Crops of Peru: Food
for the world.
1) PAPA (Solanum tuberosum)
The
potato or potato (Solanum tuberosum) is a species of herbaceous plant belonging
to the genus Solanum of the Solanaceae family native to South America and
cultivated worldwide for its edible tubers. It was domesticated in the Andean
highlands by its inhabitants about 8000 years ago, and was later brought to
Europe by the Spanish conquistadores as a botanical curiosity rather than as a
food plant. Its consumption was growing and its cultivation expanded all over
the world until today it becomes one of the main foods for the human being.
2) QUINOA (Chenopodium quinoa)
Quinoa,
quinoa or quinoa, is a pseudocereal belonging to the subfamily Chenopodioideae
of amarantáceas. It is grown, mainly, in the Andes mountain range. It is
cultivated, mainly, in the Andes mountain range, in Bolivia, Peru and Ecuador
that concentrate 90% of the production. It is currently grown in more than 70
countries, including the United States, Ecuador, Argentina and Canada.
Quinoa
has been cultivated in the Andes for about 5000 years. Like the potato, it was
one of the main foods of the austral, pre-Inca and Andean peoples. It grows
from sea level to 4000 m altitude in the Andes, although its most common height
is from 2500 m.
3) CAÑIHUA (Chenopodium pallidicaule)
The
cañahua or cañihua (Quechua: qañiwa) is a species of Chenopodium (cenizo)
similar in composition to quinoa. It is a native species of the Andes, with
more than 200 varieties, it has been cultivated for millennia. It is high in
protein and dietary fiber, rich in phenolic content. It is especially resistant
to droughts and floods.
It
is an Andean grain as much or more powerful than quinoa as food, but scarcely
known. The grain, cultivated in Bolivia in a biological way, has been required
in 2017 by NASA to produce energy bars and cookies.
4) MASHUA (Tropaeolum tuberosum).
The
mashua, Mashwa, Isaño isaño, majua, cubio or bitter potato is a tuberous plant
native to the central Andes, the largest concentration is in Colombia, Bolivia,
Ecuador and in Peru between 3,500 and 4,100 meters above sea level. The edible
tubers are conical and elongated with a sharp apex. It is very rustic, can be
grown in poor soils, without the use of fertilizers and pesticides, and its
yield can double that of potatoes.
5) MACA (Lepidium meyenii)
Maca
is an annual or biennial herbaceous plant native to the Andes of Peru, growing
at altitudes up to 4,400 meters above sea level. Other common names are
maca-maca, maino, ayak chichira, ayak willku.
Besides
the use in the feeding, it is affirmed that its roots own properties that
increase the fertility. The Andean settlers since ancient times used it to
improve their physical and mental abilities. It is also attributed beneficial
properties for the nervous system, especially memory. Consumption has spread in
Peru and is exported in various presentations (flour, capsules, etc.), as a
food supplement.
6) LUCUMA (Pouteria lucuma)
The
lucuma is a tree of the family of the Sapotaceae, native and native to the
Andean valleys; its fruit, the lucuma or lluku uma in Quechua, used in
gastronomy, in the preparation of sweets, desserts and ice cream.
The
fruit is oblong, often with a rounded conical apex, and is covered by a
delicate skin of bright green if green, and changes to brown at maturity. In
ripe fruit, the flesh is yellow-orange, unusually dry and starchy, and very
sweet. The Andean cultures represent it in ceramics.
7) SACHA INCHI (Plukenetia volubilis)
The
inchi, sacha inchi, sacha peanut, Inca peanut or jíbaro peanut, is a
semi-perennial and perennial plant of the euphorbiaceae family.
The
Plukenetia volubilis is a hermaphroditic plant, of voluble growth, abundant
leaves and branches, it has a height of 2 m; the fruits are capsules of 3 to 5
cm in diameter, dehiscent (4 - 5 - 7 capsules); The seeds are dark brown. The
oil content between 49 - 53% (Omega 3, 6 and 9 oils) and 33% proteins. It can
be consumed as dried fruit, flour, biscuits or oil.
8) OLLUCO (Ullucus tuberosus)
The
olluco, Ulluku is another tuberous plant, native to the Andean region of South
America. It is called olluco (Quechua ulluku), melloco, ruba. This tuber is
recommended to consume it in salads, locros and sancochos. Its consumption is
widespread in rural areas.
9) OCA (Oxalis tuberosa)
The
oca, uqa, papa oca or ibia is a plant that is cultivated in the puna of the
central and southern Andes and between 3000 and 3900 meters above sea level in
the northern Andes, for its sweet, edible tuber and rich in starch. Other
names: apiha, apiña, apilla, kawi (in Aymara), lamaki (in kallawalla), timbo,
quiba, red potato or huisisai; The goose is a substitute and complement to the
potato. Although it takes longer to reach maturity, it has lower yield, but is
more resistant to pests, and therefore guarantees a stable production. It is
the most cultivated tuber after the potato in the central Andean region.
10) YACON (Smallanthus sonchifolius)
The
yacon, llacon, is a tuber grown in warm and temperate zones of the Andes
Mountains due to its crispy texture and its own sweet flavor.
Plants
produce two types of roots: those of propagation and those of reserve or
storage. The roots of propagation grow under the surface of the soil and
produce new buds that will become the aerial parts of a new plant. The storage
roots are large and edible, with tubers that can weigh up to 1 kg.
The
yacon plant is perennial, they can grow up to 1.5 to 2 m in height; It produces
small, yellow and discrete flowers at the end of the growing season. Unlike
olluco or oca, the yacon can produce a commercial crop in the tropics.
In
1970 it reached Japan and spread to other countries in Asia, especially South
Korea, China, the Philippines, Taiwan and today it is widely available in its
markets. It grows very well in New Zealand, South Australia (including
Tasmania).
The
edible roots contain inulin, a non-digestible sugar, which means that, although
they have a sweet taste, these sugars are not assimilated to the human
metabolism. Therefore, the roots are consumed and used for the treatment of
cholesterol and diabetes; it is increasingly used as a prebiotic and sweetener.
It has prebiotics with favorable effect on the intestinal flora; its root has
vitamins B1, B and C and is composed mostly of water and oligofructans.
Second
part
Segunda
parte
REFERENCES
