Malaysian Journal of Sustainable Agriculture (MJSA)

This study explores the diverse varieties of yams cultivated and consumed in Sri Lanka, focusing on the irdistinct characteristics, nutritional value, and culinary applications. Yams such as Kaha Gahala, Kukulu Ala,Katu Ala, Javala, Udala, Rajala, Kiri Kadol, and Hingurala have long been integral to the island’s agriculture all and scape and traditional cuisine. These varieties vary in texture, shape, and flavor, with each contributing to a range of dishes, from savory curries to fried snacks. Rich in carbohydrates, fiber, and essential minerals like potassium, yams serve as a vital energy source for the local population. Additionally, varieties like Sevela Alayam, characterized by its smooth texture and mild sweetness, offer versatile cooking options while enhancing the nutritional profile of Sri Lankan meals. The study highlights the significance of these yams not only as a food source but also as part of the country’s cultural heritage, with their continued importance in every day diets. Through examining these yam varieties, the research provides insights into their role in Sri Lanka’s agricultural economy and culinary traditions.