Sweetpotatoes come in different colors and tastes (and sizes). The “yams” eaten in the United States are sweet and have orange and moist flesh. The staple of parts of Africa and the Pacific (and pig feed in China), is typically white-fleshed and not very sweet nor moist (notwithstanding variations like this purple variety.)
Anyway, the orange fleshed sweetpotato is stacked with beta-carotene, the stuff you need to eat for your body to make vitamin A. Many poor people have vitamin A deficiencies, which leads to stunted growth and blindness. So why don’t the poor sweetpotato eaters eat orange fleshed varieties? In part because they simply do not have them, or know about their health benefits. In part because they do not grow well in Africa (decimated by pests and diseases). And also because they do not taste right: too sweet for a staple.
The International Potato Center and partners have been trying to fix all that. Now they have made a nice video about getting orange-fleshed sweetpotatoes into the food-chain in Mozambique. The orange revolution:
https://vimeo.com/2278794I wonder if they also promote mixing more sweetpotato leaves into the diet — even of white fleshed varieties. The leaves are a very good source of micro-nutrients, including beta-carotene! More fodder for the biofortification discussion.
