Yacón

{{Short description|Species of plant}} {{Speciesbox |name = Yacón |image = yacon.jpg |image_caption = Roots of yacón |genus = Smallanthus |species = sonchifolius |authority = ([[Eduard Friedrich Poeppig|Poepp.]]) [[Harold E. Robinson|H. Rob.]] |synonyms = *''Polymnia sonchifolia'' Poepp. *''Helianthus esculentus'' Warsz. ex Otto & Dietr. *''Polymnia edulis'' Wedd. }}

The '''yacón''' ('''''Smallanthus sonchifolius''''') is a species of [[Asteraceae|daisy]] traditionally grown in the northern and central [[Andes]] from [[Colombia]] to northern [[Argentina]] for its crisp, sweet-tasting, [[tuber]]ous roots.<ref>{{Cite book |url=https://www.jstor.org/stable/j.ctv1qwwjt3 |title=Chilies to Chocolate: Food the Americas Gave the World |date=1992 |publisher=University of Arizona Press |isbn=978-0-8165-1301-7 |doi=10.2307/j.ctv1qwwjt3 |jstor=j.ctv1qwwjt3 }}</ref> Their texture and flavour are very similar to [[jícama]], mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to [[viola (plant)|violet]]) undertones to its flavour, probably due to the presence of [[inulin]], which produces the sweet taste of the roots of [[elecampane]], as well.{{citation needed|date=May 2025}} Another name for yacón is '''Peruvian ground apple''', possibly from the French name of potato, ''pomme de terre'' (ground apple). The tuber is composed mostly of water and various [[polysaccharide]]s.

Traditionally, yacón roots are grown by farmers at mid-elevations on the eastern slopes of the Andes descending toward the Amazon. It is grown occasionally along field borders where the juicy tubers provide a welcome source of refreshment during field work.{{citation needed|date=May 2025}} Until as recently as the early 2000s, yacón was hardly known outside of its limited native range, and was not available from urban markets. However, press reports of its use in Japan for its purported antihyperglycemic properties made the crop more widely known in [[Lima]] and other Peruvian cities.{{citation needed|date=May 2025}}

==Biology== [[File:Yacon flower (Smallanthus sonchifolius).JPG|thumb|upright|Flower of yacón|left]] [[File:Plant-Yacon-2007.JPG|thumb|Yacón leaves]] Yacón is sometimes confused with the unrelated plant ''[[jícama]]'' ''([[Pachyrhizus erosus]])'', which is a [[Fabaceae|legume]], as yacón is commonly called ''jícama'' in Ecuador. Yacón, in contrast, is a close relative of the [[sunflower]] and [[Jerusalem artichoke]].{{citation needed|date=May 2025}} Unlike many other root vegetables domesticated by the indigenous peoples of the Andes ([[ulluco]], [[oxalis tuberosa|oca]] and [[mashua]]), yacón is not [[photoperiodism|photoperiod sensitive]] and can produce a commercial yield in the subtropics, as well as in mountainous regions.{{citation needed|date=May 2025}}

=== Vegetative characteristics === Yacón is a perennial herb which grows up to 2.5 meters in height.<ref>{{Cite journal|last=Zardini|first=Elsa|date=1991-01-01|title=Ethnobotanical notes on "Yacon,"polymnia sonchifolia (Asteraceae)|url=https://doi.org/10.1007/BF02860051|journal=Economic Botany|language=en|volume=45|issue=1|pages=72–85|doi=10.1007/BF02860051|bibcode=1991EcBot..45...72Z |s2cid=37351405|issn=1874-9364|url-access=subscription}}</ref> The stem is cylindrical to angular and hollow when the plant is mature. Leaves are [[opposite leaves|opposite]] and deltoid. Their upper surface is hairy. Underground tubers consist of branching [[rhizomes]] and up to 20 [[tuber]]ous storage roots. The rhizomes continually produce leafy shoots, while the storage roots are the principal economic product of the plant. The storage roots are up to 25 cm (10 inches) long, 10 cm (4 inches) wide, achieving a weight of 0.2 kg – 2.0 kg, and have varying skin colours. The colour depends on the variety, and ranges from white to pink to brown. Freezing temperatures cause the above-ground parts to die back; the plant will re-sprout from the [[rhizome]] under favourable temperature and moisture conditions. The optimal growing temperature range is 18–25 °C.<ref name=":1">Dostert, N., J. Roque, A. Cano, M. La Torre and M. Weigend. 2009. Factsheet – Botanical Data: Yacón – Smallanthus sonchifolius.https://repositorio.promperu.gob.pe/bitstream/handle/123456789/1343/Factsheet_botanical_data_yacon_2009_keyword_principal.pdf?sequence=1&isAllowed=y</ref>

