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.
Conserving Biodiversity for the Future
http://cipotato.org/genebankcip/wp-content/uploads/sites/3/2017/05/SO-6-Conserving-Diversity-for-the-Future-Eng-20171.pdf
By : admin | Apr 27, 2017
- 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.
Crop
Total accessions (*)
Native accessions
Accessions in vitro
Native accessions in MLS
Native accessions in MLS (in vitro)
Accessions to verify identity (goal)
Accessions studied until now for identity verification
Oca
1035
881
590
492
492
445
440(**)
Current and traditional uses of ARTCs.
Family
Habitat altitude
Edible part
Current uses
Traditional proccessing
Oxalidaceae
3000-4000
Tuber
Boiled, baked
Kaya