Cassava (Manihot esculenta Crantz) is an essential root crop for food security, particularly in tropical and subtropical regions, serving as a key source of carbohydrates for over 800 million people worldwide. The post-harvest processing of cassava, particularly the retting process, plays a pivotal role in the quality and yield of cassava-based products such as fufu and gari. Retting is a microbial fermentation process that softens cassava roots, facilitating starch extraction, and influencing traits such as texture, dry matter content, and starch yield. This study aims to identify the genomic regions associated with retting ability and related traits, utilizing a diverse collection of 200 cassava genotypes with varying post-harvest traits. Through phenotypic analysis, including retting rate, turbidity, pH, peel loss, and starch yield, coupled with genotyping using high-density SNP arrays and genotyping-by-sequencing, we identify significant SNP markers linked to key traits like Total Titratable Acidity (TTA), root texture, peel loss, and starch composition. The findings highlight several SNPs on chromosomes 8, 11, 13, 14, 17, and 18 that are associated with critical retting traits, offering valuable markers for improving cassava quality and processing efficiency through marker-assisted selection. These genetic insights can accelerate the development of cassava varieties with optimized fermentation characteristics, better texture, and enhanced post-harvest quality, ensuring improved consistency in product quality and yield. This research lays the foundation for advancing cassava breeding programs and supporting the economic sustainability of the cassava industry.