=== Reproductive characteristics === Yacón plants produce small, inconspicuous flowers at the end of the growing season. The timing of flowering strongly depends on the environmental conditions. If environmental conditions are favourable, flowering begins 6–7 months after planting and peaks about two months later. The yellow to orange coloured flower head is a [[pseudanthium]] (i.e. one apparent flower head is in reality composed of several [[florets]]). Each flower head is [[hermaphrodite (botany)|bisexual]], uniting female and male florets in one pseudanthium. The yellow or orange [[ray floret]]s are female and up to 12 mm long, while the yellow-brown [[disc floret]]s are male and about 7 mm long. Seeds are stored inside [[achene]]s, which measure on average 2.2 mm - 3.7 mm and are dark brown in colour. In general, seed production is rather low; some ecotypes do not produce any seeds at all, due to pollen sterility. Plants produced from seed take longer to mature than do those grown from the tubers or rhizomes.<ref name=":1" />

==Cultivation== {{more citations needed|section|date=April 2022}}  [[File:Yaconmuseolarco.jpg|thumb|upright|Yacón. [[Moche culture|Moche Culture]]. [[Larco Museum|Larco Museum Collection.]]]] Yacón can easily be grown in gardens in climates with only light freezes. It grows well in [[Kathmandu]], Nepal, southern [[Australia]] (including [[Tasmania]]) and in [[New Zealand]], where the climate is mild and the growing season long. The plant was introduced to Japan in the 1980s, and from there its cultivation spread to other Asian countries, notably South Korea, China, and the [[Philippines]], and is now widely available in markets in those countries.

Yacón is also grown on the [[Atherton tablelands]] in [[Queensland]]. The plant can be grown using either [[plant propagation|stem cutting]]s or the purple rhizomes at the base of the stalks. It will not reproduce from the tubers, which, when unharvested, rot in the ground, providing fertilizer for later crops.

Outside of its traditional cultivation range, yacon is planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by freezing temperatures, the tubers are not harmed unless they freeze solid. Yacón is a vigorous grower, much like [[Jerusalem artichoke]]s. The plants grow best with [[fertilizer]].

After the first few freezes, the tops will die and the tuberous storage roots are ready for digging. Perennial rhizomes are left in the ground for propagating the next crop, or, alternatively, they can be kept in a refrigerator or buried away from freezing temperatures until spring.

==Chemistry== The chemical composition of yacon varies depending on factors such as location, farming, the growing season, harvest time and the post-harvest temperature.<ref name=":2">{{Cite journal|last1=Valentová|first1=Kateřina|last2=Lebeda|first2=Aleš|last3=Doležalová|first3=Ivana|last4=Jirovský|first4=David|last5=Simonovska|first5=Breda|last6=Vovk|first6=Irena|last7=Kosina|first7=Pavel|last8=Gasmanová|first8=Nikol|last9=Dziechciarková|first9=Marta|last10=Ulrichová|first10=Jitka|date=2006-02-01|title=The Biological and Chemical Variability of Yacon|url=https://doi.org/10.1021/jf052645u|journal=Journal of Agricultural and Food Chemistry|volume=54|issue=4|pages=1347–1352|doi=10.1021/jf052645u|pmid=16478259|bibcode=2006JAFC...54.1347V |issn=0021-8561|url-access=subscription}}</ref>

