Yacón: Ancestral Superfood and Peru’s Heritage for the World
In recent decades, the global spotlight has turned toward superfoods for their ability to support functional nutrition and help prevent chronic diseases. Among these, Yacon (Smallanthus sonchifolius), native to the Peruvian Andes, stands out for its high concentration of fructooligosaccharides (FOS)—prebiotic compounds that promote digestive health and help regulate blood sugar. Although still little known outside specialized circles, yacón carries tremendous nutritional, economic, and cultural potential that remains largely untapped. Its cultivation in high-Andean regions such as Cajamarca, Ayacucho, Junín, and Cusco—along with its growing demand in markets like Japan, South Korea, and the United States—underscores its strategic value. For these reasons, Yacon deserves active promotion as a global superfood and protection as part of Peru’s agri-food heritage, both for its health benefits and for its historical and environmental significance.

Yacon is widely recognized for its functional properties, making it an ideal food to help prevent and manage metabolic diseases. Its tuberous root is rich in fructooligosaccharides (FOS), a type of non-digestible carbohydrate that acts as a prebiotic, feeding beneficial gut bacteria and improving digestive health. Scientific studies have shown that regular Yacon consumption helps lower blood glucose levels and improve insulin sensitivity, making it an essential ally for individuals with type 2 diabetes or those at risk (Peruvian Nature, 2021). Likewise, its low glycemic index and ability to lower LDL cholesterol make it an excellent choice for weight management and cardiovascular health. As highlighted in an Infobae report (2024), several experts already recommend incorporating Yacon into a holistic strategy to control excess weight and prevent metabolic disorders. These benefits position yacón not only as a natural superfood but also as a sustainable alternative to processed products.
Yacon is more than a modern functional food—it is a living legacy of Peru’s pre-Columbian cultures. Its cultivation and consumption date back more than a thousand years, as evidenced by its depiction in Mochica ceramics and archaeobotanical findings throughout the Andes. Known by different names in Indigenous languages, such as “llakuma” in Quechua, yacón was valued not only for its sweet, refreshing taste but also for its medicinal properties. High-Andean communities have traditionally used it to quench thirst, ease digestive ailments, and regulate blood sugar levels. This ancestral knowledge, passed down orally through generations, has now been validated by modern science, underscoring the importance of protecting it as part of the nation’s cultural heritage. Promoting Yacon means not only bringing a superfood to the global market but also honoring the legacy of Peru’s Indigenous peoples, who have safeguarded this crop for centuries.

Beyond its nutritional benefits, yacón represents a significant economic opportunity for Peru, particularly for small-scale farmers in the high-Andean regions. Today, it is primarily cultivated in departments such as Cajamarca, Huánuco, Pasco, Junín, Ayacucho, and Cusco, where it thrives in nutrient-poor soils and mild highland climates. Growing demand in international markets such as Japan, South Korea, Germany, the Netherlands, and the United States has fueled interest in value-added products like syrup, powder, dehydrated chips, and capsules. According to Peruvian Nature (2021), Japan accounts for approximately 40% of Peru’s Yacon exports, followed by South Korea and the U.S., where states such as California and New York are showing increasing interest in natural products for blood sugar and weight management. This export momentum makes yacón a strategic resource for diversifying the country’s agricultural exports, while supporting local economies that adopt sustainable, health-oriented farming practices.
Some skeptics argue that yacón should not be labeled a superfood, claiming that its benefits have been overstated by marketing or that conclusive clinical studies remain limited. Others point to its low level of industrial processing and limited presence in international supermarkets as barriers to its actual economic impact. However, these criticisms overlook recent advances in scientific research and the development of Yacon-based products. Studies conducted by both Peruvian and international institutions have documented its prebiotic, antioxidant, and hypoglycemic properties with promising results. Moreover, as highlighted in Peruvian Nature’s 2021 technical report, growing global demand and investment in processing technologies have driven the emergence of small businesses specializing in natural products. Far from being a passing trend, Yacon represents a genuine and sustainable opportunity to enhance global public health, stimulate rural Peruvian economies, and bolster food sovereignty. The key lies in promoting it with solid scientific backing and respect for its cultural origins.
Conclusion
In summary, Yacon is far more than an Andean root; it is a science-backed superfood, an integral part of ancient cultural heritage, and a strategic economic resource for Peru. Its proven benefits—particularly for regulating blood sugar, lowering cholesterol, and supporting gut health—have been recognized in recent studies and by health-conscious consumers in demanding markets such as Japan, South Korea, and the United States. At the same time, its sustainable cultivation in highland rural areas drives development in marginalized communities and reinforces traditional agriculture. For all these reasons, it is essential that the Peruvian government and civil society actively promote Yacon as a symbol of the nation’s agri-food heritage, protecting its origins, encouraging responsible exportation, and supporting ongoing scientific research. Only by doing so can its full potential be realized—without losing sight of the ancestral roots that have kept it alive for centuries in the heart of the Andes.

ABOUT THE AUTHOR
Luis Henry Contreras Del Aguila
Food Industries Engineer Universidad Nacional Agraria de la Selva- Tingo Maria- Peru
Master in Agribusiness Administration ESAN University – Lima-Peru
CEO, Country Agribusiness
REFERENCES
- Infobae, 8 oct. 2024, “Este es el superalimento peruano que ayuda a bajar de peso, reduce el colesterol y controla la diabetes.” https://www.infobae.com/peru/2024/10/08/este-es-el-superalimento-peruano-que-ayuda-a-bajar-de-peso-reduce-el-colesterol-y-controla-la-diabetes/.
- Yacón Fundamentos. Peruvian Nature, 2024, https://www.peruviannature.com/Peruvian%20Nature/Yacon/Yacon_Fundamentos.pdf.
- Genta, S., Cabrera, W., Habib, N., Pons, J., Carillo, I. M., Grau, A., & Sánchez, S. “Yacon syrup: beneficial effects on obesity and insulin resistance in humans.” Clinical Nutrition, vol. 28, no. 2, 2009, pp. 182–187.
- Vilhena, F., Lima, L., & da Silva, E. “Nutritional composition and bioactive compounds in Smallanthus sonchifolius (yacon) roots.” Food Research International, vol. 160, 2022, 111690.