Title: Yam (vegetable)
Content:  food are too poor to afford high-technology storage systems. Sprouting rapidly increases a tuber's respiration rates, and accelerates the rate at which its food value decreases. Certain cultivars of yams store better than others. The easier to store yams are those adapted to arid climate, where they tend to stay in a dormant low-respiration stage much longer than yam breeds adapted to humid tropical lands, where they do not need dormancy. Yellow yam and cush-cush yam, by nature, have much shorter dormancy periods than water yam, white yam, or lesser yam. Storage losses for yams are very high in Africa, with insects alone causing over 25% harvest loss within five months.
Title: Yam (vegetable)
Content: initial selection of sound and healthy yams ; proper curing, if possible combined with fungicide treatment ; adequate ventilation to remove the heat generated by respiration of the tubers ; regular inspection during storage and removal of rotting tubers and any sprouts that develop ; protection from direct sunlight and rain Roots and tubers such as yam are living organisms. When stored, they continue to respire, which results in the oxidation of the starch (a polymer of glucose) contained in the cells of the tuber, which converts it into water, carbon dioxide, and heat energy. During this transformation of the starch, the dry matter of the tuber is reduced. Amongst the 
Title: Yam (vegetable)
Content:  elubo. The powder can be mixed with boiling water to create a thick starchy paste, a kind of pudding known as amala, which is then eaten with local soups and sauces. Yams are a primary agricultural and culturally important commodity in West Africa, where over 95% of the world's yam crop is harvested. Yams are still important for survival in these regions. Some varieties of these tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season. Yam cultivars are also cultivated in other humid tropical countries. Yam is the main staple crop of the Igbos in south eastern Nigeria where for centuries it played a dominant role in both their agricultural and cultural life. It is celebrated with annual yam festivals.
Title: Yam (vegetable)
Content:  Yam crop begins when whole seed tubers or tuber portions are planted into mounds or ridges, at the beginning of the rainy season. The crop yield depends on how and where the sets are planted, sizes of mounds, interplant spacing, provision of stakes for the resultant plants, yam species, and tuber sizes desired at harvest. Small-scale farmers in West and Central Africa often intercrop yams with cereals and vegetables. The seed yams are perishable and bulky to transport. Farmers who do not buy new seed yams usually set aside up to 30% of their harvest for planting the next year. Yam 
Title: Yam (vegetable)
Content:  A monocot related to lilies and grasses, yams are vigorous herbaceous vines providing an edible tuber. They are native to Africa, Asia, and the Americas. Some yams are also invasive plants, often considered a "noxious weed", outside cultivated areas. Some 870 species of yams are known, and 95% of these crops are grown in Africa. Yam plants can grow up to 15 m in length and 7.6 to 15.2 cm high. The tuber may grow into the soil up to 1.5 m deep. The plant disperses by seed. The edible tuber has a rough skin that is difficult to peel but readily softened by heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in mature yams.
Title: Yam production in Nigeria
Content:  Tuber is the main part of the yam plant which has high carbohydrate content (low in fat and protein) and provides a good source of energy. Unpeeled yam has vitamin C. Yam, sweet in flavour, is consumed as boiled yam (as cooked vegetable) or fufu or fried in oil and then consumed. It is often pounded into a thick paste after boiling and is consumed with soup. It is also processed into flour for use in the preparation of the paste. Its medicinal use as a heart stimulant is attributed to its chemical composition, which consists of alkaloids of saponin and sapogenin. Its use as an industrial starch has also been established as the quality of some of the species is able to provide as much starch as in cereals.
Title: Yam (vegetable)
Content:   Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tubers in many temperate and tropical regions, especially in West Africa, South America and the Caribbean, Asia, and Oceania. The tubers themselves, also called "yams", come in a variety of forms owing to numerous cultivars and related species. Yams were independently domesticated on three different continents: Africa (Dioscorea rotundata), Asia (Dioscorea alata), and the Americas (Dioscorea trifida).
Title: Yam (vegetable)
Content:   D. polystachya, Chinese yam, is native to China. The Chinese yam plant is somewhat smaller than the African, with the vines about 3 m long. It is tolerant to frost and can be grown in much cooler conditions than other yams. It is also grown in Korea and Japan. It was introduced to Europe in the 19th century, when the potato crop there was falling victim to disease, and is still grown in France for the Asian food market. The tubers are harvested after about 6 months of growth. Some are eaten right after harvesting and some are used as ingredients for other dishes, including noodles, and for traditional medicines.
Title: Yam (vegetable)
Content:  in humid West Africa. As a relatively low-protein food, yam is not a good source of essential amino acids. Experts emphasize the need to supplement a yam-dominant diet with more protein-rich foods to support healthy growth in children. Yam is an important dietary element for Nigerian and West African people. It contributes more than 200 calories per person per day for more than 150 million people in West Africa, and is an important source of income. Yam is an attractive crop in poor farms with limited resources. It is rich in starch, and can be prepared in many ways. It is available all year round, unlike other, unreliable, seasonal crops. These characteristics make yam a preferred food and a culturally important food security crop in some sub-Saharan African countries.
Title: Yam (vegetable)
Content:  Yam is, along with cassava and taro, a staple food, and is consumed boiled, roasted in a lovo, or steamed with fish or meat in curry sauce or coconut milk and served with rice. The cost of yam is higher due to the difficulty in farming and relatively low volume of production.

Question: where is the food stored in a yam plant?
Answer: an edible tuber.