-(2)2f446e0c-d926-4421-8879-028ec6f0c55e.png?sfvrsn=f933f742_1) | OcaSierra Sur of the Andes, PeruPeru |
Oca is a tuber traditionally grown in the Andes of Peru and has been a staple of rural Andean diets for centuries and was included in Slow Food's Ark of Taste. It is well adapted to growing at high altitude in extreme climatic conditions, and plays a key role in crop rotation. It is an energy food, rich in magnesium, phosphorus and potassium that regulates blood pressure and protects the cardiovascular system.
Tradition
There are more than 30 varieties of oca. The most common are the yellow, white and purple oca. Its shape is generally oblong, but it is common to find variations, where it turns out to be fan-shaped, or hand-shaped with fingers. The oca is used at breakfast and in mazamorras, but also in soups, stews and other main dishes. There are different traditional recipes, for example, Llinqi of fresh goose as a main dish, and Dulce de oca as a dessert.
Producers
The Chackramanta Association is a group of Quechua-speaking producers, which has 40 members, 37 of whom are women. Fifteen produce oca, and all are certified. The women sell the products in the agroecological market.
Territory
The Chackramanta Association produces oca in the Southern Highlands of the Andes in Peru, between 3 000 and 4 000 metres above sea level. Its adaptability allows this crop to withstand harsh mountain climates, growing in acidic soils poor in organic matter.
Process
The oca is planted in the months of August and September. When the plant begins to grow, the soil is mounded to prevent the roots from coming to the surface during its growth. Harvesting takes place between March and May. The dry part of the plant that is above the ground is pulled out, and with it come the edible roots. From the harvested oca the seeds are selected for the next planting, while the rest is put in the sun for a month, so that it becomes sweeter.
Further information
