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	~~<div class="title"><h3>~~8.47~~-Yam Value Addition</h3><br><h3 class="ch-owner">Zachary McMullan, University of Guelph, Canada </h3></div>~~
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	~~<p>Suggested citation for this chapter.</p>~~
	~~<p>McMullan,Z. (2022) Yam Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>~~
	~~<h3 class="title-bg">Introduction</h3>~~
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	<P>The yam family (Dioscorea spp.) includes about 450 species (Girma, 2015). Compared to other root crops such as sweet potatoes and cassava, yams are preferred and fetch higher prices (Rubatzky & Yamaguchi, 2012). The largest fraction of yam production is conducted by subsistence farmers (Rubatzky & Yamaguchi, 2012). This dependence on the yam by smaller independent farmers emphasizes the need for the expansion of post-production value addition, and the continued exploration for the use of the yam. More than 95% of the world’s yam production is in Africa, of which >75% is in Nigeria (Rubatzky & Yamaguchi, 2012). As the yam is most commonly grown by farmers in developing countries, simple methods of value addition are needed</p>
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	~~<h3 class="title-bg">Yam jam </h3>~~
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	<p>One idea for a yam value addition revolves around the creation of a yam based jam. The creation of this product would require rather simple tools, as really any hard tool or object can be used to mash the firm tuber into a paste like substance. There would be no electricity required in the creation of this product as this mashing can all be done by hand. The paste could then be mixed with any local spices that are common in the community to add a blend of tastes and establish new lines of similar products (as different farmers may experiment with different spices and mixtures). After the yam has been mashed and mixed into a spiced jam, it can be stored easily as a final product in any jar or container. If methods of proper preservation are available, such as keeping the product cold, then the jars will allow for easy storage and transportation to local markets. Likely these methods would not be available, evident by the fact that a subsistence farmer may only have 12 hand tools at their disposal (Swinton, 1988). However, jars would still allow for improved shelf life as the food will not be exposed to oxygen (Burton & Wigginton, 1970). Improved shelf life will allow for a better profit margin. The main issue with the production of this product, and really any yam value addition, is that: “yam preservation is extremely challenging (Verter, 2014).”. With that being the case, the product would need to quickly establish itself in local farmer’s markets in order to minimize waste losses and maximize economic gains. With yam being common in developing countries, and a pre-existing appreciation for the taste, the product should be able to combat the struggles of preservation with a wide variety in its uses, as the jam like substance would be easy to apply to any dish. Potentially some recipes could even be boiled and eaten raw as a sort of mashed yam.</p>
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	~~<h3 class="title-bg">Yam chips</h3>~~
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	<p>Furthermore, another yam value addition idea is the production of a yam based chip. Snack foods are now common across the globe, and the chip is amongst the most adored. The Irish potato was the inspiration for the modern day chip. For subsistence farmers, yam chips may be more appropriate. These chips would provide a much better nutritional value then many commercially processed potato or corn flour chips. This is evident by the fact yams are nutritionally more desirable than other tropical root crops, particularly in protein content (Wanasundera & Ravindran, 1994). Therefore, the by-product chip would be a healthier alternative. Only basic cooking skills are required as generally the chips could be baked over a common fire. First in terms of post-harvest production, a farmer would need to slice the yam into thin sheets using any knife or blade at their disposal. The yams could be peeled of the rough outer exterior to provide for a softer chip and overall improved product, however this would increase the amount of required labor and is not necessarily essential for production. As previously mentioned with the yam being difficult to preserve, it may not be worth the extra steps in terms of the farmer’s time and the ability to maximize the yield. After the yams have been sliced, the product could be processed in two ways. They can be bagged and stored for sale, and as when sold in bulk, the consumer may want to bake the chip themselves for a fresher result or to preserve shelf life (chips once cooked would have to be consumed rather quickly due to the lack of preservatives). Or the chips could be baked by the farmer, either in a rotisserie fashion over a common small wood fire, or with the use of any kind of firewood or stone oven. This would increase labor output but would allow the product to be sold or traded off quickly as a treat or snack in smaller local markets. Quick movement of the product is key in order to prevent any issues revolving around preservation and quality of the product. As the chip is similar to many commercial products favored in developed countries, farmers or local business’ could advertise the chip as a sort of modern commercial product, using fancy American style packaging to increase intrigue and initial interest. There may not be a pre-established market for the product in some areas, but diversification is never a bad idea in the smaller economies where yam production is prevalent (Rubatzky & Yamaguchi, 2012). Theoretically the product would expand on farmer opportunities, ultimately having a positive impact on the community.</p>
