Yam

What is Yam?

Yam is the name given to several plant species in the genus Dioscorea that produce starchy edible tubers. They are cultivated in many temperate and tropical regions, such as West Africa, South America, the Caribbean, Asia, and Oceania.

The tubers, also known as "yams," come in various forms due to different cultivars and related species. Yams are a type of monocot, similar to lilies and grasses, and they are vigorous herbaceous vines that grow from a tuber. While some yam species are widely grown for their edible tubers, others are toxic, and there are around 870 known species of yams.

There are several varieties of yam, including white yam, yellow yam, and water yam, each with its unique flavor and texture. Yam can be boiled, fried, roasted, or mashed, and is often used in soups, stews, and other dishes.

In terms of nutritional value, yam is a good source of dietary fiber, vitamins C and B6, and potassium. It is also relatively low in calories and fat, making it a healthy addition to any diet.

It's essential to distinguish between a yam and sweet potatoes as they are distinct types of root vegetables. Despite being nutritious, they differ in terms of flavor profiles and nutritional compositions.

Yam Production in the World

Nigeria is the top country producing yams in the world. As of 2022, Nigeria produced 61,171,001 tonnes of yams, accounting for 69.31% of the total production. Ghana is the world's second-largest yams producer, with 10,717,606 tonnes, which represents 12.14% of the total production. In terms of yams yield, Guyana is the most productive country on the planet with 743,355. Cote d'Ivoire, Benin, and Togo are the top three leading countries with '7,600,000', '3,214,889', '984,614', and '543,281' tonnes respectively. Trinidad and Tobago has the lowest production of yams in the world with only 15 tonnes in 2022. The world's total production of yam was estimated at 88,257,161 tonnes in 2022.

Source: FAOSTAT

Top 10 Countries by Yam Production in 2022

Top Countries by Production of Yam in 2022

Rank	Country	Production(Tonnes)	Acreage(Hectare)	Yield
1	Nigeria	61,171,001	7,481,859	81,759
2	Ghana	10,717,606	581,968	184,161
3	Cote d'Ivoire	7,600,000	1,400,000	54,286
4	Benin	3,214,889	251,727	127,714
5	Togo	984,614	108,871	90,439
6	Cameroon	543,281	72,219	75,227
7	Central African Republic	491,254	59,377	82,735
8	Chad	462,046	48,193	95,874
9	Colombia	402,358	34,098	118,002
10	Papua New Guinea	377,963	21,773	173,594
11	Guinea	365,172	42,462	86,000
12	Brazil	253,028	25,775	98,167
13	Gabon	225,148	35,785	62,917
14	Jamaica	207,483	11,238	184,626
15	Japan	175,090	7,050	248,355
16	Sudan	169,582	82,710	20,503
17	Democratic Republic of the Congo	121,325	27,104	44,763
18	Mali	113,496	6,525	173,940
19	Senegal	108,699	6,396	169,952
20	Burkina Faso	62,662	3,974	157,678
21	Rwanda	55,387	6,253	88,581
22	South Sudan	52,463	21,144	24,813
23	Solomon Islands	44,708	4,396	101,703
24	Venezuela	42,290	4,186	101,022
25	Dominican Republic	37,079	4,875	76,065
26	Ethiopia	33,484	3,992	83,888
27	Comoros	30,898	5,548	55,693
28	Haiti	24,046	4,687	51,301
29	Panama	22,642	6,506	34,801
30	Liberia	20,437	2,348	87,030
31	Cuba	15,784	6,850	23,044
32	Costa Rica	15,631	1,291	121,120
33	Republic of the Congo	15,612	3,331	46,869
34	Dominica	13,992	936	149,551
35	Philippines	13,535	2,372	57,068
36	Tanzania	9,464	1,448	65,343
37	Malaysia	6,812	767	88,814
38	Kenya	6,000	752	79,787
39	Burundi	4,922	527	93,350
40	Fiji	4,832	242	200,000
41	Tonga	4,752	359	132,475
42	Mauritania	2,987	476	62,782
43	St. Vincent and the Grenadines	2,368	179	132,244
44	Sao Tome and Principe	2,287	396	57,722
45	New Caledonia	1,982	2,443	8,113
46	Guyana	1,907	26	743,355
47	Puerto Rico	1,096	172	63,627
48	Nicaragua	1,000	75	133,791
49	Barbados	989	81	122,549
50	St. Lucia	416	26	160,000
51	Samoa	190	60	31,667
52	Niue	162	147	10,989
53	Antigua and Barbuda	140	43	32,420
54	Bhutan	55	16	34,244
55	St. Kitts and Nevis	52	7	74,286
56	Belize	48	11	43,636
57	Trinidad and Tobago	15	1	104,167

cultivation of Yam Plants

Yam is a root vegetable that is widely cultivated in tropical and subtropical regions.

