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Root & tuber

Yam: what can it become?

Yam is a starchy staple tuber that can be stored, dried and milled into flour for longer shelf life and wider markets.

  1. Raw yam
  2. Processing
  3. Value-added products
  4. Packaging
  5. Markets
  6. Customers

Yam tubers lose value through rot, sprouting, rodent damage and rough handling, so good storage is a core part of the business. Ventilated barns and shelf stores keep tubers sound for longer. Processing into flour or dried yam products turns a bulky, perishable tuber into a lighter product that is easier to carry and sell.

What can yam become?

Yam flour (elubo)

Dried, milled yam used to make a stiff paste eaten with soups and stews.

Processing
Selecting sound tubers, washing, peeling, slicing, blanching or parboiling, drying, then milling and sifting into flour.
Equipment
  • Washing and peeling area
  • Slicer or sharp knives
  • Parboiling pots or boiler
  • Dryer or clean drying racks
  • Mill and sieve
Packaging
One option is food-safe bags with clear labelling, kept closed and dry.
Storage
Cool, dry, off-the-floor storage with protection from pests and moisture.
Customer types
  • Households
  • Open-market traders
  • Restaurants and caterers
  • Schools and institutions
Distribution
Through market traders, local shops and supermarkets, or in bulk to caterers and institutions.
Possible business models
  • Own small processing unit
  • Contract processing for farmers
  • Buy-process-resell

Instant pounded yam flour

A fine yam flour that is stirred into hot water to make a smooth dough without pounding.

Processing
Peeling and slicing tubers, blanching or parboiling carefully so they do not over-soften, drying and milling into fine flour. Variety choice and tuber storage affect the texture of the final dough.
Equipment
  • Peeling and slicing tools
  • Blanching or parboiling vessel
  • Dryer
  • Mill and fine sieve
  • Sealing or packaging equipment
Packaging
Retail packs that can protect the flour from damp and carry clear preparation instructions.
Storage
Dry, cool storage away from pests; keep packs sealed and off the floor.
Customer types
  • Urban households
  • Supermarkets and shops
  • Restaurants
  • Diaspora and distant-market buyers
Distribution
To supermarkets and shops, to restaurants and caterers, or through traders who supply distant towns.
Possible business models
  • Own small processing unit
  • Buy-process-resell
  • Supply to retailers under own brand

Dried yam slices (cossettes) and chips

Thin slices of yam dried so they keep longer and can be milled or cooked later.

Processing
Washing, peeling, slicing thinly, blanching or parboiling, then sun or mechanical drying until fully dry.
Equipment
  • Washing and peeling area
  • Slicer or knives
  • Drying racks or dryer
  • Clean drying surfaces or trays
Packaging
Clean, dry sacks or bags, kept free of damp.
Storage
Fully dried product kept in a cool, dry store protected from pests; it can help to check regularly for mould and insects.
Customer types
  • Households
  • Small flour millers
  • Open-market traders
Distribution
Sold to traders and local markets, or as raw material to millers who make flour.
Possible business models
  • Farmer group processing
  • Buy-dry-resell
  • Supply dried slices to millers

Stored and cleaned fresh tubers

Good tubers kept in ventilated stores and sold over a longer period.

Processing
Careful harvesting, curing to heal surface wounds, sorting out damaged tubers, and storing in well-ventilated barns or shelved stores that keep out rodents and rain. Stored tubers are also valued by processors for better pounded yam texture.
Equipment
  • Ventilated yam barn or shelf store
  • Rodent-proof wire mesh and rat guards
  • Ropes, racks or shelves
  • Cleaning and sorting area
Packaging
Handle tubers gently and avoid bruising during loading and transport.
Storage
Well-ventilated, shaded and weatherproof store; inspect often and remove rotting or sprouting tubers.
Customer types
  • Households
  • Market traders
  • Processors needing steady supply
  • Restaurants
Distribution
Through market traders and wholesalers, or direct to processors that need tubers outside the harvest season.
Possible business models
  • Storage and aggregation service
  • Buy-store-resell
  • Supply contracts with processors

The customers, routes to market, business models and many practical tips on this page are suggestions, not findings. Know something better? Suggest an improvement →

Business opportunities around yam

Sources and further reading

The handling, processing and storage information on this page draws on the sources below. The lists of customers, distribution routes and business models are practical suggestions, not findings from these sources. Links open in a new tab.

Examples describe possibilities, not guaranteed results. Prices, demand and rules vary by country and season — verify locally.