Table 2.

Perception of YAM varieties by local experts

Local name	Scientific name of the specie	Colour of the flesh after cooking	Size	Fibrosity	Texture of the flesh after cooking	Cooking time	Origin	Taste	Mode of production
Kabusah	Dioscorea alata	White	Medium	Not Fibrous	Tender	8 to 10 min	Local or imported	Neutral	Conventional
Anba bon	Dioscorea alata	White to light brown	Medium or big	Fibrous	Tender and pasty	8 to 10 min	Local	Wild	Conventional
Pas Possible	Dioscorea esculenta	White	Small	Not Fibrous	Tender	8 to 10 min	Local	Slightly sweet and refined	Conventional
Adon	Dioscorea bulbifera	Grey	Small	Not Fibrous	Firm	20 to 30 min	Local	Bitter	Conventional
Cousse Couche	Dioscorea trifida	White	Small	Not Fibrous	Tender	8 to 10 min	Local or imported	Slightly sweet and refined	Conventional
Igname Jaune	Dioscorea rotundata	Yellow	Big	Not Fibrous	Firm	20 to 30 min	Local	Bitter	Conventional
Grosse caille	Dioscorea cayenensis	White	Medium	Not Fibrous	Firm	20 to 30 min	Local or imported	Neutral	Conventional