Yacon tubers consist mostly of water and [[carbohydrate]]s. The water content is about 70% of fresh weight.<ref name=":3">{{Cite journal|last1=Itaya|first1=Nair Massumi|last2=Machado de Carvalho|first2=Maria Angela|last3=De Cássia Leone Figueiredo-Ribeiro|first3=Rita|date=December 2002|title=Fructosyl transferase and hydrolase activities in rhizophores and tuberous roots upon growth of Polymnia sonchifolia (Asteraceae)|url=http://doi.wiley.com/10.1034/j.1399-3054.2002.1160403.x|journal=Physiologia Plantarum|language=en|volume=116|issue=4|pages=451–459|doi=10.1034/j.1399-3054.2002.1160403.x|bibcode=2002PPlan.116..451I |url-access=subscription}}</ref> Therefore, the energy value is low. The dry matter is composed of out of 40–70% of [[fructooligosaccharide]]s. Inulin, a low-polymerization β(2-1)-[[oligosaccharide]] is the main [[fructooligosaccharide]] in yacon.<ref>{{Cite journal|last1=Ojansivu|first1=Ilkka|last2=Ferreira|first2=Celia Lucia|last3=Salminen|first3=Seppo|date=January 2011|title=Yacon, a new source of prebiotic oligosaccharides with a history of safe use|url=https://linkinghub.elsevier.com/retrieve/pii/S0924224410002633|journal=Trends in Food Science & Technology|language=en|volume=22|issue=1|pages=40–46|doi=10.1016/j.tifs.2010.11.005|url-access=subscription}}</ref> These oligosaccharides are known to be nontoxic, non-digestible and sweet. There are also 15–40% simple sugars as [[sucrose]], [[fructose]] and [[glucose]].<ref>{{Cite journal|last1=Kapuler|first1=A.M|last2=Gurusiddiah|first2=Sarangamat|date=1993-10-14|title=The Twenty Protein Amino Acids Free in the Juices of Our Common Vegetables and Herbs|url=http://www.tandfonline.com/doi/abs/10.1300/J280v01n01_02|journal=Journal of Home & Consumer Horticulture|language=en|volume=1|issue=1|pages=3–18|doi=10.1300/J280v01n01_02|issn=1054-4682|url-access=subscription}}</ref> The most abundant minerals in yacon are [[calcium]] and [[potassium]]. In addition, yacon juice is rich in free [[essential amino acid]]s.<ref>{{Cite journal|last1=Kapuler|first1=A. M.|last2=Gurusiddiah|first2=Sarangamat|date=1993-10-14|title=The Twenty Protein Amino Acids Free in the Juices of Our Common Vegetables and Herbs|url=https://doi.org/10.1300/J280v01n01_02|journal=Journal of Home & Consumer Horticulture|volume=1|issue=1|pages=3–18|doi=10.1300/J280v01n01_02|issn=1054-4682|url-access=subscription}}</ref> {| class="wikitable" |+Table 1: Chemical composition of yacon root !Components % !Moscatto et al.<ref name=":4">{{Cite journal|last1=Moscatto|first1=Janaina Andrea|last2=Borsato|first2=Dionisio|last3=Bona|first3=Evandro|last4=Oliveira|first4=Antonio Sérgio de|last5=Hauly|first5=Maria Celia de Oliveira|date=2006|title=The optimization of the formulation for a chocolate cake containing inulin and yacon meal|url=https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2005.01047.x|journal=International Journal of Food Science & Technology|language=en|volume=41|issue=2|pages=181–188|doi=10.1111/j.1365-2621.2005.01047.x|issn=1365-2621|url-access=subscription}}</ref> !Lobo et al.<ref name=":5">{{Cite journal|last1=Lobo|first1=Alexandre R.|last2=Colli|first2=Célia|last3=Alvares|first3=Eliana P.|last4=Filisetti|first4=Tullia M. C. C.|date=April 2007|title=Effects of fructans-containing yacon (Smallanthus sonchifolius Poepp & Endl.) flour on caecum mucosal morphometry, calcium and magnesium balance, and bone calcium retention in growing rats|journal=British Journal of Nutrition|language=en|volume=97|issue=4|pages=776–785|doi=10.1017/S0007114507336805|pmid=17349092|issn=1475-2662|doi-access=free}}</ref> !Riberio<ref name=":3" /> |- |Moisture |7.49±0.17 |ND |8.09±1.74 |- |Protein |6.48±0.15 |2.64±0.07 |4.50±1.26 |- |Lipids |0.31±0.01 |0.61±0.02 |0.67±0.19 |- |Ash |3.56±0.02 |3.85±0.06 |2.88±0.13 |- |Insoluble fibre |ND |7.85±0.17 |11.79±0.36 |- |Carbohydrate |82.16 |ND |ND |- |Calcium (mg/g) |ND |0.83±0.01 |0.22±0.40 |- |Magnesium (mg/g) |ND |0.62±0.09 |0.40±0.00 |} Dry basis

