Yam

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Yam crop begins when whole seed tubers or tuber portions are planted into mounds or ridges, at the beginning of the rainy season. The crop yield depends on how and where the sets are planted, sizes of mounds, interplant spacing, provision of stakes for the resultant plants, yam species, and tuber sizes desired at harvest. Small-scale farmers in West and Central Africa often intercrop yams with cereals and vegetables. The seed yams are perishable and bulky to transport. Farmers who do not buy new seed yams usually set aside up to 30% of their harvest for planting the next year. Yam crops face pressure from a range of insect pests and fungal and viral diseases, as well as nematode. Their growth and dormant phases correspond respectively to the wet season and the dry season. For maximum yield, the yams require a humid tropical environment, with an annual rainfall over 1500 mm distributed uniformly throughout the growing season. White, yellow, and water yams typically produce a single large tuber per year, generally weighing 5 to 10 kg (11 to 22 lb).

Despite the high labor requirements and production costs, consumer demand for yam is high in certain subregions of Africa, making yam cultivation quite profitable to certain farmers.

Product Name
High Quality Fresh White Yam
Ingredient
They’re a great source of fiber, potassium, manganese, copper, and antioxidants.
Cultivation Type
Organic
Application
Food & Industrial
Maturity
100%
Taste
Delicious
Storage Temperature
10-15℃
Origin
Africa

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