Fonio has a well developed root system, which can reach more than one meter depth in the soil. This root system explains the good performance of the plant during the dry season and its adaptation to poor and low fertility soils. Fonio is mainly grown on sandy soils, but can also grow on rocky soils. It also thrives on acidic clay soils with a high aluminium content. On heavy soils, most varieties thrive badly. This crop is low demanding and can cope with unfavourable climate and soil conditions. The most works are done by hand. The main works to do before sowing are the cleaning of the field and ploughing. Sometimes animals are used for ploughing or a "" is utilized to do a superficial scratching. The sowing time starts with the first rainfalls. This can vary depending on the variety and the geographical area of cultivation. The grains used for sowing are the best grains kept from the precedent harvest and are sown by hand (broadcast seeding). Sometimes the seeds are mixed with sand to have a more homogenous repartition on the soil. The seeds remain on the surface, so successive harrowing by hand or with the daba is needed to bury them slightly in the soil. Normally 30–40 kg/ha of seeds are used, but sometimes more than 70 kg/ha are sown, in order to control weeds at time of emergence. For germination and emergence a temperature of 30 °C is optimal. The germination and growth is rapid, and for the upkeep of the crop only weeding is needed. Harvesting is mostly still done by hand. As soon as the grains reach maturity, usually during July or August, men cut the fonio with sickles whilst woman and children collect them to sheaves. A facilitation is the use of a motor-driven mower. They have to be stored in a dry and airy space to prevent mould formation. During the dry season the sheaves are piled to big stacks in the sun to dry them completely. Threshing is done as well manually. Tractor-driven threshers are rarely used because of the higher costs and the higher loss of the small grains. The grains are stored loosely in storehouses. Before consumption the spelts have to be removed, they are not digestable. This process is traditionally done by women in mortars. After the fifth decortication the fonio is called "whitened". Adhering grit and sand is washed of with the help of gourds.