Obtaining artisan seed of Creole celery in the state of Trujillo

Abstract

Creole celery, Arracacia xanthorrhiza, belongs to the Apíaceae family. Its root is edible and is native to the northern Andes. Considering the first domesticated Andean root. Depending on where it is grown, it is known by the names of celery criollo, racacha, virraca, white carrot or mandioquinha sauce. It is a product rich in fine starches, protein, carotene, calcium, phosphorus and magnesium, among others; This, together with its pleasant flavor, makes it considered the most promising Andean root. It is appreciated in the production of food for babies and the elderly, especially in Brazil, and as a raw material for the manufacture of sweets, beverages, fried foods and animal feed; additionally, the fineness of its starch makes it esteemed in the pharmaceutical and cosmetic industry.