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	~~<h3 class="title-bg">Yam flour</h3>~~
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	<p>Lastly, another essential value addition could be the expanded production of yam flour. Similar to the initial process of creating the chips, the first post-harvest step would be to chop the yam into thin slices, and then mill those slices into a thick flour - one with a different sensory quality than that of a normal pounded or mashed yam (Akissoé, 2003). This would allow for the simultaneous production of both products with relative ease, expanding a farmer’s inventory. The expansion of inventory is a key aspect of the yam’s future. The key aspect of this product would have to be that the yams are dried before they are milled, due to the yam’s “high moisture content and the seasonal nature of their production (Akissoé, 2003)”. This drying leads to a decrease in swelling and solubility during pasting and subsequently to a lower past viscosity (Akissoé, 2003). Essentially, in order to produce the appropriate texture and taste of the starchy substance, the tuber must first be dried. Without the drying process the entire concept of a flour like substance disappears. Despite the longer processing time required, drying increases the product’s shelf life. The flour could be mixed with a number of dishes, serving as a substitute for general wheat flour. Similar to the yam jam, the finished product would then be much easier to transport and store then the actual hard crop itself, and could either be bagged, or placed into solid containers to be sold and distributed. The product ideally would flourish at local markets and urban grocery stores due to its diverse range of uses. In many developing countries “amala”, a delicious thick paste in which the essential ingredient is yam flour, is already very popular (Akissoé, 2003). Therefore, some consumers may have already experienced the product and it would be easier for the local culture to accept. With a pre-established demand, the product would also be able to counter-act the issue of preservation as goods would move quickly. The fact that this product requires little technological advancement, simple tools to produce, and could be easily accepted in local markets, makes it an excellent fit for smallholder farmers.</p>
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	~~<h3 class="title-bg">Conclusion</h3>~~
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	<p>To conclude, the yam is a thick starchy crop loaded with essential nutrients like carbohydrates, that can be used for a wide variety of dishes. Each of these value additions has been designed to accommodate that fact, with preparation, storage, and transportation all relatively simple, and plausible for the majority of subsistence farmers. The goal of these products is to continue to expand the use of this crop, as it will maximize farmer profits, ultimately improving the livelihoods of subsistence farmers.</p>
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	~~<h3 class="title-bg">Useful links and practical resources</h3>~~
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	~~<p><b>Established Recipes</b></p>~~
	~~<p>https://www.asianinamericamag.com/2013/10/halayang-ube-purple-yam-jam-a-guilty-pleasure/</p>~~
	~~<p>https://minimalistbaker.com/baked-sweet-potato-chips/</p>~~
	~~<p>https://www.youtube.com/watch?v=HpiVPxCNuYo</p>~~
	~~<p><b>Low Cost Equipment</b></p>~~
	~~<p>https://www.alibaba.com/product-detail/Amazon-top-sale-outdoor-camping-tactical_60467804077.html?spm=a2700.7724838.2017115.101.60037f67X3zjrt</p>~~
	~~<p>https://www.alibaba.com/product-detail/Free-sample-stainless-steel-multi-tool_60706313438.html?spm=a2700.details.maylikever.3.47535c24O5ZodL</p>~~
	~~<p>https://www.alibaba.com/product-detail/Food-grade-30ml-50ml-100ml-120ml_60744159956.html?spm=a2700.7724838.2017115.105.152c13d8MTSpGB</p>~~
	~~<p>https://www.alibaba.com/product-detail/2018-trade-assurance-hot-sale-Kitchen_60710951390.html?spm=a2700.7724838.2017115.59.118c7b63c1wv1l</p>~~
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	~~<h3 class="title-bg">References </h3>~~
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	<p>1. Akissoé, N., Hounhouigan, J., Mestres, C., & Nago, M. (2003). How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour. Food Chemistry,82(2), 257-264. doi:10.1016/s0308-8146(02)00546-0</p>
	~~<p>2. Burton, W. G., & Wigginton, M. J. (1970). The effect of a film of water upon the oxygen status of a potato tuber. Potato Research,13(3), 180-186. doi:10.1007/bf02355973</p>~~
	<p>3. Girma, G., Spillane, C., & Gedil, M. (2015). DNA barcoding of the main cultivated yams and selected wild species in the genus Dioscorea. Journal of Systematics and Evolution,54(3), 228-237. doi:10.1111/jse.12183</p>
	<p>4. Hsu, C. (2003). Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry,83(1), 85-92. doi:10.1016/s0308-8146(03)00053-0</p>
	~~<p>5. Rubatzky, V., & Yamaguchi, M. (2012). World Vegetables Principles, Production and Nutritive Values (2nd ed.). Springer Verlag, Berlin.</p>~~
	~~<p>6. Swinton, S. M. (1988). Drought survival tactics of subsistence farmers in Niger. Human Ecology,16(2), 123-144. doi:10.1007/bf00888089</p>~~
	<p>7. Verter, N., & Becvarova, V. (2014). Yam production as pillar of food security in logo local government area of Benue State, Nigeria. European Scientific Journal,10(31). Retrieved October 02, 2018, from https://eujournal.org/index.php/esj/index.</p>
	~~<p>8. Wanasundera, J. P., & Ravindran, G. (1994). Nutritional assessment of yam (Dioscorea alata) tubers. Plant Foods for Human Nutrition,46(1), 33-39. doi:10.1007/bf01088459</p>~~

