This site requires Javascript to be turned on. Please enable Javascript and reload the page.

Plants & People: The Intersection of Botany and Human Experience

Smallanthus sonchifolius: The Superfood of the Andes

Smallanthus sonchifolius is a plant that in recent years has gained a lot of traction by western and European countries. Its ability to store sugars in the form of carbohydrates has resulted in a very profitable market for yacon cultivators. People have begun looking at this food as a healthier alternative to sugars which has in turn led to its global expansion. A food that was once limited to exist within the Andes has now expanded to other continents. Yacón's human impact has been a part of South American culture for thousands of years, as its is believed to have originated during Incan times. During this time period yacón's consumption was limited to religious events today however, it is a food that is consumed globally. Apart from its sweet tuberous roots, other pars of the plant that are edible are the leaves and the flowers. Together these attributes allow yacón to be known as one of the superfoods from the Andes. By Jessica Manriquez and Amanda Lin #yacón

Nomenclatural History

Smallanthus sonchifolius (Poepp. & Endl.) H. Robinson, also known as yacón, is a plant native to the Andean region of South America. The specific epithet of this plant is believed to be derived from the Latin word for leaf ,“folium”, as S. sonchifolius is known for having a distinct leaf shape. An isotype of the yacón specimen was first published by Poepp. and Endl. in 1842, giving the species the Linnaean binomial name Polymnia sonchifolia. The yacón was first placed under the Polymnia genus and remained in this genus until 1978 when American botanist Harold Robinson noticed morphological differences within specimen found in the Polymnia genus and decided to split the genus into two. These being Polymnia and Smallanthus (Smithsonian Institution, 1978).

Despite the fact that this species was only formally documented in the 1800s, it had already had an impact on indigenous peoples for thousands of years prior, as it was noted to be an important part of religious festivals. Yacón was depicted on textiles and ceramic materials which were used during ceremonies, and the first written record of yacón was published in 1615 (Hermann and Heller, 1997). The indigenous name for yacón is derived from the Quechua “yaku” which means “water”. This might be due to the fact that yacón has a high-water content. (Delgado et al., 2013). Other common names include yiquima, jiquimilla, or aricoma, names which are typically observed in other regions of South America. In English the plant is named yacón strawberry because of its sweet flavors (Delgado et al., 2013).

Evolutionary History

Smallanthus sonchifolius is a plant that was officially categorized as belonging to the Asteraceae family in 1933, after many debates about its classification. The Asteraceae family is composed of 2500 species, with over 1600 genera (Rolnik and Olas, 2021). S. sonchifolius was originally classified into the Polymnia genus, which is a genus that also belongs to the Asteraceae family. In 1978, after many morphological differences were found, botanists decided to split up Polymnia into two making a Smallanthus and a Polymnia genus.

Smallanthus is typically made up of tall perennial herbs that can reach up to 5ft. Smallanthus is known for plants that have tuberous roots with flowers, that produce sterile seeds thus in order to reproduce, rhizomes must be planted (Vitali and Barreto, 2014). Most of the species found within Smallanthus are native to the Andes region however, a few smallanthus species have successfully been transplanted to Europe, New Zealand, and North America.

In terms of the evolutionary origin of S. sonchifolius, no clear ancestors have been found for this plant (Hermann and Heller, 1997). However, it is hypothesized that yacón arose through the hybridization of two or more Smallanthus species that occupied the same area (Hermann and Heller, 1997). Still, much uncertainty surrounds this plant’s origin due to the fact that analysis of wild Smallanthus populations have historically been understudied. Therefore, this calls for future research into S. sonchifolius, to focus on the gathering genetic data that would lead to a clear evolutionary origin.

