Restoring and developing the genetic resources of Phu Tho yellow-fleshed cassava in the midland and mountainous regions of Northern Vietnam.

From a native variety at risk of declining quality, Phu Tho yellow-fleshed cassava has been restored, its cultivation process standardized, and a large-scale production model has begun to be formed, opening up prospects for increasing productivity and improving income for cassava growers in many localities.

The scientific and technological project "Research on the exploitation and development of the genetic resources of Phu Tho yellow-fleshed cassava (Manihot esculenta Crantz) in some midland and mountainous provinces of Northern Vietnam," led by the Institute of Food Crops and Food Plants, aims to build a scientific basis for the conservation of valuable genetic resources and the exploitation of the value of the endemic Phu Tho cassava variety.

The research team has implemented a comprehensive approach encompassing aspects from breed restoration, agrobiological characterization, breeding and cultivation process development, to production experiments and technology transfer at the local level.

The project has successfully restored the Phu Tho yellow-fleshed cassava variety.

The project successfully restored the Phu Tho yellow-fleshed cassava variety; perfected two rapid propagation techniques, one cultivation technique suitable for the Phu Tho yellow-fleshed cassava variety, and provided technical guidance on processing cassava vermicelli and cassava starch vermicelli, with products meeting food safety and hygiene standards.

In addition, the project has completed a detailed and comprehensive description of the agrobiological characteristics of the Phu Tho yellow-fleshed cassava variety, described and evaluated according to the detailed description form compiled by the Center for Research and Development of Tuber Crops, with the participation of experienced and reputable cassava experts.

Overall, the research results of this project have contributed to providing a scientific basis for the restoration and production of Phu Tho yellow-fleshed cassava varieties. The restoration process helps staff at seed production facilities maintain and produce seedlings that meet technical requirements. The restored varieties have stable yields and quality. The cultivation techniques help local farmers improve the productivity and quality of their products.

Furthermore, the project has provided additional scientific information on the agrobiological characteristics, quality, and disease resistance of the Phu Tho yellow-fleshed cassava variety, thereby enhancing its value for conservation, exploitation, and development in production. This data can also serve as a basis for future research on breeding new varieties. Through collaborative implementation at the local level, the project contributes to disseminating scientific knowledge to the people, strengthening the connection between scientists, farmers, and managers, and thus improving production efficiency.

Based on the restored variety and research results on cultivation methods, the project implemented a pilot production model of Phu Tho yellow-fleshed cassava. The average yield of grade 1 tubers reached 16.2 – 20 tons/ha, with the highest yield in Thai Nguyen reaching 16.8 - 24.2 tons/ha. Compared to the yield of grade 1 tubers of the old variety, the model exceeded it by 43.8 – 61.7%. The economic efficiency of the model was 56% higher than that of production outside the model (unrestored variety and old cultivation methods). The project has contributed to increasing the income of cassava farmers in the implementation sites and is gradually expanding in the locality and neighboring areas.

After a period of restoration, Phu Tho's yellow-fleshed cassava has regained many of its original advantages, such as large tubers and nutrient-rich yellow flesh.

The social impact of the project is clearly demonstrated through collaborative activities with local authorities and people at the implementation sites. Through training sessions and technology transfer conferences, the capacity of technical staff and farmers in cassava quality control, seed selection, cultivation techniques, and propagation has been significantly enhanced. The connection between scientists, farmers, and managers has been strengthened, helping the new production process spread more quickly and promoting sustainable livelihood development. This is also a crucial contribution to ensuring food security and adapting to climate change in the region.

Overall, the project has fully achieved its objectives, contributing both scientifically and practically, creating an important foundation for expanding the production of Phu Tho yellow-fleshed cassava in subsequent stages.

Center for Science and Technology Communication

Source: https://mst.gov.vn/phuc-trang-va-phat-trien-nguon-gen-san-ruot-vang-phu-tho-tai-trung-du-va-mien-nui-phia-bac-197251211214648166.htm