-FUNAAB.

When harvesting yam tubers, it’s essential not to store them immediately but to cure them first. Curing helps enhance their shelf life and quality by healing wounds, toughening the skin, and setting starches to prevent spoilage. It promotes the formation of suberin, a protective layer against microbial infection, and reduces water loss. Curing also stabilizes starch into sugars, improving resistance to rot and sprouting, while lowering moisture content to prevent fungal growth. The process, requiring warm temperatures (25-30°C), high humidity (85-90%), and good ventilation, improves flavor and texture, making yams firmer and sweeter when cooked. Proper curing is crucial for both consumption and sale.