Yacón
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 Roots of Yacón
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| Smallanthus sonchifolius (Poeppig and Endlicher) H. Robinson |
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Polymnia sonchifolia Poeppig and Endlicher |
The Yacón is a perennial plant grown in the Andes for its crisp, sweet-tasting tuberous root. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth. The root is composed mostly of water and fructo-oligosaccharides. It has recently been introduced into farmer's markets and natural food stores in the US.
Although sometimes confused with jicama, yacón is actually a close relative of the sunflower and Jerusalem artichoke. The plants produce two types of roots: propagation roots and storage roots. Propagation roots grow just under the soil surface and produce new growing points that will become next year's aerial parts. These roots resemble Jerusalem artichokes. Storage roots are large and edible.
These edible roots contain inulin, an indigestible sugar, which means that although they have a sweet flavour, the roots contain no calories.
Yacón plants can grow to over 2 meters in height and produce small, yellow inconspicuous flowers at the end of the growing season. Unlike many other root vegetables domesticates by the Inca (ulluco, oca), the yacón is not photoperiod sensitive, and can produce a commercial yield in the tropics.
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[edit] Yacón Culture
Yacón can easily be grown in home gardens in climates with only gentle frosts. It grows well in southern Australia, Tasmania and New Zealand, where the climate is mild and the growing season long. It has recently been introduced to the Philippines, and is now widely available in markets.
Propagation roots with growing points can be planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by frost, the roots are not harmed unless they freeze solid. Yacón is a vigorous grower much like Jerusalem artichokes. The plants grow best with fertilization.
After the first few frosts the tops will die and the plants are ready for harvest. It is generally best to leave some in the ground for propagating the following spring. Alternatively, the propagating roots can be kept in the refrigerator or buried away from frost until spring. While usable-sized roots develop fairly early, they taste much sweeter after some frost.
[edit] Yacón leaves
The leaves of the yacón contain quantities of protocatechuic, chlorogenic, caffeic and ferulic acids, which gives tea made from the leaves prebiotic and antioxidant properties. As a result, some researchers have explored the use of yacón tea for treating diabetes and for treating diseases caused by radicals, e. g., arteriosclerosis.[1]
[edit] Notes and references
- ^ K. Valentova K, L Cvak, A Muck, J lrichova, V Simanek (January 2003). "Antioxidant activity of extracts from the leaves of Smallanthus sonchifolius". Eur J Nutr. 42 (1): 61-62.
[edit] Other references
- C. Boon (2003). "Making yacon candy". International Potato Center. Mimeograph, 9 tables, 11 figures, 27 p.
- G. Butler G, D. Rivera (2004). "Innovations in Peeling Technology for Yacon". International Potato Center.
- S. Graefe, M. Hermann, I. Manrique, S. Golombek & A. Buerkert (2004). "Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes". Field Crops Research 86: 156-165.
- A. Grau, J. Rea (1997). "Yacon. Smallanthus sonchifolius". M. Hermann and J. Heller (eds) Andean roots and tubers: Ahipa, arracacha, maca, yacon. Promoting the conservation and use of underutilized and neglected crops 21: 199-242, Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy.
- M. Hermann M, I. Freire & C. Pazos (1999). "Compositional diversity of the yacon storage root". Impact on a changing world, Program Report 1997-1998: 425-432, International Potato Center.
- I. Manrique, M. Hermann, T. Bernet (2004). Yacon - Fact Sheet. International Potato Center. ISBN 92-9060-244-9. (Also available in Spanish.)
- I. Manrique & M. Hermann (2004). "El potencial del yacón en la salud y la nutrición". XI Congreso Internacional de Cultivos Andinos, Cochabamba, Bolivia.
- I. Manrique, A. Párraga & M. Hermann (2005). "Yacon syrup: Principles and processing". Series: Conservación y uso de la biodiversidad de raíces y tubérculos andinos: Una década de investigación para el desarrollo (1993-2003) 8B. 31 pages. (Available in Spanish.)
- D. Rivera & I. Manrique (2005). Zumo de Yacón - Ficha Técnica. International Potato Center. ISBN 92-9060-251-1.
- J. Seminario, M. Valderrama & I. Manrique (2003). El yacón: fundamentos para el aprovechamiento de un recurso promisorio. International Potato Center, Universidad Nacional de Cajamarca, Swiss Agency for Development and Cooperation, Lima, Perú. 60 p.
