YAM STORAGE: A PRACTICE THAT ENSURES FOOD SECURITY
Yam serves as a major food source and cash crop, thus, combating malnutrition, food insecurity and poverty in addition to its significance in the cultural, social and religious life of the people particularly in the environment of West Africa.
The worldwide production of yam as contained in the 2018 Food and Agricultural Organization (FAO) of the United Nations report, revealed an approximated 72.6 million tons with Africa contributing 97.1% while three remarkably three nations of Nigeria, Ghana and Cote d’Ivoire produced 67.4%, 11.1% and 10.3% respectively (FAOSTAT, 2020).
The harvesting of yam, in Nigeria specifically would occur from August and reaching a peak in December in the year to January in the following year at a relatively lower and affordable prices. At about three months after, scarcity and unavailability would occur with soaring prices being experienced. The scarcity could be attributed to poor storage.
The divine promise in the Word, reads “And ye shall eat old store and bring forth the old because of the new” (Leviticus 26: 10) meaning that people would eat food from old storage and also prepare storage for the future.
Proper yam storage therefore becomes expedient to avert hunger.
Varieties of yam
- White yam (Dioscorea rotundata)
- Water yam (Dioscorea alata)
- Yellow yam (Dioscorea cayensis)
- Trifoliate yam (Dioscorea dumetorum)
- Chinese yam (Dioscorea esculenta)
Yam tubers should be stored in a well-ventilated place that is kept dry and not to be exposed to sunlight and rain.
The diagrams of yam storage structures are presented below: