AMAZON ANDES

SCIENTIFIC NAME of YACON SYRUP: Smallanthus sonchifolius

COMMON NAME of YACON SYRUP: Llakuma, aricoma, glaucoma, llacjon, racon.

DEFINITION :

Yacon is a fruit that grows in the inter-Andean valleys of South America, on the coast and in the humid regions of the Peruvian Amazon. Its use goes back to, approximately, 1,200 B.C. of which there is evidence in the pre-Hispanic ceramics and textiles of the Nazca civilisation.

Wild specimens are found between 2,500 and 3,000 MAMSL and cultivated ones from sea level to 3,600 m elevation.

The yacon plant has a height of 1.5-3 m; its leaves are an intense green with an elevated content of proteins, used as fodder. Its tuberous roots are big and elongated, measuring up to 25 cm in length and 10 cm in diameter, with a sweet pulp where inulin (a component of fructose which is not metabolized by the human organism and whose consumption is recommended thanks to its low calorie content) is concentrated. Yacon has acquired great importance in the food industry; it’s one of the few fruits from which important quantities of inulin (fructan) can be obtained which can act as a substitute for sucrose.

PROCESSS CODE :

Received – Weighing – Grading & Washing – Peeling – Extraction of juice – Filtration of juice – Juice is concentrated by evaporation – Final concentration – Filtration of syrup – Packaging – Storage.

ORIGEN

Mainly found in the inter-Andean valleys of South America and the Peruvian Amazon.


INGREDIENTS

100% yacon fruit in the form of syrup. Yacon Syrup.
PROPERTIES OF YACON

Yacon root, which is the edible part of the plant, has a high inulin content (polymers of fructose) and fructooligosaccharides (FOS) which contains soluble fibre that cannot be metabolized by the human body and passes into the colon where they are fermented by the microflora.

It contains proteins, vitamins, fibre, minerals such as calcium, potassium, magnesium. Fresh yacon pulp is used in the manufacture of juices, nectars, yoghurts, ice-creams, marmalades, jellies and alcoholic beverages or soft drinks.

Concentrated yacon pulp, yacon syrup, is a sweetening agent. The syrup contains up to 50% fructooligosaccharides (FOS). FOS intake does not increase blood glucose; however the root is made-up of fructose mainly in its free form at around 35%. It can be used in the preparation of desserts, mazamorras, icecreams, powder juice mixtures or added as a sweetener.

A study has shown that a daily intake of yacon syrup produced a significant decrease in body weight, waist circumference and body mass index when administered to obese pre-menopausal women.

Yacon root doesn’t contain starches, therefore it doesn’t form carbohydrates. Coeliacs, diabetics and hypertensives may consume it.

Being a prebiotic it helps fermentation processes, is healthy for intestinal flora, carries out final fermentation processes in the colon which allows the production of B-complex vitamins and minerals such as zinc.

FORM OF USE

Any person over the age of 2 may consume it in the form of yacon syrup.

Yacon syrup can be used to sweeten foods such as milk, coffee, juices, etc., and in the preparation of baked goods, such as mazamorras, cakes, biscuits, breads, etc.

CONTRAINDICATIONS: No adverse effects have been reported.

PRESENTATION: Dums 30 kg.

CERTIFICATIONS

NOP, JAS and EU organic certifications



STORAGE AND STABILITY:

Store in a cool, dry place, away from light and heat sources.

Stability is of 24 months from date of manufacture.



PRODUCTION CAPACITY:

Up to 5 tonnes (5t) per month.



NOTE:

The information contained in this fact sheet is according to our criteria. Nonetheless, the form of use of this and other products is out of our control.