Ecology and Life History

Yacón is a perennial plant that is categorized as belonging to the Asteraceae family. For much of its history the exact climate and ecology that are necessary for the successful cultivation of yacón has been unexplored. In recent years however, yacón has gained a lot of traction worldwide, thus more research on the ideal growing conditions have been observed. The wild species of yacón are believed to have evolved in the humid areas of the eastern Andes mountains. Most notably, the wild tubers are believed to have originated in the area between Bolivia and Peru, an area that has mild temperatures and high rainfall (Hermann and Heller, 1997).

Shoots begin to emerge between 30-50 days after planting. Four months after planting occurs, the shoots grow very slowly. Between 6-10 months after planting, the plant enters its reproductive period as the flowers begin to bloom. The blooming of the flowers indicates that the content of carbohydrates in the tuber has reached a maximum, thus during this time frame farmers will begin harvesting the tubers (Silva et al. 2018). A typical harvest can produce between 5-20 tubers, each weighing between 200-500 grams giving an average yield of 5kg per plant (Delgado, 2013).

Present day yacón is known for taking advantage of vegetative gaps as well as having a strong preference for disturbed habitats, as it typically grows along riverbanks, landslides, and roadsides (Hermann and Heller, 1997). The typical elevation observed for yacón cultivation is between 1800-3000m (Delgado et al. 2013). The preferred growing season for yacón is during the rainy season which can extend from December to March. However, successful cultivation has been observed outside of this time frame with constant irrigation (Silva et al. 2018). Yacón possesses temperature plasticity, as it has shown to adapt to harsh Andean temperatures, but prolonged exposure can kill the crop. Despite its ability to adapt to different temperatures optimal growth is observed at a range between 18-25ºC. (Hermann and Heller, 1997). Additionally, yacón has shown to do well in areas of rich, well-drained, and light soils. Heavy soils are not ideal as tuber growth is significantly reduced (Hermann and Heller, 1997).

Cultivation Practices

Historically the yacón plant has been cultivated in the Andes region of South America, an area which stretches from Venezuela to Northern Argentina. The largest yacón diversity exists in Perú. The typical elevations for successful cultivation of yacón range between 1800-3000m above sea level, and in temperate and subtropical zones. Traditional ways of growing yacón are limited to the vegetative propagation of rhizomes, since yacón seeds are sterile. Since the 1980s yacón cultivation has been introduced to other regions of the world such as New Zealand and Japan. Czech Republic has also begun mass cultivating this plant in order to export to European countries such as Italy, France and Germany. Major cultivation of yacón for export is done by farmers of the Oxapampa area in Peru. These exports are most popularly sent to Japan which then sells yacón as dried products. Harvesting of yacón includes the process of carefully digging into the ground to create a hole surrounding the tubers, which are then pulled by the central stem. The tubers are pulled off of the central stem, In the Andes region yacón is typically sold in small markets and consumed at great volumes during religious festivals such as All Souls’ Day and the Corpus Christi festival. It is theorized that the yacón plant has been cultivated for thousands of years as records of yacón cultivation have been observed during the Incan empire.

Domestication History

Researchers argue that yacón is a semi-domesticated plant since it is able to coexist with many other wild Smallanthus species (Aráoz et al. 2013). Yacón ability to coexist with other wild Smallanthus species is believed to have contributed to its evolutionary history. Domestication of yacón has shown to have increased its ability to store water and produce much larger and wider roots (Aráoz et al. 2013). Domestication has also shown to have an impact of the sweetness of the tubers, which in turn has led to an increase in caloric values sustainable for human consumption (Aráoz et al. 2013). The domestication of yacón is still widely debated, however it is believed to have originated during the Incan empire era (Singh, 2011)

Morphological Description of Vegetative Attributes

The root system of yacón consists of fibrous roots and edible tuberous storage roots. The storage roots can be up to 25 cm long and 10 cm wide. There can be up to 20 storage roots on a single plant, and they are adventitious, growing from rhizomes. The bark color of the tuberous roots may be cream, pink, purple, or most commonly brown while the storage tissue can be white, cream, yellow, pink, or purple.

