Ancestral crops of
Peru: Food for the world. (Part 2)
1) KIWICHA (Amaranthus caudatus)
The
kiwicha, quihuicha (Quechua: kiwicha) or amaranth in the rest of Latin America,
is a plant of the family of the amarantáceas of fast growth, with leaves, stems
and flowers purple, red and golden. "The name Amaranthus comes from the
Greek" ảμápavτos
"which means siempreviva.Aimara is called amarantu, trigu inka, achis,
achita, chaquilla, sangoracha, in Quechua, inka hakatu, ataku, sankurachi,
hawarcha.
The
central stem can reach 2 to 2.5 m in height at maturity, showy flowers sprout
from the main stem and the inflorescences reach 90 cm. It adapts easily to many
environments; it develops at an altitude between 1,400 and 2,400 meters above
sea level. It has been found next to Andean tombs more than four thousand years
old; and although it is considered a rustic crop, it has been cultivated for
millennia.
With
the flour of the grain of kiwicha they make unleavened bread, tortillas and
chapatís; It is used at breakfast, for breads and rolls. The seeds contain from
13 to 18% of proteins and a high level of leucine, amino acid essential for
nutrition. The kiwicha has calcium, phosphorus, iron, potassium, zinc, vitamin
E and vitamin B complex. Its fiber, compared with wheat and other cereals, is
very fine and smooth.
2) TARWI (Lupinus mutabilis)
The
tarwi, lupine, lupine, lupine is a legume with high protein content, greater
than that of soybeans. The plant reaches a height of 1.8 to 2 m, it is
cultivated mainly between 2000 and 3800 meters; It comes from the central
Andes, mainly from Peru, Bolivia and Ecuador. In Peru it is grown mainly in
Cajamarca, Ancash, Junín, Ayacucho, Cusco and in Puno.
Seeds
have been found in tombs of the Nazca Culture and representations in Tiahuanaco
pottery. The tarwi can be used as an appetizer, in stews, in purees, in sauces,
ceviche de chochos, soups (cream of tarwi); stews (pepián), desserts
(mazamorras con naranja) and soft drinks (papaya with tarwi flour).
3) AGUAYMANTO (Physalis peruviana L.)
The
aguaymanto, uchuva, uvilla, ushun (in English golden berry) is a herbaceous
plant belonging to the solanaceae family, with characteristics similar to
potato, tomato and tobacco plants.
The
fruit is round, yellow, sweet and small (between 1.26 and 2 cm in diameter). It
can be consumed alone, in syrup, desserts and other sweet fruits. Its internal
structure is similar to a miniature tomato (Cherry tomato).
The
aguaymanto is a fruit native to South America, where more than 50 species are
known in the wild. It is currently in Africa, Asia and the Pacific. It is a
source of provitamin A (3,000 IU of carotene per 100 g) and vitamin C. It also
has some of the vitamin B complex. In addition, the protein (0.3%) and
phosphorus (55%) it contains are exceptionally high for a fruit. It is used to
purify the blood, it tones the optic nerve; It is recommended for people with
diabetes. It has antioxidant power and therefore, helps prevent cancer of
different types such as stomach and colon.
4) CAMU CAMU (Myrciaria dubia)
The
camu-camu, is a shrub native to the Peruvian Amazon and some regions of
Colombia and Brazil, grows wild in flooded alluvial soils during the rainy
season. It is found along the Putumayo, Ucayali and Amazonas rivers and their
tributaries, between Pucallpa (on the Ucayali River) and Pebas (on the Amazon
River). It can reach up to 8 m in height, is appreciated by the high content of
vitamin C.
The
fruits contain an exceptional concentration of vitamin C, at least 16 times
more than the orange pulp; In a recent exploration of the Amazon, specimens
were found that present between 3000 to 6000 mg of ascorbic acid per 100 g of
pulp, that is, between 57 and 114 times more concentration than orange, which
is why it has a high nutritional and medicinal value.
Due
to the high concentration of ascorbic acid, "camu camu" is considered
to be a native fruit tree of the first order for the agroindustry. The peel of
the ripe fruit has a good concentration of the anthocyanin pigment suitable for
the manufacture of the dyes.
5) LOCHE (Cucurbita moschata Duchesne).
The
loche is native plant of Lambayeque, has a pleasant flavor and is a great
essential product for gastronomy. It is the sixth protected designation of
origin, since 2010. The loche is in the diet for thousands of years the loche
has been a fundamental product of the diet of the inhabitants of Lambayeque.
The loche increases is the work of the kid, the delicious rice with duck or
chicken, which saturates the aroma of "thickened or yémeque", which
was already consumed by the Lord of Sipan and his court.
The
loche only grows in Lambayeque, it was domesticated for more than 6,000 years,
so it is an ethnobotanical species, used since ancient times as a natural
flavoring in the preparation of native dishes from the north coast. The
evidence of its existence is in its constant representation in the ceramics of
the Mochica, Lambayeque and Chimú cultures. It is estimated that it began to be
consumed for two thousand years, when the cultures appeared Mochica, Sicán or
Lambayeque and later Chimú.
