ACCORDING TO THE INFORMATION OF SCIENTISTS, TOPINAMBUR HAS BEEN KNOWN TO HUMANITY FOR MORE THAN FOUR THOUSAND YEARS.
DURING THIS PERIOD, THIS CULTURE HAS SURVIVED BOTH THE PERIODS OF THE RISE OF POPULARITY AND THE TIMES OF COMPLETE OBLIGATION.
BUT RECENTLY, INTEREST IN TOPINAMBUR IS AGAIN REVIVED. INCLUDING IN RUSSIA.
Victor Starovoitov, head. Department of Technology and Innovation Projects of the Federal Research Center for Potato named after A.G. Lorkha, Professor, Doctor of Technical Sciences, Honored Inventor of the Russian Federation and Denis Kozykin, Development Director of IstAgro Don LLC
Natalya Anushkevich, authorized representative of the Jerusalem Artichoke Association in the North-West region
TO THE HISTORY OF THE QUESTION
The birthplace of Jerusalem artichoke is North America, the Great Lakes regions, where wild species of this plant are still found. The Indians called it the "solar root" and believed that it gives men the strength of the body and spirit, and women - youth and beauty.
The origin of the word "Jerusalem artichoke" has many versions. According to one of them, in 1615 a sample of a tuber was brought to the Vatican from Canada. This event coincided with the visit of a representative of the Brazilian Tupinamba tribe. It is difficult to say how in the minds of people the name of a tribe from South America was associated with a product from North America, but not such curiosities have happened in history. Jerusalem artichoke is also known as "earth pear" - because of the specific pear-shaped tubers, and in the English-speaking space - also as "Jerusalem artichoke", although formally it has nothing to do with Jerusalem. Italian settlers in the United States called Jerusalem artichoke "sunflower artichoke": in their opinion, the tubers tasted like artichoke, and the general appearance of the plant was sunflower. The Italian word for sunflower is girasol. To other residents of the country, this word seemed consonant with "Jerusal" (Jerusalem), and it was fixed in the name.
In Europe, a strange plant appeared at the beginning of the XNUMXth century. According to some sources, it was first brought by the explorer Samuel de Champlain, according to others - by the traveler Mark Lescarbault. One way or another, Jerusalem artichoke came to France, and from there the plant spread to other countries. It was especially popular in Belgium and Holland. But already in the XNUMXth century, Jerusalem artichoke was forgotten, the era of more tasty and high-calorie potatoes began.
In Russia, the first mention of Jerusalem artichoke dates back to the second half of the XNUMXth century, but at first the plant was used exclusively for medicinal purposes, it began to be used in cooking only a century later.
BENEFICIAL FEATURES
The tubers and above-ground mass of Jerusalem artichoke contain a large amount of pectin, dietary fiber, protein, amino acids, including vital macro- and microelements, as well as organic and fatty acids, which have a strong antioxidant effect. According to the content of magnesium, iron, silicon, zinc, as well as vitamins B1, B2 and C, Jerusalem artichoke is superior to potatoes, carrots, table beets.
And most importantly, unlike potatoes, Jerusalem artichoke does not synthesize starch, but inulin. Inulin is close to fiber in its chemical composition, but at the same time it exhibits the properties of a prebiotic. It normalizes the functioning of the gastrointestinal tract, helps lower cholesterol levels, has hypoglycemic, choleretic, soothing, anti-atherosclerotic, anti-inflammatory and immunostimulating effects on the human body.
Jerusalem artichoke, as a source of inulin, has recently attracted increasing interest around the world.
As noted by Natalya Anushkevich, authorized representative of the Jerusalem Artichoke Association in the North-West region, as well as the head of the peasant farm specializing in this crop since 2012, the technology for the production of Jerusalem artichoke is in many respects similar to the technology for the production of potatoes. "This is a very plastic, adaptive culture, it forgives some mistakes when growing. Everyone can do it, but potato equipment is needed for planting, caring and harvesting' she explains.
«Jerusalem artichoke is grown using a technology similar to potato- shares his experience Denis Kozykin, Director for Research at Istagro Don LLC (at the moment it is the largest Jerusalem artichoke processing enterprise in Europe. The enterprise is able to process more than 40 thousand tons of Jerusalem artichoke per year, 500 tons per day), — it includes planting with row spacing of 75 or 90 cm, ridge formation, row spacing, haulm removal and harvesting with a potato harvester».
STORAGE
Unlike potatoes, Jerusalem artichoke tubers do not have a cork layer (covered with a thin skin), therefore they are stored worse. In the 30s of the XNUMXth century, this feature of culture became the main obstacle to its mass distribution in the USSR.
The young geneticist Nikolai Ivanovich Vavilov brought Jerusalem artichoke from a trip to foreign countries and hoped that a productive and unpretentious plant would help the Soviet state overcome hunger. In 1937, the People's Commissariat adopted a resolution on agriculture on the mandatory cultivation of Jerusalem artichoke by collective farms. But it turned out that the "earthen pear" in the conditions of cellars and cellars is stored for no more than a month, and they forgot about it for many years.
