About Sacha Inchi
Sacha Inchi, also known as the Inca nut or peanut, is a highly nutritious crop native to tropical South America. It is rich in protein, omega 3 and 6 fatty acids, calcium, vitamin E, iodine, and tryptophan. This nut is commercially grown in Thailand and has high yields. The crop has gained popularity as a health food. It is important to note that our climate conditions are less ideal for its growth. However, we invested in researching and developing low-input methods to determine the adaptability of nuts in the subtropics as an alternative to groundnuts.
Growing Sacha Inchi in Our Subtropical Urban Eden
In the past decade, Sacha Inchi has exceeded expectations. Not only does each vine yield over a thousand seeds, but it does so consistently throughout the year. Even under challenging conditions, each vine remains productive for years, though winter yields may be slightly lower due to occasional frost. Remarkably, the vines have survived droughts without consistent irrigation. In contrast to tree nuts, the Inca nuts require less space and can be easily integrated into our food forests. With their small leaves, two to three vines can climb up citrus trees without overshadowing the host plant. The lightweight nut pods do not weigh down the host tree, and neither plant impedes the harvest of their produce.
Using Sacha Inchi
The pods are left to dry on the vines during the dry seasons and are not suitable for consumption without roasting. They are harvested for shelling and roasting. During the roasting process, the nuts are lightly salted like peanuts. These roasted nuts can be used as ingredients in food items such as biscuits, ice cream, candies, and porridge. A few seeds are set aside for sale and for planting more vines. Sacha Inca flourished even when growing peanuts was unfavourable, labour-intensive, and seasonal. The vine production has demonstrated its potential for further expansion.
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