani kati ya mimea na magugu kwa virutubisho na maji. Na pia kuzuia magugu kubeba vimelea na wadudu wanaoweza kuathili mazao yako.
HATUA ZA UKUAJI WA MPAPAI
Kitalu – Wiki 1 – 6
Hatua ya ukuwaji wa haraka baada ya kuamishiwa shamba – wiki 7 -16
Maua na kuweka matunda – wiki 17 – 21
Kukua kwa matunda – 22 – 26
Mavuno ya kwanza – Wiki 37 nakuendelea



he mountain papaya (Vasconcellea pubescens) also known as mountain pawpaw, papayuelo, chamburo, or simply “papaya” is a species of the genus Vasconcellea, native to the Andes of northwestern South America from Colombia south to central Chile, typically growing at altitudes of 1,500–3,000 metres (4,900–9,800 ft) m. It has also been known as Carica pubescens.
Description[edit]

Vasconcellea pubescens is an evergreen pachycaul shrub or small tree growing to 10 metres (33 ft) tall.





A ripe mountain papaya, whole and in cross section (Rift Valley Province, Kenya, September 2011).

The fruit is 6–15 cm long and 3–8 cm broad, with five broad longitudinal ribs from base to apex; it is green, maturing yellow to orange. The fruit pulp is edible, similar to papaya, and is usually cooked as a vegetable. It is also eaten raw.





Leaves of Vasconcellea pubescens
Cultivation[edit]

Vasconcellea pubescens is one of the parents of the ‘Babaco‘ papaya, a hybrid cultivarwidely grown for fruit production in South America, and in subtropical portions of North America.
References[edit]


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KILIMO BORA CHA MIHOGO

UTANGULIZI
Mihogo ni moja kati ya zao ambalo linalimwa na kutumika maeneo tofauti tofauti kote duniani, mihogo hutumika kama zao la chakula na zao la biashara, wengine hula miogo ikiwa mibichi, kuchemshwa,kuchomwa,kuaangwa na hata pia kukaushwa na kusangwa nakutumika kwa kupikia ugali.

HALI YA HEWA
Mihogo ustawi katika maeneo yenye mvua 1000 hadi 1500mm kwa mwaka, na maeneo yenye mita 1000 kutoka usawa wa bahari, uzuri wa mihogo unakua na kusitawi vizuri katika udomgo wa aina yoyote ile ila inafaa kulimwa maeneo yenye mtelemko 0 had 8% lakini pia 8 hadi 15% unaweza kulima lakini lazima itumike njia ya kuzuia mmomonyoko mfano kulima kwa matuta.

KUANDAA SHAMBA
Kama mazao mengine shamba la mihogo linatakiwa kuandaliwa mapema,kusafishwa na kuwekwa tayari kwaajili ya kupanda mihogo. unaweza kuandaa kwa kutumia jembe la mkono,trekta na jembe la ng’ombe.
pia shamba la mihogo linaweza kulimwa kwa matuta au kwa kusawazisha na kupanda bila kuweka matuta.

AINA ZA MIHOGO
kuna aina nyingi sana za mihogo kama vile golden yellow, lakaini, ku-50 na pr-c-24
lakini aina zimegawanywa katika aina mbili
mihogo mitamu-valesca, msitu zanzibar, kibaha, aipu
mihogo michungu- ali utumba, leonjo

KUPANDA
Mihogo upandwa kwa kutumia miti yake(stalks). inatakiwa iwe imekua angalau miezi 8 tokea ipandwe na inayo shauliwa zaidi ni ili ambayo imevunwa karibuni kwa kua ndo inakua na uwezekanoi mkubwa wa kuota.
miti ambayo inatakiwa kupandwa inatakiwa kutunzwa eneo lenye kivuli na safi.
andaa miti ya kupanda siku moja kabla kwa kuikata ulefu wa setimita 25- 30 na iwe na pengele(nodes) 5 hadi 7
miti inatakiwa kufukiwa 1/3 ya urefu wake na pia ambayo haijashika inatakiwa kurudiwa siku ya 10 hadi 14.
nafasi ya kupanda ni mita 1 kati ya mstario na mstari mmea na mmea ni mita 0.70 inategemea na aina unayotaka kupanda.

MBOLEA NA KUPALILIA
Mihogo ni moja ya mazao ambayo aitegemei sana mbolea lakini shamba la mihogo unaweza kutumia mbolea ya samadi au ukatumia NPK wakati wa kupanda.
kiasi cha NPK kinacho itajika ni kilo 120 kwa hekta lakini ukatumia kilo 60 wakati wa kupanda na kurudia tena kilo 60 baada ya miezi miwili.
Unatakiwa kupalilia mapema ili kuepusha msongamano wa magugu shambani, unapalili mwezi 1 au 2 baada ya kupanda na kurudia tena pale unapo ona magugu yameota kwa wingi shambani kwako. unawaweza kupalilia kwa kutumia jembe la mkono au kwa kutumia chemikali kwa watu wenye mashamba makubwa

KUVUNA
Mihogo inatakiwa kuvunwa pale inapokua imekomaa vizuri, na mda wa kuvuna ni miezi 10 had 12 inategemea na aina ambayo umetumia.
mihogo inavunwa kwa kufukua chini na kuchukua miziz yake ndi mihogo yenyewe. na wakati wa kuvuna unatakiwa kua makini ili kuepushwa kuvunja mihogo na kuiacha chini ya ardhi.

