Over the years, there have been postulations and arguments among yam growers and agricultural extension agents that yams grown with the application of chemical fertilizers are more prone to losses in storage than yams produced with organic manure. Similarly, others postulated that agrobotanical extracts or gibberellic acid storage treatments actually prolong shelf life of yam tubers, but have negative effects on the organoleptic quality of yam food. Against this background, two experts in yam research investigated these postulations and neatly documented their findings in this book. The result of the 3 years experiments does not only put to rest these arguments but also brings a new perception of the crop ""yam"" in the minds of agricultural scientists, growers and consumers of yam. This book is a very useful material as base for genetic improvement on the yam since the production and post harvest problems of yam are mostly cultivar dependent. It is also useful to researchers in Food Science and Technology, Agronomists and students working on Root and Tubers