Yam Kponan is an important and strategic foodstuff for many people in Côte d’Ivoire. Its losses due to rotting on storage do not ensure a regular market supply. This study was undertaken to determine the impacts of traditional cultivation and storage practices on Kponan (Dioscorea cayenensis-rotundata) rotting among producers in the departments of Bondoukou, Bouna, and Kouassi-Kouassikro. Results showed that herbicides were frequently use in the department of Kouassi-Kouassikro (88.90%) than those of Bouna (49.60%) and Bondoukou (37.00%). The methods commonly used for Kponan conservation are straw huts (Bondoukou), burial or straw huts (Bouna) and shade (Kouassi-Kouassikro).. Wounding and heat remain the main factors in rotting. In addition, animals and chemicals cause rotting respectively in Bondoukou and Kouassi-Kouassikro. In field, Kponan shelf life varies between 1 and 6 months in Bondoukou and Bouna whereas the majority of producers in Kouassi-Kouassikro (58.52%) do not store their yams beyond one month. The length of time that Kponan yam is kept is influenced by the rate of herbicide use during clearing and weeding, the conservation techniques used, the experience of producers and the length of the fallow period.