WADUDU NA MAGONJWA
mihogo ni moja kati ya mazao ambayo hayasumbuliwi sana na wadudu na magonjwa, ila unatakiwa kutumia dawa za kuua wadudu pale unapohisi wadudu wamevamia shamba lako. unaweza kutumia sawa kama vile malathon au servin.
napale unapoona inapadilika kua yanjano au majani kudondoka unaweza kuspray demothate spray kwa wiki 2 had


Cassava nutrition facts

Cassava (yuca or manioc) is a nutty flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants. It thought to have originated from the South-American forests. Its sweet, chewy underground tuber is one of the popular edible root-vegetables. Indigenous people of many parts of Africa, Asia and South American continents used it as staple food source since centuries. Together with other tropical roots and starch-rich foods like yam, taro, plantains, potato, etc, it too is an indispensable part of carbohydrate diet for millions of inhabitants living in these regions.

Some of the common names include manioc, or mandioca in Brazil, manihot, tapioca and yuca. Scientific name: Manihot esculenta (Crantz).

Cassava is a perennial plant that grows best under tropical, moist, fertile, and well-drained soils. Completely grown plant reaches to a height of about 2-4 m. Under the cultivation fields, its cut-stem sections are planted just as in the case of sugarcanes. After about 8-10 months of plantation; long, globular roots or tubers grow in a radial pattern downwards deep into the soil from the bottom end of stem upto the depth of 2-4 feet.

Each tuber weighs one to several pounds depending upon the cultivar type and feature gray-brown, rough, woody textured skin. Its interior flesh features white, starch rich sweet-flavored meat, that should be eaten only after cooking.
Health benefits of Cassava
Cassava has nearly twice the calories than that of potatoes and perhaps one of the highest value calorie food for any tropical starch rich tubers and roots. 100 g root provides 160 calories. Their calorie value mainly comes from sucrose which accounts for more than 69% of total sugars. Amylose (16-17%) is another major complex carbohydrate sources.
Cassava is very low in fats and protein than in cereals and pulses. Nonetheless, it has more protein than that of other tropical food sources like yam, potato, plantains, etc.
As in other roots and tubers, cassava too is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.
Young tender cassava (yuca) leaves are a good source of dietary proteins and vitamin K. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.
Cassava is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
Itis one of the chief sources of some important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts. In addition, it has adequate amounts of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Selection and storage

Cassava plantation.
Photo courtesy: treesftf. Taro and yuca, two common tropical starch-rich crops.
Photo courtesy: Caffe Vita.


Cassava roots can be readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical tuber that is heavy for its size. Cleaned, and processed yuca available in the US markets which generally imported from the Central America is waxed, and therefore, appears bright and shiny.

Avoid old stocks as they are out of flavor and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.

Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored inside the refrigerator for upto three days.
Preparation and serving methods

Cassava should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.

Cassava roots available in the USA supermarkets are waxed to help enhance their shelf life. To prepare, just wash the whole root in cold water, dry mop, and trim the ends. Cut into 2-3 inches long quarters. Using a paring knife, then peel its outer skin until you find white flesh inside. Do not use vegetable peeler since its skin is very tough. Cut away any strings running along its inner core. Yuca cut sections tend to turn brownish discoloration upon exposure to air as in potato, so place them immediately in a bowl of cold water.

Cassava is one of the common vegetables featuring in variety of everyday traditional dishes in many Caribbean, Africa, and Asia countries. Together with other tropical roots like yam, taro, plantains, potato, etc., it too is an Integral part of the diet in these regions.

Here are some serving tips:

In order to make yuca safe to eat, boil the cut sections in water until tender with sea salt added for about 10-15 minutes. Drain and discard the water before using boiled cassava in various cooking recipes.


Fried yuca cubes with fish, a Brazilian delicacy. Photo courtesy: Jorge Andrade


Cassava chips.
Photo courtesy: Marita

Cassava tubers are popular ingredients in fries, stew-fries, soups, and savory dishes all over the tropic regions.
In general, cassava sections are fried in oil until brown and crisp and served with salt, and pepper seasoning in many Caribbean islands as snack.
Starch rich yuca (manioc) pulp is sieved to prepare white pearls (topioca-starch), popular as sabudana in India, Pakistan, and Sri Lanka. The pearls used in sweet pudding, savory fritters, sabudana-kichri, papad, etc.
Cassava flour is also used to make bread, cake, cookies, etc. in several Caribbean islands.
In Nigeria and Ghana, cassava flour is used along with yams to make fufu (polenta), which is then savored with stews.
Cassava chips, and flakes are also widely eaten as a snack.
Safety profile

Cassava root contains natural toxic cyanogenic glycoside compounds linamarin and methyl-linamarin. Injury to tuber releases linamarase enzyme from the ruptured cells, which then converts linamarin to poisonous hydrocyanic acid (HCN). It is therefore, consumption of raw cassava root results in cyanide poisoning with symptoms of vomiting, nausea, dizziness, stomach pains, headache, and death. In general, cyanide content is substantially higher in its outer part and peel. While peeling lessens the cyanide content, sun drying, and soaking followed by boiling in salt-vinegar water results in evaporation of this compound and makes it safe for human consumption.

