Sacha inchi

The Sacha Inchi (Plukenetia Volubilis L.), (Sacha Peanuts, Peanut Inca), is a perennial plant semileñosa and of the family of Euphorbiaceae. It is native to the Amazon, cultivated by indigenous people for centuries, fits in warmer climates or means to 1,700 meters As long as there continued availability of water and good drainage. It grows better in acidic soils, frank and alluvial flats near rivers.

It reaches a height of 2 m. Their leaves are alternate, heart shaped, with jagged edges, 10 to 12 cm long and 8 to 10 cm wide, with peciolos of 2-6 cm long. It flowers five months after being planted, and bears seeds around the eighth month. The male flowers are small, white, and arranged in clusters. On the basis of cluster and laterally, there is a two female flowers.

The fruits are capsules of 3 to 5 cm in diameter with 4 to 7 points, are green and ripen blackish brown. It usually consists of four lobes, but some presents five and even seven. Inside are the seeds, oval, dark-brown, 1.5 to 2 cm in diameter and 45 to 100 grams of weight. At the cotyledons are open to ways of almonds and covered with a whitish film.

The seeds of inchi have high protein content (33%) and oil (49%). Its oil is one of the largest plant sources of Omega, an essential fatty acid for human life. It contains Omega 3 (48%), Omega 6 (36%), Omega 9 (9%), protein (33%) and antioxidants (50%). They are also rich in iodine and vitamin A and vitamin E.

Numerous underexploited Amazonian plant species with
promising economic value still remain little-known and neglected by science. Typical example
of such species is ‘sacha inchi’ (Plukenetia volubilis, Euphorbiaceae).

Sacha inchi is a potential new crop indigenous to the high-altitude rain forests of the Andean region of South America nowadays spreaded to the lowlands of Peruvian Amazon. It is a semi perennial, semi woody twining vine yielding mostly tetra-lobular capsules, with 4 lenticular oleaginous seeds inside.

The plant has probably been used by pre-Incas and the Incas 3000 years ago which is evident from the interpretation of the plant on vessels in Inca tombs. Chancas Indians and other tribal groups of the region extract oil from the seeds which is used for the preparation of various meals. Roasted seeds and cooked leaves are also an important component of their diets.

The sacha inchi seeds are rich in oil (35-60%) and protein (27 %) content. The oil contains high levels of unsaturated fatty acids (linoleic, linolenic) and is rich in vitamins A and E. According to the properties mentioned above ‘sacha inchi’ is ideal for improving children alimentation and very desirable for recuperation after diseases and especially for aged persons alimentation. Furthermore, the leaves of ‘sacha inchi’ are considered as excellent forage. Although the composition and properties of ‘sacha
inchi’ seeds are relatively well known, to date there is a lack of detailed information about traditional uses, cultivation, processing, economic potential and genetic diversity within this species.

Intensive research on this species can contribute to future implementation of sacha inchi into the agricultural systems of the region as alternative crop which can reduce local farmers’ dependence on cultivation of coca.1
http://www.tropentag.de/2007/abstracts/links/Krivankova_NnQmCSMU.pdf

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