Yam

When people think of a yam, they often envision a fluffy, carbohydrate-packed spud on their dinner plate. What they don’t think about is the time, energy, and labor that it takes to create a yam, or the many steps it takes for the yam to travel to the plate. In this blog post, we will explore the entire life cycle of a yam and how it goes from a seed to a dinner plate.

Yam Plant Propagation

Yams are the underground storage organs of certain species of monocotyledonous plants in the family Dioscoreaceae. They are not to be confused with sweet potatoes, which are technically from the Ipomoea batatas family. Yams produce large tubers and can require anywhere from 5 to 10 months to mature fully. There are over 600 varieties of yams and most are easy to grow.

Yam cultivation begins with propagation – the production of more plants by seeds, cuttings, grafting, or other means. World-wide producers have learned that yams need to be planted during specific weather conditions, which is why they should be planted around the spring season, or six to eight weeks before the onset of the rainy season.

Yam seeds are typically propagated as tuber buds and shoots, which are knots or protrusions on a yam tuber that turn into new roots and stems when buried. The buds are then covered lightly with soil and watered regularly until a vegetative shoot appears. Eventually, the shoot grows fiberous roots and two to three smaller stems called slips. The slips are then removed from the plant and can be replanted with their buds facing downward.

Harvesting Yams

Harvesting is one of the most labor-intensive stages of yam production. It is generally done by hand and can be quite dangerous due to the extended size and weight of the tubers. Depending on the variety, the yams are harvested anywhere from 5 to 10 months after planting. Yams are considered ready to pick when the leaves at the top of the vine starts to dry out.

Once harvested, the yams should be washed and sorted according to size and variety. Then, they should be stored in a clean, dry environment until they are shipped out or prepared for market.

Packing and Shipping Yams

Packing and shipping is one of the most important steps in bringing yams to your dinner plate. This process largely depends on the variety, since different yams have different resistance to damage. In general, though, yams should be placed in wooden or plastic crates and lined with padding to minimize damage in transit. Crates should also be labeled with the variety and size of yam inside.

Once the yams are packed, they should be transported to market or to the consumer. This is typically done by lorries, trailers, or ships, depending on the quantity and distance of the shipment.

Preparing Yams for Dinner

Once the yams arrive at market, they should be brought to the proper temperature, checked for damage, and graded according to quality. Once the yams have been sorted, they can be sold fresh or processed further. They may be boiled, mashed, fried, or baked – all popular preparations in many parts of the world.

Once the yams are prepared, they can be sold fresh or preserved. Common forms of preservation include freezing, drying, and canning. These processes help extend the shelf life of the yams, allowing them to be enjoyed for longer.

Consuming Yams

Once the yams arrive at your dinner table, there are many delicious ways to enjoy them. Yams are often used in stews, soups, and casseroles. They can also be mashed, roasted, or boiled and served as a side dish. Some people enjoy baking them like a potato, while others prefer to fry them. No matter how you prepare them, yams can be a delicious and nutritious addition to any meal.

Conclusion

Yams are a nutritious and delicious food available in many parts of the world. The entire life cycle of a yam involves a great deal of time, energy, and labor, but it all pays off in the end when the yams arrive at your dinner plate. Hopefully, this blog post has provided a better understanding of the yam’s journey.