''ND'' Not determined

''Carbohydrate'' was estimated by the difference {| class="wikitable" |+Table 2: Carbohydrate composition of yacon root !Carbohydrate % !Moscatto et al.<ref name=":4" /> !Lobo et al.<ref name=":5" /> !Habib et al.<ref>{{Cite journal|last1=Habib|first1=Natalia C.|last2=Honoré|first2=Stella Maris|last3=Genta|first3=Susana B.|last4=Sánchez|first4=Sara S.|date=October 2011|title=Hypolipidemic effect of Smallanthus sonchifolius (yacon) roots on diabetic rats: Biochemical approach|url=https://linkinghub.elsevier.com/retrieve/pii/S0009279711002808|journal=Chemico-Biological Interactions|language=en|volume=194|issue=1|pages=31–39|doi=10.1016/j.cbi.2011.08.009|pmid=21907189|bibcode=2011CBI...194...31H |url-access=subscription}}</ref> |- |Fructose |4.13 |13.51 |26.00 |- |Glucose |1.96 |8.97 |10.01 |- |Sucrose |3.25 |13.42 |10.00 |- |FOS/fructans |ND |55.33 |52.00 |- |1-kestose (GF2) |8.19 |ND |ND |- |Nystose (GF3) |5.36 |ND |ND |- |Fructofuranosyl-nistose (GF4) |4.03 |ND |ND |} ''FOS'' Fructooligosaccharides

''ND'' Not determined

===Special compounds=== Yacon tubers are rich in bioactive compounds, which occur naturally in both the leaves and the roots. Most of the beneficial effects reported from consumption of this tuberous plant result from the presence of such compounds.

The major [[Antioxidant|antioxidative compounds]] in yacon are [[chlorogenic acid]] and [[L-tryptophan]].<ref>{{Cite journal|last1=Yan|first1=Xiaojun|last2=Suzuki|first2=Masahiro|last3=Ohnishi-Kameyama|first3=Mayumi|last4=Sada|first4=Yasutoshi|last5=Nakanishi|first5=Tateo|last6=Nagata|first6=Tadahiro|date=November 1999|title=Extraction and Identification of Antioxidants in the Roots of Yacon ( Smallanthus s onchifolius )|url=https://pubs.acs.org/doi/10.1021/jf981305o|journal=Journal of Agricultural and Food Chemistry|language=en|volume=47|issue=11|pages=4711–4713|doi=10.1021/jf981305o|pmid=10552877|bibcode=1999JAFC...47.4711Y |issn=0021-8561|url-access=subscription}}</ref> Yacon contains also different phenolic compounds.<ref>{{Cite journal|last1=Takenaka|first1=Makiko|last2=Yan|first2=Xiaojun|last3=Ono|first3=Hiroshi|last4=Yoshida|first4=Mitsuru|last5=Nagata|first5=Tadahiro|last6=Nakanishi|first6=Tateo|date=January 2003|title=Caffeic Acid Derivatives in the Roots of Yacon ( Smallanthus sonchifolius )|url=https://pubs.acs.org/doi/10.1021/jf020735i|journal=Journal of Agricultural and Food Chemistry|language=en|volume=51|issue=3|pages=793–796|doi=10.1021/jf020735i|pmid=12537459|bibcode=2003JAFC...51..793T |issn=0021-8561|url-access=subscription}}</ref> The phenolic compounds enable epiphytic bacterial growth with very specific metabolic properties, inhibiting the attack of pathogens. Polyphenols found in yacon leaves and bark produce an acrid and astringent flavour, as well as impart a typical odour. Polyphenols are also substrates for the enzymatic browning of damaged tissues in yacon root, giving it a greenish or black colour due to a condensation reaction of polyphenol compounds with amino acids and the enzymatic polymerization of polyphenols.<ref name=":2" />

==Use== Generally, yacón is cultivated in different countries for food and medicinal use. Since 1960, cultivation has spread from [[South America]] to countries such as New Zealand and Japan. <ref name=":0">{{Cite journal|last1=Paula|first1=Hudsara Aparecida de Almeida|last2=Abranches|first2=Monise Viana|last3=Ferreira|first3=Célia Lúcia de Luces Fortes|date=2015-01-02|title=Yacon (Smallanthus Sonchifolius): A Food with Multiple Functions|url=https://doi.org/10.1080/10408398.2011.645259|journal=Critical Reviews in Food Science and Nutrition|volume=55|issue=1|pages=32–40|doi=10.1080/10408398.2011.645259|issn=1040-8398|pmid=24915403|s2cid=26635398|url-access=subscription}}</ref>

===Food and storage=== The tubers can be eaten raw, boiled, dehydrated, roasted or processed into beverages, jams, [[Yacón syrup|syrup]], vinegar, flour, chips and juice.<ref name=":0" /> If they are eaten fresh, they are sweet and crunchy.

