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Taro and Yam Cultivation Insights

Discover the origins, cultivation methods, propagation, and consumption of taro and yam crops. Explore their taxonomy, production systems, major producing countries, and culinary uses. Learn about unique compounds, diseases, harvest techniques, and storage practices. Gain valuable insights into these staple crops.

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Taro and Yam Cultivation Insights

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  1. Vegetable Crops –PLSC 451/55 Lecture 13, Taro, Yam Instructor: Dr. Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu

  2. Taro field

  3. L to R: taro, yam, sweet potato, cassava

  4. Taro Also Known As: Dasheen Cocoyam Kolocasi Ocumo Dalo

  5. Taro plant (Dasheen)

  6. Taro Domestication Probably originated in India or Southeast Asia Taken to China and Japan - 2000 AD Spread to Africa and South Pacific - 500 AD Came to the Western Hemisphere with slaves

  7. Yautia (Taro relative) Domestication Also called Tannia Yautia is a related Arum species and is replacing Taro in many African countries Native of tropical America Species name: Xanthosoma sagittifolium Very similar in appearance, culture, use

  8. Taro plant

  9. Taro corm

  10. Taro Production – Climate and soils Tropical Warm-season, very tender Tolerates heavy, clay soils Needs abundant water Can withstand waterlogged soils Optimal pH 6.0-7.0 Tolerates salty water, quick storm recovery

  11. Taro Production Systems Very few large producers (Partially mechanized) Virtually no organic production Most production on subsistence and small market farms

  12. Taro Production System - Dryland Not ponded Irrigated or planted in the dry season Often intercropped in subsistence production Herbicides commonly employed for weed control

  13. Taro Production System - Wetland Ponded or flooded Requires cheap, surplus water Monoculture Herbicides not required

  14. Taro Propagation Often propagated from a “huli” Propagules commercially unavailable Nurseries co-produced Hand-planted or machine assisted

  15. Taro Harvest Maturity indicated by leaf drop and yellowing Harvest usually by hand No post-harvest curing necessary Store at 45-50 degrees Can be stored for 18 weeks, 2 day shelf-life

  16. Harvested taro, ready for market

  17. Major Producing Countries China 1,320 mt Nigeria 1,300 Ghana 1,240 Japan 330 Papua New Guinea 220 Considered to be a staple crop in Africa

  18. Taro Consumer use Fresh market Boiled or baked Processed Chips, canned, frozen, dehydrated flour used for noodles, cakes and baby food

  19. Making poi by mashing taro root

  20. Poi made from taro root

  21. Taro boiled with fish

  22. Boiled taro in coconut milk

  23. Thai desert made from taro, beans, and egg yolks

  24. Taro Taxonomy Monocotyledon Family: Araceae Genus and species: Colocasia esculenta Related species: calamus, Jack-in-the-pulpit

  25. Yam (D. batatas)

  26. Yam plant

  27. Yam tubers

  28. Yam Taxonomy Monocotyledon Family: Dioscoraceae Genus and species: Dioscorea (species) Related species: 250 species of wild yams

  29. Yam Species used for cultivation D. alata (greater yam) – SE Asia D. batatas (Chinese yam) – China D. rotunda (yellow yam) – Africa D. esculenta (lesser yam) – SE Asia D. bulbifera (aerial yam) – Africa D. trifida (cush-cush) – Tropical America

  30. SE Asia Dioscorea alata (Greater yam) – most widely distributed

  31. Africa Dioscorea rotunda (Yellow yam) – greatest production

  32. China Dioscorea batatas (Chinese yam)

  33. China Dioscorea batatas (Chinese yam)

  34. SE Asia Dioscorea esculenta (Lesser yam)

  35. Africa Dioscorea bulbifera (Aerial yam)

  36. Tropical America Dioscorea trifida (Cush-cush yam)

  37. Major Producing Countries Nigeria 27 mil mt Ghana 4 Ivory Coast 3 Benin 2 Togo 0.5 Colombia 0.3

  38. Yam Domestication Used for food in West Africa (probable area of origin) >50,000 years ago Cultivated 3000 BC in West Africa and SE Asia

  39. Yam Use and importance Important staple crop in Africa Subsistence production systems Considered to be an under-utilized crop Very high in starch, protein, minerals

  40. Yam African peanut and yam soup Consumer use Fresh market Baked, boiled, pounded, fried, dried and ground into flour (Some types must be heavily processed -boiled, pounded and leached - to eliminate alkaloids)

  41. Yam Unusual compounds Dioscorine – alkaloid in D. hispida and other yams, very poisonous (used as a pest poison) Sapogenin – steroidal alkaloid used in the production of cortisone, progesterone, and other drugs

  42. Yam Production – Climate and soils Tropical Warm-season, very tender Will not grow in temps <70 degrees Needs abundant water Requires a well-drained soil

  43. Yam Production Propagated using “head” of tubers from the previous crop Six mo to 2 yr growing season Vines are staked and trained

  44. Yam Production constraints: Quantity of tubers for seed (30% of production) Quantity of labor to plant, stake, and harvest Tubers are deep and harvest difficult

  45. Vanatu vine jumpers Influence on local culture Celebration of harvest, rites to invoke success of a new crop year

  46. Yam Production – Diseases and Pests Has very few natural pests

  47. Yam Production – Harvest and storage Mostly hand harvested Stored at 55-60 degrees Chilling injury at <50 degrees Ventilation essential Stored for 6-8 months (ambient)

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