Ahipa
Ahipa is the name the Inca gave to the highly nutritious legume root produced by the American yam bean (Pachyrhizus spp). The large root is shaped similarly to a radish with a thick top tapering toward the tip.
The plant has a highly efficient nitrogen capturing root system and can be grown without nitrogen fertilizers, making it highly suited to the needs of small farmers. The alkaloid contained in ahipa seeds and the toxic content of rotenone in its leaves and stems make it a good natural insecticide.
The nutritional value of ahipa is higher than that of many other root crops in terms of protein, and its high water content means that its starch is easily digestible. It is also a good source of potassium and vitamins C and K. The crunchy roots are usually eaten raw like an apple in snacks and salads. It can also be boiled and accompany dishes as a substitute for cassava or sweetpotato.
Despite their high oil and protein content, the seeds are inedible due to the presence of toxic rotenone. CIP breeders are working to detect rotenone free genotypes to select varieties with both edible roots and seeds.
The Ahipa Project is a CIP initiative focused on identifying high yielding varieties, improving the availabilty of ahipa collections and breeding lines, and capturing the full food potential of this highly nutritious crop.