While usable-sized edible tubers develop fairly early in the season, they taste much sweeter after they have matured and have been exposed to some frost. After harvest, tubers left in the sun to harden taste much better than those eaten immediately.

The harvested tubers can be stored over several months, however the fructooligosaccharide content decreases over time. If the storage temperature keeps at 1 degree, the turnover from fructooligosaccharides to glucose, fructose and sucrose will also slow down.<ref>{{Cite web|title=RESEARCH AND DEVELOPMENT OF YACON (SMALLANTHUS SONCHIFOLIUS) PRODUCTION IN NEW ZEALAND|url=https://www.actahort.org/books/670/670_8.htm|access-date=2020-11-20|website=www.actahort.org}}</ref>

===Medicinal use=== Yacón is believed to have health promoting effects.<ref>{{Cite journal|last1=Lachman|first1=J.|last2=Fernández|first2=E.C.|last3=Orsák|first3=M.|date=2011-12-10|title=Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use – a review|journal=Plant, Soil and Environment|volume=49|issue= 6|pages=283–290|doi=10.17221/4126-pse|issn=1214-1178|doi-access=free}}</ref> The tubers contain [[phytoalexin]]es, phenolic compounds and high concentrations of [[fructan]]es, which are considered as [[bioactive compounds]] that are beneficial for human health.<ref name=":0" /> The leaves have been shown to be [[Radical (chemistry)|radical]] scavenging, cytoprotective and anti-[[Hyperglycemia|hyperglycemic]] active.<ref>{{Cite journal|last1=Valentová|first1=K.|last2=Moncion|first2=A.|last3=de Waziers|first3=I.|last4=Ulrichová|first4=J.|date=2004-03-01|title=The effect of Smallanthus sonchifolius leaf extracts on rat hepatic metabolism|url=https://doi.org/10.1023/B:CBTO.0000027931.88957.80|journal=Cell Biology and Toxicology|language=en|volume=20|issue=2|pages=109–120|doi=10.1023/B:CBTO.0000027931.88957.80|pmid=15242186|s2cid=25635908|issn=1573-6822|url-access=subscription}}</ref> There has been considerable research into yacón products for medicinal purposes because of its [[antidiabetic]] and hypoglycaemic effect.<ref>{{Cite journal |last1=Silva |first1=Isabela Frazão da |last2=Bragante |first2=Wesley Rossi |last3=Junior |first3=Renato Cesar Moretti |last4=Laurindo |first4=Lucas Fornari |last5=Guiguer |first5=Elen Landgraf |last6=Araújo |first6=Adriano Cressoni |last7=Fiorini |first7=Adriana M. R. |last8=Nicolau |first8=Claudia C. T. |last9=Oshiiwa |first9=Marie |last10=Lima |first10=Enzo Pereira de |last11=Barbalho |first11=Sandra Maria |last12=Silva |first12=Luís R. |date=2024-05-20 |title=Effects of Smallanthus sonchifolius Flour on Metabolic Parameters: A Systematic Review |journal=Pharmaceuticals (Basel, Switzerland) |volume=17 |issue=5 |pages=658 |doi=10.3390/ph17050658 |doi-access=free |issn=1424-8247 |pmc=11125133 |pmid=38794228}}</ref> In Andean folk medicine, yacón is used against liver and kidney disease whereas, in Bolivia, it is used against diabetes and digestive problems.<ref name=":0" />

===Religious use===

In colonial times, yacón consumption was identified with a [[Catholic]] religious celebration held at the time of an earlier [[Inca]] feast. In the [[Moche (culture)|Moche]] era, it may have been food for a special occasion. Effigies of edible food may have been placed at Moche burials for the nourishment of the dead, as offerings to lords of the other world, or in commemoration of a certain occasion. Moche depicted such yacón on their ceramics.<ref>{{cite book | author=Berrin, Katherine | title=The Spirit of Ancient Peru:Treasures from the Museo Arqueológico Rafael Larco Herrera | publisher=Larco Museum New York: [[Thames and Hudson]] | year=1997 | title-link=Larco Museum }}</ref>

==Diseases and control strategies== The yacón plant gets infected by different species such as [[nematode]]s, [[bacteria]], [[Fungus|fungi]], [[virus]]es and [[insect]]s.