Prolong consumption of monotonous cassava diet may result in chronic illness like tropical ataxic neuropathy (TAN) and diabetic mellitus, especially among rural and tribal inhabitants who are engaged in processing and consumption of exclusively cassava products. (Medical disclaimer)


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KILIMO BORA CHA MABOGA

UTANGULIZI
Boga ni zao ambalo mmea wake unakuwa kwa kutambaa na ni la mviringo, ngozi yake ni nyororo na rangi yake ni ya njano inayoelekea kwenye rangi ya chungwa au rangi ya kijani. Katikati ya boga kuna mbegu na massa, Boga lipo katika jamii ya Cucurbita pepo.

ASILI YAKE
Asili ya boga ni Amerika kaskazini, maboga yamekuwa yakipandwa kwaajili ya biashara na kwaajili ya chakula. Kwa sasa maboga yamekuwa yakilimwa maeneo mbalimbali duniani, Antarctika pekee ndiko maboga hayawezi kustawi. Mataifa yanayozalisha maboga kwa wingi ni Marekani (USA), Canada, Mexico, India, and China.

HALI YA HEWA & UDONGO
Maboga yanahitaji joto la wastani kutoka kwenye jua, pia eneo ambalo halituamishi maji udongo wake uwe na pH kati ya 6.0 – 6.8. Pia udongo uwe na joto inchi tatu (sm 7.6) kushuka chini angalau nyuzi 60 °F (15.5 °C), maboga yatadhoofika kama maji yatakosekana.

UTAYALISHAJI WA SHAMBA
Shamba litayalishwe kwa umakini bila kuwa na sehemu ya kutuamisha maji maana mmea wa maboga na maboga yenyewe hutambaa chini, tumia jembe la ng’ombe, trekta, jembe la mkono au pawatila, changanyia mbolea za asili (samadi au mboji) na udongo ili kurutubisha shamba.

UTAYALISHAJI WA MBEGU
Mbegu za maboga zinatoka ndani ya maboga, kuna mbegu zilizoboreshwa (za kisasa) na za asili, andaa mbegu mapema wiki moja au mbili kabla ya kupanda.

UPANDAJI
Maboga hupandwa kwa kufukia mbegu sentimita 1 au 2 chini ya udongo , panda mbegu 2 kila shimo. Pia panda umbali wa sentimeta 30 kutoka shina hadi shina na mita 1.5 – 2 kutoka mstari hadi mstari.

MATANDAZO (MULCHES )
Kwasababu ni zao linalotambaa basi lazima tuangalie namna ya kutandaza, weka nyasi na mabaki ya mimea mingne kufunika ardhi. Baada ya miche kutambaaa kwa kiasi unaweza kuweka matandazo (mulches) ambayo yaweza kuwa nyasi kavu kwenye udongo ili kuzuia upotevu wa unyevu vile viile kupunguza uotaji wa magugu shambani kwako. Vile vile matandazo yakioza yanaongeza rutuba kwenye udongo na hulinda udongo dhidi ya mmomonyoko wa udongo.

MBOLEA
Katika matumizi ya mbolea yanatofautiana kutokana na mbegu, Lakini tumia mbolea za asili (samadi au mboji) ili kuongeza rutuba kwenye udongo, ukihitaji kutumia mbolea za viwandani weka kiasi sana, labda eneo hilo kama hakuna rutuba, mbolea ya NPK inaweza tumia.

UPALILIAJI & UNYEVU
Palilia shamba nyasi zinapoanza kuota, pia safisha shamba ili kuondoa wadudu. Shamba la maboga linatakiwa liwe na unyevunyevu kila mara ili maboga yaweze kustawi vizuri yasidumae.

UVUNAJI
Maboga hukomaa baada ya siku 95 mpaka 120, ili kujua kuwa boga lako limekomaa unaangalia kikonyo, kikonyo cha boga kinapoteza maji na kinaanza kuwa kikavu.


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KILIMO BORA CHA NDIZI

Ndizi ni tunda muhimu Afrika ya Mashariki na katika nchi za joto kwa jumla hasa visiwa vya caribian. Mmea wake huitwa mgomba. Kibiolojia ndizi moja ni fuu inakua pamoja na fuu nyingine kwenye mshikano au shazi.

Ndizi zapatikana kwa aina nyingi na wataalamu huhesabu takriban 100. Kwa matumizi ya kibinadamu aina zifuatazo zatofautishwa kufuatana na matumizi:
Ndizi za kuiva zaliwa kama matunda
Ndizi za kupikia zapikwa kama viazi au muhogo
Ndizi za uzi yaani magomba hutumiwa kama uzi za kutengezea vitambaa
Ndizi za pori siziso na matunda wala matumizi mengine ya chakula

Makabila mengi katika Afrika Mashariki yanaitegemea kama chakula kikuu. Katika kilimo ndizi inatumiwa pia kama lishe ya mifugo na mti wa kivuli katika kilimo cha kahawa. Ndizi
UtanguliziEdit

Ndizi tunda la moja ya mimea ya jenasi ya Musa, ambayo huitwa migomba. Asili yke ni maeneo ya Kusini mwa Asia, na inawezekana kwa mara ya kwanza ilikuzwa huko Papua New Guinea. Leo, ndizi hulimwa maeneo mengi ya tropiki.

