Kokoro (vegetable) explained

Kokoro is a variety of Dioscorea rotundata yam that are abundant in Western Nigeria, Benin and Togo. Their common use by ethnic groups such as the Yoruba that put heavy pressure on the cultivated land suggest that they have been cultivated since ancient times, since they are the only type of yam that gives good yields on degraded soil.[1] In modern times, Kokoro yams are gaining in importance as the yam chips trade is expanding.[2] The Kokoro variety is essential for preparing peeled and dried yam.[3]

Notes and References

  1. Book: Biodiversity and Domestication of Yams in West Africa: Traditional Practices Leading to Dioscorea Rotundata Poir . Roland Dumont . Alexandre Dansi . Editions Quae . 2006 . 978-2-87614-632-7 . 55.
  2. Web site: DOMESTICATION OF YAMS (D. cayenensis-D. rotundata) WITHIN THE BARIBA ETHNIC GROUP IN BENIN . R. DUMONT1, P. VERNIER2 . Outlook on Agriculture . February 24–28, 1997 . 2009-11-09 . dead . https://web.archive.org/web/20030117151730/http://www.cirad.fr/tmp/igname/articles/yambariba.htm . January 17, 2003 .
  3. Web site: Yam and cowpea diversity management by farmers in the Guinea-Sudan transition zone of Benin . A. Zannou1, A. Ahanchédé1, P.C. Struik, P. Richards, J. Zoundjihékpon, R. Tossou and S. Vodouhè . NJAS wageningen journal of life sciences . 2009-11-09.

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