Mauka also is an ancient crop, but it was discovered and described by scientists for the first time only in 1965. Mauka is grown in multicrop systems at altitudes ranging from 2200 to 3200 meters. It provides an abundance of succulent, edible stems and white or yellow-colored fleshy roots. The roots are preferably eaten after several days of exposure to sunlight, a treatment which lessens a slight acridity present in freshly harvested roots. The tasty roots are high in carbohydrate and protein. Virtually no scientific studies have been carried out on mauka, which reproduces easily through seeds and is amenable to classical plant breeding.