Scribd Logo
Upload

Welcome to Scribd!

  • Fact Sheet Yacon

    Uploaded by

    Trilce
    213 views2 pages
    Yacon is a perennial plant native to the Andes that produces storage roots with a sweet taste that are eaten raw. It is propagated vegetatively from rhizomes and grows best in high organic matter soil with neutral to slightly acidic pH. The roots contain mostly water and carbohydrates, notably oligofructose (OF), a prebiotic fiber with potential health benefits. OF content decreases rapidly after harvest so roots must be processed or refrigerated promptly. Yacon is commercially grown in parts of South America and other regions for its roots and potential health products, but more research is needed to validate its nutritional and medicinal properties.

    Original Description:

    Yacon

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Yacon is a perennial plant native to the Andes that produces storage roots with a sweet taste that are eaten raw. It is propagated vegetatively from rhizomes and grows best in high organic matter soil with neutral to slightly acidic pH. The roots contain mostly water and carbohydrates, notably oligofructose (OF), a prebiotic fiber with potential health benefits. OF content decreases rapidly after harvest so roots must be processed or refrigerated promptly. Yacon is commercially grown in parts of South America and other regions for its roots and potential health products, but more research is needed to validate its nutritional and medicinal properties.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    213 views2 pages

    Fact Sheet Yacon

    Uploaded by

    Trilce
    Yacon is a perennial plant native to the Andes that produces storage roots with a sweet taste that are eaten raw. It is propagated vegetatively from rhizomes and grows best in high organic matter soil with neutral to slightly acidic pH. The roots contain mostly water and carbohydrates, notably oligofructose (OF), a prebiotic fiber with potential health benefits. OF content decreases rapidly after harvest so roots must be processed or refrigerated promptly. Yacon is commercially grown in parts of South America and other regions for its roots and potential health products, but more research is needed to validate its nutritional and medicinal properties.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    YACON

    Yacon - Fact Sheet. International Potato Center (CIP) Lima, Peru


    December 2004
    www.cipotato.org/artc/cipcrops/factsheetyacon.pdf
    ISBN 92-9060-244-9

    Fact Sheet
    Ivn Manrique, Michael Hermann and Thomas Bernet

    Taxonomy1

    Propagation

    Yacon is a member of the sunflower family (Compositae or


    Asteraceae). Its scientific name is Smallanthus sonchifolius,
    previously recognized as Polymnia sonchifolia or Polymnia
    edulis. Common names used in different parts of the Andes
    include llaqon, llacum, llacuma, yacumpi, aricuma, chicama,
    jiquima and jiquimilla.

    Yacon is propagated vegetatively from its fleshy rhizome, a


    branched subterraneous organ, which is partitioned into 6-14
    propagules. Alternatively, nodal or stem cuttings can be rooted
    for vegetative propagation. Sexual reproduction of yacon is
    difficult because of the rare formation of fertile botanical seeds.

    Cultivation

    I. Manrique

    Description and traditional uses


    Yacon is a herbaceous perennial growing
    up to 1.5-2.5 m in height. The plant
    produces storage roots (also known as
    yacon) with a pleasant, slightly sweet
    taste, which are eaten raw like a fruit.
    Owing to their succulence the roots are
    traditionally used by rural people as a
    refreshment during field work, or
    occasionally for skin rejuvenation and to
    relieve intestinal, hepatic and renal
    disorders. Yacon is also used as an offering
    during Andean religious festivities.

    Traditionally, yacon is sown in the Andes between September


    and November, at the onset of the rainy season. However, where
    irrigation is available and frosts are absent, yacon can be sown at
    any time of the year, thus providing year-round supply of fresh
    roots.
    Yacon grows best in soils high in organic matter and with
    neutral to slightly acidic pH. Plant spacing should be 0.61.0 m
    within rows and 0.81.0 m between rows. Water requirements
    are comparatively high (>800 mm) and water deficiencies can
    have significant adverse effects on yield.
    Crop duration varies between 6 and 12 months depending
    chiefly on altitude.

    Yield
    Geographical distribution
    The original habitat of yacon is the
    Andean highlands, from southern
    Colombia to northern Argentina, between
    1800 and 2800 masl, in tropical montane
    Yacon farmer. High
    climates. However, the plant thrives in a
    jungle area in Sandia,
    range of climates and soils from sea level
    Puno, October 2004.
    to 3500 masl. Frost destroys the plant. In
    1982, yacon was introduced into New Zealand and from there to
    Japan in 1985. Currently, it is grown in Brazil, Korea, Czech
    Republic, Russia, Taiwan and some places in the US.

    Although yacon root yields up to 100 t/ha have been reported,


    yields under Andean conditions typically range 20-40 t/ha. There
    is variation in yield between cultivars, but the environment
    locality, fertilization, cultivation period can significantly modify
    yields.

    Chemical composition
    Yacon roots contain mostly water and carbohydrates (see Table).
    Forty to 70% of the root dry matter consists of oligofructose
    (OF), a particular sugar with several health benefits. Simple
    sugars (sucrose, fructose and glucose) account for 15-40% of dry
    matter. Other nutrients are low except for potassium.

    Production zones

    Cultivars
    With the aerial plant parts showing little variation, yacon
    cultivars are differentiated by the colors of the root skin and
    flesh. The flesh color ranges from cream, light orange to reddish
    and purple; occasionally the flesh has purple mottles. The
    number of cultivars is unknown but it is estimated that it could
    be between 20 and 30.

