Yam Cultivation and Practices

Study Notes

Storage: Yam tubers are stored in barns and require weekly inspections to remove sprouts and rotten tubers.
Pests:
- Yam tuber beetle
- Yam shat beetle
- Rodents
Diseases:
- Yam mosaic disease
- Yam rot
- Yam leaf spot
Varieties:
- White yam
- Yellow yam
- Water yam
- Chinese yam
- Ferial yam
Cultural Practices:
- Mulching
- Weeding
- Staking
- Training of vines
- Fertilizer application of 200ng/ha of NPK three months after planting
Staking Reasons:
- Maximizes leaf surface exposure to sunlight for photosynthesis
- Increases yield
- Prevents leap rats
- Protects vines from soil microorganisms
Maturity: Reaches maturity 8-12 months after planting, making it an annual crop.
Harvesting: Tubers are gently dug out of the soil with a cutlass.
Processing: Yam tubers are processed into yam flour or consumed locally.

Family: Sterculiaceae.
Fruit: Cocoa pod.
Plant: Cocoa.
Land Preparation: Cleared either manually or mechanically.
Climatic Requirements:
- Temperature: 17°C
- Rainfall: 11 cm - 200 cm per annum
Soil Requirement: Well-drained deep sandy-loamy soil.
Varieties:
- Pamelonado
- Amazon
- Criollo
- Trinitario
- Hybrid
Cocoa Bean Processing:
- Breaking of pods: The initial step in processing.
- Fermentation:
  - Heap fermentation
  - Sweat box method
  - Tray fermentation
Sweat Box Fermentation:
- Fresh beans are loaded into a wooden box (9m long, 1m wide, 1m deep).
- Covered with plantan or banana leaves for approximately six days.
- Heat generated during this process alters the bean color to a reddish-brown and develops taste and chocolate flavor.
Drying:
- Fermented beans are dried under the sun for 6 to 10 days after the fermentation period.
Fermentation Reasons:
- Facilitates testa removal in factories.
- Improves aroma and creates chocolate flavor.
- Kills the embryo, preventing germination.
- Develops proper taste and color.
Storage: Properly dried beans are stored in sacks or jute bags, ready for sale or export.