Apali: The lesser yam with great potential

It is not as popular as potato, sweet potato, or yam but Apali is a lesser yam with a great potential.

“Apali” as it is called in the South of the Philippines, is also known as “tugi” among the Tagalog. It is a climate-resilient crop that can withstand adverse climatic conditions, particularly during long dry periods. It is high in dietary fiber, has longer shelf-life, and can be an alternative staple food source that can address food security issue in the country.

This lesser yam is native to Southeast Asia and is one of the first yam species that was cultivated. It is considered as an underutilized crop that is only remembered mostly during the long period of famine when people have nothing to eat.

Apali can be stored for six months. It grows in rainfed or upland and marginal lands and can be grown as a backup crop during growing seasons of rice and corn.

Depending on the variety, Apali plant can grow up to 50 cm long and can produce 5-20 tubers per plant. The stems are cylindrical, pubescent, with scattered prickles.

Often served cooked either boiled or roasted, Apali is high in Vitamin C, dietary fiber, Vitamin B6, potassium, and manganese. It is low in saturated fat and sodium and promotes good healthy balance in human body against osteoporosis and heart disease.

Apali is minimally cultivated in the country either due to lack of awareness of the crop or due to its unexplored economic potential as in fresh and processed food.

Given the great potential of Apali, the Department of Agriculture regional field office 11 embarked on a three-year study aimed at increasing the supply of Apali and identifying the best variety that has long shelf life and best for processing.

With the increased supply of Apali production, the DA is also exploring the various product development initiatives that can be derived from indigenous crop.

Researchers said Apali could be found in the tropical forest in the Philippines and is considered as an indigenous rootcrop that can substitute rice and corn. It can be processed into various products including, boiled, sweetened, jams, candies, and vegetable mixed or stewed with meat.

DA-RFO 11 recently came up with the Pinoy version of French fries, which was found to be acceptable among those who have tried it during trade fairs and exhibits.

The project enabled DA-RFO 11 to produce Apali flour and various Apali-flour based products including cookies, crinkles, and munchkins.