    Postharvest handling2
    In ambient temperatures the harvested roots rapidly convert OF
    into simple sugars. One week after harvest the OF content of the
    roots can be reduced by 30-40%. Thus, if products with the
    highest possible OF content are required, the roots need to be
    either processed immediExperimental field of yacon at CIP, La
    ately after harvest or
    Molina, Lima, October 2004.
    refrigerated to minimize
    OF degradation. On the
    other hand, the custom of
    putting the roots out in
    the sun for a few days to
    make them sweeter
    accelerates the conversion
    process of OF into simple
    sugars.
    I. Manrique

    Eighteen of the 20 departments of Peru grow yacon with


    Amazonas, Cajamarca, Oxapampa, Huanuco and Puno having
    the largest areas of yacon production. An estimated total of 600
    ha was grown in Peru in 2002 for commercial purposes. In
    Bolivia and Ecuador yacon is grown on a minor scale for
    subsistence, in Argentina it is grown only in the northern
    provinces of Jujuy and Salta. Outside of the Andes, Brazil (Sao
    Paulo) and Japan (about 100 ha) have the largest yacon areas.

    Design:
    A. Puccini

    I. Manrique

    Nutritional table of yacon (100 gr peeled fresh root)


    Compound
    Water
    FOS
    Simple sugars*
    Proteins
    Potassium
    Calcium
    Calories

    Range
    85 90
    g
    6 12
    g
    1.5 4
    g
    0.1 0.5
    g
    185 295 mg
    6 13 mg
    14 22 kcal

    * Includes sucrose, fructose and glucose.

    To avoid degradation of OF in processing, it is preferable to


    not exceed 120C.

    Health benefits of yacon consumption3


    Owing to the fact that OF contributes few calories to the human
    organism (1.5 kcal/g) and does not elevate blood glucose, yacon
    can be consumed by diabetics and weight-watchers. But OF is
    also a prebiotic (reconstituting intestinal microflora) and soluble
    fiber, which helps prevent constipation. Moreover, animal
    studies indicate that OF promotes calcium absorption, reduces
    cholesterol levels, strengthens the immune system and reduces
    carcinogen lesions in the colon.
    Additionally, yacon roots and leaves contain polyphenols
    with anti-oxidant activity associated with the prevention of
    cancer and arteriosclerosis. Yacon leaf extracts high in polyphenols- have been shown to reduce blood glucose levels in
    diabetic and non-diabetic rats4 , 5 .

    Market opportunities
    Because of the high perishability of the roots, processed yacon
    products provide an alternative to the traditional marketing of
    fresh roots. Since 2003 several supermarkets in Peru have
    offered syrup, juice, marmalade and tea leaves made of yacon.
    Although small-scale production predominates, exports of
    yacon products to Japan, the European Union and the US have
    been affected. High demand for information on yacon indicates
    that there is considerable interest in this crop in various parts of
    the world.

    studies are required to substantiate


    the beneficial health effects attributed
    to yacon consumption. Also, the
    genetic diversity of yacon and its
    potential for the development of
    differentiated commercial varieties
    needs to be researched (higher OF
    content, higher yield of roots and
    leaves, higher polyphenol content.)

    References
    1 Grau, A., amd J. Rea. 1997. Yacon,
    Smallanthus sonchifolius (Poepp. &
    Endl.) H. Robinson. In: M. Hermann.
    and J. Heller (eds.): Andean roots
    and tubers: Ahipa, arracacha, maca
    yacon. Promoting the conservation
    and use of underutilized and
    Yacon storage roots.
    neglected crops. 21. Institute of
    Plant Genetics and Crop Plant
    Research. Gatersieben/International Plant Genetic Resources
    Institute. Rome, Italy, p. 199-242. http://www.cipotato.org/
    market/ARTChermann/yacon.pdf
    2 Graefe S, Hermann M, Manrique I, Golombek S & A Brkert.
    2004. Effects of post-harvest treatments on the carbohydrate
    composition of yacon roots in the Peruvian Andes. Field
    Crops Research 86: 157-165.
    3 Seminario J, M. Valderrama and I Manrique. 2003. El yacon:
    Fundamentos para el aprovechamiento de un recurso
    promisorio. Centro Internacional de la Papa (CIP), Universidad
    Nacional de Cajamarca, Agencia Suiza para el Desarrollo y la
    Cooperacin (COSUDE), Lima, Per, 60 p. http://
    www.cipotato.org/market/PDFdocs/
    Yacon_Fundamentos_password.pdf
    4 Aybar, M. J., A. N. Snchez Riera, A. Grau and S. S. Snchez.
    2001. Hypoglycemic effect of the water extract of
    Smallanthus sonchifolius (yacon) leaves in normal and
    diabetic rats. Journal of Ethnopharmacology 74: 125-132.
    5 Valentov K, Moncion A, de Waziers I & J Ulrichov. 2004. The
    effect of Smallanthus sonchifolius leaf extracts on rat hepatic
    metabolism. Cell Biology and Toxicology 20 (2): 109-120.

    Research needs
    Today yacon is commercialized as a nutraceutic, a health food
    which helps in preventing certain diseases. However, clinical
    Processed yacon products. Samples from Brazil, Japan and Peru.

    The CIP Vision


    The International Potato Center (CIP) will contribute to
    reducing poverty and hunger; improving human health;
    developing resilient, sustainable rural and urban livelihood
    systems; and improving access to the benefits of new and
    appropriate knowledge and technologies. CIP, a World
    Center, will address these challenges by convening and
    conducting research and supporting partnerships on root
    and tuber crops and on natural resources management in
    mountain systems and other less-favored areas where CIP
    can contribute to the achievement of healthy and
    sustainable human development.
    www.cipotato.org

    I. Manrique

    CIP is a Future Harvest Center and receives its principal


    funding from a group of governments, private
    foundations, and international and regional organizations
    known as the Consultative Group on International
    Agricultural Research (CGIAR).
    www.futureharvest.org www.cgiar.org

    You might also like