Elephant foot yam, also known as Amorphophallus paeoniifolius, is a tuberous plant native to Southeast Asia. It produces large, edible, and is a staple in many Asian cuisines.
Elephant foot yam is rich in dietary fibre, vitamins, and minerals, supporting digestive health and weight management and providing potential anti-inflammatory and antioxidant.
Elephant foot yam thrives in well-drained, loamy soil with good organic content. It prefers slightly acidic to neutral pH levels and requires proper moisture and a warm climate.
Elephant foot yam thrives in a tropical and subtropical climate with temperatures between 25°C to 35°C (77°F to 95°F) and high humidity. It prefers consistent warmth and rainfall.
Varieties of elephant foot yam include "Amrit," "Gajendra," and "Suvarna." And prevention in crop rotation, good drainage, organic mulch, pest monitoring, and proper sanitation.
Elephant foot yam is harvested after 9-12 months when the leaves are yellow and die back. Corms are carefully dug out, cleaned, dried, and stored for consumption or sale.