Ndizi zipo katika familia ya Musaceae. Hulimwa hasa kwaajili ya matunda yake, na mara kadhaa kwaajili ya uzalishaji wa nyuzi na kama mimea ya mapambo. Sababu tu mimea ya ndizi, migomba, huwa mirefu na migumu kiasi, huonwa kama ni miti ya kweli, wakati ukweli ni kwamba; kutokana na muundo wa sehemu zake za ndani ya shina migomba si miti ya kweli. Mimea mingi ya aina hii, kitaalamu pseudostem, huweza hata kufikia urefu wa mita 2 – 8, na majani yake hata mpaka urefu wa mita 3.5. na ikikomaa, migomba hutoa mikungu ya ndizi zenye rangi ya kijani ambazo zikiiva hubadilika na kuwa na rangi ya manjano au wakatimwingine hata rangi nyekundu. Kasha kutoa matunda, mgomba hufa na nafasi yak e hu;chukuliwa na mgomba mwingine.

Ndizi hukua kwenye mrindikano mdogo, ujulikanao kama kichana, na kila kichana huwa na ndizi kama 20 hivi huku mkungu mmoja ukuweza kuchukua vichana 3 – 20 kwa wastani. Mkungu unaweza kufkia uzito wa kilo 30 – 50. Ndizi moja kwa wastani huwa na uzito wa gramu 125, ambayo kwa makadirio huwa na maji 75% na mada kavu 25%. Kila ndizi huwa na ganda yenye sehemu laini iliwayo ndani yake. Tena sehemu hiyo ya ndani na maganda huweza kuliwa katika hali ya ubichi au kasha kuiva. Kwa taratibu nyingi za Magharibi, sehemu ya ndani ikiwa mbichi ndiyo hupendelewa kupikwa na kuliwa, huku huko Asia ndizi na maganda yake hupikwa na kuliwa. Tunda la ndizi huwa na nyuzi nyuzi ndani yake, ambazo huwa hasa katikati ya ganda na sehemu laini ya ndani. Sehemu ya laini ya ndani ka kw=awaid ahugawanyika kwa urahisi kuanzia juu mpaka chini, kwenye sehemu tatu. Ndizi ni chanzo kizuri cha vitamini B6, vitamini C na potasiamu.

[1] ndizi aina ya Cavendish ndio hulimwa kwa wingi.

Ndizi hulimwa katika zaidi ya nchi 107 duniani. katika nchi nyingi, ndizi humaanisha zile laini na tamu ambazo huliwa kama matunda baada yam lo. Lakini pia ndizi zawezwa kukatwa na kukaushwa na kuliawa kama vile chipsi. Ndizi zilizokaushwa pia zaweza kusagwa na kupata unga wa ndizi. Ingawa baadhi ya aina ya migomba ya mwituni huwa na ndizi zenye mbegu kubwa na ngumu, ndizi zinazoliwa kwa kawaida huwa hazina mbegu. Kwa kawaida ndizi zote aidha hutumiwa zikiwa zimeiva, za njano na laini au zikiwa mbichi yaani, za kijani na ngumu kiasi. Kwa wasatani ndizi zinazouzwa biashara kimataifa ni asilimia 10 – 15 tu, huku Marekani na Uingereza wakiwa wanunuzi wakuu. Maubmile. 1.png mmea wa ndizi.

Kitaalamu ndizi huwekwa kwenye jenasi ya Musa katika familia ya Musaceae, kwenye oda ya Zingibrales.

Mmea wake usio mt kamili, huwa na urefu wa mita 6 – 7.6. majani yake hukua kuzunguka mmea na hufukia urefu wa mita 2.7 kwa urefu na sentimita 60 kwa upana. Mgomba ndiyo mmea mkubwa zaidi kuliko mimea mingine ya jamii yake. Majani yake huwa makubwa sana na huchanwa kwa urahisi sana na upepo.

Ua moja la kiume huzalishwa na kila mgomba, japo aina nyingine huweza hata kuzalisha matano ya aina hiyo mfano huko Ufilipino. Maua ya kike huzalishwa juu kabisa mwa shina na baadae hukua na kuwa tunda bila hata ya kurutubishwa. Na katika aina nyingi mbegu zimekuwa dhaifu na haziwezi tena kuzalisha mmea mwingine.

VirutubishoEdit

Matumizi mengineEdit

Ndizi kavu au zilizokaangwa baada ya kuiva huweza kuliwa kama chakula cha kutafuna. Tofauti na matunda mengine, ni vigumu kuandaa sharubati ya ndizi, na mara nyingi zinapopondwa huishia kuwa ujiuji tu.

Hata hivyo, ndizi zinabakia kuwa miongoni mwa matund matamu sana.
Maua ya ndizi baada ya kuchanua
Maua ya ndizi katika maeneo mengi yamekuwa yakitumika kama mapambo huku na wakati mweingine huliwa yakiwa mabichi au baada ya kupikwa. Shina la mgomba kwa jamii za watu hasa wa huko Asia, hupikwa na kuliwa. Maji maji yanayopatikana kisha hapo hutumika pia kutibu magonjwa ya figo na moyo.

