Indigenous Knowledge on Edible Wild Yams (Kumbu) in the Mount Cameroon Region: Towards Domestication for Enhanced Food Security

Growing food insecurity can in part be attributed to a lack of diversity in arable crops, with most African countries now focused on the production of a few “green revolution crops”. Indigenous knowledge of traditional food types could hold the key to the genetic diversification of crop production systems. Wild yams are indigenous crops that have been relegated to the background. This study aimed to assess the state of knowledge in, and cultivation of, wild yams collectively called “Kumbu” by the Bakweris of the Mount Cameroon Region. Following reconnaissance surveys, semi-structured questionnaires were administered to 583 interviewees across 41 villages in this region. Data were analysed in the SPSS version 21 statistical package with significance at α = 0.05 where necessary. Results showed that the study population was fairly balanced in terms of gender (SD = 0.534), with males representing 56.8% of the sample. A majority of the interviewees (53.3%) were married, and most had received at least primary education (85.2%). Most (61.6%) of the interviewees do not cultivate Kumbu due to a lack of available seeds (69.3%) and a preference for other yams (30.7%). Of those who cultivate Kumbu (38.4% of the interviewees), a majority (89.6%) have less than five stands of Kumbu. The different names (10) and types (13) of Kumbu could represent linguistic polymorphism, requiring further studies for proper identification. A majority (68.1%) of the interviewees had no idea of the differences between Kumbu types. Agronomic practices, pests, and disease management reported for Kumbu are similar to those of other mainstream yam types. We conclude that the state of knowledge on Kumbu in the Mt Cameroon Region is limited and on the decline. Bringing Kumbu production to the mainstream requires research on molecular taxonomy, propagation techniques, and agronomic practices for better yields.