Yacón has a height of up to 3 meters and its stem, which becomes hollow when the plant matures, can be cylindrical or angular. The leaves of yacón are arranged oppositely on the stem. Its lower leaves are ovate and hastate and connate or auriculate at the base while its upper leaves are ovate-lanceolate. The upper and lower surfaces of the leaves have dense pubescence of glands and trichomes.

Morphological Description of Reproductive Attributes

Yacón has terminal inflorescences with between one and five axes, each with three capitula. Their color ranges from yellow to orange. The ray florets are pistillate, or female, and are about 12 mm long and 7 mm wide. Each has two or three teeth. The disk flowers are staminate, or male, and are about 7 mm long. The achenes are dark brown, and their size ranges from 3.7 mm to 2.2 mm.

The rhizomes are used for asexual reproduction through vegetative propagation. They are a reddish color and are located at the base of the stem.

Historical Accounts

Yacón was depicted on ceramics and textiles found in Nazca, Peru from between 500 A.D. and 1200 A.D. In 1615, the first written account of yacón was made in a list by Felipe Guaman Poma de Ayala about 55 native crops that were cultivated in the Andes. In 1653, Bernabé Cobo, a priest and writer, described the value of yacón as a fruit and its ability to stay fresh over multiple days of sea travel. In 1857, Hugh Algernon Weddell collected a type specimen of yacón and gave it the scientific name Polymnia edulis. In 1956, Perez Arbeláez reported seeing yacón at the Paris exhibition, which was the first time it had been introduced in Europe. In 1927, there was an attempt to cultivate the crop in San Remo, Italy, but this ended because of World War II.

This page has paths:

