Arracacia is a genus of flowering plants in the carrot family Apiaceae, placed in the order Apiales. It was first described by Edward Nathaniel Bancroft in 1826. The genus is native to the Americas, distributed from Mexico south through Central America to Bolivia, with its center of diversity in the Andean highlands of South America.
Plants in the genus are herbaceous perennials with compound, parsley-like leaves and umbellate flower clusters typical of the Apiaceae. The most economically significant member is Arracacia xanthorrhiza, commonly known as arracacha, white carrot, or — in Brazil — mandioquinha or batata-baroa. This species produces a starchy taproot with off-white skin and an interior that ranges from white to yellow or purple depending on cultivar. Its flavor, described as a delicate blend of celery, cabbage, and roasted chestnuts, distinguishes it from more familiar root vegetables. The genus contains around 30–70 species depending on the circumscription, the majority of which are wild species distributed across montane habitats from Mexico to Bolivia.
Arracacha (A. xanthorrhiza) is cultivated across the Andes and in parts of Brazil, where it has been a commercial crop since the 1960s. It grows best at elevations between 1,800 and 3,500 metres in cool highland conditions and is frequently intercropped with maize, beans, and coffee. The roots are highly digestible — owing to the small size of arracacha starch granules — and puréed arracacha is a traditional food for infants and young children in Andean countries. The yellow-fleshed cultivar is notably rich in carotenoid pigments, precursors to vitamin A.
Etymology
The genus name Arracacia derives from the most prominent species' vernacular name, arracacha (also spelled racacha), which was borrowed into Spanish from the Quechua word raqacha. Regional Spanish and Portuguese names for the plant reflect comparisons to familiar vegetables: zanahoria blanca ("white carrot") in Ecuador, apio criollo ("Creole celery") in Venezuela, and mandioquinha ("little cassava") or batata-baroa ("baroness potato") in Brazil.
Distribution
Arracacia is native to the Americas, ranging from Mexico south to Bolivia, with the genus concentrated in the Andean highlands. The economically important A. xanthorrhiza is native to the region west of the Andes and grows at altitudes from 200 to 3,600 metres, with optimal cultivation between 1,800 and 2,500 metres. It is cultivated commercially across Colombia, Ecuador, Peru, Venezuela, and Brazil (where it was introduced in the 19th century).
Ecology
Species of Arracacia are adapted to cool montane environments at elevations of 2,000–3,500 metres. Arracacia xanthorrhiza grows best at annual daytime temperatures of 14–21 °C and is often intercropped with maize, beans, and coffee in Andean farming systems. The species is susceptible to viral diseases and may require short-day conditions to initiate tuber production, limiting its cultivation to tropical highland zones.
Cultural Uses
The starchy root of Arracacia xanthorrhiza (arracacha) is a staple food across Andean South America and in parts of Brazil. It cannot be eaten raw but develops a distinctive aroma when cooked. It is prepared boiled, mashed into purées, made into soups, gnocchi, fried chips, biscuits, and flour. Its small starch granules make it highly digestible, and it is widely used as a weaning food for infants. The yellow-fleshed cultivar is rich in carotenoid pigments. Young stems are eaten cooked or in salads, and leaves are used as livestock fodder.
Cultivation
Arracacia xanthorrhiza is a perennial herb reaching about 1 metre in height, cultivated primarily in Andean highland zones at 1,800–3,500 metres elevation, though it can be grown as low as 600 metres. Optimal growing temperatures are 14–21 °C. Plants are self-fertile and insect-pollinated. Maturation takes 10–12 months (Brazilian improved varieties have been bred for 7-month harvest). Roots must be harvested promptly as they quickly become woody, and have a short shelf life of about one week post-harvest (2–3 weeks refrigerated). The crop requires substantially less fertilizer than potato but is highly susceptible to viruses. Short-day conditions may be required to initiate tuber production.
