Growing Giant Purple Yam (Dioscorea alata)

About Giant Purple Yam:

Purple yam (Dioscorea alata), also known as Ube, was previously cultivated in Asia before sweet potatoes replaced it. However, it is still found in tropical regions of Asia and Africa. Native foods are more nutritious and less calorie-dense than starch sources, making the root crop an excellent alternative to reduce obesity. The purple yams are occasionally used to make natural purple food colouring. Although Dioscorea alata may become invasive in tropical areas or marshes, it is less so in subtropical regions due to prolonged dry weather and slow growth during colder months. It is recommended that the yams be grown away from water bodies.

Growing Giant Purple Yam:

We grow giant purple yams in 50L polybags to control their growing conditions effectively. Our initial attempt to grow them in large plastic pots caused the pots to crack because of the significant size of the tubers. The roots can grow through the polybags, making them easy to harvest. They thrived throughout 2023 despite the drought. Although the vines dried up two years ago, the tubers remained dormant until conditions became more favourable. They resurrected once the rain began and continue to thrive with minimal attention to this day. This crop is ideal for areas with locust invasions and frequent droughts, as the large root acts as an underground reservoir. Giant yam has no pest pressure and handles root-knot nematodes, waterlogging, and drought better than sweet potatoes and Irish potatoes.

Using the Giant Purple Yam:

The yams are significant high-fiber, low-fat, and low-calorie foods in Asian, Pacific, and African cuisines. Although the tuber is commonly mistaken for purple sweet potatoes, it is used interchangeably in many dishes. It is used in desserts because of its mildly sweet flavour and intense colour. They are edible after boiling, baking, or frying. It is rich in vitamins C and A and antioxidants (anthocyanins). They also contain potassium, iron, and complex carbohydrates. It makes jam, beverages, cakes, pancakes, ice creams, and other desserts.

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