The lost crops of the Incas: Yacon, maca, and other Andean roots and tubers

Around eight thousand years ago, the process of domesticating cultivated plants began in various regions of the planet. In the Andean region, in addition to potatoes, nine other root and tuber crops were domesticated. These crops stand out for their high content of fiber, antioxidants, carotenoids, glucosinolates, fructooligosaccharides, and various micronutrients. However, it is traditional knowledge about the use and properties of these crops, especially in terms of health-related matters, that has attracted the attention of research institutions such as the International Potato Center (www.cipotato.org).
Science has started to validate this ancestral knowledge, which is contributing to a greater appreciation of these crops, thus creating previously non-existent marketing opportunities. Andean roots and tubers represent an excellent opportunity to improve the livelihoods of farmers and enhance the health and quality of life of people.