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|Title: ||Product development from Yam in West Africa: market potential and challenges|
|Authors: ||Boateng, Michael A.|
Wireko-Manu, Faustina D.
Agbenorhevi, Jacob K.
Amoako-Andoh, Francis O.
|Issue Date: ||2019|
|Publisher: ||College of Agriculture and Natural Resources, KNUST.|
|Abstract: ||Yam (Discorea spp.) is one of the most
important food crops contributing to
food security in West Africa. About 91%
of the world’s yam production comes
from West Africa. However, 20-30% of
yam is estimated to be wasted annually
due to poor postharvest management.
The market value of yam tubers
decreases when in season, but the price
rises to over 200% during the growing
season, making it unaffordable to most
consumers, especially when compared
to substitutes such as cassava and
maize. Yam is a valuable commodity
for its nutritional and starch contents,
which play key functionality in various
food and non-food applications. In this
chapter, some of the new food products
developed from yam in West Africa
are reviewed. The market potential
as well as challenges facing the yam value chain particularly processing and
product development are discussed. It is
envisaged that the optimal potential of
yam as source of food and value–added
products can be achieved if research
and development measures identified
are efficiently engaged for enhanced
outputs and economic gains.|
|Description: ||A book chapter published by College of Agriculture and Natural Resources|
|Appears in Collections:||College of Science|
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