Table 2.

Some yam varieties cultivated by the respondents and their characteristics

Specie	Variety	Characteristics
D. rotundata	Obiaturugo	Late maturing yam and a high yielding yam. tolerates pests and diseases. It is white fleshed, smooth skin, cylindrical shape, less hairy. Good for pounded yam., boiled yam and fried yam. It is easy to pound and very stretchable, has good taste, aroma and it is good for many things including pounding, boiling and frying.
	Abbi	Early maturing yam. It is moderately resistant to virus. it does not have high yield. The tuber irregular in shape, although not rotundus but tapering. The head region is usually bitter which extends towards the bottom with a reducing intensity. It gives stretchable pounded yam but with a lot of lumps It is good for frying.
	Da‐onicha	Early maturing, multiple tubering, high yielding, white fleshed tuber and smooth skin. Long cylindrical tuber. Good for pounded yam, boiled, fried and roasted yam.
	Lasinrin	Early maturing yam, it is high yielding and pest resistant, it could be yellow or white flesh. It is very good for pounding, boiling and frying. The pounded yam is very stretchable.
	Gambari	Early maturing yam, long round, sturdy and heavy. The flesh is white. It is high yielding and tolerates pests and diseases. It gives very mealy boiled yam and white stretchable pounded yam.
	Olodo	Late maturing yam, high yield has high moisture content when fresh, white fleshed, round in shape. The pounded is usually too soft and the boiled yam is soggy when fresh but after yam storage for about 3 months, the pounded yam becomes good.
D. alata	Eweseni	High yielding, High water content, pounded yam does not form a dough easily, not smooth and it could be very fibrous or waxy when boiled.