The root-knot nematode (''[[Meloidogyne incognita]]'') leads to crop loss due to the various symptoms as poor growth and roots with characteristic galls.<ref>{{Cite journal|last=Riedel|first=Richard M.|date=December 1981|title=Plant Nematology Introduction to Plant Nematology Victor H. Dropkin|url=http://dx.doi.org/10.2307/1308701|journal=BioScience|volume=31|issue=11|pages=853|doi=10.2307/1308701|jstor=1308701|issn=0006-3568|url-access=subscription}}</ref><ref name=":6">{{Cite journal|last1=Mogor|first1=G.|last2=Mogor|first2=A.F.|last3=Lima|first3=G.P.P.|title=Bud Source, Asepsis and Benzylaminopurine (Bap) Effect on Yacon (Polymnia Sonchifolia) Micropropagation|date=January 2003|url=http://dx.doi.org/10.17660/actahortic.2003.597.44|journal=Acta Horticulturae|issue=597|pages=311–314|doi=10.17660/actahortic.2003.597.44|issn=0567-7572|url-access=subscription}}</ref> Following, disease free propagation material is necessary to intensify the yacon production. A safe procedure is to take shoot axillary buds as ideal explants and a disinfection treatment with a [[sodium hypochlorite]] aqueous solution.<ref name=":6" />

''[[Rhizoctonia]] sp.'' can lead to rot in the root and crown of the yacón plant. If 50% of the roots are infected, the plants become unmarketable and inedible. The rot and discoloration occur not only the tubers but also on other plant parts, especially the offsets (“seeds”) and rootstock. Therefore, the use of clean and healthy yacón offsets and rootstocks for propagation are important to reduce disease spreading.<ref>{{Cite journal|last1=Fenille|first1=R. C.|last2=Ciampi|first2=M. B.|last3=Souza|first3=N. L.|last4=Nakatani|first4=A. K.|last5=Kuramae|first5=E. E.|date=June 2005|title=Binucleate Rhizoctonia sp. AG G causing root rot in yacon (Smallanthus sonchifolius) in Brazil|journal=Plant Pathology|volume=54|issue=3|pages=325–330|doi=10.1111/j.1365-3059.2005.01161.x|bibcode=2005PPath..54..325F |issn=0032-0862|doi-access=free|hdl=11449/5270|hdl-access=free}}</ref>

Also, insects like the sunflower caterpillar (''[[Chlosyne lacinia]]'' saundersii) can cause damage by feeding on yacón leaves. The presence of natural enemies and trap plants are control strategies to reduce herbivore damage in yacón cultivation.<ref>{{Cite journal|last1=Silva|first1=Diego MN|last2=Oliveira|first2=Fábio L|last3=Dalvi|first3=Leandro P|last4=Pratissoli|first4=Dirceu|last5=Erlacher|first5=Wellington A|last6=Quaresma|first6=Mateus AL|date=September 2015|title=Occurrence of insects causing injuries to the yacon crop|journal=Horticultura Brasileira|volume=33|issue=3|pages=394–397|doi=10.1590/s0102-053620150000300020|issn=0102-0536|doi-access=free|s2cid=87142820 }}</ref> Trap plants, for example [[sunflowers]], can be planted between yacón plants. As they are more attractive to insects, less insects will feed on the yacón plants.

Furthermore, different Badnaviruses infect the yacón plant. The Yacon necrotic mottle virus infects yacón (''Smallanthus sonchifolius'') and causes [[necrosis]], [[chlorosis]], stunting and malformation of leaves. Yucca bacilliform virus leads to damage as chlorotic lesions on the leaves. The lesions disperse along the leaf veins and increase in intensity towards the tips whereby the lesions gradually turn necrotic.<ref>{{Cite journal|last1=Bhat|first1=Alangar|last2=Hohn|first2=Thomas|last3=Selvarajan|first3=Ramasamy|date=2016-06-22|title=Badnaviruses: The Current Global Scenario|url= |journal=Viruses|volume=8|issue=6|pages=177|doi=10.3390/v8060177|pmid=27338451|pmc=4926197|issn=1999-4915|doi-access=free}}</ref>

==See also== *[[New World crops]]

