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By Kwabia Owusu-Mensah, RNG
Kumasi, April
11, RNG – Fumesua Crop Research Institute (CRI) Intensifies Efforts
encourage the cultivation and consumption of nutritious and indigenous products
root foods in the country.
Online with
that, through research and innovation, the Institute has developed and published
four new tasty taros ("brobey" / "kooko"), scientifically known as (colocasia
esculenta) and four new varieties of yam water ("Afaase"), intended for
production and consumption in the country.
The goal is not
only to help reduce food imports, but also to stimulate the consumption of
traditional tropical products, to improve the health of the population while
increase the incomes of local farmers.
An annual 2017
report made available to the Ghana News Agency in Kumasi, indicated that the
development and dissemination of new varieties of indigenous food crops, was
help rejuvenate the planting of crops, which were almost becoming
extinguished, as a result of infections by the disease.
according to
report, taro cultivation, one of the most important food security programs and
income-generating crops in Ghana, suffered from taro mildew disease
(TLBD), which almost led to the extinction of the crop.
"Management
measures such as chemical and cultural controls, was largely ineffective and
therefore the selection of disease-resistant varieties has been identified as the most
sustainable management of the TLBD, "says the report.
The report
the future of taro in Ghana depended on the availability of
improved cultivars.
New cultures,
which were the first scientifically improved taro to be published in Ghana, have been
developed by the Institute, with the sponsorship of the International Network for Development
Edible Aroids (INEA) and the Agricultural Productivity Program in West Africa
(PPAAO).
according to
the report, varieties – CRI-Huogbelor, CRI-Asempa, CRI-Agyenkwa and CRI-Yen
Anya woa, was tolerant to the disease of mildew caused by taro.
They have the
possibility of producing between 12 and 25 tonnes per hectare and dry matter of the bulb
content of 33-42 percent.
They can be used
prepare 'ampesi', 'fufu', french fries, crispy crisps, flour, starch and
varied bakery products.
according to
According to the report, the four new aquatic yams were released after 10 years of testing.
The varieties
are CRI-Afaase Adepa, CRI-Afaase Hoodenfo, CRI-Afaase Biri and CRI-Afaase
Soanyinto.
The report
indicated that the new varieties were not only nutritious, high yielding and
pest-resistant, but "were also improved versions of varieties of yam water
currently on the market ".
They owned
very high starch content and could be processed to be used for various forms of
delicacies such as ice cream and noodles.
according to
report, the new varieties have been declared safe for diabetic patients and
could be used as a substitute for white yam.
He stressed
that the high demand for yam water in neighboring countries such as Burkina
Burkina Faso, Côte d'Ivoire, Mali and Niger had enormous potential for Ghana.
produce yam water plants for export.
GNA
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