Arracacha (Arracacia xanthorrhiza) Arracacha is from the same
family as celery and carrot. The three main varieties, with
their distinctively yellow-, white-, and purple-colored roots,
are often intercropped with maize, beans, and coffee. Arracacha
produces high returns on investment, and is a high-value cash
crop for poor farmers. With a dense flesh that is richer in
texture and taste than potato, the root can be roasted or boiled
and used as an accompaniment to flavor a range of dishes from
soups to desserts. Young stems are used in salad or as a cooked
vegetable, and the leaves are often fed to livestock. The small
size of Arracahca’s starch grains make it easy to digest, so it
is good pureed or in a soup for babies, the elderly, or people
with disabilities. The processed roots are used as a thickener
for baby food formula and instant soups. The root’s short shelf
life means that it must reach consumers within a week of
harvest, and the plant can be susceptible to viruses. Arracacha
is an important food in