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.
0Conserving Biodiversity for the Future
https://cipotato.org/genebankcip/wp-content/uploads/sites/3/2017/05/SO-6-Conserving-Diversity-for-the-Future-Eng-20171.pdf
- Genetic diversity of the Andean tuber-bearing species, oca (Oxalis tuberosa Mol.), investigated by inter-simple sequence repeats (2006)
- Congruence between morphological and molecular markers inferred from the analysis of the intra-morphotype genetic diversity and the spatial structure of Oxalis tuberosa Mol (2007)
ARTCs accessions conserved in the CIP-genebank and progress in identity verification of the collections.
Current and traditional uses of ARTCs.