Lost Crops of the Incas

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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