Majani ya migomba hutumika kama sahani au vyommbo vya kuwekea chakula hasa kwa jamii tamaduni za kale na wakati wa kula vyakula vya asili. Licha ya kuhifadhi tu chakula, huambukiza ladha moja nzuri kwenye chakula.


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KILIMO BORA CHA VIAZI VITAMU

UTANGULIZI



The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the morning glory family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable.[1][2] In some parts of the English-speaking world, sweet potatoes are locally known by other names, including “yam” and kumara.[3] The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (Solanum tuberosum) and does not belong to the nightshade family Solanaceae, but that family is part of the same taxonomic order as sweet potatoes, the Solanales.

The plant is a herbaceous perennial vine, bearing alternate heart-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The edible tuberous root is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.[4]

Ipomoea batatas is native to the tropical regions in the Americas.[5][6] Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g. I. aquatica “kangkong”), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, though that term is not usually extended to Ipomoea batatas. Some cultivars of Ipomoea batatas are grown as ornamental plants under the name tuberous morning glory, used in a horticultural context.
Sweet potatoes with different skin colors

Naming
Origin, distribution and diversityEdit

The origin and domestication of sweet potato is thought to be in either Central America or South America.[10] In Central America, sweet potatoes were domesticated at least 5,000 years ago.[11] In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found.

One author postulated that the origin of I. batatas was between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.[12] The ‘cultigen’ had most likely been spread by local people to the Caribbean and South America by 2500 BC.[13] Strong supporting evidence was provided that the geographical zone postulated by Austin is the primary center of diversity.[12] The much lower molecular diversity found in Peru–Ecuador suggests this region should be considered as a secondary center of sweet potato diversity.

The sweet potato was grown in Polynesia before western exploration. Sweet potato has been radiocarbon-dated in the Cook Islands to 1000 AD, and current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.[14][15] It is possible, however, that South Americans brought it to the Pacific, although this is unlikely as it was the Polynesians who had a strong maritime tradition and not the Native South Americans. The theory that the plant could spread by floating seeds across the ocean is not supported by evidence. Another point is that the sweet potato in Polynesia is the cultivated Ipomoea batatas, which is generally spread by vine cuttings and not by seeds.[16]

Sweet potatoes are cultivated throughout tropical and warm temperate regions wherever there is sufficient water to support their growth.[17] Due to a major crop failure, sweet potatoes were introduced to Fujian province of China in about 1594 from Luzon. The growing of sweet potatoes was encouraged by the Governor Chin Hsüeh-tseng (Jin Xuezeng).[18][19] Sweet potatoes were introduced as a food crop in Japan, and by 1735 was planted in Shogun Tokugawa Yoshimune’s private garden.[20] It was also introduced to Korea in 1764.[21]

Sweet potatoes became popular very early in the islands of the Pacific Ocean, spreading from Polynesia to Japan and the Philippines. One reason[original research?] is that they were a reliable crop in cases of crop failure of other staple foods because of typhoon flooding. They are featured in many favorite dishes in Japan, Taiwan, the Philippines, and other island nations. Indonesia, Vietnam, India, and some other Asian countries are also large sweet potato growers. Sweet potato, also known as kelang in Tulu is part of Udupi cuisine. Uganda (the second largest grower after China), Rwanda, and some other African countries also grow a large crop which is an important part of their peoples’ diets. The New World, the original home of the sweet potato, grows less than three percent (3%) of the world’s supply. Europe has only a very small sweet potato production, mainly in Portugal. In the Caribbean, a variety of the sweet potato called the boniato is popular. The flesh of the boniato is cream-colored, unlike the more popular orange hue seen in other varieties. Boniatos are not as sweet and moist as other sweet potatoes, but many people prefer their fluffier consistency and more delicate flavor.

Sweet potatoes have been an important part of the diet in the United States for most of its history, especially in the Southeast. From the middle of the 20th century, however, they have become less popular. The average per capita consumption of sweet potatoes in the United States is only about 1.5–2 kg (3.3–4.4 lb) per year, down from 13 kg (29 lb) in 1920. Southerner Kent Wrench writes: “The Sweet Potato became associated with hard times in the minds of our ancestors and when they became affluent enough to change their menu, the potato was served less often.”[22]

TransgenicityEdit

A study published in 2015 by scientists from Ghent University and the International Potato Center found that the genome of cultivated sweet potatoes contains sequences of DNA from Agrobacterium, with genes being actively expressed by the plants. The discovery of the transgenes was made while performing metagenomic analysis of the sweet potato genome for viral diseases. Transgenes were observed both in the sweet potato’s closely related wild relatives, and also were found in more distantly related wild species. This observation makes cultivated sweet potatoes the first known example of a naturally transgenic food crop.[23][24]
CultivationEdit
Producers (in million tonnes)[25]
Data for year 2011

China 81.7
Uganda 2.8
Nigeria 2.8
Indonesia 2.0
Tanzania 1.4
Vietnam 1.3
India 1.1
United States 1.0
World 106.5

Raw sweet potato
Nutritional value per 100 g (3.5 oz)
Energy
359 kJ (86 kcal)

Carbohydrates

20.1 g
Starch
12.7 g

Sugars
4.2 g

Dietary fiber
3 g

Fat

0.1 g

Protein

1.6 g

Vitamins
Vitamin A equiv.
beta-carotene

(89%)
709 μg

(79%)
8509 μg

Thiamine (B1)

