Traditional uses, processes, and markets: the case of arracacha (Arracacia xanthorrhiza Bancroft)

Andrade N.J.P.; Sevillano R.H.B.; Sørensen M. · Traditional Starch Food Products: Application and Processing: Volume 4 (2024) · DOI: 10.1016/b978-0-323-90844-3.00020-2

Resumen

Arracacha (Arracacia xanthorrhiza), indigenous to the Americas, has been cultivated and consumed for approx. 3000 years by local communities. One of the oldest domesticated species, its origin remains complex, with the Peruvian Andes as a center of diversification. The cultivation spans altitudes from 600 to 3600m a.s.l., in regions like Colombia, Brazil, and Peru. Rich in starch, calcium, and various vitamins, arracacha serves as a significant source of nutrients for both humans and animals. Studies indicate historical uses of wild arracacha in religious and medicinal practices, with evidence dating back to pre-Inca times. Despite its nutritional and economic potential, contemporary challenges such as low consumption, adverse climatic factors, and changing dietary habits threaten arracacha’s existence, leading to a loss of local identity. However, the plant’s potential extends beyond culinary uses; its starch shows promise in industrial applications, including biodegradable plastics, offering an environmentally friendly alternative. Recognizing arracacha’s versatility, nutritional value, and potential industrial applications is crucial for its preservation, sustainable utilization, and further exploration in various fields.

Instituciones: Universidad Nacional Agraria La Molina