Ipomoea sweet potatoes
Ipomoea batatas, commonly called sweet potato, sweet potato, sweet potato >, sweet potato, moniato or sweet potato, is a plant of the Convolvulaceae family, cultivated in much of the world for its root edible tuberose.
Description
They are evergreen climbing plants; with prostrate or twining stems, somewhat succulent but also slender and herbaceous, usually rooted at the nodes, glabrous or pubescent. Variable leaves, entire or toothed, up to five to seven lobed, cordate to ovate, 5-10 cm long and wide, glabrous or pubescent. Cymose to cymose-umbellate inflorescences with few flowers, or flowers absent in some varieties; Sepals oblong to obovate, the outer two shorter and abruptly acuminate or mucronate-caudate, 8–10 mm long, the inner ones 10–15 mm long, usually pubescent or ciliate; funnel-shaped corolla, 4-7 cm long, glabrous on the outside, pubescent at the base on the inside, limb lilac, throat darker or white in some varieties. Uncommon fruits, ovoid, 4-5 cm long and wide, glabrous; seeds rounded, 3-4 mm long, glabrous, dark brown to brown.
Its tuberous roots, thick and elongated, are edible and for this reason its cultivation has spread throughout the tropical and subtropical areas of the world. Its leaves are cordate and lobed and its flowers are sympetalous.
Distribution
The sweet potato, or sweet potato, was originally domesticated in tropical America. Based on numerical analyzes of key morphological characters of sweet potato and wild Ipomoea species, a study published in 1988 postulated that sweet potato is native to the region comprising the Yucatan Peninsula in Mexico and the Orinoco River in Venezuela.. Subsequently, recently studied molecular evidence points to Central America as the point of origin of the sweet potato.
It arrived in Europe at the end of the 15th century at the hands of Christopher Columbus, where it continues to be cultivated in favorable localities such as Vélez-Málaga, a municipality in the province of Málaga, where the largest producer of the species is currently found in Europe. Its cultivation has spread widely throughout all regions of the world where the climate allows it.
According to FAO statistics, as of 2009, China is the main producer, since it cultivates approximately 80% of the world total; followed by Uganda, Nigeria and Indonesia. Solomon Islands has the highest production per capita in the world: 160 kg per person per year.
It is a food recognized as effective in the fight against malnutrition due to its nutritional characteristics, ease of cultivation and productivity.
Cultivation
It is a herbaceous, perennial and climbing plant. It prefers tropical and subtropical climates with mild temperatures (14-26 °C), deep and well-drained soils, although with some humidity. The hours and intensity of the sun favor its development. It is harmed by excess nitrogen and is vulnerable to various pests. It can rotate and/or coexist in mixed crops with other plants with similar requirements (onion, cassava...).
It is usually multiplied by cutting and to a lesser extent by planting roots. Pruning is practiced to favor the proliferation of roots and, with them, of the tubers that constitute the nutritive part.
World production
| Major sweet potatoes producers (2018) (tonnes) | |
|---|---|
China China | 53.009.345 |
Malaui Malaui | 5.668.543 |
Nigeria Nigeria | 4.029.909 |
Tanzania Tanzania | 3.834.779 |
Ethiopia Ethiopia | 1.834.619 |
Indonesia Indonesia | 1.806.389 |
Uganda Uganda | 1.529.608 |
 India | 1.400.281 |
Vietnam Vietnam | 1.374.664 |
Angola Angola | 1.274.871 |
Source
Origin
Ipomoea trifida, diploid, is the wild relative linked to its closest origin of the sweet potato (Ipomoea batatas), which originated with an initial cross between a tetraploid and a diploid parent, followed by of a second whole genome duplication event. from 8080 ±170 a. C. On the other hand, in Central America, the domestication of the sweet potato or sweet potato would have occurred later, at least for 5000 years, Most likely it is that the local population has propagated the cultigen around the year 2500 BC. C.
Sweet potatoes in Oceania
The sweet potato, native to America, was spread in Polynesia by intercontinental contacts between Oceania and America. The sweet potato has been radiocarbon dated in the Cook Islands to AD 1000, and is estimated to have been brought to central Polynesia around AD 700, possibly by Polynesians who had traveled to and from South America. From there it spread to Hawaii and New Zealand. It is also possible that it was indigenous populations from South America who, crossing the Pacific Ocean, brought sweet potatoes to Polynesia. This is used as possible evidence of the Inca Túpac Yupanqui's journey to possibly Polynesian islands. There are no data indicating that the plant could have spread spontaneously through seeds that floated across the Pacific Ocean. In addition, cultivated varieties of Ipomoea batatas in Polynesia are multiplied by cuttings rather than seeds.
