Yam

Yam is grown in every region of Togo, and the country harvested close to 941,000 tonnes in 2020–2021. The prefecture of Mô, in the Centrale region, alone produces around 180,000 tonnes a year, much of it Laboko, the variety Togolese cooks prize above all others. For West African families abroad, a good yam tastes like home.

Two choices:

• Laboko (top grade): white, dry and fluffy flesh with a fine taste. The best yam for pounded yam (fufu), boiled yam and yam porridge.
• Kratchi / Florido: reliable, productive varieties with firm white flesh, great value for frying, boiling and roasting.

Early varieties are harvested in August–September and late ones in December–January; well-stored yams keep the supply going for most of the year.

How we supply them:

• Tubers of about 2 to 3 kg, selected one by one, free of cuts and rot, with soil brushed off.
• Packed in ventilated 18 kg cartons (the export standard), 50 kg sacks, or by the pallet of 720 kg (40 cartons).
• Shipped by refrigerated container at about 13 °C, where yams keep for several months. Colder temperatures damage the tuber, so we never ship them cold.

Every lot is traceable to its farming area.

Order by the carton, or write to us for a full container.