Andean Root and Tuber Crops (ARTCs)

In addition to the seven species of the cultivated potato (Solanum spp.) and sweetpotato (Ipomoea batatas), there are nine other species of lesser-known root and tuber crops domesticated in the Andes (ARTCs), which play an important role in nutrition, health, and food security for thousands of farmer families in the highlands.

2,529 Total Accessions Conserved across CIP facilities, greenhouses, and partner farmer fields.

9 Native Species Lesser-known crops domesticated in the Andean region.

1,588 In Vitro Accessions Clonally propagated species maintained in controlled in vitro storage.

Legal Framework & Distribution

Although none of the ARTCs are within Annex 1 of the ITPGRFA, 1,173 of the 2,529 accessions held in the CIP genebank were acquired before the entry into force of the CBD (December 29, 1993), allowing their unrestricted distribution for research, breeding, and training purposes.

Conservation Strategies

Most ARTCs are clonally propagated and conserved in vitro (1,588 accessions). Recently acquired accessions are maintained in greenhouses and farmer fields in the rural community of La Libertad (>3,800 masl, Junín). Only maca and ahipa species are conserved as seeds in cold chambers (-20ºC) due to their sexual reproduction.

Main Conservation & Distribution Priorities

Field Conservation Reduction: Reduce the number of accessions conserved in field and greenhouse conditions.
Deduplication: Identify and eliminate duplicates and redundant materials within the collection.
Identity Verification: Verify the true-to-type identity of accessions conserved for more than 20 years under in vitro and field conditions.
Distribution Facilitation: Facilitate the international distribution and utilization of in vitro materials.

Phytosanitary & Legal Challenges: International distribution of ARTCs is restricted due to a lack of screening tools to adequately test the phytosanitary status of the collection to meet import permit requirements. A major priority for the genebank is securing donors and funding to develop diagnostic tools for viruses in ARTCs. Furthermore, national, regional, and international legal frameworks are actively being leveraged to navigate the complex legislation governing non-Annex 1 species.

Table 1. Current and Traditional Uses of ARTCs

Crop	Family	Habitat Altitude	Edible Part	Current Uses	Traditional Processing
Oca	Oxalidaceae	3000–4000 m	Tuber	Boiled, baked	Kaya
Ulluco	Basellaceae	3000–4000 m	Tuber	Soups, stews, salads	Lingle / chulqui
Mashua	Tropaeolaceae	3000–4000 m	Tuber	Boiled, baked	Tayacha
Achira	Cannaceae	1000–3300 m	Root	Baked, boiled, industrial starch	Flour
Yacon	Asteraceae	2000–2900 m	Rhizome	Syrup, flour, chips	Sugar, juice
Arracacha	Apiaceae	1300–3300 m	Root	Boiled, baked, soups, stews, fried, puddings, baby foods	Kawi
Ahipa	Fabaceae	3900–4500 m	Hypocotyl	Salads	—
Maca	Brassicaceae	1500–3000 m	Root	Baked, salad, juice	Liquor, juice
Mauka	Nyctaginaceae	2300–3200 m	Root	Boiled, stews, soups, fried, puddings	—

Iván Manrique

Andean Root and Tuber Crops Conservation Curator

i.manrique@cgiar.org

Achira (Canna indica)Arracacha (Arracacia xanthorrhiza)Maca (Lepidium meyenii)Mashua (Tropaeolum tuberosum)Mauka (Mirabilis expansa)Oca (Oxalis tuberosa)Pachyrhizus Ulluco (Ullucus tuberosus)Yacón (Smallanthus sonchifolius)

Achira (Canna indica)

The name is derived from the Quechua word achira. The plant is a perennial one with flower color ranging from red to yellowish orange. The fruit is a capsule and the seeds need scarification to germinate. There are 30-60 species of achira in America and Asia; most of them produce fleshy starchy rhizomes with different degrees of success. Rhizomes of the edible achiras are fully expanded for harvesting 8-10 months after planting. Achira starch is an important income generator in several Andean rural communities. In Vietnam, about 30000 ha are grown to make prize noodles.

