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The Ahipa (pronounced a-hee-pa) is one of the five species composing the genus Pachyrhizus (Patchy=thick, Rhizus=roots)[1] within the legume family of the Fabaceae. Along with its two relatives (Pachyrhizus erosus known better as jicama or the yam bean and P. tuberosus) P. Ahipa is cultivated for its edible tuberous roots. Despite a certain agronomic potential- Ahipa is one of few tuber crops capable of biological nitrogen fixation[2] - it is an unfamiliar crop that is hardly cultivated today. Its cultivation is restricted to remote regions of the andean valleys in Bolivia and Peru between 1500 and 3000 meters.[3] The tuber is mainly consumed raw in various dishes, specially appreciated in salads for its freshness and crispiness.[3]
Quick Facts Pachyrhizus Ahipa, Scientific classification ...
Pachyrhizus Ahipa | |
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Species: | P. ahipa |
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Pachyrhizus ahipa | |
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