Contents of this path:
1. Lepidium meyenii: The fertility root Maca… maybe you’ve heard of it, maybe you consume it on a daily basis. Maca is the highest elevation crop known today, and is native to the high elevation Andes mountains in Peru, growing in elevations up to 4500 m high! Maca has been a highly valued commodity for many indigenous peoples within the Andes mountains of Peru throughout history and persists to be valued today. Known for its turnip-like shape due to its bulbous hypocotyl, it is highly sought after for its roots. Consuming the roots will result in many notable benefits, such as nutritional benefits, mood improvements, and enhancements in energy, strength… even fertility, all which are backed by numerous studies. These benefits are all due to the numerous nutrients, fibers, bioactive compounds, and natural compounds lepidiline A and B that are contained within Maca. Combined, they all make Maca the nutritional powerhouse that is today. Once this nutritional powerhouse was advertised to the world, it became an immediate hit. The demand for Maca created a market boom and countries started trying to cultivate the plant to meet the demand. One country that cultivated Maca is China. In the high mountains of Yunnan, Maca was successfully cultivated and thus became a common ingredient in Chinese traditional medicine. As such, Maca remains an important dietary source not only in Peru, but as well as worldwide! With more research being done today to further explore what components are in Maca, only time will tell what additional health benefits Maca has to offer us. By Mellanie Gamero and Jacqueline Duong
2. Moringa oleifera: Domestication Histories and Emerging Deviations from Indian Origin The superfood, Moringa oleifera, has a rich history deeply rooted in its native Indian domestication and usage. Also widely known as “The Miracle Tree”, M. oleifera is often recognized by its white flowers and long-seed pods that are greatly sought after. Not only does M. oleifera provide an incomparable food source and multipurpose oil through its pods, but all parts of the plant may be used and consumed. The versatility of this plant is venerated in Indian culture where its consumption and, most importantly, medicinal usage involve all parts of the plant. Due to its spread across other countries, the species and its utilization have evolved to suit individual cultures and their own domestication desires. In the Philippines and North and South Africa, its nutritional value is greatly relied upon to treat malnourishment, purify water, and support community infrastructure while the Indian native medicinal usage is less emphasized and not well known. The Americas, on the other hand, have increasingly toyed with the novel M. oleifera ‘organic-superfood’ craze that tends to remove emphasis from its cultural value and multipurpose utilization to instead fawn over its supposed energy boosts, skin care implementations, and uses in its powder – likely less effective and increasingly more expensive than the original. Though its original purpose grows increasingly colonized, the domestication ventures globally of this superfood continue the legacy of the Moringa oleifera species itself – marked genetic increases in energy production associated with plastic to nucleus gene duplications. As each nation tends to and selects for various aspects of this energy contribution – whether for the nutritional, medicinal, or vanity value – the variation in these M. oleifera may grow towards eventual speciation. By George Vetushko and Lauren Guevara #drumsticktree
3. Salvia hispanica: A Source of Strength Traditionally a key component in Aztec and Mexican culture, chia seeds have been used for centuries for their nutritional, decorative, and medicinal qualities. A common staple in many cultures around the world, these tiny seeds pack a powerful punch and are enjoyed by fitness enthusiasts everywhere. While the seeds themselves are easily recognizable, less well known is their source: a plant known as Salvia hispanica. This flowering, annual herb has a fascinating history and distinctive morphological traits that have evolved over time due to human cultivation. By exploring the myriad ways that this plant has interacted with people over the course of history, we can gain a greater appreciation of how chia seeds have been an important source of strength and inspiration for many. By Joshua Matsuda, Sarah Hoffman, Julia Lindner #Chia
