Xanthosoma is a genus of
flowering plants in the arum family,
Araceae. The genus is native to tropical
America but widely cultivated and naturalized in other tropical regions.[2] Several are grown for their
starchycorms, an important
food staple of tropical regions, known variously as malanga, otoy, otoe, cocoyam (or new cocoyam), tannia, tannier, yautía, macabo, ocumo, macal, taioba, dasheen, quequisque, ʻape and (in
Papua New Guinea) as Singapore taro (taro kongkong). Many other species, including especially Xanthosoma roseum, are used as
ornamental plants; in popular horticultural literature these species may be known as ‘ape due to resemblance to the true Polynesian ʻape, Alocasia macrorrhizos, or as elephant ear from visual resemblance of the
leaf to an
elephant's ear. Sometimes the latter name is also applied to members in the closely related genera Caladium, Colocasia (
taro), and Alocasia.
The leaves of most Xanthosoma species are 40–200 centimetres (16–79 inches) long, sagittate (arrowhead-shaped) or subdivided into three or as many as 18 segments. Unlike the leaves of Colocasia, those of Xanthosoma are usually not peltate- the upper v-notch extends into the point of attachment of the leaf petiole to the blade.
Reproduction
The inflorescence in Xanthosoma is composed of a
spadix with
pistillate flowers at the base, a belt of sterile flowers offered as a reward for pollinators in the middle and
staminate flowers on the upper part. Prior to opening, the
inflorescence is enclosed within a leaf-like
spathe. When the inflorescence is ready to open, the upper part of the spathe opens and exposes the staminate area of the spadix; the basal area of the spathe remains closed, forming a spacious chamber (i.e., the spathe tube) that encloses the pistillate and sterile flowers (Garcia-Robledo et al. (
2004,
2005a,
2005b)).
The inflorescences last for two nights and are
protogynous in some, but not all species.[3] They change from the pistillate phase that attracts pollinators on the night it opens, to a staminate phase on the second night, when pollen is shed. When the inflorescence opens, it produces heat and releases a sweet scent attracting its pollinators,
dynastine beetles (Cyclocephala spp.). Dynastines arrive covered with pollen from another inflorescence and remain in the spathe tube for 24 hours, pollinating the pistillate flowers as they feed on the sterile area of the spadix. On the second night, they come out of the tube and walk over the staminate flowers, getting covered with pollen, and then flying to a recently opened inflorescence nearby. (Garcia-Robledo et al. (
2004,
2005a,
2005b)).
Fruit maturation takes several months. Fruits start to develop within the shelter of the spathe tube. When the infructescence
is mature, in some species, it arches back and downwards. In other species, it stays erect. Then, the tissue of the spathe tube rolls outwards, exhibiting the bright orange fruits and the velvety pink inner spathe surface.[4][5][6][3]
The name is derived from the
Greek words ξανθός (xanthos), meaning 'yellow', and σῶμα (soma), meaning 'body'. It refers to the stigma or yellow inner tissues.[10]
Uses
Top Yautía (Cocoyam) Producers (in metric tons) [11]
Domestication of Xanthosoma species (especially X. sagittifolium but also X. atrovirens, X. violaceum, X. maffaffa and others) is thought to have originated in northern lowland
South America, then spread to the
Antilles and
Mesoamerica. Today, Xanthosoma is still grown in all those regions, but is especially popular in
Cuba, the
Dominican Republic and
Puerto Rico, where it is used in alcapurrias or boiled. It is grown in
Trinidad and Tobago,
Guyana and
Jamaica to make the popular callaloo dish. It is also grown in
West Africa, now a major producer, where it can be used as a replacement for
yams in a popular regional dish called fufu. Xanthosoma is also grown as a crop in the
Philippines.
Traditionally, Xanthosoma has been a
subsistence crop with excess sold at local markets, but in the
United States, large numbers of
Latin American immigrants have created a market for commercial production. In general, production has yet to meet demand in some areas. In Polynesia, Alocasia macrorrhizos (‘ape) was considered a
famine food, used only in the event of failure of the much preferred
taro (kalo) crop.[12] After having been introduced to Hawaii in the 1920s from South America, Xanthosoma has naturalized and has become more common than A. macrorrhizos, and has been given the same name, ʻape.
The typical Xanthosoma plant has a growing cycle of 9 to 11 months, during which time it produces a large stem called a
corm, this surrounded by smaller edible cormels about the size of
potatoes. These cormels (like the corm) are rich in starch. Their taste has been described as earthy and nutty, and they are a common ingredient in soups and stews. They may also be eaten
grilled,
fried, or
puréed. The young, unfurled leaves of some varieties can be eaten as boiled
leafy vegetables or used in
soups and
stews, such as the Caribbean callaloo.
^Garcia-Robledo, Carlos; et al. (2004), "Beetle pollination and fruit predation in Xanthosoma daguense (Araceae)", Journal of Tropical Ecology, 20 (4): 459–469,
doi:
10.1017/S0266467404001610,
S2CID85768260
^Garcia-Robledo, Carlos; et al. (2005a), "Equal and opposite effects of floral offer and spatial distribution on fruit production and pre-dispersal seed predation in Xanthosoma daguense (Araceae)", Biotropica, 37 (3): 373–380,
doi:
10.1111/j.1744-7429.2005.00049.x,
S2CID86329238
^Garcia-Robledo, Carlos; et al. (2005b), "Geographic Variation and Succession of Arthropod Communities in Inflorescences and Infructescences of Xanthosoma (Araceae)", Biotropica, 37 (4): 650–656,
doi:
10.1111/j.1744-7429.2005.00082.x,
S2CID45182954
^Vaneker, K.
The Pomtajer. Page 216 In: Friedland, S. R., Ed. Vegetables: Proceedings of the Oxford Symposium on Food and Cooking 2008: Volume 26 of Proceedings of the Oxford Symposium on Food and Cookery. Oxford Symposium, 2009.