Modern storage facilities make it possible to maintain Jerusalem artichoke tubers in commercial quality for up to 4-6 months, and for some varieties even longer. The ideal storage temperature is in the range from 0 to +2°C.
Experts also pay attention to the fact that tubers dug out in autumn are stored longer than spring tubers.
The main difference from potatoes: Jerusalem artichoke is a perennial crop. The crop can be harvested both in autumn and in spring. Landing can also be carried out both in May and in October. The tubers remain dormant in winter and tolerate temperatures as low as -40°C without loss.
“The main advantage of Jerusalem artichoke is that it is stored in the ground for a long time., — Natalia Anushka-vich comments, — if you didn’t dig it up in October, you can do it in April-May».
Jerusalem artichoke is not picky about growing conditions. Almost any type of soil is suitable for it, except for strongly acidic and waterlogged ones (tuber rot can begin even from short-term flooding). It can be cultivated on plots taken out of agricultural circulation. We also note that the tubers and aboveground mass of Jerusalem artichoke do not accumulate heavy metals (lead, mercury, arsenic, etc.) and radionuclides.
But the culture shows the best results on fertile loamy and sandy loamy, loose soils with a neutral or slightly acidic reaction.
Jerusalem artichoke roots penetrate two meters deep into the soil, due to this it is drought-resistant.
The culture is responsive to fertilization. "Jerusalem artichoke can be grown entirely organically - emphasizes Natalia Anushkevich, - but mineral fertilizers can increase yields».
The culture is cultivated throughout Russia, yields the highest yields in the central and southern regions of the country (ideal conditions for growing, for example, in the Crimea - if the farm has irrigation). "We also work in the Leningrad region, The expert explains this region is located in the zone of risky farming, but we get stable harvests every year. In this regard, growing Jerusalem artichoke is more reliable than potatoes or carrots.».
The growing season of Jerusalem artichoke is from 120 days. Winter and spring cereals, annual grasses, legumes, row crops can serve as predecessors. Jerusalem artichoke is not affected by pests and, with proper care, practically does not get sick, so the use of plant protection products is not required. By the way, this makes the culture promising for organic farming.
«Our company is now undergoing certification for organic farming- says Denis Kozykin, - We do not use mineral fertilizers and chemical means of protection when growing Jerusalem artichoke. By the way, for Jerusalem artichoke there is not a single HSZR drug registered in the Russian Federation.».
However, if the technology is violated, a number of varieties may experience such a disease as sclerotinia (which is why Jerusalem artichoke is not recommended to be placed on fields after crops susceptible to this disease: for example, after sunflower).
Productivity: from 10 to 40 t/ha for tubers and 20 to 50 t/ha for green mass - depending on the region of cultivation.
Tubers are pear-shaped, oblong-oval or spindle-shaped, with a smooth or bumpy surface. Coloring - from white to red-violet. The eyes are convex. On one varietal plant, the number of tubers usually reaches 20-30 pieces, in semi-wild forms - up to 70. The mass of the tuber - from 10 g - largely depends on the variety and region of cultivation.
IstAgro Don LLC, which grows crops on an area of 900 hectares, has chosen Skorospelka varieties for the production of raw materials и Omsk white.
Denis Kozykin talks about them like this: “Early ripening is a fairly old variety, but probably the most common. It is early ripe, drought tolerant, produces large tubers. Last year, I weighed one of the specimens that came across, he pulled out 780 g, they were probably larger. But the surface of the tubers is uneven, knobby. Omsk white - more technological, tubers are oval-elongated, even, more like potatoes, they are more convenient to peel».