4. Breadfruit: The Intrepid Fruit's Journey with Indigenous Peoples and Colonization Breadfruit (Artocarpus altilis (Parkinson) Fosberg) is an intrepid dicot with a rich history and culture surrounding it. Breadfruit trees are a single-trunked tree with a spreading, evergreen canopy. Breadfruit trees are monoecious with both the male and female flowers on the same tree. The male flowers are club shaped, and the female flowers are thousands of small flowers with 2 anthers around a spongy core. The name is derived from the Greek words bread and fruit (artos = bread & karpos = fruit). There are over 2,000 documented names because of its widely spread distribution across the Pacific. A. altilis originated from the South Pacific and was later spread throughout Melanesia, Micronesia, and Polynesia by voyagers. As a result, breadfruit is adapted to a wide variety of climates and conditions in equatorial lowlands. In addition, breadfruit trees thrive in humid tropics and can grow in a variety of soils. Breadfruit became a staple crop because of its nutritional and medicinal value. In the 1700s, breadfruit’s ease of maintenance and nutritional value made it a prime crop, in the eyes of colonizers, to feed African slaves in the Caribbean. Today, breadfruit continues to have an important role in sustainability, fighting malnutrition, and increasing food security. There are research efforts to increase the nutritional value and initiatives to promote breadfruit cultivation in tropical and subtropical regions. For example, The National Tropical Botanical Garden established the Breadfruit Institute in 2003 in hopes of promoting the study of breadfruit for agroforestry, reforestation, global food security and economic development.
5. Tarwi: A forgotten gift from the Andes Tarwi is an Andean lupine that has been cultivated by those native to the Andes for at least 1500 years. The scientific name of this lupine is Lupinus mutabilis, Lupinus meaning “wolfish,” and mutabilis meaning “variable.” It can survive in high elevations ranging from 1650 to 3300 meters. This plant is a dependable crop that has been used by the pre-Inca and Inca people in crop cycling with other native Andean plants such as quinoa and potatoes. Documentation of the use of tarwi has been recorded archeologically in Naza culture tombs and Tiahuanaco ceramics. There are also records of high cultivation of tarwi through Spanish taxation records that recorded 10,000 hectares cultivated. The use of tarwi decreased following Spanish colonization when Old World crops were introduced to the area; by 1980, only 5,200 hectares of tarwi were cultivated in Peru. Tarwi has colorful purple flowers and palmate leaves, making the plant strikingly beautiful. The tarwi plant can self-pollinate and does not rely on one specific pollinator making it less vulnerable to fluctuations in pollinator populations. In addition to being dependable in pollination, tarwi can be planted in poor soil because it can fix nitrogen in the soil. The tarwi plant contains alkaloids, making it less susceptible to pathogens and pests. The seeds of this plant are consumed, but the seeds need to be soaked in water for two to four days to remove the water-soluble alkaloids that make the seeds bitter. As an Andean native plant, Lupinus mutabilis has various properties and uses that have enhanced the diets and lives of Peruvians and other South Americans. By Lysol Patino and Sarah Simpson #tarwi
6. Smallanthus sonchifolius: The Superfood of the Andes Smallanthus sonchifolius is a plant that in recent years has gained a lot of traction by western and European countries. Its ability to store sugars in the form of carbohydrates has resulted in a very profitable market for yacon cultivators. People have begun looking at this food as a healthier alternative to sugars which has in turn led to its global expansion. A food that was once limited to exist within the Andes has now expanded to other continents. Yacón's human impact has been a part of South American culture for thousands of years, as its is believed to have originated during Incan times. During this time period yacón's consumption was limited to religious events today however, it is a food that is consumed globally. Apart from its sweet tuberous roots, other pars of the plant that are edible are the leaves and the flowers. Together these attributes allow yacón to be known as one of the superfoods from the Andes. By Jessica Manriquez and Amanda Lin #yacón
7. Irvingia Gabonensis: The Untapped Diversity of Dika Plant Irvingia gabonensis is a multipurpose, undomesticated fruit tree native to West and Central Africa. Belonging to the family of Irvingiaceae, this evergreen tree species can grow to a height of 40 meters and attain a diameter of about 120 centimeters. The tree produces mango-like fruits that are well known for their nutritious kernels. Even though the fruit of this plant is also referred to as the African bush mango, the plant has no connection to the actual mango fruit. The dika tree can be found in the dry and wet tropical zones such as Nigeria, Angola, Uganda, Congo, Cameroon, Ghana, Togo, and Benin. It is also known to grow in farmland areas, semi-deciduous forests, and gallery forests. Despite its obscurity on the international level, this species should hardly be considered a minor resource. Almost all parts of the plant have a use from its fruit to its bark. Additionally, it serves as a main source of food and income for indigenous groups in Africa such as the Baka tribe from Central Africa. Due to how prized this plant species is, the dika plant is left untouched by the indigenous people when forests are cleared. Once domesticated, the plant can potentially be used to treat the high levels of malnutrition in Africa. Yet, with increasing local and regional demand for the plant’s kernels, the African bush mango has been facing intense exploitation. Additionally, the disappearance of local wildlife such as elephants are affecting the plant’s dispersal. As a result, the I. gabonensis plant has been classified as a highly endangered species. By Ian Morris and Nikhitha Nair #dika