Nutritional properties
The root contains large amounts of starch, vitamins, fibers (cellulose and pectins) and minerals, and among these the potassium content stands out. In energy value it surpasses the potato and in vitamins it stands out for provitamin A (beta-carotene), B1, C (ascorbic acid) and E (tocopherol). The more yellowish its root, the more beta-carotene it has, which is why sweet potatoes with this coloration are widely used in Asia and Africa to reduce vitamin A deficiency in children. Its sweet taste is due to sucrose, glucose and fructose.
In addition, its root, although it does not have high protein content, is important in lysine content. For this reason it is used as a complement to some cereal flours. Its lipid content is low. Its main fatty acids are linoleic, oleic, stearic and palmitoleic. It has a large amount of digestible fiber, which accelerates intestinal transit, prevents colon cancer, controls glucose levels, reduces cholesterol levels and produces a feeling of satiety. Its skin and pulp have antioxidants, which is why it prevents heart disease, diabetes, and cancer.
In some countries, its leaves are valued for feeding animals, as it has important levels of iron, provitamin A, vitamin B2, vitamin C and vitamin E, dietary fiber and polyphenols.
They are used to prepare sweets and desserts in combination with fruits such as guava, given their slightly sweet flavor.
Implementation programs
Due to its interesting characteristics as a food substitute for nutritionally poorer products, and its agricultural similarity with products consumed in regions in need of nutritional improvements, this root has been the object of foreign implantation studies. The VITA A program deserves a special mention, promoted by the World Bank and the government of Peru.
VITA A Program
As part of the VITA A (Vitamin A for Africa) Program, orange sweet potato varieties have been introduced to countries on the African continent since 2001 and notable progress has been made in the test regions.
According to reports provided by the United Nations, in Sub-Sahara (Africa) there are at least three million children with deficiency of this vitamin.
The nutritional qualities of the Peruvian sweet potato as an effective food in the aforementioned fight against child malnutrition were recognized with the international CGIAR Partnership Award.
This food is part of the Mediterranean diet, since it can be found in various parts of this coast.
In 2003, the winner of the award was the VITA A Program, developed by the International Potato Center of Peru and applied in seven countries on the African continent.
The award is given to international agricultural research centers and their partners that demonstrate an effective contribution to alleviating micronutrient deficiency.
The vice president of the World Bank and president of the Consultative Group on International Agricultural Research (CGIAR), Ian Johnson, mentioned that the Peruvian initiative was awarded for its efforts to alleviate vitamin A deficiency through sweet potato consumption.
Popular consumption
This tuberous root is part of the typical cuisine of all the countries that have cultivated it since pre-Hispanic times. Already the Mochicas around the year 200 AD. C. represented the sweet potato in ceramics.
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In Africa
A review of nineteen studies[which?] conducted in Africa concluded that interventions that provide biological or chemical inputs, such as fertilizers or crop varieties, small farmers, improve their income and food security. Particularly, the introduction of the orange-fleshed sweet potato has led to an improvement in its nutritional status. Also, interventions that provide training to these farmers can increase their income, although there are few studies evaluating such interventions. These positive effects suggest that smallholder farmers in Africa are willing and able to participate in training and adopt new agricultural inputs.
In Chile
In the popular cuisine of Chile, the sweet potato remains fully valid through the preparation of the typical sweet called "camotillo". This preparation can be found in some Chilean artisan candy stores and at free fairs, and consists of a reduction of equal parts of sweet potato and sugar, flavored with vanilla and then cooled. Likewise, in Chilean gastronomy it is used as an alternative or substitute potato in various dishes.
On Easter Island it is an important crop and is consumed in various dishes, for example, it is an important ingredient of 'umu or "curanto pascuense". It is one of the plants cultivated for centuries by the Rapa Nui people and its name in the local language is kumara.
In Costa Rica
In Costa Rica, sweet potatoes are used for all kinds of dishes: meat pot, sweets, cakes, pureed (alone or garnished with coconut milk), roasted, in empanadas, or seasoned with herbs.
In Puerto Rico
In Puerto Rico the sweet potato (Taino name) has been a staple food for decades. They cook it roasted, boiled or parboiled. It is eaten for breakfast with milk or coffee, with quesito de hoja (homemade cheese) and in food (sweet potato, yautia, yam, potato, malanga) with cod, with meat, chicken or ham. Sweets and desserts such as sweet potato flan and typical candy bars are also made.
In Peru
Sweet potato is very popular in Peru, and in many typical dishes it replaces the potato and forms an essential part of Peruvian cuisine. It is prepared in the form of cooked frying and in the sweet called camotillo that is typical of Peru. The sweet potato stands out as an accompaniment to the ceviche, the chicharrones, mainly fried, and also its inclusion in the pachamanca. In the case of ceviche, it is served boiled and peeled, mixed with shellfish or as an accompaniment to, with its sweet flavor, slightly alleviate the sensation of spiciness. In this country 2016 varieties are known. In the eighties, faced with the shortage of wheat flour imports, it was the main substitute for the food base for the production of bread, with sweet potato flour being highly recognized nationwide until today.
