El cultivo e importancia socio-económico-cultural del cultivo de la mashua
Fecha
2018
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Universidad Nacional de Educación Enrique Guzmán y Valle
Resumen
El cultivo de la mashua (Tropaeolum tuberosum) es importante en la zona andina de Ecuador, Colombia, Bolivia y Perú, especialmente en regiones como Puno, Ayacucho, Cajamarca, Huancayo, Cuzco y Apurímac. Esta planta herbácea crece en suelos pobres sin necesidad de agentes químicos, y su rendimiento es el doble que el de la papa. Además, actúa como repelente de insectos y controla el crecimiento de malezas.
La mashua es rica en proteínas, carbohidratos, fibras y calorías, superando a algunos cereales y a la papa en valor nutricional. También tiene propiedades medicinales, aunque su consumo debe ser moderado para evitar deshidratación y problemas de tiroides. Se cultiva en suelos sueltos con un pH de 5 a 6, y su producción dura entre seis y ocho meses. Se almacena hasta seis meses en lugares frescos y abiertos, y crece mejor entre 2,400 y 4,300 msnm.
Es una planta ecológica que se cultiva junto a otros tubérculos, tolera bajas temperaturas y plagas, y no requiere tratamiento del suelo. Su asociación con ulluku, oca y papas nativas se debe a sus propiedades nematicidas e insecticidas. La mashua tiene un valor socioeconómico y cultural significativo, con propiedades medicinales que incluyen la prevención del cáncer de próstata, efectos diuréticos, tratamiento de enfermedades renales, propiedades antibióticas y antioxidantes.
La industria farmacéutica utiliza la mashua como materia prima, y se puede consumir de diversas formas, como sancochada, frita, en mermeladas, queques, refrescos, alfajores y mazamorras, siendo una excelente alternativa nutricional contra la anemia.
Abstract The cultivation of mashua (Tropaeolum tuberosum) is significant in the Andean regions of Ecuador, Colombia, Bolivia, and Peru, particularly in areas like Puno, Ayacucho, Cajamarca, Huancayo, Cuzco, and Apurímac. This herbaceous plant thrives in poor soils without the need for chemical agents, and its yield is double that of potatoes. Additionally, it acts as an insect repellent and controls weed growth. Mashua is rich in proteins, carbohydrates, fibres, and calories, surpassing some cereals and potatoes in nutritional value. It also has medicinal properties, though its consumption should be moderate to avoid dehydration and thyroid issues. It is cultivated in loose soils with a pH of 5 to 6, and its production cycle lasts between six and eight months. It can be stored for up to six months in cool, open areas and grows best at altitudes between 2,400 and 4,300 meters above sea level. Mashua is an eco-friendly plant that is often grown alongside other tubers, tolerates low temperatures and pests, and does not require soil treatment. Its association with ulluku, oca, and native potatoes is due to its nematicidal and insecticidal properties. Mashua has significant socio-economic and cultural value, with medicinal properties including prostate cancer prevention, diuretic effects, treatment of kidney diseases, antibiotic properties, and antioxidants. The pharmaceutical industry uses mashua as a raw material, and it can be consumed in various forms, such as boiled, fried, in jams, cakes, drinks, alfajores, and puddings, making it an excellent nutritional alternative against anaemia.
Abstract The cultivation of mashua (Tropaeolum tuberosum) is significant in the Andean regions of Ecuador, Colombia, Bolivia, and Peru, particularly in areas like Puno, Ayacucho, Cajamarca, Huancayo, Cuzco, and Apurímac. This herbaceous plant thrives in poor soils without the need for chemical agents, and its yield is double that of potatoes. Additionally, it acts as an insect repellent and controls weed growth. Mashua is rich in proteins, carbohydrates, fibres, and calories, surpassing some cereals and potatoes in nutritional value. It also has medicinal properties, though its consumption should be moderate to avoid dehydration and thyroid issues. It is cultivated in loose soils with a pH of 5 to 6, and its production cycle lasts between six and eight months. It can be stored for up to six months in cool, open areas and grows best at altitudes between 2,400 and 4,300 meters above sea level. Mashua is an eco-friendly plant that is often grown alongside other tubers, tolerates low temperatures and pests, and does not require soil treatment. Its association with ulluku, oca, and native potatoes is due to its nematicidal and insecticidal properties. Mashua has significant socio-economic and cultural value, with medicinal properties including prostate cancer prevention, diuretic effects, treatment of kidney diseases, antibiotic properties, and antioxidants. The pharmaceutical industry uses mashua as a raw material, and it can be consumed in various forms, such as boiled, fried, in jams, cakes, drinks, alfajores, and puddings, making it an excellent nutritional alternative against anaemia.
Descripción
Universidad Nacional de Educación Enrique Guzmán y Valle, Facultad de Agropecuaria y Nutrición, Escuela Profesional de Industrias Alimentaria y Nutrición. Tesis para optar el título profesional de Licenciado en Educación con Especialidad Agropecuaria.
Palabras clave
La mashua, Importancia del cultivo de la mashua, Pequeños productores de mashua, Medicina tradicional