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8.47-Sweet Potato Value Addition

Alex Roberts, University of Guelph, Canada

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Suggested citation for this chapter.

Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org

Introduction
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Created page with "<div> <div class="title"><h3>8.47-Sweet Potato Value Addition</h3><br><h3 class="ch-owner">Alex Roberts, University of Guelph, Canada </h3></div> <div class="hero-img-2"> 300px <p>Suggested citation for this chapter.</p> <p>Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p> <h3 class="title-bg">Introduction</h3>..."

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<div>
<div class="title"><h3>8.47-Sweet Potato Value Addition</h3><br><h3 class="ch-owner">Alex Roberts, University of Guelph, Canada </h3></div>
<div class="hero-img-2">
[[File:4.jpg|300px]]
<p>Suggested citation for this chapter.</p>
<p>Roberts,A. (2022) Sweet Potato Value Addition,In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>
<h3 class="title-bg">Introduction</h3>
<div class="cont-bg">
<P>Sweet potato is a widely grown root crop ( Business Diary, 2017); its large, starchy, sweet-tasting, tuberous roots compose a nutritious vegetable. The young leaves and shoots are sometimes eaten as greens (ActionAid, 2015). Over 95% of the global sweet potato crop is produced in developing countries. More than 130 million tons are produced per year, with China producing about 80% of it (ActionAid, 2015). Sweet potato is rich in carbohydrates, phosphorus, and an excellent source of Vitamins A, B and C (Business Diary, 2017). It is known to lower cholesterol with curative effects for constipation and stomach stress. Value addition from sweet potatoes has become an increasing topic in the food world today as it has endless uses and all of the plant can be used as food for humans or feed for livestock (Business Diary, 2017). Sweet potatoes are widely becoming a novel root vegetable for functional foods, as it is nutritious and widely accessible (Sweet Potato Knowledge Portal, 2018). Functional foods are described as foods that contribute to an overall healthy body (Sweet Potato Knowledge Portal, 2018).</p>
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<h3 class="title-bg">Wrapping</h3>
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<p>The simplest value addition ideas would be to wrap sweet potatoes in newspaper in order to limit their exposure to light. Light can accelerate the autooxidation of fats and oils. This is imperative to increase shelf life, as well it can be more attractive to buyers; this can be advertised as offering a longer shelf life then other competitors (FoodSafetySite, 2012). Not wrapping each in their own individual package can lead to mold and harmful bacteria that can age sweet potatoes (FoodSafetySite, 2012). And wrapping each in an individual package would prevent pathogen cross-contamination (Lerner, B. Rosie, 2018). This process can be done extremely fast by hand and would result in a prolonged shelf life. Wrapping may be more expensive and time consuming, however, buying used newspaper or books can be inexpensive. Recycling can also lead to a cleaner environment; this can benefit smallholder farmers who sell what they produce (Knott, S., 2018). However, there is insufficient data on the price difference for wrapped compared to unwrapped sweet potatoes.</p>
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<h3 class="title-bg">Labeling</h3>
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<p>Value addition could be achieved simply by noting the nutrient benefits of processed sweet potato on packaging. For example, baking the potatoes instead of frying or boiling allows for more nutrients to be kept (Dincer, Cuneyt, et al., 2011). Baking a potato only requires cutting then placing onto a sheet in an oven. Labeling can improve sale value/rate, while adding a quick recipe (like baked fries) could add further value. Also, including the nutritional value of sweet potatoes can be beneficial (Sustain, 2007). A study from Miller & Cassady (2015) supports the claim that including nutritious information helps increase the sale of products by increasing the rate of sales, since ‘knowledge-is-power’. This would be best sold to tourists or at markets.</p>
