Chufa (Cyperus esculentus L. var. sativus Boeck.): an unconventional crop. studies related to applications and cultivation

• Published in: Economic botany 2000-10, Vol.54 (4), p.439-448
• Main Authors: Pascual, B, Maroto, J.V, Lopez-Galarza, S, Sanbautista, A, Alagarda, J
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; beverages; Biodiesel fuels; Biofuels; biogas; Biological and medical sciences; Caramel; Chemical composition; color; Cooking; Crops; cultivar identification; Cultivars; Cyperus esculentus; Dietary fiber; Economic botany; Energy crops; Fertilization; fertilizers; flavorings; Flavors; Food; Food crops; Food technology; foods; fresh products; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; Herbicides; inhibitors; literature reviews; Lodging; nutrient requirements; oxidation; placement; plant fats and oils; Planting date; Plants; random amplified polymorphic DNA technique; Soil properties; Soil texture; starch; sweets; Texture; Tubers; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia
• ISSN: 0013-0001; 1874-9364
• DOI: 10.1007/BF02866543

Tubers of Cyperus esculentus were an important food in ancient Egypt. In Spain the tubers are used to make a beverage named horchata, and are also consumed as fresh after soaking. In other countries tubers are used in sweetmeats or uncooked as a side dish. New products obtained can enhance the interest in this crop: as a source of dietary fiber in food technology; as a high quality cooking/salad oil or as biodiesel fuel; as caramel to add body, flavor or color to other products; as a source of starch; as an antioxidant-containing food, etc. The results of a twenty-year research program on nutrition, fertilization, lodging control, planting date, soil texture and use of herbicides are shown. Three cultivars ('Ametlla Bonrepos', 'Gegant Africana', and 'Llargueta Alboraia') are selected and characterized using horticultural and morphological traits, the chemical composition of tubers and horchatas, and the RAPD technique. /// Los tubérculos de Cyperus esculentus, que fueron un importante alimento en el antiguo Egipto, se utilizan, en España, para obtener una bebida refrescante denominada horchata y para consumo en fresco. En otros países se consume como entremés y en confitería. Su interés podría incrementarse con la obtención de nuevos productos de aplicación como materia prima en tecnología de alimentos (fibra; aceite de gran calidad, sustitutivo del aceite de oliva; aditivos de sabor, color y cuerpo; almidón; capacidad antioxidante), como combustible biodiesel, etc. Se presentan los resultados obtenidos en veinte años de investigación en aspectos agronómicos (nutrición, fertilización, control del encamado, fecha de plantación, textura del suelo y utilización de herbicidas) y de selección y caracterización varietal (características morfológicas y agronómicas, composición química de tubérculos y horchatas, utilización de la técnica RAPD), que han permitido la selección y caracterización de tres cultivares: 'Ametlla Bonrepos', 'Gegant Africana', y 'Llargueta Alboraia'.