relatively unknown. Initial attempts were made to cultivate it in Europe in the 1850s following the potato blights but were not successful on a large scale due to its requirements for cultivation. Importance and uses Ullucos are cultivated for their edible tubers by subsistence farmers in high-altitude farming systems around above sea level. The tubers are usually eaten in indigenous soups and stews, but more contemporary dishes incorporate them into salads along with the ulluco leaves. These tubers have been eaten in the Andean populations since ancient times and still to this day provide an important protein, carbohydrate and vitamin C source to people living in the high altitude mountainous regions of South America. The major appeal of ulluco is its crisp texture, which, like the jicama, remains even when cooked. Because of its high water content, ulluco is not suitable for frying or baking, but it can be cooked in many other ways like the potato. In the pickled form, it is added to hot sauces. They are generally cut into thin strips. In order to increase their shelf life, a typical product is produced by the Quechua and Aymara communities in Peru called chuño or lingli. This is produced via a process involving environmental freezing and drying which is usually then ground into a fine flour and added to cooked foods. In Bolivia, they grow to be very colorful and decorative, though with their sweet and unique flavor they are rarely used for decoration. When boiled or broiled they remain moist; the texture and flavor are very similar to the meat of the boiled peanut without the skin. Unlike the peanut meat becoming soft and mushy, ulluco remain firm and almost crunchy. They are a traditional food in Catholic Holy Week celebrations in Bolivia. Production Climate requirements Ulluco is normally propagated vegetatively by planting small whole tubers. However, they are also easily propagated by stem or tuber cuttings. They prefer cooler climates and will produce much better yields in full sun where summer temperatures are relatively cool. They are also known to grow in hotter regions when covered with shade. They are short day plants which require around 11-13.5 hours of day length. However, due to the inherent diversity of ulluco, sun exposure needs vary among cultivars and location. As the day length shortens, stolons grow out of the stems and then develop into tubers. Fertilization, chemical growth,