Production & Sourcing

Yam is a tuberous root vegetable that is primarily grown in tropical and subtropical regions of the world. It belongs to the Dioscoreaceae family and there are over 600 varieties of yam, with varying shapes, sizes, and colors. The major producers of yams are Africa, Asia, and Latin America, with Nigeria being the largest producer.

Yams are typically grown in rich and well-drained soil, and the plant requires warm and humid conditions to thrive. The production of yams starts with selecting high-quality seeds, which are usually small yam tubers with several "eyes" or growth buds. These seeds are then planted in mounds or ridges, with adequate spacing to allow for proper growth and development. The plant requires regular watering and weeding to ensure optimal growth.

Harvesting of yams usually takes place 7-9 months after planting depending on the variety. The yams are carefully dug out of the ground and left to dry and cure for several weeks to improve their flavor and texture. Once cured, the yams are washed, trimmed, and sorted according to size and quality. They are then packed and shipped to different markets for consumption.

In terms of sourcing, yams are available year-round, and can be found in supermarkets, local markets, and specialty grocery stores. They are also commonly imported from countries such as Nigeria, Ghana, and Honduras. In recent years, there has been an increase in the cultivation of yams in Western countries like the United States and France, making them more readily available in these regions.

Application

• Health Shots and Tonics
• Herbs and Aromatic Blends
• Nutritional Supplements

Functionality

• Antioxidant Properties
• Digestive Support Ingredient
• Energy Ingredient
• High Protein Ingredient

Benefits

• Nutritional Value

Use In Manufacturing

Harvest Time

• Whole Year