Although cassava is a perennial plant, it has a certain growth cycle. In cultivation, from planting to harvesting, there are 9 to 18 months in the tropics and 6 to 7 months in the frosty areas. The seeds must be harvested before the frost and harvested. After the cassava was transplanted, it was generally harvested 12 months after planting and also grown until 18 months later. In China, Guangdong, Guangxi, Fujian and Hunan, more than 8-11 months after planting harvest, if planted in April, the harvest can be harvested between November of that year and January of next year. If the harvest is too early or too late, the starch production rate will be affected. The harvest is too early, the meat is tender, and the starch is less; the harvest is too late, the flesh is woody, the cellulose is increased, and the starch content is reduced. Cassava differs in variety and cultivation area, and it differs in maturity. The mature characteristics of cassava are: the leaves turn slightly yellow, the old leaves of the base gradually fall off, and the skin of the cassava becomes deeper and rougher in color, and it is easy to peel off the skin of the cassava when rubbing with the force of the hand. At this point you can harvest. When harvesting cassava, first cut the stem 6-10 cm from the surface with a knife, and then dig up the roots with a pickaxe. If the soil is soft, you can use your hand to pull it out. In some places, the ploughs were used to plow open the sides of the yams and dig them up again. Be careful not to cut or damage the roots during the excavation to avoid rot. After the species is cut down with cassava stems, it must be carefully stored and it must be collected before the defrost, so as not to affect the planting effect. After the cassava roots are harvested, the fresh potatoes are generally not stored for a long period of time. The starch should be processed immediately to ensure the flour yield. If the starch processing capacity is limited, the cassava can be dried so that the tubers are stored for a long time without decay. The drying method can be used to expose the sun. If it is cloudy and rainy before harvesting, it can be baked and dried indoors. Before drying the fresh potato, if it is sliced ​​or peeled, the drying effect is better. The moisture content of the dried cassava chips is preferably kept within 13%, and if the moisture content exceeds 17%, perishable or fermentable. During storage to prevent pests and rot in warehouses, the warehouse must be well ventilated, protected from heat and moisture.