We had a great community dinner at Cultura AVL where we were able to connect a farmer with hundreds of pounds of yacon to the chefs at the event!

We continue to grow and share yacon each year. Chefs always love it, but we need more farmers growing it.

Yacon is very sweet and so the juice can be boiled down to make a syrup or dehydrated to make yacon raisins.

William Whitson (Cultivariable) is an independent plant breeder who has been working with yacon to reduce the day-length trigger on tuber formation. We sourced and grew some of his varieties to compare to Cusco.

Board member, Yanna Fishman, had been growing yacon in Rutherford County for many years using a variety that we call, ‘Cusco’.