Cultural Significance
Grown primarily by Quechua and Aymara farmers, oca has been a staple of rural Andean diets for centuries. Of all Andean root and tuber crops, oca is presently second only to potato in area planted within the Central Andean region. Oca is important to local food security because of its role in crop rotations and its high nutritional content.
Read more about this topic: Oxalis Tuberosa
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