8. Goji Berries: The Key to Eternal Youth? Goji Berries have become a symbol of the Superfood movement which has continued to gain traction in the US and across the world. Although they have served as a token of this emerging trend, goji berries have been renowned in Asia for their nutritious qualities for many centuries. Its use has been documented for almost 2000 years in traditional Chinese medicine (Gross et al., 2006). The goji industry has skyrocketed during the 21st century as they’ve been recognized for their nutritious qualities. Goji berries have a rich cultural history which has contributed to their claim to fame. In 2003, health writer Earl Mindell distributed a booklet which suggested that goji berries had anti-cancer properties - this drove their entry into the Superfood market. His claims were based on the myth of Li Qing Yuen; the herbalist supposedly consumed goji berries daily which allowed him to live 256 years (Earl Mindell and Rick Handel, 2003). While Mindell’s booklet was full of false exaggerations, there is merit to many of his claims regarding the nutritional benefits of goji berries. Two species are colloquially known as goji berries: Lycium barbarum and Lycium chinense. Their unique vegetative and reproductive morphology makes harvesting the berries labor intensive. Both the goji berry and immature leaves from L. chinense and L. barbarum are eaten by many for their health benefits - while the benefits have been known for centuries, the underlying macromolecular structure that dictates these properties is only being explored in more recent decades. By Ismael Rodriguez & Catherine Nordstrom #Goji
9. Tiger Nuts: Cultivar, Weed, and the Plasticity of Plant-People Relationships Contrary to its name, the tiger nut is the edible tuber of Cyperus esculentus, a sedge that originates from the Mediterranean area. While it was considered a valuable crop in pre-dynastic Egypt where it was even entombed with Egyptian officials, Cyperus esculentus became widely known as an invasive weed during the 19th century. Because of its low yield, it was never considered valuable enough to cultivate as a cash crop. Once again, however, the tiger nut is regaining its popularity but now as a superfood. With its high fiber content and ability to promote gut health, it continues to rise in popularity as one of many superfoods available in the market today. By Phan Tran, Karla Gonzalez
15. Açaí Berry: The Exploitation of Labor in South America The açaí berry is a small fruit, similar in size to a blueberry but deeper purple in color. Native to Eastern Amazonia, the açaí berry has only recently begun to be popularized as a “superfood” in urban communities in the United States within the past 20 years. This superfood claims to be helpful for a variety of major health concerns including, but not limited to, arthritis, weight loss, high cholesterol, and detoxification (NCCIH). Even though research is limited and these claims remain unproven, the popularity of açaí berries still manages to grow exponentially each year. The global market for the açaí berry is expected to exceed $2 billion by 2026 (McCoy). The only proven claim than can be made about the açaí berry is that its rise in popularity only serves to threaten the lives of families, both adults and children, that are living in the surrounding communities in the Amazon who are responsible for harvesting the berries and are, in turn, routinely exploited for cheap, quick labor. More often than not, these açaí pickers, known as peconheiros, are forced to work in critically dangerous conditions and are paid little to nothing. Peconheiros are regularly exposed to serious injuries including bone fractures, accidental knife wounds, and venomous snake and spider bites. With the açaí trees growing upwards of 50 feet tall and only a braided rope being provided to climb, falls are common– and sometimes fatal. Further, peconheiros have no way of advocating for themselves in the event that they do become injured in the forest. No laws or regulations exist that protect the safety and wellness of the peconheiros. by Roberto Vindel, Pauline Le, and Max Kwon #Açaí
