-(3)8ad67a5b-e1d7-462e-99fb-05123362a334.png?sfvrsn=46a67d50_1) | ArracachaSierra Sur of the Andes, PeruPeru |
Arracacha is a tuber that contributes to food security, providing micronutrients, in addition to being a source of fibre and carbohydrates. Its pulp is dense and the starchy grains are easy to digest. The leaves are used to prepare infusions that help with menstrual cramps, and together with the fresh stems as fodder for livestock. Arracacha was included in Slow Food's Ark of Taste.
Tradition
Arracacha is considered one of the oldest domesticated plants in the Americas, cultivated since the time of the Incas as a restorative food and a fundamental ingredient in local cuisine. It cannot be eaten raw, so it is traditionally boiled and served with cheese, rice, mashed potatoes and soups. Sometimes it is also served as a dessert, such as dulce de arracacha, a dense cream based on boiled roots, with locally produced honey and aromas added.
Territory
Arracacha is produced in many parts of the Peruvian Andes. The producers of the Chackramanta Association grow it in the districts of Abancay, Circa and Lambrama between 2 400 and 3 200 metres above sea level where there are excellent climatic and geographic conditions for the production of this food. These terraces prevent soil erosion and protect crops from frost. The soil, rich in natural fertilizers, allows for high yields of arracacha, which is grown using agroecological methods.
Producers
The Chackramanta Association is a group of Quechua-speaking agroecological producers and marketers. It has 40 members, nine of whom produce arracacha. Of the 40, 35 are PGS certified, and all nine arracacha producers are certified. Farmers plant twice a year: in December and in April, after the rainy season. Harvesting takes place 12 months after planting. After harvesting, the arracacha is stored and the seeds are sorted and saved for the next planting.
Further information
Slow Food Perú - Coordinación
[email protected]
Liz Farfán Balcarcel
[email protected]
