Name Negro (Black Yam)
- PLU #4836
- The Negro Yam has dark brown or black skin; it is whitish in color inside with a hard texture. Related to the white name, Very tasty, uses by many cultures, especially in the West Indies.
- They must always be cooked to remove harmful compounds. Boiling is the most common cooking method but they can be also fried and mashed. Great substitute of potatoes.
- West Indian, especially Jamaicans and Puerto Ricans
Country of origin
- Color – Dark Brown.
- Cleanliness – Must be clean (no dirt, spotting, dust, or any other foreign material).
- Other – Can have no scarring, cracks, splits, or breaks, or mechanical damage.
- Defects – Softness, black spots in the meat of the fruit
Display and storage
- Storage- 55-65 degrees, dry environment
- Display- Room temperature
- Shelf life- 8-12 days