The
pumpkin loche has high nutritional value because it contains high
concentrations of vitamins (A, C, B, B2 and B5), minerals (calcium, phosphorus
and iron). It is a healthy food, low in calories, poor protein content and
almost no presence of fats. Due to its quick and simple digestion, it is
recommended for all ages, including babies and the elderly.
6) PALLARES (Phaseolus lunatus)
The
pallar (locust bean, habones, bean, white bean, Lima bean, Lima bean, pallar
bean or guaracaro) is an annual herbaceous species of the legume family. It is
grown in warm and temperate countries; its name comes from the mochica
(paxller) and Quechua (pallar). This plant is native to tropical and
subtropical America, specifically the Andean and Mesoamerican areas.
In
the domestication of the plant there were two periods: The first was in the
Andes around 2000 BC, in which it produced a large seed variety (Lima type);
the second was in Mesoamerica, around 800, where a variety of small seed (type
Sieva) was obtained. The wild form of small seed (type Sieva) that finds
between Mexico and Argentina, below the 1600 meters; The large seed variety
(Lima type) is in the north of Peru, between 320 and 2030 meters.
7) ARRACACHA (Arracacia xanthorrhiza)
The
arracacha (arracache, celery criollo, racacha, rakacha, laquchu, huiasampilla,
virraca, white carrot or manioc sauce) is a plant native to the Andes, grown in
Colombia, Brazil, Peru, Bolivia, Venezuela and Ecuador among the 600 and 3200
meters above sea level
The
edible part is the root that resembles a thickened carrot, which can be white
(hence called white carrot in Ecuador), yellow or purple depending on the
variety. This tuberous root is appreciated for its flavor, for it contains a
very fine starch and a high content of calcium and vitamin A. The young stems are
consumed in salads and the leaves can be used as forage for cattle or pigs.
For
its nutritional value, arracacha is recommended in the diet of children, the
elderly and convalescents. The arracacha is sold fresh for homemade soups,
purées, cakes and sweets. In Colombia and Brazil, processed products have been
developed such as flour, fried arracacha, precooked arracacha, instant soups
and baby foods; In Peru, the typical sweet called "rallado de
arracacha" is prepared with cane honey.
It
is the oldest and most cultivated Andean plant in the pre-Inca period, whose
domestication preceded the potato and corn. Currently, Cajamarca, La Libertad
and Cuzco are the centers of greatest diversification of arracacha, at
altitudes of 1,500 to 3,000 meters above sea level, with temperatures ranging
between 15 and 20 C.
8) CHIRIMOYA (Annona cherimola)
The
cherimoya (Quechua chiri, "cold, cold", muya, "seeds",
since it germinates at high altitudes) is one of the most appreciated tropical
fruits within the genus. This fruit has high organoleptic, digestive and
nutritional qualities, as well as medicinal and industrial properties. It is
native to the north of Peru, in areas between 1,500 and 2,200 meters above sea
level, where it was already cultivated since 200 AD.
The
origin of the cherimoya is in the Peruvian Andes and the mountains of Ecuador,
where it grows spontaneously; It can include the Andean zones of Chile and
Colombia. This plant is widely spread throughout the world.
The
nutritional value is in the high content of sugars (up to 20%) and that of
proteins, higher than that of many other fruits, which reaches 2%. It has a lot
of vitamin; B1, B2, B6, calcium, iron, phosphorus and other nutrients.
9) CAPULI (Prunus serótina)
The
capulí or American black cherry tree, is a tree of the Rosaceae family, native
of North America, of southern Quebec. It grows in temperate and cold places of
Mexico, from 800 to 2600 meters above sea level or more, in stony, shallow and
deep soils abundant organic matter. It is intolerant to the shade, it develops
mainly in clearings (pioneer). The capulí is not an endangered species nor is
it threatened, but in some places it can disappear due to the invasion of
parasitic plants.
It
is dispersed in the Andes, in temperate zones of Colombia, Ecuador and Peru. In
Cajamarca it is used in traditional parties known as "unshas" or
cortamontes, which endangers its continuity.
The
leaves, the bud, and the branches have medicinal use; relieve colic and
rheumatism, influenza, has expectorant properties, relieves coughing,
bronchitis, cough, catarrh of the respiratory tract and convulsive cough.
10) COCONA (Solanum sessiliflorum)
The
cocona is a species native to tropical South America and belongs to the family
Solanaceae, is grown in several countries for its fruit of pleasant taste and
nutritional properties that allow to make juices, nectars, jams, sweets,
compotes or for consumption in fresh.
In
Peru there are more than 25 biotypes, of which 11 are promising for commercial
use. It is grown in South America (Brazil, Bolivia, Colombia, Ecuador, Peru and
Venezuela) at less than 700 meters above sea level to be used for human
consumption. Cocona can grow as an ornamental indoor plant in higher and colder
areas; It is very sensitive to frost. Cocona is rich in iron and vitamin B5
(pantothenic acid); the volume of the juice is up to 36 cm3 / fruit and the
Brix grade of 4-6.
Second
part
