Varieties and Landraces

Cultural Practices and Traditional Uses

1st Edition - May 5, 2023
Editors: Marney Pascoli Cereda, Olivier Francois Vilpoux
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 0 5 7 - 7
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 0 6 5 - 1

Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied l… Read more

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Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin. The book presents the economic and social importance of these crops that store starch in underground organs. The title also explores bioactive compounds as a way for the valorization of these crops, along with commercial and traditional cultivation in South America (Colombia/Venezuela/Andean highlands, Mexico, Brazilian savannah and Pantanal, besides the Amazon forest), bringing botanical information, too.

Edited by a team of experts with a solid background in starch extraction research, this book is ideal for anyone involved in research and development, as well as anyone in cultivation, quality control and legislation in the field of starch.

Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Chapter 1. Introduction—overview of research on underground starchy crops of South American origin
Abstract
1.1 Introduction
1.2 Underground starchy crop with the highest research volume
1.3 Underground starchy crop of intermediary importance
1.4 Underground starchy crop neglected by science
1.5 Andean tuber crops
1.6 Final considerations
References
Chapter 2. Cultivation of arrowroot (Maranta arundinacea) in Brazil—planting material from rooted stems, preserving rhizomes for starch production
Abstract
2.1 Introduction
2.2 Arrowroot cultivation
2.3 Arrowroot starch
2.4 Arrowroot cultivation and limitations
2.5 Production of seedlings by nontraditional processes
2.6 Final considerations
Acknowledgment
References
Chapter 3. Yam (Dioscorea spp.) cultivation and landraces with market potential in South America
Abstract
3.1 Introduction
3.2 Yam production in South America
3.3 Vernacular names and genetic erosion of local varieties
3.4 Market prospects and culinary uses
3.5 Final considerations
Acknowledgment
References
Chapter 4. Dioscorea trifida L.f.: a little known South American species
Abstract
4.1 Introduction
4.2 Botanical aspects, taxonomy, and morphology
4.3 Reproductive biology
4.4 Origin, evolution, domestication, and geographic distribution
4.5 Agricultural aspects
4.6 Genetic aspects
4.7 Chemical composition, nutritional aspects, and medicinal potentialities
4.8 Food use
4.9 Final considerations
Acknowledgment
References
Chapter 5. Potato (Solanum tuberosum, L.) commercial and traditional cultivation in Andean highlands—Peru/Bolivia
Abstract
5.1 Introduction
5.2 S. tuberosum andígena y tuberosum
5.3 Varieties that generate economic income
5.4 Potato products
5.5 Growth-promoting bacteria in potato cultivation
5.6 Final considerations
Acknowledgment
References
Chapter 6. Ethnobotany of Andean minor tuber crops: tradition and innovation—Oca (Oxalis tuberosa Molina—Oxalidaceae), Mashua (Tropaeolum tuberosum Ruíz & Pav.—Tropaeoleaceae) and Ulluco (Ullucus tuberosus Caldas—Basellaceae)
Abstract
6.1 Introduction
6.2 Oca (Oxalis tuberosa Molina, Oxalidaceae)
6.3 Isaño or mashua (Tropaeolum tuberosum Ruíz & Pav., Tropaeolaceae)
6.4 Ulluco (Ullucus tuberosus Lozano, Basellaceae)
6.5 Final considerations
Acknowledgments
References
Chapter 7. Ethnobotany of Andean root crops: tradition and innovation—Arracacha (Arracacia xanthorrhiza Bancr.), Yacón (Smallanthus sonchifolius (Poepp.) H. Rob.), Mauka (Mirabilis expansa (Ruíz & Pav.) Standl.), Ahipa (Pachyrhizus ahipa Parodi), Maca (Lepidium meyenii Walp.), Achira (Canna indica L.)
Abstract
7.1 Introduction
7.2 Arracacha (Arracacia xanthorrhiza Bancr., Apiaceae/Umbelliferae)
7.3 Yacón (Smallanthus sonchifolius (Poepp.) H. Rob., Asteraceae/Compositae)
7.4 Mauka Mirabilis expansa (Ruíz & Pav.) Standl., Nyctaginaceae
7.5 Ajipa (Pachyrhizus ahipa Parodi, Fabaceae/Leguminosae)
7.6 Maca (Lepidium meyenii Walp., Brassicaceae/Cruciferae)
7.7 Achira (Canna indica L.) Cannaceae
7.8 Challenges and perspectives
7.9 Final considerations
Acknowledgements
References
Chapter 8. Yam beans (Pachyrhizus tuberosus (Lam.) Spreng. and Pachyrhizus erosus (L.) Urb.—Fabaceae)—lowland South American and Meso-American cultivars and landraces with starch and protein market potential—their botany, agronomy, ethnobotany, and present uses