GRADE | IMPLEMENTATION |
There are more than three hundred varieties and hybrids of Jerusalem artichoke in the world. A significant part of them is presented in the scientific collections of the All-Russian Institute of Plant Industry. Vavilov (VIR), Federal Research Center for Potato named after A.G. Lorkha, KFH "Scientific and production center for seed production and processing of Jerusalem artichoke in the North-West region of Russia", Viva LLC and other researchers and producers. The most promising, according to one of the authors of the Union State Program "Innovative development of potato and Jerusalem artichoke production" , scientific manager of the IstAgro Don projects in Dankov, Lipetsk region and Viva LLC, Kostroma region, Viktor Starovoitov, are: Pasko, Solnechny, VIR News, Interest, Skorospelka, Sireniki, Omsky, Dessert, Anastas, etc. The scientist distinguishes from imported varieties Violet de Rens and Spindel. At the same time, the State Register of Breeding Achievements today includes only five varieties of culture: Interest (year of inclusion - 1986), Omsky Bely (year of inclusion - 2014), Pasko (year of inclusion - 2010), Skorospelka (year inclusion - 1965), Sunny (year of inclusion - 2010). Is this enough for successful work?We work with three certified varieties: Skorospelka, Solnechny and Pasko- says Natalya Anushkevich. — In our conditions, they proved to be better than others. At the same time, Skorospelka and Solnechny are considered early, the crop can be harvested 120-140 days after planting. Pasko - later, ripening period 160-180 days. Pasko and Solnechny are characterized by larger and even tubers, so they are more suitable for processing. In addition, the tubers of these varieties have a thicker cork layer (so they last longer) and a higher inulin content.“According to experts, there are no problems with the purchase of seed material of the varieties included in the State Register in Russia. There are seed farms in the country engaged in the production of original, elite and reproductive seeds of Jerusalem artichoke in accordance with GOST R 55757-2013. | «The most important thing that a farmer who decides to take up the cultivation of Jerusalem artichoke should do, — Natalya Anushkevich is sure, — is to determine to whom he will sell the resulting crop”. There can be a lot of options. Farms located near large cities can supply fresh tubers to health food stores (for example, VkusVill or Azbuka Vkusa). Another way is to start producing seed material and, after passing the certification procedure, sell the harvest to other farmers. In addition, Jerusalem artichoke is a valuable raw material for processing. The processing industry in Russia is still in its infancy, but in many regions there are small industries that produce syrups, candied fruits, chips and other products from Jerusalem artichoke. The only large enterprise - "Istagro Don" - is located in the Lipetsk region. The first stage of the plant was put into operation in 2021. "The plant now operates mainly on its own raw materials, but we are also ready to purchase Jerusalem artichoke from farmers, - Denis Kozykin comments - we are engaged in the cultivation of this crop, among other things, in order to show that it is simple and profitable». » |
Today, IstAgro Don produces a wide range of ingredients for the food industry and enrichment of products with prebiotics. Among them:
- Jerusalem artichoke flour (has a sweetish taste, contains up to 70% inulin and is used as a useful additive in pastries, muesli, cereals, and also as breading for meat products, as it is a natural meat flavor enhancer);
- dried chopped Jerusalem artichoke (sold as a semi-finished product or in the form of chips);
- high fructose syrup (added to confectionery or sold as a ready-made topping);
In addition, the company produces a coffee drink from Jerusalem artichoke with a high inulin content (up to 50%) and a natural sweet taste (the product is comparable to the well-known chicory drink).
But other directions for processing are also possible. Jerusalem artichoke, for example, has the potential to produce ethanol.
The plant is a good late honey plant, and honey obtained from the nectar of Jerusalem artichoke flowers does not contain sugar. Dried Jerusalem artichoke flowers are used to make tea.
Jerusalem artichoke is a real find for livestock breeders, as both tubers and green mass of plants can serve as high-energy animal feed. So, when green mass (or herbal flour from it) is added to the diet of cows (up to 30%), already on the 5th-6th day, the volume of milk yield increases, the fat content of milk increases, the animals get sick less. Stems and leaves of Jerusalem artichoke are well ensiled.
Jerusalem artichoke tubers are actively used in hunting grounds and serve as food for hares, elks, wild boars
Jerusalem artichoke is a biomeliorant plant, it is grown to restore the fertility of fields depleted by intensive crops. There is even a technique for using Jerusalem artichoke in the fight against Sosnovsky's hogweed. The technology was developed and patented by Natalya Anushkevich several years ago.
«I think that all the positive aspects of Jerusalem artichoke have not even been explored yet, - Denis Kozykin sums up, - and he has very big prospects in our country. The demand for Jerusalem artichoke products is growing every year, which means that new enterprises for its production will be opened.».
«Of course, this is not a traditional culture for Russia, — continues Natalya Anushkevich, — and we have not yet formed an industry for its production and processing, but we are actively working on this».
FEW WORDS ABOUT MINUSS
Are there any drawbacks to a culture that has so many virtues?
As we wrote above, Jerusalem artichoke has a limited shelf life. It has uneven tubers, which complicates the work of processors. But most importantly, there is a strong opinion among agricultural producers that Jerusalem artichoke, as a plant that came to our country from another continent and has no natural enemies in this environment, is capable of uncontrolled reproduction. Is it really?
Natalya Anushkevich is convinced that when using varietal seeds, farmers will never face such problems. "Capturing territories only wild forms of plants, says the expert, we work with varietals: if you stop caring for them, they stop breeding».
Professor Starovoitov agrees with her: “Jerusalem artichoke is highly resistant to external changes. Due to this, many who have not been involved in its cultivation have the opinion that this is “hog parsnip number two”, although this is not so. Jerusalem artichoke, unlike hogweed, does not spread by seeds over long distances. In the 30s, Jerusalem artichoke was cultivated by almost every collective farm, but there are no negative consequences. In addition, effective methods for removing Jerusalem artichoke from crop rotation are known.».
If our readers have their own opinion on this issue, we will be grateful for a story about personal experience.