(7%)
0.078 mg

Riboflavin (B2)

(5%)
0.061 mg

Niacin (B3)

(4%)
0.557 mg

Pantothenic acid (B5)

(16%)
0.8 mg

Vitamin B6

(16%)
0.209 mg

Folate (B9)

(3%)
11 μg

Vitamin C

(3%)
2.4 mg

Vitamin E

(2%)
0.26 mg
Minerals
Calcium

(3%)
30 mg

Iron

(5%)
0.61 mg

Magnesium

(7%)
25 mg

Manganese

(12%)
0.258 mg

Phosphorus

(7%)
47 mg

Potassium

(7%)
337 mg

Sodium

(4%)
55 mg

Zinc

(3%)
0.3 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Sweet potato, cooked, baked in skin, without salt
Nutritional value per 100 g (3.5 oz)
Energy
378 kJ (90 kcal)

Carbohydrates

20.7 g
Starch
7.05 g

Sugars
6.5 g

Dietary fiber
3.3 g

Fat

0.15 g

Protein

2.0 g

Vitamins
Vitamin A equiv.

(120%)
961 μg

Thiamine (B1)

(10%)
0.11 mg

Riboflavin (B2)

(9%)
0.11 mg

Niacin (B3)

(10%)
1.5 mg

Vitamin B6

(22%)
0.29 mg

Folate (B9)

(2%)
6 μg

Vitamin C

(24%)
19.6 mg

Vitamin E

(5%)
0.71 mg
Minerals
Calcium

(4%)
38 mg

Iron

(5%)
0.69 mg

Magnesium

(8%)
27 mg

Manganese

(24%)
0.5 mg

Phosphorus

(8%)
54 mg

Potassium

(10%)
475 mg

Sodium

(2%)
36 mg

Zinc

(3%)
0.32 mg
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The plant does not tolerate frost. It grows best at an average temperature of 24 °C (75 °F), abundant sunshine and warm nights. Annual rainfalls of 750–1,000 mm (30–39 in) are considered most suitable, with a minimum of 500 mm (20 in) in the growing season. The crop is sensitive to drought at the tuber initiation stage 50–60 days after planting, and it is not tolerant to water-logging, as it may cause tuber rots and reduce growth of storage roots if aeration is poor.[26]
Soft, orange-fleshed variety of sweet potato
Depending on the cultivar and conditions, tuberous roots mature in two to nine months. With care, early-maturing cultivars can be grown as an annual summer crop in temperate areas, such as the northern United States. Sweet potatoes rarely flower when the daylight is longer than 11 hours, as is normal outside of the tropics. They are mostly propagated by stem or root cuttings or by adventitious roots called “slips” that grow out from the tuberous roots during storage. True seeds are used for breeding only.

They grow well in many farming conditions and have few natural enemies; pesticides are rarely needed. Sweet potatoes are grown on a variety of soils, but well-drained, light- and medium-textured soils with a pH range of 4.5-7.0 are more favorable for the plant.[2] They can be grown in poor soils with little fertilizer. However, sweet potatoes are very sensitive to aluminum toxicity and will die about six weeks after planting if lime is not applied at planting in this type of soil.[2] Because they are sown by vine cuttings rather than seeds, sweet potatoes are relatively easy to plant. Because the rapidly growing vines shade out weeds, little weeding is needed. A commonly used herbicide to rid the soil of any unwelcome plants that may interfere with growth is DCPA, also known as Dacthal. In the tropics, the crop can be maintained in the ground and harvested as needed for market or home consumption. In temperate regions, sweet potatoes are most often grown on larger farms and are harvested before first frosts.

In the Southeastern United States, sweet potatoes are traditionally cured to improve storage, flavor, and nutrition, and to allow wounds on the periderm of the harvested root to heal.[22] Proper curing requires drying the freshly dug roots on the ground for two to three hours, then storage at 29–32 °C (85–90 °F) with 90 to 95% relative humidity from five to fourteen days. Cured sweet potatoes can keep for thirteen months when stored at 13–15 °C (55–59 °F) with >90% relative humidity. Colder temperatures injure the roots.[27][28]

Main article: Sweet potato storage

YieldsEdit

In 2010, the world average annual yield for sweet potato crop was 13.2 tonnes per hectare. The most productive farms of sweet potato breeds were in Senegal, where the nationwide average annual yield was 33.3 tonnes per hectare.[29] Yields as high as 80 metric tonnes per hectare have been reported from farms of Israel.[30]

DiseasesEdit

Main article: List of sweet potato diseases

ProductionEdit

According to the Food and Agriculture Organization (FAO) statistics, world production in 2004 was 127 million tonnes.[31] The majority comes from China, with a production of 105 million tonnes from 49,000 km2 (19,000 sq mi). About half of the Chinese crop is used for livestock feed.[11]

Per capita production is greatest in countries where sweet potatoes are a staple of human consumption, led by Papua New Guinea at about 500 kg (1,100 lb)[32] per person per year, the Solomon Islands at 160 kg (350 lb), Burundi and Rwanda[33] at 130 kg (290 lb) and Uganda at 100 kg (220 lb).

