Effect of production environment, genotype and process on the mineral content of native bitter potato cultivars converted into white <i>chuño</i>

Haan, Stef de; Burgos, Gabriela; Ccanto, Raul; Arcos, Jesús; Scurrah, Martin; Salas, Elisa; Bonierbale, Merideth

doi:10.1002/jsfa.5589

Cited by 5 publications

(3 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Boiled white chuño as prepared in Huancavelica, on the other hand, does contain and thus contributes significantly less protein and iron then one might estimate using the standard food composition table reference. Therefore, it is not only important to gain fine-grained insights into the nutritional composition of varietal diversity, but also into the effects of food processing, storage and preparation practices on nutrition contents (De Haan et al 2012). Furthermore, genotype by environmental interaction effects and crop management practices can play a role in the nutritional composition of crops and individual varieties (Burgos et al 2007;De Valença et al 2017).…”

Section: Discussionmentioning

confidence: 99%

The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study

et al. 2019

Self Cite

View full text Add to dashboard Cite

The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture. CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications.

show abstract

Section: Discussionmentioning

confidence: 99%

The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Compounding this challenge, research demonstrates that within a species or variety there may be important intra-species variability in the availability of specific micronutrients (King and Gershoff, 1987;George et al, 2002;Campos et al, 2006;de Haan et al, 2010de Haan et al, , 2012Gabriel et al, 2014;Suárez et al, 2014). For example, a study comparing Iron (Fe) and Zinc (Zn) content in native Andean potato species found significant differences in Zn content between species and varieties, and found that while inter-species differences in Fe were not statistically significant, the overall range of Fe content of samples varied by a factor of 6 (ranging from 2.3 to 14.5 mg/kg).…”

Section: Units Of Measurement For Agrobiodiversity-as-foodmentioning

confidence: 99%

On measuring “small potatoes”: spatio-temporal patterning of agrobiodiversity-as-food presents challenges for dietary recall surveys

Saxena

Fuentes

Humphries

2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

A growing body of research seeks to measure the nutritional contributions of agrobiodiversity to the diets of small-scale farming households. While such articles frequently base analysis on nutritional surveys, particularly using 24-h dietary recall methods, there is as-yet little critical analysis of the benefits and drawbacks of 24-h recalls for assessing the nutritional contributions of agrobiodiversity, or for evaluating the biodiversity conservation implications of particular dietary patterns. The current article draws from mixed-methods research conducted in Cochabamba, Bolivia, between 2011 and 2015. Methods included both ethnographic research and a two-season, household-level survey of 414 households, distributed across a rural–urban gradient between urban Cochabamba and the rural municipality of Colomi. The survey included a 24-h “culinary recall,” recording specific ingredients used to prepare foods, including variety-level information for key crops in the region. Results demonstrate that native crops play an important role in household diets, accounting for around a third of calories reported at the household level, and as much as 57% of caloric availability in the most remote agricultural communities. However, a fine-grained examination of the data shows that nearly a third of all calories reported are provided by potatoes and their derivatives; no other native, improved, or Andeanized crop accounted for more than 1.53% of reported calories. Using ethnographic data, the paper considers reasons for the lack of representation of other crops in dietary recall methods, including the difficulties of capturing the consumption of crops that are seasonal, or consumed as specialty foods under specific circumstances. Drawing from these observations, the paper argues that assessing the importance of local consumption as a driver of agrobiodiversity conservation requires methods that are better attuned to cultural and seasonally driven consumption practices.

show abstract

“…The iron concentrations in this column can be lower than the values for natural variation in the next column, which are always reported per gram dry weight (FSA 2002). b Bouis et al (2011). c Goudia and Hash (2015). d White and Broadley (2009). e Tang et al (2008). f Laurie et al (2012). g de Haan et al (2012).…”

Section: Introductionmentioning

confidence: 99%

Iron Biofortification of Staple Crops: Lessons and Challenges in Plant Genetics

Connorton

Balk

2019

Plant and Cell Physiology

138

View full text Add to dashboard Cite

Plants are the ultimate source of iron in our diet, either directly as staple crops and vegetables or indirectly via animal fodder. Increasing the iron concentration of edible parts of plants, known as biofortification, is seen as a sustainable approach to alleviate iron deficiency which is a major global health issue. Advances in sequencing and gene technology are accelerating both forward and reverse genetic approaches. In this review, we summarize recent progress in iron biofortification using conventional plant breeding or transgenics. Interestingly, some of the gene targets already used for transgenic approaches are also identified as genetic factors for high iron in genome-wide association studies. Several quantitative trait loci and transgenes increase both iron and zinc, due to overlap in transporters and chelators for these two mineral micronutrients. Research efforts are predominantly aimed at increasing the total concentration of iron but enhancing its bioavailability is also addressed. In particular, increased biosynthesis of the metal chelator nicotianamine increases iron and zinc levels and improves bioavailability. The achievements to date are very promising in being able to provide sufficient iron in diets with less reliance on meat to feed a growing world population.

show abstract

Effect of production environment, genotype and process on the mineral content of native bitter potato cultivars converted into white chuño

Abstract: E, G, P, and various interaction effects influence the mineral concentration of traditionally processed tubers. We speculate that mineral losses are caused by leaching, while increases of iron and calcium are a likely result of absorption.

Cited by 5 publications

References 27 publications

The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study

The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study

On measuring “small potatoes”: spatio-temporal patterning of agrobiodiversity-as-food presents challenges for dietary recall surveys

Iron Biofortification of Staple Crops: Lessons and Challenges in Plant Genetics

Contact Info

Product

Resources

About