Agriculture Reference
In-Depth Information
Arrowroot is propagated from rhizomes or from suckers and after planting is
generally given little care. It is often grown in association with other crops, and little
preparation of the planted area either before or after planting is carried out. It is gener-
ally grown for 10 to 12 months before harvesting. Once harvested it can be cooked,
eaten raw, or cooked and processed into flour. The name arrowroot is applied to all
parts of the plant including flour produced from the tubers.
5.8.2 Yam-Bean
The yam-bean, also frequently called jicama (Fig. 5.22), is both unique and interesting
because it is a legume and produces both a tuberous root and seeds in beanlike pods. As
a legume, it is an efficient nitrogen fixer and is thus grown on poorer soil and in rotation
with other crops. It is also grown intercropped, in rotation, and commercially as a single
crop. Cultivation practices vary widely around the world. When intercropped with
beans and maize (corn), it is sold to generate income while the maize and beans are
used to feed the family.
The plants may be grown from seed or from cuttings. Plants can be pruned to
encourage tuber, production, shown in Figure 5.22. Tubers are harvested after about
5 months and once harvested can be stored for 20 to 30 days in well-ventilated buildings
or in the sun. During this time carbohydrates in the tubers are converted to sugar,
making them sweeter. Tubers are sensitive to cold temperatures and thus cannot be
stored at less than about 128C without damage.
In most cases harvested tubers are sold at local markets, the exceptions are Mexico
and Thailand where significant commercial production is practiced. Tubers can be
cleaned and trimmed to remove roots and stems, washed, and sterilized using highly
concentrated chlorine solutions. At this point they are ready for further storage
and shipment.
Figure
5.22.
Yam-bean or jicama.