==References== {{Reflist}}

==Further reading== * {{cite journal |author1=G. Butler G |author2=D. Rivera | year=2004 | title=Innovations in Peeling Technology for Yacon | journal=Project Report. | publisher=[[International Potato Center]] | url=http://www.cipotato.org/artc/cip_crops/2004-1127.pdf }} * {{Cite journal|last1=Graefe|first1=S|last2=Hermann|first2=M|last3=Manrique|first3=I|last4=Golombek|first4=S|last5=Buerkert|first5=A|date=March 2004|title=Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes|journal=Field Crops Research|language=en|volume=86|issue=2–3|pages=157–165|doi=10.1016/j.fcr.2003.08.003|bibcode=2004FCrRe..86..157G|citeseerx=10.1.1.624.2277}} * {{cite book |author1=A. Grau |author2=J. Rea | year=1997 | chapter=Yacon. Smallanthus sonchifolius | publisher=Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy |editor1=M. Hermann |editor2=J. Heller | title=Andean roots and tubers: Ahipa, arracacha, maca, yacon. Promoting the conservation and use of underutilized and neglected crops | volume=21 | pages=199–242 | url=https://books.google.com/books?id=O_QfhwpEajoC&q=Hermann+andean+roots+and+tubers |isbn=9789290433514 }} * {{cite conference | author=M. Hermann M, I. Freire & C. Pazos | year=1999 | title=Compositional diversity of the yacon storage root | book-title=Impact on a changing world, Program Report 1997-1998 | publisher=International Potato Center | pages=425–432 | url=https://books.google.com/books?id=aWwV1Pv8_cUC&pg=PA425 }} * {{cite book |author1=I. Manrique |author2=M. Hermann |author3=T. Bernet | year=2004 | title=Yacon - Fact Sheet | publisher=International Potato Center | url=http://www.cipotato.org/artc/cip_crops/factsheetyacon.pdf | isbn=92-9060-244-9 }} (Also available  in Spanish.) * {{cite conference |author1=I. Manrique |author2=M. Hermann |name-list-style=amp | year=2004 | title=El potencial del yacón en la salud y la nutrición | book-title=XI Congreso Internacional de Cultivos Andinos, Cochabamba, Bolivia | url=http://www.cipotato.org/artc/docs/Manrique_Hermann_2004_yacon_en_la_salud.pdf }} * {{cite journal |author1=I. Manrique, A. Párraga |author2=M. Hermann |name-list-style=amp | year=2005 | title=Yacon syrup: Principles and processing | journal=Series: Conservación y Uso de la Biodiversidad de Raíces y Tubérculos Andinos: Una Década de Investigación Para el Desarrollo (1993-2003) | volume=8B | publisher=International Potato Center, Universidad Nacional Daniel Alcides Carrión, Erbacher Foundation, Swiss Agency for Development and Cooperation | url=http://www.cipotato.org/artc/cip_crops/1919-Yacon_Syrup.pdf }} 31 pages. Available in Spanish [http://www.cipotato.org/artc/cip_crops/1919-Jarabe_Yacon.pdf]. * {{cite book |author1=D. Rivera |author2=I. Manrique |name-list-style=amp | year=2005 | title=Zumo de Yacón - Ficha Técnica | publisher=International Potato Center | isbn=92-9060-251-1 | url=http://www.cipotato.org/artc/cip_crops/docs/fichazumoyacon.pdf }} * {{cite book |author1=J. Seminario, M. Valderrama |author2=I. Manrique |name-list-style=amp | year=2003 | title=El yacón: fundamentos para el aprovechamiento de un recurso promisorio | publisher=International Potato Center, Universidad Nacional de Cajamarca, Swiss Agency for Development and Cooperation, Lima, Perú | url=http://www.cipotato.org/artc/docs/Yacon_Fundamentos_password.pdf }} 60 p.

==External links== *[http://www.newcrops.uq.edu.au/newslett/ncnl1221.htm Yacón description from the Australian New Crops Newsletter] *[http://www.cropsforthefuture.org/crop-of-the-week-archive/yacon-smallanthus-sonchifolius-asteraceae/ Crops for the Future: Yacon (''Smallanthus sonchifolius'')]

{{DEFAULTSORT:Yacon}} [[Category:Smallanthus]] [[Category:Root vegetables]] [[Category:Flora of the Andes]] [[Category:Flora of western South America]] [[Category:Crops originating from Peru]] [[Category:Prebiotics (nutrition)]] [[Category:Perennial vegetables]] [[Category:Taxa named by Eduard Friedrich Poeppig]]