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<h3 class="title-bg">Flour</h3>
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<p>Sweet potato root can be used to produce a variety of flours, which would be subsequently used to make breads, pastries and noodles (CIP, 2018). The process of producing flour from sweet potato root is described in full below. The following diagram shows an overview of the process:</p>
[[File:Capture 792.JPG]]
<p>The process requires a knife for cutting as well as a mill; mills can be priced as low as $60. A visual step by step process of making flour can be found at https://www.youtube.com/watch?v=GLEbnNnXqMA. This video is particularly useful because it describes the process in Kenya. Sweet potato flour can be used to fortify other flours or to make bread itself. Fortifying other flours with sweet potato flour yielded the best results compared to other white breads made from wheat flour alone (Shan, Shan, et al., 2012). Hence the packaging could advertise that sweet potato fortified bread is healthier and contains more nutrients than traditional flours. Sweet potato flour is sold in Canada at Walmart (https://www.walmart.com/c/kp/potato-flour) for $17.86/Kg, thus a smallholder farmer can mill the roots and sell for a profit.</p>
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<h3 class="title-bg">Jam</h3>
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<p>Sweet potato today can be used to make jams with only a blender (Business Diary, 2017), which the online retailer “Alibaba.com” sells for as little as $11. Blended sweet potato can also lead to value added products such as smoothies, drinks and catsup (Business Diary, 2017). This would help improve sales at road sides and markets.</p>
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<h3 class="title-bg">Sweet potato skins</h3>
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<p>Farmers and consumers can use the whole tuber to maximize profits. As already noted, the root can be used to create flour for human consumption or can be sold as livestock feed ( CIP, 2018). The outer layer of the tuber, instead of being thrown away, contains many useful nutrients and protein which could be added to smoothies, jams, or drinks (Allrecipes, 2018). As stated before a blender can cost as low as $11 on Alibaba.com. Additionally, sweet potato skins can also be baked (Allrecipes, 2018).</p>
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<h3 class="title-bg">Baked sweet potatoes</h3>
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<p>There is another popular value addition from sweet potatoes which serves as a healthy alternative to white fleshed potatoes. Sweet potatoes (baked, fried, boiled) are considered as a novel source for natural health promoting compounds (beta-carotene and anthocyanins) for the functional food market (Bovell et al., 2017). Boiling sweet potatoes result in a loss in carotenoids and other important vitamins and minerals (Gehse, Saskia, et al.), hence baking is an alternative. Baking is done in an oven, which can cost as little as $60 on Alibaba, or using rocks or clay. For the latter, a tutorial can be found at https://www.youtube.com/watch?v=z_OUaJVHnF0. Baking opens up new markets, such as to tourists or at local markets.</p>

<p>In conclusion, there is an abundance of value addition ideas for sweet potato smallholder farmers, and there are still more to be discovered with research. Most of these products are realistic for smallholder farmers to implement.</p>
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<h3 class="title-bg">References </h3>
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<p>1. ActionAid. (2015). What is a small holder farmer? Retrieved from http://actionaid.org/australia/2015/06/smallholderfarmers101</p>

