I bought this piece of camote for my simple experiments but have left it alone on top of fridge for several weeks. I got several out of town duties to attend to. I am very sorry little one.
Few days ago, I noticed several shoots sprouted and began growing. Based from what I have seen on youtube, its relative, the potato need to be half-soaked in water to achieved such feat. Growing far above ground in a low humidity room.
Okay I got it. It is self supporting at the moment. Sweet potato is a fleshy root. Has high water and nutrient reserved to support its own growth until depleted. It will continue if placed in a suitable environment. A nutrient rich soil with right amount of moisture.
Don’t get the wrong idea here. Although new plants can be grown using sweet camote, it is not recommended. It is very costly. It can be cheaply and easily propagated using stem cuttings.
Mom was going to boil some newly bought sweet potato and I ask her to include the one with grown shoot. She replied “No, It doesn’t taste good”.
Ohh! How could I forgot? The same idea is applied to purple yam (ube). Harvesting the root crop when shoots are emerging is forbidden. It is for the sole reason of tuber becoming though and not saleable. Nothing else I remember.
Well, I found the real reason when I dug deeper into cacao processing. During cocoa bean sorting process, all beans with little sprout are discarded. They explained. When the radicle starts growing, it eats up the cotyledon nutrient reserves. It reduces flavor precursors which are necessary during roasting and subsequent processes.
The same is happening for purple yam and sweet potato. When new plants start growing, they eat up nutrients altering original desired flavor. The toughness effect I mentioned above is result of cell moisture loss.