Which yam species contains toxic compounds that require special processing to remove?

What toxic compounds might be present in certain wild or bitter yam varieties?

What processing technique is traditionally used to remove toxins from bitter yam varieties?

What safety precaution applies to unknown wild yam species?

What contamination risk should be managed when growing yams?

How should tools and surfaces be managed when preparing yams to prevent contamination?

What practice helps prevent microbial contamination during yam storage?

What safety practice is recommended when consuming unfamiliar yam dishes in international travel?

What sign indicates that a yam may be unsafe to eat?

How should pesticide contamination be prevented when growing yams?

What practice helps ensure safety when preparing wild-collected yams?