ABSTRACT
The traditional processing of yam into chips and flour as a menas of storage is discussed. Few species are amenable to processing into yam flour.
Methods of storage of whole tubers vary according to whether the yam sett is to be used for propagation or consumed later. Techniques of storage also vary according to whether short- or long-term storage is required. Diseases and pests to which the yam is prone during storage are discussed, and advantages and disadvantages of different methods of storage are highlighted.
