INGA FEUILLEI PDF

In Peru it has been grown since the times of the Inca empire, especially in the Andes and along the coast. Apparently, Francisco Pizarro himself found this plant in the San Francisco de Trujillo bay — currently in the department of La Libertad — at the time of his conquest of Peru. Pacay is able to adapt to different tropical climates as well as to dry and degraded soils. Fruits are produced three times a year and the best time for the harvest is between August and October. The fruit is a 3 to 15 cm long dark green pod, which contains black seeds and a stringy white, sweet flesh.

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In Peru it has been grown since the times of the Inca empire, especially in the Andes and along the coast. Apparently, Francisco Pizarro himself found this plant in the San Francisco de Trujillo bay — currently in the department of La Libertad — at the time of his conquest of Peru.

Pacay is able to adapt to different tropical climates as well as to dry and degraded soils. Fruits are produced three times a year and the best time for the harvest is between August and October.

The fruit is a 3 to 15 cm long dark green pod, which contains black seeds and a stringy white, sweet flesh. One of the areas where it is now grown the most is Lambayeque, particularly the Jayanca district. These include the silvestre, criollo, plano or gordo and plano or gordo silvestre varieties. The local populations use the plant for many purposes: the stem filaments are dried and used in many ways to control digestion and alleviate stomach pains, while seeds are used to fight diarrhea and rheumatisms.

In the kitchen, the flesh is eaten fresh or used to make ice creams and desserts. It is important to safeguard this culture both for the age-old link it has with these lands and the Peruvian diet, and most importantly for its limited availability beyond local markets. Hai imparato qualcosa di nuovo da questa pagina? Did you learn something new from this page?

They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.

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Pacay (Inga feuillei)

Naturally growing Inga trees produce abundant root nodules, which fix nitrogen, thus adding nitrogen to the soil rather than taking it away, hence benefitting the land by increasing fertility levels. Inga feuilleei is a legume tree that is medium to large in length. Its height can reach an average of 60 feet or taller and will stand temperatures as high as 30 degree Celsius when mature. At low temperatures, these trees are often damaged. These trees generally occur near river banks, so it has year round irrigation. Inga species are dependable, they produce in abundance, and they provide sustenance in bad times.

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PAPAYA, PACAY.pdf

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