White Yam / Hespino

DESCRIPTION

Yam is a tuber considered a substitute for potato and cassava, and its  consumption, like its  production, occurs mainly in areas of warm – humid tropical climate.

Yam has thick skin, so it is necessary to peel it before its preparation, and this skin is easier to remove if the tuber heats up a little earlier. It can be used in a wide variety of dishes, such as soups, purées, main courses and much more. Its consumption and flavor are very similar to those the potato. In African countries,  yamflour and traditional dishes such as fufu, are made from puree or elastic dough that is achieved by cooking, grinding and kneading the yam. Other recipes are roasted yam, yam croquettes, yam soufflé, donuts, yam and coconut flan and yam biscuits. In Colombia, the production and consumption of yam are concentrated on the Caribbean coast,  especially the Bolivar, Cordoba and Sucre departments,  where we can find the famous Mote of cheese and caramel yam. In general, the yam is a staple food in Africa, but it is also eaten a lot in Asia, Latin America and Oceania.

BENEFITS

The yam is considered an excellent source of  complex carbohydrates, rich in iron,  water, phosphorus, potassium, vitamins A, C and calcium so it helps strengthen bones and teeth. it is also low in fat and has medicinal properties such as controlling hypertension and reducing the risk of heart disease and diabetes.

QUALITY TYPE EXPORTATION 

• The yam is a tuber of cylindrical shape, elongated, or can have branches depending on the varieties (Hespino or diamamon) which are of good quality.
• The yam ranges in weight from 3 pounds to 7 pounds.
• The skin of the yam is rough and brown; the flesh is usually white; and its consistency is hard.

 CONSERVATION

• It must be kept in a dry place; it can be kept for up to 6 months at a maximum temperature of 12 degrees.