Harvesting and handling of yam crops involves a series of steps to ensure the proper collection, storage, and transportation of the yam tubers. Here is a general outline of the process:
1. Timing: Yams are usually harvested when their tops begin to dry out and turn yellow or brown. The timing varies depending on the variety and geographic location.
2. Digging: Use a spade or fork to gently dig around the base of the yam plant, being careful not to damage the tubers. Lift the tubers out of the ground without causing any cuts or bruises.
3. Cleaning: Remove excess soil and debris from the harvested yams. This can be done by gently brushing off the dirt or washing them in clean water, if necessary.
4. Curing: Yams need to undergo a curing process to improve their flavor and shelf life. Place the yam tubers in a warm, dry, and well-ventilated area for about 2-3 weeks. This helps to dry the outer skin and toughen up the inner flesh.
5. Sorting and Grading: After the curing process, sort the yams based on their size, shape, and quality. Discard any damaged, rotting, or diseased tubers. Grade them into different categories, such as marketable yams and seed yams for planting in the next season.
6. Packaging and Storage: Pack the yams in suitable containers that provide good ventilation, such as baskets or crates. Avoid overcrowding to minimize bruising. Store the yams in a cool, dark, and well-ventilated location to prevent sprouting, decay, and excessive moisture loss.
7. Transportation: If yams need to be transported to markets or distribution centers, handle them with care to prevent damage during transit. Protect them from exposure to extreme temperatures, excessive moisture, and physical impact.
It is important to note that yams are perishable crops, and proper handling practices are crucial to maintain their quality and extend their shelf life.
What is harvest and handling crop of yam?
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