Yam (Dioscorea Spp.) is a multi species crop of major economic and cultural importance in sub Saharan Africa, including Ethiopia, which accounts more than 95% of world production. The so called ‘yam zone’ area of the world. Its productivity is high, however, easily perishable when it exposed by external factors. Once harvested is done, deteriorate begin within few days depending up on the type of varieties. The deterioration is caused by physiological changes and subsequently, by rot and decay. Therefore, there are different techniques that prolong the storage and utilization of yams is illustrated in this book.