Here are the steps for cultivating yam:

Soil Preparation: Choose a well-draining, loamy soil that is rich in organic matter. Prepare the soil by tilling it to a depth of at least 30 cm, removing any weeds or rocks, and adding compost or manure.
Selection of seed yams: Select good quality, disease-free yam tubers as seed material. The tubers should be large, healthy, and free from cuts or bruises.
Planting: Plant the yam tubers in mounds or ridges that are about 20-30 cm high and 1-1.5 meters apart. Make holes in the mounds and plant the tubers with the buds facing upwards, burying them about 5-10 cm deep in the soil.
Fertilization: Fertilize the yam plants with a balanced fertilizer that contains equal amounts of nitrogen, phosphorus, and potassium. Apply the fertilizer at the rate of 50-100 kg per hectare.
Watering: Yam requires a moderate amount of water. Water the plants regularly, especially during dry periods.
Weed Control: Control weeds by hand or using herbicides. Weeds can be a major problem in yam cultivation, as they compete with the crop for nutrients and water.
Harvesting: Yam can be harvested after 8-10 months, depending on the variety and growing conditions. Harvest the tubers by digging them out of the soil with a fork or digging tool.
Storage: After harvesting, allow the yam to dry for a few hours, then store them in a cool, dry place. Yams can be stored for several months if they are kept in a dry and cool environment.

Overall, Yam cultivation requires careful attention to soil preparation, selection of high-quality seed yams, proper planting, fertilization, watering, weed control, and harvesting to ensure a successful harvest.

Nutritional Information of Yam

Yam is a nutritious root vegetable that provides several essential nutrients. Here is a general overview of the nutrition content of yam per 100 grams:

Calories: 118
Carbohydrates: 27.9 grams
Protein: 1.5 grams
Fat: 0.2 grams
Fiber: 4.1 grams
Vitamin C: 17.1 milligrams
Vitamin B6: 0.3 milligrams
Potassium: 816 milligrams
Magnesium: 21 milligrams
Manganese: 0.4 milligrams

Please note that these values may vary slightly depending on the variety of yams and their growing conditions. Additionally, these values are approximate and can differ slightly based on the source of the information.

Structure of Yam

Yams are starchy root vegetables that belong to the family Dioscoreaceae. They are native to Africa, Asia, and the Caribbean and are a staple food in many parts of the world.

The structure of yams can be described as follows:

Outer skin: The outer skin of yams is thick, rough, and brownish-gray in color. It protects the flesh inside from damage and helps to keep the yam fresh.
Flesh: The flesh of the yam is white, yellow, or purple, depending on the variety. It is starchy and has a slightly sweet taste. The flesh is part of the yam that is eaten and can be cooked in a variety of ways, such as boiled, fried, roasted, or mashed.
Core: The core of the yam is a tough, fibrous center that runs down the middle of the vegetable. It is usually removed before cooking.
Eyes: Yams have small, round, dark spots on their skin called eyes. These are where the roots of the yam were attached to the plant and are completely safe to eat.

Structure of Yam Plant

Yam plants have a remarkable structure that enables them to flourish in various environments and yield nutrient-rich tubers that serve as a crucial dietary staple in numerous cultures. The plant's tuberous root system has stems that can reach lengths of up to 15 meters (49 feet), with the edible part of the plant growing up to 1.5 meters (4 feet 11 inches) deep in the soil. The tuber's skin is tough to peel, but cooking can soften it. The skin color can range from dark brown to light pink, while the flesh, which is soft and can be white, yellow, purple, or pink, varies in color depending on the yam's maturity level.

The yam plant reproduces through seeds, and its stem, which can grow up to several meters long, has tendrils that aid the plant in climbing and clinging to other objects for support. The leaves are heart-shaped and alternate along the stem. The yam plant is monoecious, which means it has both male and female flowers on the same plant. The male flowers are in panicles, while the female flowers are in spikes, and they are small and greenish-yellow in color.

The yam plant's tuber can differ in shape, size, and color based on the species. Some yam species have cylindrical or oblong-shaped tubers, while others have round or bulbous-shaped tubers. The skin of the tuber can be brown, black, or white, and the flesh can be white, yellow, or purple. Overall, the yam plant has a unique structure that allows it to grow and thrive in diverse environments and produce nutrient-rich tubers that are a crucial dietary staple in many cultures.

Uses of Yam

Yams are versatile root vegetables that can be used in a variety of dishes.

Here are some common uses of yam:

Cooking: Yams can be boiled, baked, roasted, or fried and used in a wide variety of dishes. They can be used as a side dish or as an ingredient in soups, stews, casseroles, and curries.
Snacking: Yams can be sliced thinly and fried or baked to make crispy yam chips or yam fries, which make a healthy and delicious snack.
Desserts: Yam can be used as an ingredient in sweet dishes like pies, cakes, and puddings.
Beverages: Yam can be used to make drinks like smoothies and juices.
Baking: Yams can be mashed and used as a substitute for pumpkin in pumpkin pies or used to make cakes, muffins, and bread.
Baby food: Yams are a nutritious food for babies and can be mashed or pureed for baby food.
Gluten-free flour: Yams can be dried and ground into gluten-free flour that can be used as a substitute for wheat flour in baking.
Animal feed: Yams can be used as a nutritious feed for livestock such as pigs and cattle.
Traditional medicine: Yams are used in traditional medicine for a variety of purposes, including treating coughs, asthma, and diabetes.
Cosmetic products: Yams contain a variety of nutrients and antioxidants that are beneficial for the skin, and they are used in some cosmetic products, including skin creams and lotions.