Yams(Dioscorea spp.) are closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from that of a small potato to a record 130 pounds. There are over 600 varieties of yams and 95% of these crops are grown in Africa. Compared to sweet potatoes, yams are more starchy and drier. Yams are as Nigerian as the vibrant green and white of the national flag. This versatile root crop is not just a delicious staple food, it’s a cornerstone of food security and a source of income for millions. But with a growing population and changing climate, yam production needs to adapt. Enter agritech – a wave of innovation transforming Nigerian yam farming.

Yam is grown in about 51 countries in the tropics and subtropics, with yields averaging about 11 metric tonnes/hectare in the major producing countries of West Africa (Nigeria, Cote d’Ivoire, Ghana, and Benin). The major states in Nigeria where yam tubers are produced in large quantities are Benue, Sokoto, Abia, Anambra, Delta, Edo, Enugu, Ebonyi, Niger, Taraba, Osun, Oyo, and Plateau.

Importance  

In West Africa yams are one of the most highly regarded food products and are closely integrated into the social, cultural, economic and religious aspects of life. The ritual, ceremony and superstition often surrounding yam cultivation and utilization is a strong indication of its extensive usage.

Yam is consumed as boiled yam or fufu or fried in oil and then consumed. It is often pounded into a thick paste (pounded yam) after boiling and is consumed with soup. It can also be processed into flour for use in the preparation of “pounded yam”.

Except for potassium, vitamin B6 and vitamin C, yam is a food with low nutrient density.^[2] Yam provides around 110 calories per 100 grams. Yam is high in vitamins C and B6, potassium, manganese and dietary fiber while being low in saturated fat and sodium. A product that is high in potassium and low in sodium is likely to produce a good potassium-sodium balance in the human body, and so protects against osteoporosis and heart disease^[3]

Cultivation

The most cultivated yam species in Nigeria are the White yam (Dioscorea rotundata), yellow or guinea yam, (Dioscorea cayenesis) and water yam (Dioscorea alata). Other species include: Bitter yam (Dioscorea dumetorum), Aerial yam (Dioscorea bulbifera), Trifoliate yam (Dioscorea dumentorum)

Depending on the species, yam grows for six to ten months and is dormant for two to four months, these two phases usually corresponding to the wet season and the dry season. In West and Central Africa, tubers are planted between February and April, depending on the weather in the humid forest or on the savanna. For maximum yield the yam requires an annual rainfall of over 1,500 mm distributed uniformly throughout the growing season. White, yellow and water yams normally produce annually a single large tuber, often weighing 5-10 kg.^[4]

Planting is done by seed yam or cut setts from ware tubers. The tubers are treated with wood ash or fungicide. Mulching is essential during October – November with dry grass or plant debris. Stakes are used for staking the plants to vine over it.

Pest and Disease

The disease-causing agents not only reduce the quantity of yam produced but also reduce the quality by making them unappealing to the consumers.

Anthracnose (a fungus disease) is regarded as the most widely spread of all the field diseases, causing dieback of the stem while yam mosaic virus disease is considered to cause the most severe losses in yams. Dry rot is considered as the most devastating of all the storage diseases of yam. Dry rot of yams alone causes a marked reduction in the quantity, marketable value and edible portions of tubers and those reductions are more severe in stored yams.

Yam Mosaic Virus Disease: This disease is caused by an aphid-transmitted potyvirus that infects several species of Dioscorea. The symptoms observed in each host can be vein banding, curling, mottling, green-spotting, flecking, etc.

The pest which affects the plant are nematodes such as root-knot (Meloidogyne spp.) and yam nematode (Scutellonema bradys), and insects such as yam shoot beetle, yam tuber beetle, and crickets. These can be treated with an insecticide.

Harvesting

Harvesting is done by hand using sticks, spades or diggers. Sticks and spades made of wood are preferred to metallic tools as they are less likely to damage the fragile tubers; however, tools need regular replacement. Harvesting is done before the vine come dry and soil become dry and hard. A yield of 10 – 15 tons per ha for water yam and 16 – 25 tons for water yam could be obtained under good management^[8]

Yam harvesting is a labor-intensive operation that involves standing, bending, squatting, and sometimes sitting on the ground depending on the size of the mound, size of tuber or depth of tuber penetration. In rainforest areas, tubers growing into areas where there are roots of trees can pose a problem during harvesting and often receive considerable physical damage. Care is needed during harvesting to minimize damage to tubers that lead to rot and a decrease in market value.

Storage

Roots and tubers such as yam are living organisms. When stored, they continue to respire. To reduce post-harvest losses during storage, reduced temperature in storage facilities should be maintained. The best temperature to store yams is between 14-16°C (57.2-60.8°F), with high technology controlled humidity and climatic conditions, after a process of curing. Most countries that grow yam as food staple are too poor to afford high technology storage systems.

