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.