Peru is home to the greatest diversity of sweet potato varieties in the world, where it has grown for 10,000 years, just like in Central America. The Peruvian farmer can grow it almost every day of the year. In Peru, sweet potato is planted on the coast, jungle, and inter-Andean valleys located between 20 and 2,000 meters above sea level. In recent years, the area planted with this crop ranges from 12,000 to 14,000 hectares (10,000 agricultural units), with a production volume of 190,000 to 224,000 tons (0.3% of the gross value of agricultural production) and a average yield of 16 t/ha. According to statistical records, the largest sweet potato production area in the country is the department of Lima, where 70% of the cultivated area is concentrated. The provinces of Huaral (800 ha) and Cañete (3,500 ha) are the main sweet potato producing areas, offering the capital market 120,000 metric tons per year. The northern valleys Huacho, Barranca (Peru) and Pativilca have less planted area (700 ha) and contribute around 12,000 tons. for the markets of Lima.
The coastal valleys of Ancash cultivate approximately 1,500 hectares that contribute 24,000 tons to the capital market. annual. On the other hand, the coastal valleys of the departments of Lambayeque and La Libertad register a planting area of 2,300 ha, which contribute 25,000 tons. to the northern regional market. In the valleys of Ica and Arequipa, 1,000 hectares are cultivated and 16,000 tons are produced.
In the Dominican Republic
In the Dominican Republic it is eaten in many ways: roasted, parboiled, with coconut (jelly), with pineapple, with sweet beans, fried, it is also common to make ice cream and other desserts. The Dominican Republic grows at least thirteen varieties of sweet potato.
In Mexico
In Mexico, sweet potatoes are generally consumed as jam (crystallized fruit) or as a dessert (compote), and occasionally, as food for babies, due to its ease of digestion. Sweet potato candies are a symbol of the culinary culture of the state of Puebla. The sweet potato vendor, who sells from a metallic handcart, bakes sweet potatoes and plantains in a wood-fired oven, selling them adding sweet condensed milk. You know when the sweet potato is coming by the aroma of roasted sweet potato and plantain, and by the high-pitched sound of the whistle it emits, with the same whistling technique used by a steam locomotive. In the Yucatan peninsula, sweet flour empanadas filled with tuber jam are made. In the State of Tabasco sweet potato sweets are made, it is consumed fried and in the preparation of Pozol with sweet potato, made from nixtamalized and ground corn adding the tuber skin to give it its peculiar flavor.
In the United States
In the United States it is widely consumed caramelized as a side dish for Thanksgiving dinner.
In Spain
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In the Canary Islands (where it is known as sweet potato, except in La Palma, where it is known exclusively as sweet potato or moniato), it forms part of various dishes of its traditional gastronomy, such as the Canarian puchero and sancocho, as well as one of the possible fillings of the truchas (typical sweet Christmas empanada). In the Valencian Community it is used for sweet potato cakes that are typically eaten at Christmas. A variant of these, also for Christmas, that is consumed in much of inland Spain are the popular pasteles de gloria or simply glorias, in which marzipan envelops the sweet potato dough In Andalusia, the Pan de Cádiz is consumed at Christmas, a preparation similar to glories that also includes egg yolk. In Aragon and Catalonia it is usually eaten throughout the fall, but especially during the Castañada festival that takes place on the days between November 1 (All Saints) and November 11 (San Martín) (can be held, also on close dates). It is taken as an accompaniment, of course, with chestnuts roasted on the fire or in the oven and the typical Empiñonados. Also of the traditional Panellets in Catalonia and in the area of the Strip; or as a base ingredient for their pasta, although it can also be made from potato. It is commonly known as sweet potato.
- In Spanish of Spain, Europe and North Africa are usually called:
- Batata: the orange one.
- Boniato: purple or purple.
In Cuba
In Cuba it is usually eaten at lunch.
It can be eaten in various ways, the most widespread of which is boiled sweet potato; Fried sweet potatoes or sweet potatoes in syrup should not be ruled out, as they are exquisite on the palate. Also mashed sweet potato (boiled) with grated nutmeg, to accompany meat or other dishes, similar to mashed potatoes. The Cuban variety has a greenish-grey color after being cooked in water. The boniatillo (sweet) is also consumed, made of sweet potato creamed with coconut milk and cinnamon powder.
