Yacón

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Roots of Yacón
Plant Info
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Scientific classification
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[[{{{diversity_link}}}|Diversity]]
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Binomial name
Smallanthus sonchifolius (Poeppig and Endlicher) H. Robinson
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Synonyms
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 fewer calories than would be expected.

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.

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.

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.

Other

Yacón. Moche Culture. Larco Museum Collection.

In colonial times yacón consumption was identified with a Catholic religious celebration held at the time of an earlier Inca feast. In the Moche era, it maybe have been food for a special occasion. Effigies of edible food may have been placed at Moche burials for the nourishment of the dead, as offerings to lords of the other world, or in commemmoration of a certain occasion. Moche depicted these yacón in their ceramics. .

Other references

• Template:Cite paper Mimeograph, 9 tables, 11 figures, 27 p.
• Template:Cite paper
• 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. http://www.cipotato.org/artc/docs/Graefe_Yacon.pdf. 
• A. Grau, J. Rea (1997). M. Hermann and J. Heller (eds). ed. Yacon. Smallanthus sonchifolius. 21. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy. pp. 199-242. http://www.cipotato.org/artc/artc_hermann/yacon.pdf. 
• Template:Cite conference
• I. Manrique, M. Hermann, T. Bernet (2004). Yacon - Fact Sheet. International Potato Center. ISBN 92-9060-244-9. http://www.cipotato.org/artc/cip_crops/factsheetyacon.pdf.  (Also available in Spanish.)
• Template:Cite conference
• 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) (International Potato Center, Universidad Nacional Daniel Alcides Carrión, Erbacher Foundation, Swiss Agency for Development and Cooperation) 8B. http://www.cipotato.org/artc/cip_crops/1919-Yacon_Syrup.pdf.  31 pages. Available in Spanish http://www.cipotato.org/artc/cip_crops/1919-Jarabe_Yacon.pdf -->.
• D. Rivera & I. Manrique (2005). Zumo de Yacón - Ficha Técnica. International Potato Center. ISBN 92-9060-251-1. http://www.cipotato.org/artc/cip_crops/docs/fichazumoyacon.pdf. 
• 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. http://www.cipotato.org/artc/docs/Yacon_Fundamentos_password.pdf.  60 p.

External links

• Yacón description from the Australian New Crops Newsletter
• Yacon - Polymnia sonchifolia