The yacon tubers are ripe as soon as the outer skin of the tuber becomes slightly wrinkled.
The tubers are harvested by our producers by hand and sorted out directly near the fields. Only the best yacon comes into the baskets and are taken to the production site.
The yacon tubers are then scrubbed in big wooden sinks with special brushes to get the earth off and then put in a natural “disinfectant bath".
The yacon tubers are then sorted by experienced staff a second time by colour and smell.
The washed tubers are put in a dry room to "air” before the final drying takes place. For that the tubers are cut into slices, laid out onto special wire mesh and left in a heat chamber at 40-45 degrees to be gently dried. This natural form of preservation does not need any additives and is regarded as one of the gentlest methods of conserving. The pulverisation can commence as soon as the moisture levels are under 6 % and are then ultimately sieved in order to get rid of all the bigger particles.
The yacon powder is packed into 1kg PP bags after passing laboratory tests and put into chilled storage rooms ready for sending.
We obtain our yacon from the Andes in Peru.
We buy our raw products direct from the producers, pay fair prices and support the farmers.
Please contact us if you have any questions,
your AMAZONAS Team.