In Argentina and Uruguay
In Argentina and Uruguay, sweet potato (sweet potato in Uruguay or sweet potato in San Pedro) is part of popular foods, for example as one of the ingredients of stew (vegetable stew, potatoes, corn and meat, among others) or accompaniments (sweet potato fries or mashed sweet potatoes), and also for desserts such as the well-known vigilante dessert, which consists of a portion of pategras cheese (in Argentina known as Mar del Plata or Holanda cheese; in Uruguay, fresh cheese) and one of dulce de sweet potato. Sweet sweet potato semi-solid is one of the favorites of Argentines (often mixed with chocolate or sweet fruits). Jams are also made. Sweet potatoes cooked on the embers in the fogaratas (bonfires) on the night of San Juan have been traditional in Argentine towns and neighborhoods. In Uruguay, it is usually prepared in syrup to preserve it and serve it as a dessert, it is called sweet potato and yet it is still called sweet potato as part of the expression, sweet potato. It is possible that the archaic name (sweet potato), in this case, has remained in the popular vocabulary after independence, either by omission or by ignorance of its origin.
In Brazil
In Brazil it is the fourth most cultivated vegetable in the country. It is usually consumed simply boiled, alone or as an accompaniment, fried and salted. Other traditional preparations mix the sweet potato with chopped onion and masa to make sour balls that are served with a soup starter.
Although they are usually eaten for lunch, sweet potato-twelve (pronounced AFI: [baˈtatɐ ˈdosi] , literally "sweet potato") is appreciated by Brazilians at breakfast, morning-tea, afternoon-tea or even at dinner.[citation required]
In Venezuela
It is generally eaten boiled as an accompaniment to shredded dried fish stew (mainly in the states of Sucre and Monagas) in the same way as Chinese ocumo. It is also eaten fried in flakes as if it were potatoes and it is even possible to prepare a sweet with papelón called sweet potato preserves/chaco. Likewise, you can also prepare fritters similar to those of cassava. You can even prepare the famous sweet potato sweet called in this country Juan Sabroso. In the town of Pantoño it is common to eat it on the grill, placing it on the fire until it is partially charred, then removing the charred cover; in this way it is accompanied with coconut, and occasionally with papelón. In the same population and in Cariaco and neighboring areas, the typical dish is machucado, a kind of cream or stew made up of white beans, pumpkin, coconut milk and sweet potato, all partially crushed. Another common way to consume the sweet potato or chaco in the Sucre state is in the form of a dessert or snack called "malarabia" or "mal de rabia", a kind of sugar-sweetened jelly that is given a spicy touch by adding ginger and pepper.
Other uses and derivatives
The purple-fleshed sweet potato is used to make juices and food colorings. The possibility of using industrial sweet potato residues to produce food additives or nutritional supplements as a source of fiber and antioxidants is also analyzed. In Japan it is used as a raw material for the manufacture of starch and the residues of this production are used to use them as food fiber. They are also used in that country as a medicine for diabetes and other diseases.
The roots are used to make fermented products (wine, butanol, lactic acid, acetone and ethanol).
The leaves are edible and are used in both raw and cooked recipes.
By extracting starch and converting it into sugars, lactic acid is produced which, polymerized, refined and molded, makes it possible to obtain bioplastic.
Taxonomy
Ipomoea batatas was described by (L.) Lam. and published in Tableau Encyclopédique et Methodique... Botanique 1: 465. 1793.
- Etymology
Ipomoea: generic name from the Greek ips, ipos = "worm" and homoios = "similar", due to the voluble habit of its stems.
sweet potatoes: Latin epithet meaning "sweet potato".
- Accepted variety
- Ipomoea batatas var. apiculata (M. Martens & Galeotti) J.A. McDonald & D.F. Austin
- Sinonimia
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Common names
The name sweet potato comes from a Caribbean word, while camote comes from the Nahuatl camohtli. The word sweet potato has Taino origin.
In short, it can have the following names in Spanish: bataca, batata, sweet potato, buniato, sweet potato, moniato, moniatos, Malaga potato, sweet potato and minina.
In Guarani, and therefore in Paraguay and northeastern areas of Argentina (especially in Corrientes) it is called "yety" ("jety", according to the current Guarani spelling). Being "jety pytã" the reddish-skinned variety, "jety morotĩ" the white-skinned variety and "jety sa'yju" the yellow-skinned variety.
In eastern Venezuela it is called chaco, probably originating from the Guaiquerí language.
Early American historians called it ages. In Quechua from Cusco, Peru, it is called apichu.
Other uses of the term
- In Chile, the word "camote" is used to refer to an annoying person and a stone similar to that of this root.
- In Peru the expression is used have/acgar camote Like slang to drink affection.
- The expression is often used in Mexico and Central America put as a whirl to incite a fight and to beat the other person with bruises; that is, "painted" like a potato.
- In Puerto Rico and Dominican Republic the vulgar name of "batata" to name the twin muscles of the calf.
- In Argentina, the expression of lunfardo "enter the sweet potatoes" refers to the consummation of the intercourse.