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.