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Roots & tubers

 Native Andean potatoes

USES:

Suitable for fresh consumption (cooked and mashed) and for frying (fried chips).

VARIETY: NATIVE ANDEAN COLORS

NATIVE ANDEAN POTATOES: RED HEART (CORAZÓN ROJO)

The tubers of this variety are compressed, with deep eyes. The color of the skin is red-purple. The predominant color of the pulp is red and the secondary color is cream.

NATIVE ANDEAN POTATOES: PURPLE HEART (CORAZÓN MORADO)

The tubers of this variety are oblong, with deep eyes. The color of the pulp is purple and the secondary color is cream.

Andean potatoes

USeS:

Suitable for fresh consumption (soups, omelette, mashed and broths) and for cane-type frying
(French fries).

VARIEty: ICA UNICA

PAPA ANDINA: ICA ÚNICA

ICA UNICA is a Colombian variety developed by the Colombian Agricultural Institute (ICA).

 

The tubers are round. The skin is cream with presence of purple color in the eyes, the sameones that are superficial. The pulp is light yellow.

Cubios

USeS:

Can be consumed cooked in soups and fried.

VARIEty: Cubio

Scientific name: TROPAEOLUM TUBERROSUM.

This tuber has a slightly aniseed and menthol flavor that only occurs in high mountain crops, mainly in Cundinamarca and Boyacá (Colombia). It has a soft texture that resembles that of potatoes and slightly gummier from the raw tuber which disappears after cooking.

 

Origin: It is a pre-Hispanic food from 8,000 years B.C.

Nutritional information: Rich in nutrients, it has high content of vitamin C (ascorbic acid), proteins, phosphorus, iron, potassium, zinc and vitamin A. Also, some medicinal properties are attributed to it.

Yacón

USES:

Can be consumed as raw fruit or in juices, always in a natural way. Also in processed products such as "yacon wine" and "yacon syrup" and as dried or baked snacks. Its leaves are used as an
infusion.

VARIEty: YACÓN

Scientific name: SMALLANTHUS SONCHIFOLIUS

 

Tuberculous roots, crunchy texture and sweet taste. Appearance similar to a cassava (yuca). Irregular shapes and sizes, round, oval and cylindrical..

Origen: Cordillera de los Andes​

 

Nutritional information: A highly recommended root for people who have diabetes or who want to take care of their weight. The edible roots contain inulin, a non-digestible sugar, which
means that although it has a sweet taste, these sugars are not assimilated by human metabolism. That is why the yacon can be consumed for people with high cholesterol and
diabetes and is increasingly used as a probiotic and sweetener

 Andean Potatoes​

USES:

It can be prepared in many ways: fried, steamed, grilled, mashed and baked.

VARIEty: YELLOW ANDEAN POTATOE CRIOLLA COLOMBIA

Scientific name: SOLANIUM PHUREJA

Diploid variety, belongs to the S.Phureja species. The predominant color of tuber pulp is an intense yellow. Round tuber shape. Depth of the eyes Medium. The tuber has sizes with a diameter between 4 to 8 cm.

Red beet

USES:

It is mainly consumed as a vegetable, cooked, in salads and also has other uses such as production of sugar and dyes. Its leaves can be ingested both raw and cooked.

VARIETY: RED BEET

Scientific name: BETA VULGARIS

The beetroot or beet is a root tuber, deep, large and fleshy. The pulp is dark red, very smooth round, uniform in size and shape, excellent external and internal color, easy to wash.

Nutritional information: It presents a great contribution of folates, vitamins of group B and C, potassium, carotenes and sugars in the form of sucrose.

 

Sweet taste.

 

Size/Weight: Round and very uniform. 4 to 5cm in diameter x 4cm from the base to the tip.