Abstract
8.1 Introduction
8.2 History
8.3 Geographic distribution (traditional landraces, local and modern cultivars)
8.4 Description of the cultivated species
8.5 Interspecific hybridization
8.6 Properties of the species
8.7 Nutritional aspects
8.8 Local and industrial uses and other aspects
8.9 Economic data on market of Pachyrhizus erosus
8.10 Final considerations
References
Chapter 9. Cassava cyanogenic glycosides: importance, toxicity, and dosage methods
Abstract
9.1 Introduction
9.2 Accumulation of cyanogenic compounds by cassava plant
9.3 Cyanogenic compounds of cassava
9.4 Mechanism of intoxication and lethal dose
9.5 Lethal dose of cyanogenic glycosides from cassava
9.6 Determination of cyanide content
9.7 Final considerations
9.8 Posthumous tribute
References
Chapter 10. Ethnobotany and characterization of cassava varieties of central Brazil. A case study
Abstract
10.1 Introduction
10.2 Ethnobotany
10.3 Genetic diversity
10.4 Morphological characterization
10.5 Agronomic characterization
10.6 Final considerations
Acknowledgments
References
Chapter 11. Variation in cassava landraces: high levels of diversity in germplasm from central Brazil
Abstract
11.1 Introduction
11.2 Materials and methods
11.3 Results
11.4 Final considerations
Acknowledgments
References
Annexure
Chapter 12. Sweet potato (Ipomoea batatas L. Lam.) cultivation and potentialities
Abstract
12.1 Introduction, numbers, and economic importance
12.2 Sweet potato chemical composition
12.3 Uses of sweet potatoes as food, including industry
12.4 Breeding and phytotechnology with a focus on starch
12.5 Use of sweet potatoes aerial parts and waste
12.6 Final considerations
References
Chapter 13. Agronomic characteristics (varieties or landraces) and potential of Xanthosoma sagittifolium as food and starch source
Abstract
13.1 Taxonomy, morphology, and reproductive biology
13.2 Agronomic aspects
13.3 Genetic and genomic aspects
13.4 Economic aspects: cooking, industrial, and pharmacology usage of new cocoyam
13.5 Final considerations
Acknowledgment
References
Chapter 14. Yautía (Xanthosoma sagittifolium) in the food culture of Puerto Rico
Abstract
14.1 Introduction
14.2 Production challenges in Puerto Rico
14.3 Local landraces and their edible parts
14.4 Chemical characteristics of cultivars
14.5 Yautía production practices in Puerto Rico
14.6 Use of yautía cormels and corms as food products
14.7 Final considerations
Acknowledgments
References
Chapter 15. Amazonas forest (Brazil, Equador, Colombia, and Venezuela). A case study of “mairá” potato (Casimirella spp.) and its potential as a starchy crop in Brazilian Amazonia
Abstract
15.1 Introduction
15.2 Ethnobotanical aspects
15.3 Use of Casimirella spp. tuberous roots
15.4 Physicochemical characterization of “mairá” potato (Casimirella rupestris)
15.5 Final considerations
Acknowledgment
References
Chapter 16. Goeppertia allouia, a nonconventional starchy crop—focusing on food use
Abstract
16.1 Introduction
16.2 Botanical characteristics of Goeppertia allouia
16.3 Goeppertia allouia habitat and geographical distribution
16.4 Ecological, agronomical, and silvicultural aspects
16.5 Chemical composition and possible applications
16.6 Characterization and potentialities of starch
16.7 Final considerations
Acknowledgment
References
Index

Marney Pascoli Cereda

Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of São Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the São Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry’s wastes. In rural agroindustry’s, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories.

Affiliations and expertise

Researcher, Agro: Research, Processes and Products Laboratories, Campo Grande, Brazil

Olivier Francois Vilpoux

Olivier François Vilpoux, Ph.D. has graduated in Agronomic Engineering at “Institut Supérieur D'agriculture” (1991), in France, with a Master’s in Business from the Institut de “Gestion Internationale en Agro Alimentaire” (1992) and a PhD in Business from the “Institut National Polythecnique de Lorraine” (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.

Affiliations and expertise

Professor, Federal University of Campo Grande, Mato Grosso do Sul, Brazil

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health