Overview

This fascinating, readable volume is filled with enticing, detailed information about more than 30 different Incan crops that promise to follow the potato's lead and become important contributors to the world's food supply. Some of these overlooked foods offer special advantages for developing nations, such as high nutritional quality and excellent yields. Many are adaptable to areas of the United States. Lost Crops of the Incas includes vivid color photographs of many of the crops and describes the authors' experiences in growing, tasting, and preparing them in different ways. This book is for the gourmet and gourmand alike, as well as gardeners, botanists, farmers, and agricultural specialists in developing countries. Table of Contents Front Matter Introduction Part I: Roots and Tubers Achira Ahipa Arracacha Maca Mashua Mauka Oca Potatoes Ulluco Yacon Part II: Grains Kaniwa Kiwicha Quinoa Part III: Legumes Basul Nunas- Popping Beans Tarwi Part IV: Vegetables Peppers Squashes and Their Relatives Part V: Fruits Berries Capuli Cherry Cherimoya Goldenberry- Cape Gooseberry Highland Papayas Lucuma Naranjilla- Lulo Pacay- Ice-Cream Beans Passionfruits Pepino Tamarillo- Tree Tomato Part IV: Nuts Quito Palm Walnuts A Selected Readings B Centers of Andean Crop Research C Research Contacts D Biographical Sketches of Panel Members Index of Plants Advisory Committee on Technology Innovation BOSTID Publications Picture Plates

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