Ahipa, a close relative of the popular jícama of Mesoamerica, has received little agronomic attention to date. The crunchy roots are usually eaten raw in snacks and in salads. The seeds contain an alkaloid, which can be used as an insecticide. The nutritional value of ahipa is higher than that of many other root crops in terms of protein. Mass selection (selection of the best plants) is performed by farmers every year. This has improved the crop's growth, yield, and earliness. Ahipa cultivation is known only from Bolivia but it is threatened by genetic erosion.