17. The Wonder Berry : Phyllanthus emblica Known for being rich in both nutrition and history, the amla berry or as Carl Linneaus named it in 1753, Phyllanthus emblica, can be classified as India’s “Wonder Berry.” Originally believed to come from the semi-arid areas and plains of Northern India, the plant is native to Asia's tropic south-eastern regions such as Vietnam, Laos, and Thailand. Such regions provide conditions like mixed forests and elevations, that the plant cannot live without. However, with the fruit’s beneficial properties being so popular, countries all over the world cultivate the amla berry with India well beyond 100,000 acres of amla development. The amla berry’s influence has even reached as far as the United States where seed distribution first began in the early 1900s. It is said that the Indian god Brahma’s tears germinated the first seeds. In fact, the origin of the fruit’s usage can be traced hundreds of years ago where it was and still used today as a healing remedy. This fruit has been used to cure fevers, joint inflammations, and constipation for hundreds of years. Even recent research has suggested that the antiviral and antibacterial properties of the amla berry may be able to prevent cancer, diabetes, and excessive cholesterol. Despite only being the size of a golf ball, the amla berry is very high in vitamin C, vitamin E, vitamin A, iron, and calcium. In contrast to the size, these berries grow on trees that can reach heights of 12 meters all while surrounded by the beauty of greenish-yellow and pink flowers running across the branchlets. Ultimately, it is safe to say that such a plant is truly a wonder. By Natalie Nartz and Matthew Nguyen #amla
25. From medicine to industry: the multifaceted history of Guaraná (Paullinia cupana Kunth., Sapindaceae) Paullinia Cupana, nature’s caffeine tablet, has a very deep history within native Americans that resided in South America. Known by locals as guarana, “drink of the Lord”, it has a very easily recognizable eye ball like structure, with a large black seed surrounded by bright red fruit. The seed contain an extremely high concentration of caffeine and tanin, four times the amount found in coffee beans. It was commonly used by the Satere Maue people to make beverages and used as medicine for bodily discomfort as far back as over 2000 years ago. Nowadays, despite its popularity, the only country that cultivates guarana is Brazil, with over 15,000 hectares of land growing guarana. It is such an important crop for the people of Brazil, parts of the Amazon was cut down in order to make room to grow guarana. In 2006, the cash value of domestic production of guarana is over 13 billion, and it has only been increasing due to the growing domestic and international demand. Due to it’s high caffeine content within the seed, it is very widely used nowadays to be included in energy drinks. One extremely popular soda called Guarana Antarctica is the biggest competitor of Coca Cola in Brazil. By Tim Sisneros and Edward Teng #Guarana #Paullinia
26. Lorem Ipsum: The Fake Latin Text Substitute Elementum facilisis leo vel fringilla est ullamcorper eget nulla facilisi etiam dignissim diam quis enim lobortis scelerisque fermentum dui faucibus in ornare quam viverra orci sagittis eu volutpat odio facilisis mauris sit amet massa vitae tortor condimentum lacinia quis vel eros donec ac odio tempor orci dapibus ultrices in iaculis nunc sed augue lacus viverra vitae congue eu consequat ac felis donec et odio pellentesque diam volutpat commodo sed egestas egestas fringilla phasellus faucibus scelerisque eleifend donec pretium vulputate sapien nec sagittis aliquam malesuada bibendum arcu vitae elementum curabitur vitae nunc sed velit dignissim sodales ut eu sem integer vitae justo eget magna fermentum iaculis eu non diam phasellus vestibulum lorem sed risus ultricies tristique nulla aliquet enim tortor at auctor urna nunc id cursus metus aliquam eleifend mi in nulla posuere sollicitudin aliquam ultrices sagittis orci a scelerisque purus semper eget duis at tellus at urna condimentum mattis pellentesque id nibh tortor id aliquet lectus proin nibh nisl condimentum id venenatis a condimentum vitae sapien pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas sed tempus urna et pharetra pharetra massa massa ultricies mi quis hendrerit dolor magna eget est lorem ipsum dolor sit amet consectetur adipiscing elit pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas integer eget aliquet nibh praesent tristique magna sit amet purus gravida quis blandit turpis cursus in hac habitasse platea dictumst quisque sagittis purus sit amet volutpat consequat mauris nunc congue nisi vitae suscipit tellus. By Lorem Ipsum #lorem #ipsum

Contents of this tag:

This image shows the different life stages of the yacón plant, from planting to senescence. The image follows a yacón plant, that can grown up to 5ft and lasts 8 months to grow fully mature. This image was first published in the book "Genetic Resources, Chromosome Engineering, and Crop Improvement" in 2011 published by Medicinal Plants, Volume 6, and written by Ram J. Singh. Book URL: https://www.google.com/books/edition/Genetic_Resources_Chromosome_Engineering/9QTLBQAAQBAJ?hl=en&gbpv=0

This page references:

Yacón root system
Asteraceae Family Phylogeny
Yacón leaves
Yacon growth stages This image shows the different life stages of the yacón plant, from planting to senescence. The image follows a yacón plant, that can grown up to 5ft and lasts 8 months to grow fully mature. This image was first published in the book "Genetic Resources, Chromosome Engineering, and Crop Improvement" in 2011 published by Medicinal Plants, Volume 6, and written by Ram J. Singh. Book URL: https://www.google.com/books/edition/Genetic_Resources_Chromosome_Engineering/9QTLBQAAQBAJ?hl=en&gbpv=0
Yacón flowers
Yacon distribution