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North Yacon Cultivation Technology
Yacon, also known as the "sweet potato of the Andes," is a unique and versatile plant belonging to the Asteraceae family. It has been cultivated in various countries around the world under different names, such as yacon, chrysanthemum, snow lotus, ginseng fruit, and Yagong Yagong. The name "Yagong" may originate from the local term for the plant, and it is commonly referred to as "juyaku" in scientific contexts due to its resemblance to yams.
Yacon was first introduced to Japan in 1985 and later made its way into China through multiple channels. It has since been successfully cultivated in provinces like Yunnan, Fujian, Hainan, Guizhou, Hunan, Hubei, Shandong, Henan, and Hebei. As a result, production areas have expanded, and the product is now available for export and even found in supermarkets.
This perennial herb features upright, hollow stems with a purple color and heart-shaped leaves covered in dense hair. Each leaf base contains a bud, giving the plant a similar appearance to Jerusalem artichoke. Yacon can grow up to 2-3 meters tall, with yellow, sunflower-like flowers at the top that do not produce seeds.
The edible part of the plant is its root, which resembles sweet potatoes but has a juicy, crisp texture without starch. It can be eaten raw, fried, or cooked and is often used in soups or stews. Leaves and tubers can also be processed into beverages, while the buds are ideal for propagation, resembling ginger blocks.
In Japan, researchers are exploring the use of yacon as a source of fructo-oligosaccharides (FOS), which have prebiotic properties. These compounds promote gut health, support beneficial bacteria, and aid in digestion. They also help regulate blood sugar levels, making yacon a suitable food for diabetics and those on weight-loss diets.
Yacon is rich in fructose, containing up to 60-70% of its dry matter. It is also high in minerals like calcium, magnesium, iron, zinc, potassium, and selenium. Studies suggest that consuming 3-6 grams of FOS daily for three weeks can reduce harmful compounds in feces by over 40%, highlighting its potential health benefits.
However, it’s important to note that yacon contains tannins, which cause the flesh to turn brown when exposed to air. This discoloration occurs due to oxidation, and soaking peeled yacon in water can prevent this.
Cultivation of yacon requires well-drained soil and careful management. Farmers typically prepare the land by applying organic fertilizer, avoiding chemical inputs, and planting seedlings in rows spaced 1 meter apart. Yacon thrives in warm climates and is propagated vegetatively through tubers.
Proper field management includes regular irrigation, pruning, and nutrient application. During the growth period, timely fertilization and watering are essential. Pruning helps direct energy to the roots, ensuring better yield and quality. Pest control is minimal, with natural methods used to manage underground pests.
Harvesting usually takes place after the above-ground parts begin to wither, typically after the first frost. Timely harvesting ensures optimal yield and prevents damage from cold temperatures.
With its unique flavor, nutritional value, and versatility, yacon holds great potential for both agricultural development and consumer markets. Its ability to thrive in diverse conditions and provide health benefits makes it an attractive crop for farmers and consumers alike.