Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars
18 páginas
| Autores principales: | , , , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
| Publicado: |
Springer Nature
2022
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.12955/1985 https://doi.org/10.1007/s12231-010-9128-x |
| _version_ | 1855028731554299904 |
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| author | De Haan, Stef Burgos, Gabriela Arcos Pineda, Jesús Ccanto, Raul Scurrah, Maria Salas Murrugarra, Elisa del Carmen Bonierbale, Merideth |
| author_browse | Arcos Pineda, Jesús Bonierbale, Merideth Burgos, Gabriela Ccanto, Raul De Haan, Stef Salas Murrugarra, Elisa del Carmen Scurrah, Maria |
| author_facet | De Haan, Stef Burgos, Gabriela Arcos Pineda, Jesús Ccanto, Raul Scurrah, Maria Salas Murrugarra, Elisa del Carmen Bonierbale, Merideth |
| author_sort | De Haan, Stef |
| collection | Repositorio INIA |
| description | 18 páginas |
| format | info:eu-repo/semantics/article |
| id | INIA1985 |
| institution | Institucional Nacional de Innovación Agraria |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Springer Nature |
| publisherStr | Springer Nature |
| record_format | dspace |
| spelling | INIA19852022-12-21T14:41:40Z Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars De Haan, Stef Burgos, Gabriela Arcos Pineda, Jesús Ccanto, Raul Scurrah, Maria Salas Murrugarra, Elisa del Carmen Bonierbale, Merideth Andes Micro-and macronutrient content Potato Traditional freeze-drying https://purl.org/pe-repo/ocde/ford#4.04.01 18 páginas Traditional Processing of Black and White Chuño in the Peruvian Andes: Regional Variants and Effect on the Mineral Content of Native Potato Cultivars. Farmers in the high Andes of central to southern Peru and Bolivia typically freeze-dry potatoes to obtain chuño. Processing of so-called black chuño follows tending, treading, freezing, and drying. The making of white chuño is generally more complex and involves exposure of tubers to water. Regional variants exist for each of these processes, yet their influence on the nutritional composition of native potato cultivars is little known. Tubers belonging to four distinct cultivars and produced in a replicated trial under uniform conditions were processed into four types of chuño following standard traditional procedures (farmer-managed). These regional variants were documented, and the dry matter, iron, zinc, calcium, potassium, phosphorus, magnesium, and sodium content of the four resulting different types of boiled chuño determined at the International Potato Center's Quality and Nutrition Laboratory (Lima, Peru). Content values were compared with those of boiled (unprocessed) tubers from the same experiment. Regional variants of processing are to a large extent determined by tradition, environmental condition, and market demand. The zinc, potassium, phosphorus, and magnesium content of all types of chuño decreases in comparison with unprocessed tubers. Concentrations of these same minerals decrease more drastically for white as compared to black chuño. The effect of the four regional variants of freeze-drying on the dry matter, iron, calcium, and sodium content of chuño differs by process and/or cultivar. 2022-11-30T16:53:11Z 2022-11-30T16:53:11Z 2010-08-11 info:eu-repo/semantics/article De Haan, S.; Burgos, G.; Arcos, J. et al. (2010). Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars. Economy Botany, 64(3), 217-234. doi: 10.1007/s12231-010-9128-x https://hdl.handle.net/20.500.12955/1985 https://doi.org/10.1007/s12231-010-9128-x eng Economy Botany https://doi.org/10.1007/s12231-010-9128-x info:eu-repo/semantics/restrictedAccess https://creativecommons.org/licenses/by/4.0/ application/pdf Perú Springer Nature DE Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
| spellingShingle | Andes Micro-and macronutrient content Potato Traditional freeze-drying https://purl.org/pe-repo/ocde/ford#4.04.01 De Haan, Stef Burgos, Gabriela Arcos Pineda, Jesús Ccanto, Raul Scurrah, Maria Salas Murrugarra, Elisa del Carmen Bonierbale, Merideth Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars |
| title | Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars |
| title_full | Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars |
| title_fullStr | Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars |
| title_full_unstemmed | Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars |
| title_short | Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars |
| title_sort | traditional processing of black and white chuno in the peruvian andes regional variants and effect on the mineral content of native potato cultivars |
| topic | Andes Micro-and macronutrient content Potato Traditional freeze-drying https://purl.org/pe-repo/ocde/ford#4.04.01 |
| url | https://hdl.handle.net/20.500.12955/1985 https://doi.org/10.1007/s12231-010-9128-x |
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