Assessment of Yam Barn Storage Performance in Taraba State

This study assesses the storage performance of traditional and improved yam barn designs in Taraba State, North East Nigeria. Yam is a culturally and economically significant staple crop in the Nigeria Middle Belt, and Taraba State produces substantial quantities for both local consumption and inter-state trade. Traditional yam storage in staked barns results in significant sprouting, rotting, and weight loss during the storage period, reducing the marketable yield and income of yam farmers. This study compares the storage performance of three barn configurations: traditional staked barn, modified ventilated barn with shade structure, and evaporative cooling storage chamber. Yam tubers from Wukari and Donga local government areas are stored in each barn type for six months beginning in November. Monthly assessments measure sprouting percentage, rotting incidence, weight loss, and marketable grade proportions. Temperature and relative humidity are logged in each storage environment. Findings reveal that the evaporative cooling chamber maintains storage temperatures 6 to 9 degrees Celsius below ambient, significantly reducing sprouting and rotting rates. Weight loss in the evaporative chamber averages 8.2 percent over six months compared to 22.4 percent in traditional barns. Marketable grade proportion is 71 percent in the cooling chamber versus 43 percent in traditional barns. The study concludes that evaporative cooling storage significantly improves yam storage outcomes. It recommends community-scale evaporative storage construction as a priority post-harvest investment in Taraba State.

Keywords: yam storage, barn design, post-harvest losses, Taraba State, evaporative cooling.