Yam bean (Pachyrhizus spp.) is a lesser-known leguminous root crop with remarkable nutritional and agronomic value, ideal for sustainable organic farming. It fixes atmospheric nitrogen, thrives in diverse climates, and produces high-yield, nutrient-rich tubers while requiring minimal chemical inputs. Its tolerance to poor soils and dual use as food and fodder enhance resilient farming systems. Rich in protein and carbohydrates, it improves soil fertility, supports crop rotation, and strengthens food security. However, despite its potential, yam bean remains underutilized due to limited awareness, insufficient research, and commercial constraints.
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