<p>2. Bovell, B. Adelia C. (2007) Sweet Potato: A Review of Its Past, Present, and Future Role in Human Nutrition. Advances in Food and Nutrition Research, 7, 1–59, doi:10.1016/s1043-4526(06)52001-7.</p>

<p>3. Describe the different ways that food spoils. (2012). Retrieved from http://www.foodsafetysite.com/educators/competencies/general/microbiology/mic6.html</p>

<p>4. Dincer, Cuneyt, et al. (2011) Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [Ipomoea Batatas (L.) Lam.] Cultivars. Plant Foods for Human Nutrition, 66 (4), 341-347. doi:10.1007/s11130-011-0262-0.</p>

<p>5. Gehse, Saskia, et al. (2018) Determination of the Effect of Boiling on the Bioavailability of Carotenoids in Vegetables Using Resonance Raman Spectroscopy. Laser Physics, 28(10), 105602. doi:10.1088/1555-6611/aad1b4.</p>

<p>6. Knott, S. (2018, March 22). One of Africa's most promising cities has a trash problem. Retrieved from https://qz.com/africa/1229079/ghana-the-worlds-fastest-growing-economy-has-a-trash-problem/</p>

<p>7. Sweet Potato Knowledge Portal, www.sweetpotatoknowledge.org/files/presentation-12-low-cost-technologies-value-addition-orange-fleshed-sweetpotato-smallholder-farmers-western-kenya/.</p>

<p>8. Lerner, B. Rosie. “Time to Harvest Sweet Potatoes.” Purdue Extension - Purdue University, 21 Sept. 2018, http://extension.purdue.edu/article/30787.</p>

<p>9. Miller, L. M., & Cassady, D. L. (2015). The effects of nutrition knowledge on food label use. A review of the literature. Appetite, 92, 207-216. doi:10.1016/j.appet.2015.05.029</p>

<p>10. Obi, L. “15 Ways You Can Add Value to Potatoes for More Money.” Daily Nation, 30 Sept. 2016, www.nation.co.ke/business/seedsofgold/ways-you-can-add-value-to-potatoes-for-more-money/2301238-3400418-e4g4ul/index.html. (cite as Obi, 2016)</p>

<p>11. Old Farmer's Almanac. (2018). Growing Sweet Potatoes. Retrieved November 29, 2018, from https://www.almanac.com/plant/sweet-potatoes</p>

<p>12. Shan, S., et al. (2012) Physicochemical Properties And Salted Noodle-Making Quality Of Purple Sweet Potato Flour And Wheat Flour Blends. Journal of Food Processing and Preservation, 37 (5) 709-716, doi:10.1111/j.1745-4549.2012.00686.x.</p>

<p>13. Sustain (2007). How can improved food labelling contribute to a healthy and sustainable food system? Retrieved from https://www.sustainweb.org/publications/how_can_improved_food_labelling_contribute/</p>

<p>14. “Sweet Potato Recipes.” Allrecipes, www.allrecipes.com/recipes/1094/fruits-and-vegetables/vegetables/sweet-potato/.</p>

<p>15. “Sweet Potato Processing and Uses.” International Potato Center (CIP), cipotato.org/crops/sweetpotato/sweet-potato-processing-and-uses/.</p>

<p>16. “Value-Added Products from Sweet Potato.” Business Diary PH, Business Diary Ph, 8 Dec. 2017, businessdiary.com.ph/6427/value-added-products-sweet-potato/.</p>

<p>17. Victoria Grain Mill - Corona Style. (n.d.). Retrieved from https://torontobrewing.ca/products/victoria-grain-mill-corona-style?variant=32012717379&utm_campaign=gs-2018-10-07&utm_source=google&utm_medium=smart_campaign&gclid=Cj0KCQiA8_PfBRC3ARIsAOzJ2uofbhQoD5PPMrJmemx2diMDGAHWGcxHijD9bGs-mKJ4GkNSNI9sHm8aAkNGEALw_wcB</p>