Common Names: Yacon,
Bacon, Yakuma
Scientific Name:
Smallanthus Sonchifolius
Family: Asteraceae
English Name: Yacón.
I.
DESCRIPTION OF THE PLANT
The Yacon tubers are regular
in shape, but sometimes have irregular shapes
due to contact with stones or pressure from
other roots. The peel varies in color from
cinnamon to dark brown. A tuber generally
weighs between 200 to 500 grams (half a pound to
one pound), but can reach up to 4 pounds.
These tubers or edible roots
are characterized by having a cream colored or
yellow-orange pulp, some with purple striations,
very juicy and sweet to the taste.
HABITAT.-
A native Andean plant, it was domesticated long
ago and now it is grown in primarily in Peru and
also in Bolivia.
Yacon
Optimal growth occurs in
areas with temperatures between 18 and 25
degrees Centigrade ( 65 to 77 Fahrenheit).
II.
HISTORICAL AND TRADITIONAL USE.-
There are phyto-morphic
representations in ceramics and textiles of the
Nazca culture (500-1200 AC), in the south of
Peru, that are attributable to Yacon plants. The
Andean cultures attributed to Yacon properties
such as anti-diabetic, gastro-intestinal and
kidney pain (inflammation) relief as well as
skin rejuvenator.
Yacon has a high content of
inulin, known also as the sugar of tomorrow,
used specially by diabetics and in slimming
diets; all of which increases its consumption
and renown worldwide.
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