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