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oxalis tuberosa
''Oxalis tuberosa'' (Oxalidaceae) is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua,〔Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)〕 hispanicized oca, as New Zealand yam and a number of other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable. The plant is not known in the wild, but populations of wild ''Oxalis'' species that bear smaller tubers are known from four areas of the central Andean region.〔Bradbury, E. J., & Emshwiller, E. (2011). The Role of Organic Acids in the Domestication of Oxalis tuberosa: A New Model for Studying Domestication Resulting in Opposing Crop Phenotypes 1. Econ Bot, 1–9.〕 Oca was introduced to Europe in 1830 as a competitor to the potato, and to New Zealand as early as 1860.
In New Zealand, oca has become a popular table vegetable and is simply called yam or New Zealand yam (although not a true yam). It is now available in a range of colours, including yellow, orange, pink, apricot, and the traditional red.〔National Research Council. (1989). Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. National Academy Press, Washington, D.C.〕〔http://www.vegetables.co.nz/select_a_vegetable/yams.asp〕
==Cultural significance==
Grown primarily by Quechua and Aymara farmers, oca has been a staple of rural Andean diets for centuries.〔"Oca, Ulluco, and Mashua": http://www.cipotato.org/roots-and-tubers/oca-ulluco-mashua〕 Of all Andean root and tuber crops, oca is presently second only to potato in area planted within the Central Andean region.〔 Oca is important to local food security because of its role in crop rotations and its high nutritional content.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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