Andean Roots and Tuber Crops / Yacón (Smallanthus sonchifolius)
The yacón root is a member of the sunflower family. It is not grown for its seeds but for the edible roots, which are sweet and low in calories and are eaten raw. The plant grows in warm, temperate Andean valleys, but can be found at altitudes up to 3200 meters. The plant contains the sweet-tasting oligo-fructans, a carbohydrate the human body has no enzyme to hydrolyze. Fructans thus pass through the digestive tract unmetabolized. Yacon therefore has considerable value to dieters and people with diabetes. Yacón was introduced successfully into Japan, where about 100 hectares are grown across the country. Japanese scientists are considering developing yacón as a source for purified fructan and a variety of processed products such as fermented pickles, dried tuber slices and fructose. Yacon slices and stripes retain crunchiness during cooking and have shown potential in Asian stir-fried dishes.
| El CIP está colaborando con una asociación de productores de yacón en Oxapampa. Para ellos, ha auspiciado un volante especial con el fin de promover su yacón ecológico. (ver volante) The International Potato Center (CIP in Spanish) is collaborating with an association of yacon growers in Oxapampa, and has supported a special flyer to promote their ecological yacon. (see flyer) |
Yacon Debate (English and Spanish)
Further Readings
Manrique, I.; A. Párraga and 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). No. 8B. International Potato Center, Universidad Nacional Daniel Alcides Carrión, Erbacher Foundation, Swiss Agency for Development and Cooperation. Lima, Peru. 31 p. Read more (PDF 1.03 Mb)
Manrique, I.; A. Párraga y M. Hermann. 2005. Jarabe de yacón: Principios y Procesamiento. Serie: Conservación y uso de la biodiversidad de raíces y tubérculos andinos: Una década de investigación para el desarrollo (1993-2003). No. 8A. Centro Internacional de la Papa, Universidad Nacional Daniel Alcides Car rión, Fundación Erbacher, Agencia Suiza para el Desarrollo y la Cooperación. Lima, Perú. 31 p. Read more (PDF 1.03 Mb)
Zumo de Yacón - Ficha Técnica. Centro Internacional de la Papa (CIP) Lima, Perú.
Denys Rivera e Iván Manrique. Abril 2005
ISBN 92-9060-251-1 Read more (PDF 190 Kb)
Yacon - Fact Sheet. International Potato Center (CIP) Lima, Peru.
Iván Manrique, Michael Hermann and Thomas Bernet. December 2004
ISBN 92-9060-244-9 Read more (PDF 532 Kb)
Yacón - Ficha Técnica. Centro Internacional de la Papa (CIP) Lima, Perú.
Iván Manrique, Michael Hermann y Thomas Bernet. Diciembre 2004
ISBN 92-9060-243-0 Read more (PDF 531 Kb)
Innovations in Peeling Technology for Yacon.
Project Report.
Graham Butler and Denys Rivera.
International Potato Center
December 16, 2004 Read more (PDF 600 Kb)
Graefe S, Hermann M, Manrique I, Golombek S & Buerkert A. 2004. Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes. Field Crops Research 86: 156-165. Read more (PDF 138 Kb)
Boon C. 2003. Making yacon candy. International Potato Center, Lima, Peru. Mimeograph, 9 tables, 11 figures, 27 p. Read more (PDF 2,7 Mb)
Manrique I & M Hermann. 2004. El potencial del yacón en la salud y la nutrición. XI Congreso Internacional de Cultivos Andinos, Cochabamba, Bolivia, 03-06 Febrero 2004.
Read more
Seminario J, Valderrama M & I Manrique. 2003. El yacón: 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 Cooperación (COSUDE), Lima, Perú, 60 p.
Read more (PDF)
Graefe S, Manrique I, Hermann M, & Bürkert A. 2002. Post-harvest compositional changes of yacon roots (Smallanthus sonchifolius Poepp. & Endl.) as affected by storage conditions and cultivar. In: Challenges to Organic Farming and Sustainable Land Use in the Tropics and Subtropics. Deutscher Tropentag, Kassel-Witzenhausen, October 9-11, 2002, Poster.
Read more (Powerpoint, 716 KB)
Hermann M, Freire I & Pazos C. 1999. Compositional diversity of the yacon storage root. In: Impact on a changing world, Program Report 1997-1998, The International Potato Center (CIP), Lima, Peru, p. 425-432.
Read more (PDF)
Grau A & Rea J. 1997. Yacon. Smallanthus sonchifolius. (Poepp. & Endl.) H. Robinson. In: Hermann, M. & J. Heller (eds): Andean roots and tubers: Ahipa, arracacha, maca, yacon. Promoting the conservation and use of underutilized and neglected crops. 21. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy, p. 199-242.
Read the book or the chapter about Yacon
