Harvesting, Processing, and Storage - SS1 Agriculture Lesson Note

Yam:

Yam is typically harvested 8-12 months after planting, depending on the variety and local conditions. The vines die back, signaling maturity.

Harvest yam tubers carefully using a digging fork or spade to avoid damaging them.

After harvesting, yam tubers should be handled gently to prevent bruising or injury, as they are susceptible to post-harvest damage.

Store yams in a cool, dry place to extend their shelf life. Traditional yam barns with good ventilation are commonly used.

 

Cassava:

Cassava can be harvested 8-24 months after planting, depending on the desired use and variety.

To harvest cassava, carefully dig out the roots using a fork or spade.

After harvesting, cassava roots should be processed promptly, as they deteriorate quickly once removed from the ground.

Processing options include peeling, slicing, and drying the roots for long-term storage or immediate consumption.

 

Sweet Potatoes:

Sweet potatoes can be harvested as soon as 3-4 months after planting, depending on the variety.

Harvest by gently pulling the vines or digging up the roots. Avoid damaging the tubers during harvest.

Sweet potatoes should be cured for about 1-2 weeks in a warm, humid environment to enhance their sweetness and storage quality.

Store sweet potatoes in a cool, dark, and well-ventilated area to prevent sprouting and decay.

Proper harvesting, processing, and storage techniques are crucial to preserve the quality and nutritional value of these root and tuber crops. Farmers should adapt these practices to their specific conditions and local traditions for optimal results.