Arracacha (Arracacia xanthorrhiza)

The name is derived from the Quechua word rakacha. The upper part of the plant resembles its close relative celery. Three main cultivars types of arracacha are found in the Andean valleys, “amarillo” (yellow), “blanco” (white), and “morado” (purple). In Brazil about 20 000 ha are sown annually. Arracacha starch is easy to digest and the root is rich in b-caroten, calcium, and starch. A major challenge with this crop is poor postharvest storability.

Maca (Lepidium meyenii)

This name is also a Quechua word. Maca is an annual herb but managed as a biennial crop. The first year maca grows vegetatively forming edible hypocotyls 6-8 months after planting. The second year maca grows reproductively and sets flowers and produces orthodox seeds. Maca cultivation is mostly restricted to the central Peruvian Andes (3500-4500 masl). Traditional uses include the putative enhancement of human and animal fertility. In Peru, about 3000 ha are sown annually. Global interest in maca is increasing rapidly. In 2014, more than 1200 patent applications related to maca were filed, mainly from China.

Mashua (Tropaeolum tuberosum)

The name is derived from the Quechua word maswa or mashwa. The plant is a perennial closely related to the common garden flower nasturtium. Tuber color and shape vary considerably, and contain high levels of isothyocyanates (glucosinolates) which are well known for their insecticidal, nematocidal, and medicinal properties. The tubers of mashua are rich in starch, fiber, ascorbic acid, anthocyanin (purple mashuas), and b-carotene (yellow mashuas). Mashua is traditionally used by women to depress libido when she suspects her husband is cheating.

Mauka (Mirabilis expansa)

The name is derived from the Aymara word mauka. Although the species Mirabilis expansa was described in 1794 it remained in obscurity until 1965 when it was re-discovered in the rural community of Yokarguaya, Camacho, Bolivia at 2900 masl. It is preferable to expose the roots to sunlight before consumption to remove their unpleasant bitter taste.

Oca (Oxalis tuberosa)

The name is derived from the Quechua words ok’a, occa and/or uqa. Tubers are mainly claviform and cylinder in shape and tuber color ranges from white to deep grayish purple. Oca yields up to 20-40 tons per ha and tubers are ready for harvesting 7 months after planting. Oca is also grown in Mexico and New Zealand where oca has become a popular table vegetable and is simply called yam or New Zealand yam. Oca is a good source of carbohydrate, antioxidant compounds (anthocyanin and flavonoids), potassium and oxalates.

Pachyrhizus spp.

Cultivated species are Pachyrhizus tuberosus, and P. erosus. The former one is grown in the highland rain forest of Peru and Ecuador from sea level to 1500 m., and set several storage roots. P. erosus on the other hand is grown in central America and has been introduced into Brazil and other countries of Asia and Africa. Pachyrhizus ahipa, the name is derived from the Quechua word aqipa or ashipa. The plant is seed propagated, and sets only one swollen root, which is thickened at the top and tapering toward the tips “radish like”, and eaten raw like an apple.

Ulluco (Ullucus tuberosus)

The name is derived from the Quechua word ulluku. The plant is a compact, succulent and mucilaginous herb. The plants produce large amounts of bisexual flowers but produces seeds. Tubers are mainly round, cylindrical, and semifalcate with colors ranging from white to purplish red including variegation. The pigments responsible for the color of the tubers are betacyanins and betaxanthins.

Yacón (Smallanthus sonchifolius)

The name derives from the Quechua word yaku, alluding to the high water content of its storage roots. The original habitat is the Andean highlands, from southern Colombia to northern Argentina, between 1800 and 2800 masl. Currently, yacon is grown in Brazil, Korea, Japan, Czech Republic, Philippines, Taiwan, New Zealand and China. Storage roots are harvested 7-8 months after planting and are valued because the roots contain fructooligosaccharides, a sugar which is not metabolized by human body, but aids in the growth of beneficial intestinal flora (prebiotic effect).