Development of a value chain for the production of health promoting and functional foodstuff of yacon in Germany (NEW FOOD)

Yacon (Smallanthus sonchifolius) is native to the Andean region and belongs to the family of Asteraceae. It produces eatable roots, which contain roughly 70 % carbohydrates in DM. A large share of these carbohydrates are fructooligosaccharides, which are not digested by the human intestinal tract and do not cause an increase of the blood glucose level. Furthermore this tuberous root are characterized through very little calorific value (25 – 35 % of “normal” carbohydrates) and a prebiotic effect. These health promoting facts make yacon interesting for food and health industry.

Actually very few details about cultivation and differences between genotypes in tuber yield and phytochemicals are known. Therefore the aim of the project is to determine the influence of genotype, fertilizer and propagation method on tuber yield and ingredients to develop a cultivation system for yacon in Central Europe. One further goal is the development of yacon products with health promoting benefits.