There are several traditional storage structures used for yam storage including: leaving the tubers in the ground until required, the yam barn, and underground structures (Opara, 1999). Leaving the tubers in the ground until required is the simplest storage technique practiced by rural small-scale farmers. When carried out on-farm, this type of storage prevents the use of the farmland for further cropping. Harvested yams can also be put in ashes and covered with soil, with or without grass mulch until required.

The yam barn is the principal traditional yam storage structures in the major producing areas. Barns are usually located in a shaded area and constructed so as to facilitate adequate ventilation while protecting tubers from flooding and insect attack. Barns consist of a vertical wooden framework to which the tubers are individually attached

General Information

Yams: Nigeria’s Golden Root Gets a Tech-Powered Boost

The Agritech Revolution: Cultivating Change

Traditionally, yam farming has relied on experience and intuition. Agritech is injecting a dose of data and precision into this age-old practice. Here’s how:

• Smartphones and Apps: Gone are the days of guesswork. Farmers can now access weather forecasts, soil analysis reports, and even yam disease identification apps on their smartphones. This real-time information allows them to make informed decisions about planting, irrigation, and pest control.
• Precision Planting: Drones equipped with sensors are mapping fields, identifying areas with optimal soil conditions for yam growth. This targeted approach reduces waste and optimizes resource allocation.
• Digital Marketplaces: Connecting farmers directly with buyers eliminates middlemen and ensures fairer prices. Online platforms also provide access to a wider market, potentially expanding opportunities for yam producers.

Boosting Yields: More Yams, More Prosperity

Agritech isn’t just about fancy gadgets; it’s about practical solutions for maximizing yam harvests. Here are some game-changing methods:

• Improved Seed Varieties: Researchers are developing high-yielding, disease-resistant yam varieties specifically suited to Nigerian soil and climate. These varieties can significantly increase production per hectare.
• Soil Mapping and Analysis: Understanding the composition of the soil allows for targeted fertilization and nutrient management. This ensures yams get the right kind of nourishment for optimal growth.
• Smart Irrigation Systems: Sensor-based irrigation systems deliver the exact amount of water needed, preventing overwatering and promoting efficient water usage. This is crucial in regions facing water scarcity.

Empowering Farmers: Building a Secure Future

Agritech isn’t just about technology – it’s about empowering the people who grow our food. Here’s how it’s benefiting Nigerian yam farmers:

• Increased Profitability: Higher yields, reduced waste, and fairer market access mean more money in the pockets of yam farmers. This translates to a more secure livelihood and improved quality of life.
• Enhanced Skills and Knowledge: Training programs are equipping farmers with the skills to use agritech tools effectively. This newfound knowledge empowers them to make informed decisions and adapt to changing agricultural landscapes.
• Building Resilience: Climate change poses a significant threat to yam production. Agritech solutions like drought-tolerant varieties and weather forecasting apps help farmers build resilience and adapt to changing weather patterns.

The Future of Yams is Bright

The marriage of tradition and technology holds immense promise for the future of yam farming in Nigeria. By embracing agritech, Nigerian farmers can ensure a secure and profitable future, not just for themselves, but for generations to come. As the “golden root” continues to nourish the nation, agritech will be the fertile ground from which a new era of yam production flourishes.

Worldwide yam production in 2007 amounted to 52 million tons, of which Africa produced 96%. Most of the world’s production comes from West Africa representing 94%, with Nigeria alone producing 71%, equalling more than 37 million tons.^[10]

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References

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[1] ^ “Everyday Mysteries: Yam”. Library of Congress, United States of America. 2011.

[2] ^ Uwaegbute, Osho and Obatolu (1998). Postharvest technology and commodity marketing: Proceedings of a postharvest conference. International Institute of Tropical Agriculture. p. 172.ISBN 978-978-131-111-6.

[3]  Walsh, p54; Walsh, pp165-6

[4] https://www.fao.org/docrep/X5415E/x5415e01.htm#1.4.2 yams (dioscorea spp.)

[5] Mantell SH (1980) Apical meristem-tip culture for eradication of flexuous rod viruses in yam (Dioscorea alata).  Trop. Pest Manage. 26:170- 179.

[6] IITA (1993). Crop Improvement Division/Tuber root Improvement Program Archival Reports (1989 – 1993). Part III yam,) Dioscorea spp. Ibadan, Nigeria, pp. 20-85

[7] ^ a b c Linus Opara (2003). “YAMS: Post-Harvest Operation”.

[8] Culled from: www.wikipedia.org

[9] https://www.fao.org/docrep/X5415E/x5415e01.htm#1.4.2 yams (dioscorea spp.)

[10] Culled from:www.iita.org/yam

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