ISHS Acta Horticulturae 318: II International Symposium on Specialty and Exotic Vegetable Crops
NEW CROPS FOR SOUTH AMERICA'S FARMERS |
| Author: | H.L. Popenoe |
| Abstract:
Peru, Bolivia and Colombia cultivate more than just coca and coffee. A panel of the National Research Council, which the author chaired, reported recently that these countries also are home to some of the world's most delectable but little-known foods. The panel identified 32 different crops and many varieties which are little known but show great promise. These included roots and tubers, grains, legumes, vegetables, fruits and nuts. Many of these traditional Andean crops are as delicious as they are productive. With technical and marketing support, they might gain popularity among Americans, just as the kiwi fruit has done over the past few years. If and when coca production is somehow cut back in South America, farmers there are going to need financially attractive alternatives. Exporting these unsung crops might provide an option for some of the farmers while opening a culinary treasure chest to gourmets worldwide. Most of the foods were staples of the Incas until the Spanish conquistadors arrived in 1531. At the time of the conquest, the Incas cultivated almost as many species of plants as the farmers of all Asia or Europe. These crops provided food for more than fifteen million people. The Spanish overpowered the Incas and forced them to grow such European crops as wheat, barley and carrots. With the exception of a strange plant called the potato, the traditional Inca crops were mostly ignored by the new rulers. Many of the plants could enjoy profitable niches at supermarkets and health food stores around the world. For example, arracacha is a carrot-like root whose delicate flavor is a blend of cabbage, celery and roasted chestnuts. With its smooth skin and varied colors, it can be boiled, fried or added to stews. Brazilians have begun discovering arracacha's distinctive flavor; why can't Americans? Ulluco is a potato-like tuber whose waxy skin comes in such bright shades of yellow, pink, red, green or even stripes that it looks almost like a plastic decoration. Rich in vitamin C, ulluco has a silky texture and a nutty taste. Mexican amaranth is already gaining popularity in some parts of the United States as a nutritious ingredient in breakfast cereals, granola and other products. Yet most Americans have never heard of amaranth's South American counter-part, quinoa, even though its popping quality makes it a potential competitor with popcorn and its nutritional value is almost unsurpassed. | |
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