Synonyms are C. edule Schott; C. merkusii (Hassk.) Schott; Apeveoa esculenta Moerenhaout.
Common names are Elephant Foot Yam, Giantarum, Sweet Yam (Eng.); Suran, Arsaghna, Balukund, Kidaran, Telinga Potato, Zaminkund (Ind.); Chena, Karak-kavanai (Mal.); IlisIlls, Kand Godda, Sooweg, Waloor (Indon.); Anto, Oroy, Pangapong, Tigi (Philipp.); Koe (Polyn.); Konjac, Konniaku (Jap.); Mo-yu (Chin.)
Center of origin and distribution is tropical Asia.
Probably a native of India, but possibly originating in other parts of Southeast Asia. The earliest known distribution was from India to Egypt about 2000 years ago, from where it was introduced into Europe. From Spain, the Coco yam was taken to the New World and may have been later introduced into West Africa from tropical America. Sea and land trading routes from Egypt and North Africa probably resulted in the establishment of the Cocoyam in East Africa. The eastward distribution from India to the Pacific was also successful.
The Cocoyam is now widely distributed throughout the tropics and is grown commercially in Egypt. It has become an important food crop in the West Indies and Hawaii where many forms and varieties are widely cultivated. In West Africa, Cocoyams have a wider range of tolerance to the climate than species of Dioscorea and the crop is grown on an appreciable scale in southern and eastern Nigeria, Ghana and other West African countries.
A tall-growing, perennial herb, up to 4 m in height. Corm: cylindrical, large, slow in development, arising as a thickening of the stem base. Leaves: sagittate, large, erect, up to 1.5 m in length; petioles long, up to 10 cm in diameter and often spiny at the base. Flowers: large, tubular, thickened purple spathe; spadix with hermaphrodite flowers. Fruit: berries containing seeds in cultivated forms.
Adapted to growing on a wide range of soil type in moist, shady situations, sometimes in swamps, and will tolerate brackish conditions. Areas of high rainfall and humidity are most suitable for the production of high yields.
Propagation is by corms or sections of corms, each weighing 50-140 g, planted during the wet season after they have begun sprouting. In some areas, corms and cormels are planted together, but they may also be planted separately. In the Pacific area, the top portion of the main corm is used for propagation and this method is claimed to give higher yields. In the Philippines, where Taro is grown on a commercial scale, the lowland forms are planted in rice paddies prepared in much the same way as they are for rice. The sprouted corms of vigorous cultivars are planted in rows 120 cm apart, with 60 cm between plants; less vigorous cultivars are established with 90 cm between rows and 45 cm between plants in the row.
The corms are carefully cleaned and stored in heaps, preferably in well-ventilated sheds.
They may lose up to 25% of their weight during the first month of storage but may be successfully stored for several months at 10 Celsius.
The leaves and young shoots are used, particularly in the West Indies, as a cooked vegetable and in stews; the corms and cormels are roasted, fried, baked or boiled. A steamed pudding, 'poi', prepared from grated Taro and coconut is popular in Hawaii. The leaves are a good source of vitamin A; also calcium and potassium.
Common names are Elephant Foot Yam, Giantarum, Sweet Yam (Eng.); Suran, Arsaghna, Balukund, Kidaran, Telinga Potato, Zaminkund (Ind.); Chena, Karak-kavanai (Mal.); IlisIlls, Kand Godda, Sooweg, Waloor (Indon.); Anto, Oroy, Pangapong, Tigi (Philipp.); Koe (Polyn.); Konjac, Konniaku (Jap.); Mo-yu (Chin.)
Center of origin and distribution is tropical Asia.
Probably a native of India, but possibly originating in other parts of Southeast Asia. The earliest known distribution was from India to Egypt about 2000 years ago, from where it was introduced into Europe. From Spain, the Coco yam was taken to the New World and may have been later introduced into West Africa from tropical America. Sea and land trading routes from Egypt and North Africa probably resulted in the establishment of the Cocoyam in East Africa. The eastward distribution from India to the Pacific was also successful.
The Cocoyam is now widely distributed throughout the tropics and is grown commercially in Egypt. It has become an important food crop in the West Indies and Hawaii where many forms and varieties are widely cultivated. In West Africa, Cocoyams have a wider range of tolerance to the climate than species of Dioscorea and the crop is grown on an appreciable scale in southern and eastern Nigeria, Ghana and other West African countries.
A tall-growing, perennial herb, up to 4 m in height. Corm: cylindrical, large, slow in development, arising as a thickening of the stem base. Leaves: sagittate, large, erect, up to 1.5 m in length; petioles long, up to 10 cm in diameter and often spiny at the base. Flowers: large, tubular, thickened purple spathe; spadix with hermaphrodite flowers. Fruit: berries containing seeds in cultivated forms.
Adapted to growing on a wide range of soil type in moist, shady situations, sometimes in swamps, and will tolerate brackish conditions. Areas of high rainfall and humidity are most suitable for the production of high yields.
Propagation is by corms or sections of corms, each weighing 50-140 g, planted during the wet season after they have begun sprouting. In some areas, corms and cormels are planted together, but they may also be planted separately. In the Pacific area, the top portion of the main corm is used for propagation and this method is claimed to give higher yields. In the Philippines, where Taro is grown on a commercial scale, the lowland forms are planted in rice paddies prepared in much the same way as they are for rice. The sprouted corms of vigorous cultivars are planted in rows 120 cm apart, with 60 cm between plants; less vigorous cultivars are established with 90 cm between rows and 45 cm between plants in the row.
The corms are carefully cleaned and stored in heaps, preferably in well-ventilated sheds.
They may lose up to 25% of their weight during the first month of storage but may be successfully stored for several months at 10 Celsius.
The leaves and young shoots are used, particularly in the West Indies, as a cooked vegetable and in stews; the corms and cormels are roasted, fried, baked or boiled. A steamed pudding, 'poi', prepared from grated Taro and coconut is popular in Hawaii. The leaves are a good source of vitamin A; also calcium and potassium.
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Vegetable gardening is a good because you can plant your own vegetable garden and at the same time cut cost on buying vegetables for your cooking.
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