Regional production generally followed the national trend. Regions however differ in terms of agro-ecological characteristics, farming and food systems and practices which have a bearing on production. The districts of Mbale, Iganga, Apac, Kamuli. Tororo and Kumi are the leading producers. Cassava production is low in the districts of central region where bananas and plantains have been the traditional staple food crops.
Most planting is done in the first rather than in the second rains of the year.
Spacings of 0.75m x 0.75m - 2.Om x 2.Om are used and are usually irregular depending on the other crops grown as intercrops. As in many other parts of Africa, intercropping is a common practice with cassava in Uganda. Utilisation Cassava plays an important role in the national diet and contributes a substantial proportion of the caloric requirements of the population. Peeled sweet cassava roots are eaten raw. Also boiling the whole pieces, immediately after soaking.