About 20,000 tonnes of sweet potatoes are produced annually in New Zealand, where sweet potato is known by its Māori name, kūmara. It was a staple food for Māori before European contact.[34]

In the United States, North Carolina, the leading state in sweet potato production, provided 38.5% of the 2007 U.S. production of sweet potatoes. In 2007, California produced 23%, Louisiana 15.9%, and Mississippi 19% of the U.S. total.[35][36]

Mississippi has about 150 farmers growing sweet potatoes on about 8,200 acres (30 km2), contributing $19 million to the state’s economy. Mississippi’s top five sweet-potato-producing counties are Calhoun, Chickasaw, Pontotoc, Yalobusha, and Panola. The National Sweet Potato Festival is held annually the entire first week in November in Vardaman (Calhoun County), which proclaims itself as “The Sweet Potato Capital”.
Nutrient contentEdit

Besides simple starches, raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), while having moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese (table).[37] When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving (right table).[38][39]

The Center for Science in the Public Interest ranked the nutritional value of sweet potatoes as highest among several other foods.[40]

Sweet potato varieties with dark orange flesh have more beta-carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa where vitamin A deficiency is a serious health problem. A 2012 study of 10,000 households in Uganda found that children eating beta-carotene enriched sweet potatoes suffered less vitamin A deficiency than those not consuming as much beta-carotene.[41]

Comparison to other food staplesEdit

The table below presents the relative performance of sweet potato to other food staples. While sweet potato provides less edible energy and protein per unit weight than cereals, it has higher nutrient density than cereals.[3]
Nutrient content of major staple foods per 100g portion[42]
Nutrient component:

Maize / Corn[A]

Rice (white)[B]

Rice (brown)[I]

Wheat[C]

Potato[D]

Cassava[E]

Soybean (Green)[F]

Sweet potato[G]

Yam[Y]

Sorghum[H]

Plantain[Z]

RDA

Water (g) 10 12 10 13 79 60 68 77 70 9 65 3000
Energy (kJ) 1528 1528 1549 1369 322 670 615 360 494 1419 511 2000–2500
Protein (g) 9.4 7.1 7.9 12.6 2.0 1.4 13.0 1.6 1.5 11.3 1.3 50
Fat (g) 4.74 0.66 2.92 1.54 0.09 0.28 6.8 0.05 0.17 3.3 0.37
Carbohydrates (g) 74 80 77 71 17 38 11 20 28 75 32 130
Fiber (g) 7.3 1.3 3.5 12.2 2.2 1.8 4.2 3 4.1 6.3 2.3 30
Sugar (g) 0.64 0.12 0.85 0.41 0.78 1.7 0 4.18 0.5 0 15
Calcium (mg) 7 28 23 29 12 16 197 30 17 28 3 1000
Iron (mg) 2.71 0.8 1.47 3.19 0.78 0.27 3.55 0.61 0.54 4.4 0.6 8
Magnesium (mg) 127 25 143 126 23 21 65 25 21 0 37 400
Phosphorus (mg) 210 115 333 288 57 27 194 47 55 287 34 700
Potassium (mg) 287 115 223 363 421 271 620 337 816 350 499 4700
Sodium (mg) 35 5 7 2 6 14 15 55 9 6 4 1500
Zinc (mg) 2.21 1.09 2.02 2.65 0.29 0.34 0.99 0.3 0.24 0 0.14 11
Copper (mg) 0.31 0.22 0.43 0.11 0.10 0.13 0.15 0.18 – 0.08 0.9
Manganese (mg) 0.49 1.09 3.74 3.99 0.15 0.38 0.55 0.26 0.40 – – 2.3
Selenium (μg) 15.5 15.1 70.7 0.3 0.7 1.5 0.6 0.7 0 1.5 55
Vitamin C (mg) 0 0 0 0 19.7 20.6 29 2.4 17.1 0 18.4 90
Thiamin (B1)(mg) 0.39 0.07 0.40 0.30 0.08 0.09 0.44 0.08 0.11 0.24 0.05 1.2
Riboflavin (B2)(mg) 0.20 0.05 0.09 0.12 0.03 0.05 0.18 0.06 0.03 0.14 0.05 1.3
Niacin (B3) (mg) 3.63 1.6 5.09 5.46 1.05 0.85 1.65 0.56 0.55 2.93 0.69 16
Pantothenic acid (B5) (mg) 0.42 1.01 1.49 0.95 0.30 0.11 0.15 0.80 0.31 – 0.26 5
Vitamin B6 (mg) 0.62 0.16 0.51 0.3 0.30 0.09 0.07 0.21 0.29 – 0.30 1.3
Folate Total (B9) (μg) 19 8 20 38 16 27 165 11 23 0 22 400
Vitamin A (IU) 214 0 0 9 2 13 180 14187 138 0 1127 5000
Vitamin E, alpha-tocopherol (mg) 0.49 0.11 0.59 1.01 0.01 0.19 0 0.26 0.39 0 0.14 15
Vitamin K1 (μg) 0.3 0.1 1.9 1.9 1.9 1.9 0 1.8 2.6 0 0.7 120
Beta-carotene (μg) 97 0 5 1 8 0 8509 83 0 457 10500
Lutein+zeaxanthin (μg) 1355 0 220 8 0 0 0 0 0 30
Saturated fatty acids (g) 0.67 0.18 0.58 0.26 0.03 0.07 0.79 0.02 0.04 0.46 0.14
Monounsaturated fatty acids (g) 1.25 0.21 1.05 0.2 0.00 0.08 1.28 0.00 0.01 0.99 0.03
Polyunsaturated fatty acids (g) 2.16 0.18 1.04 0.63 0.04 0.05 3.20 0.01 0.08 1.37 0.07

A yellow corn B raw unenriched long-grain white rice
C hard red winter wheat D raw potato with flesh and skin
E raw cassava F raw green soybeans
G raw sweet potato H raw sorghum
Y raw yam Z raw plantains
I raw long-grain brown riceT

Utangulizi
Viazi vitamu ni moja kati ya mazao makuu ya mizizi nchini Tanzania ambalo hulimwa kwa ajili ya chakula. Zao hili ni moja kati ya mazao ya kinga ya njaa kutokana na sifa yake ya kuvumilia ukame. Zao la viazi vitamu, asilia yake ni Amerika ya Kati na ya Kusini. Nchini Tanzania, zao hili hulimwa zaidi katika mikoa ya Mwanza, Shinyanga, Dodoma, Morogoro,Kagera,Arusha na Ruvuma.

Matumizi

Viazi vitamu hutumika kama chakula kwa kutayarishwa katika njia mbalimbali kama vichembe, na Matobolwa. Pia Unga wa viazi vitamu hutumika kutengeneza vyakula kama keki, maandazi, kalimati, tambi na Juice. Majani ya viazi huliwa kama mboga pia hutumika katika kutayarisha mboji.

Aina

Kuna aina nyingi za viazi vitamu zinazolimwa ulimwenguni. Hapa nchini Tanzania aina zinazolimwa zaidi ni Ukerewe, Simama, Kakamega, Karoti C, Mwananjemu, Ali mtumwa mayai, Mavuno, Pananzala, Kibakuli, Sinia,Vumilia na Polista

Uzalishaji
•Zao hili hustawi maeneo mengi Nchini Tanzania. Viazi hustawi vizuri katika maeneo ya tambarare yenye udongo tifutifu, unaoruhusu maji kupenya kwa urahisi. Udongo wa mfinyazi na wenye kokoto nyingi haufai kwani huzuia mizizi kupenya na kupanuka.
•Shamba jipya litayarishwe vizuri kwa kufyeka vichaka na kung’oa visiki. Majani yafukiwe wakati wa kutengeneza matuta ili kuongeza rutuba ya udongo.
•Viazi vipandwe kwa kutumia Marando yenye urefu wa sentimita 30 kwa mavuno bora.
•Inashauriwa kutumia sehemu ya juu ya shina kwa mavuno zaidi. Marando yapandwe katika umbali wa sentimita 25 hadi 30 kutoka mmea hadi mmea na sentimita 60 hadi 75 kutoka tuta hadi tuta. Viazi pia vyaweza kupandwa kwa kutumia viazi vyenye afya vyenye uzito wa kati ya gramu 20 hadi 30. Hata hivyo inashauriwa kutumia marando ili kupata mavuno zaidi na kuepuka kuenea kwa magonjwa.
Kutunza shamba
•Ni muhimu kupalilia viazi vitamu katika miezi miwili ya mwanzo ili kuupa mmea nguvu ya kutambaa vizuri. Baada ya muda huo, viazi huweza kufunika ardhi na hivyo huzuia uotaji wa magugu.
•Viazi hushambuliwa na wadudu mbalimbali wakiwemo kipepeo, mbawa kavu, fukusi na minyoo fundo.Pia hushambuliwa na magonjwa yakiwemo magonjwa yanayotokana na virusi kama Sweet Potato Chlorotic Stunt virus (SPCSV). Magonjwa na wadudu yaweza kudhibitiwa kwa kuzingatia usafi wa shamba, kubadilisha mazao, na kuzingatia udhibiti sango.
Uvunaji
•Viazi vitamu huwa tayari kuvunwa miezi mitatu hadi minne tangu kupanda kutegemea hali ya hewa. Viazi vinaweza kuvunwa kidogo kidogo kwa kutumia mikono, vijiti, jembe, au rato kadri vinavyohitajika. Aidha inashauriwa viazi visiachwe ardhini muda mrefu bila kuvunwa kwani vitakomaa sana na kuwa na nyuzi, na hivyo kuharibu ubora wake. Pia kuacha viazi muda mrefu hukaribisha mashambulizi ya wadudu kama fukusi na kuoza. Kwa maeneo makubwa zaidi, inashauriwa kutumia mashine ya kukokotwa na ng’ombe. Uvunaji ufanywe kwa uangalifu ili kuhakikisha viazi visikatwekatwe wala kuchubuliwa wakati wa kuvuna.
•Mavuno ya viazi hutofautiana kulingana na aina, hali ya hewa, na udongo. Mavuno ya viazi yanakadiriwa kufikia tani 20 kwa hekta.


Contact/ Wasiliana nasi
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Our Services ( Huduma zetu): Research( Utafiti), Project Proposal ( Mapendekezo ya Miradi), Business Plan ( Plani za Biashara), Profit Assessment ( Upimaji wa Faida),