아지파--히카마----열매가 이쁘게 익어갑니다.

[이 장우]

http://blog.daum.net/sunrise1996/7937371

카피 못하게 해서요--------

토종얌빈은 잎과 줄기 콩에 독성이 없고 식용으로 좋읍니다.

먹어본분 답글 부탁합니다.

백하수오가 잘자라는땅이면 적당합니다.

콩을 따주면 뿌리가 잘 굵는다고도 합니다.

얌빈이 다년생인데 비해 아지파는 일년생이며 열대지방이아닌

한국기후에 적합할것도 같고요.

김해에서 얌빈 대체작물로 관심이있다고 해서 올려봅니다.

부산에서 잘익어가는 콩 이 보기가 좋은데 맛은 어떤지 회장님꺼 삶아보시지요?

콩익은거 또 한분 있었는데 수확은 했는지요?

Ajipa

Ajipa, asipa (in Quechua); villu, huitoto (in Aymara); ahipa, ajilpa, achip (in Spanish); dabau (in Ecuador); chuncho beans (in Bolivia and Peru), sweet potato bean, yam bean (in Argentina)

It is a plant of the legumes family, cultivated since pre-Columbian period. It is provided with a fleshy root (similar to sugar beet) that is used for human consumption. This culture could be seen as integral, though, as the plant is profitable as a whole (leaves, seeds and corms). But the main interest lies in its root, where carbohydrates accumulate becoming an energy supply, integrating the protein diet of the native populations still growing it. The root of ajipa can be consumed fresh as a fruit and is often used in fruit salads, but it can also be cooked and fried like a potato. It also produces pulses (edible seeds and pods), with seeds rich of proteins (28%) and oil (21%). Its leaves and stems are steeped in substances with insecticidal properties.

Preparing the soil for the cultivation of ajipa is simple, consisting in only two to three passes of harrow, depending on soil texture. Ajipa grows best on sandy soils are preferred, but it can adapt to a wide variability of grounds as well. The plants are easily propagated by seeds. Roots can be also used when still small and thin, reducing growth time. 

This plant can grow throughout the year, mainly between June and November. Being a legume, it does not demand nitrogen fertilization. During vegetative growth, especially in the anchorage period, irrigation is very important. Flowers should be removed to improve the quality of the roots. Ajipa can be harvested six months after planting, but for commercial production systems it should be done earlier, when the plant is between three and five months old, as small roots are more suited for marketing. In general, the roots are harvested by hand and do not require any particular care for their storage, so that they can also be preserved in the ground. Currently the crop is restricted to small rural areas for home consumption and marketing, but in small quantities.

Ajipa is native of South America, with its historic production area limited to northwest Argentina and Bolivia. This product was used by the natives from immemorial time. American Indian cultures, in fact, began the domestication of many plants with underground organs of accumulation of carbohydrates, which have achieved widespread and commercial importance at present, such as potato and cassava. But other species, such as ajipa, were neglected and forgotten, despite their great importance in pre-Columbian Inca culture, as is witnessed by the archaeological findings in burials and representations in ceramics and embroidery.

Over time, the cultivation of ajipa for food was lost, mainly because of the loss of identity of indigenous cultures and the expansion of other crops. However, at present, for some rural communities in Bolivia and northern Argentina (provinces of Jujuy and Salta) it still remains an important contributor to food energy and protein for their basic diet. 
Ajipa can be found in local markets together with other fruits, but only in small quantities.

[조봉희]

지꺼는 따서 실로 묶어서 말리고 있습니다..
아마 다 말라 버렸을꺼 같은데요...

또 한분은 이슬님꺼가 달려 있을꺼 같은데요..
근황은 잘 모르겟습니다..조봉희

[완카]

토종 얌빈 씨앗은 없고 약 15개 정도의 꼬투리를 말리고 있습니다.
하우스 안에만 열매를 맺었답니다.

[조봉희]

꼬투리가 씨앗아닌가요..?
그안에 콩이 들어 있으니...ㅎ 조봉희

[완카]

네.....