Kokoro is a variety of Dioscorea rotundata yam that are abundant in Western Nigeria, Benin and Togo. Their common use by ethnic groups such as the Yoruba that put heavy pressure on the cultivated land suggest that they have been cultivated since ancient times, since they are the only type of yam that gives good yields on degraded soil. In modern times, Kokoro yams are gaining in importance as the yam chips trade is expanding. The Kokoro variety is essential for preparing peeled and dried yam.
- Roland Dumont, Alexandre Dansi (2006). Biodiversity and Domestication of Yams in West Africa: Traditional Practices Leading to Dioscorea Rotundata Poir. Editions Quae. p. 55. ISBN 2-87614-632-0.
- R. DUMONT1, P. VERNIER2 (February 24–28, 1997). "DOMESTICATION OF YAMS (D. cayenensis-D. rotundata) WITHIN THE BARIBA ETHNIC GROUP IN BENIN". Outlook on Agriculture. Retrieved 2009-11-09.[dead link]
- A. Zannou1, A. Ahanchédé1, P.C. Struik, P. Richards, J. Zoundjihékpon, R. Tossou and S. Vodouhè. "Yam and cowpea diversity management by farmers in the Guinea-Sudan transition zone of Benin". NJAS wageningen journal of life sciences. Retrieved 2009-11-09.