Concept:Storing yams properly requires regular checks to stop spoilage and sprouting from ruining the whole batch.
Explanation:Yam tubers kept in a barn remain alive and continue to sprout during storage.
As storage time passes, some tubers may begin to rot due to heat, moisture, or physical damage.
Sprouts and rotten tubers act as sources of infection and can quickly harm the healthy yams around them.
A weekly inspection allows the farmer to identify these problem tubers early.
The farmer can then remove sprouts and rotten tubers before the rot spreads to the rest of the barn.
This simple routine greatly reduces post-harvest losses and keeps the stored yams fit for consumption or planting.
Answer:D. remove sprouts and rotten tubers