Lesson 6.13.0 YAM - Dioscorea family

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.13.0 

YAM - Dioscorea family

 

Yams are regarded as a status food in the Pacific.  The people that grow these prized tubers build special huts in their village to house them in.  The yam is truly a delicious starchy tuber and deserves all the attention that is given to it.  It is also very nutritious and has many culinary uses. There are two classes of aerial yam: red and white. 

The only edible part of the red variety is the base tuber, with the aerial parts being used for planting material next season.  The aerial bulbs on the white variety are edible, as well as used for planting material, with the base tubers offering the main food source.

Five-fingered Yam Dioscorea pentaphylla

Five-fingered leaf yam is usually baked.  The Greater Yam has a flowering vine and ends of the vine, at the top, can be struck in pots in the nursery.  The bulbils that form on the vine can also be used for propagating into new yam plants.

 

There are three main varieties:

D.alata- greater yam

D.esulenta- lesser yam

D.bulbitera- aerial yam

Dioscorea alata has been found to produce yams over one hundred times the size of the original tuber.  There are early and late maturing varieties.  Yams will store for several months in a cool, well-ventilated place and these purpose-built huts are ideal for this. There are over sixty varieties grown around the Pacific, with the flesh inside the yams being white, cream, or purple.

Yams come in different shapes and sizes, and yams up to 3 metres in length have been recorded.  Some indigenous cultures have yam festivals where they hold competitions to see who has the biggest.  They also paint and dress their yams like miniature people.

 Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,




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