IITA scientists have played a leading role in developing improved cassava varieties which are disease- and pest-resistant, low in cyanide potential, drought-resistant, early maturing, and high yielding. Disease-resistant varieties give sustainable yields of about 50% more than local varieties. Distribution of CMD-resistant varieties in response to the CMD outbreak in East and Central Africa resulted in production levels recovering to pre-epidemic levels in less than five years. Improved cassava varieties are now used in most cassava-growing countries in SSA.

IITA’s biological control program resulted in a 95% reduction in cassava mealybug damage and a 50% reduction in damage caused by the cassava green mite.

Postharvest strategies include the development of effective and simple machines and tools that reduce processing time and labor, and production losses. With these machines, losses can be reduced by 50% and labor by 75%. About 20% of the cassava harvest are peels and can be processed into livestock free ingredients.

During the past three decades, IITA has trained more than 9000 researchers and technicians in ten African countries in processing and uses for high-quality cassava flour (HQCF). As a result, the private sector in Madagascar, Nigeria, Tanzania, and Uganda have begun using HQCF as a raw material for processing secondary products such as biscuits and noodles.

Currently IITA is adapting the stage gate approach within cassava breeding to make breeding more socially inclusive and demand-driven, thereby increasing the impact of breeding efforts. An interdisciplinary team of social scientists that includes gender specialists and marketing experts guide the identification cassava characteristics and traits valued by different actors across the value chain: farmers, processors, marketers, and consumers. A major focus is strengthening the link between cassava food product quality and the varieties being developed.