Xanthosoma

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Genus of plants

title: "Xanthosoma" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["xanthosoma", "araceae-genera", "root-vegetables", "leaf-vegetables", "staple-foods"] description: "Genus of plants" topic_path: "general/xanthosoma" source: "https://en.wikipedia.org/wiki/Xanthosoma" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Genus of plants ::

|image = Elephantear_reduced.jpg |image_caption = Xanthosoma roseum 'Elephant ear' |display_parents = 2 |taxon = Xanthosoma |authority = Schott |synonyms_ref = |synonyms = *Acontias Schott

  • Cyrtospadix K.Koch |range_map = Xanthosoma distribution.svg |range_map_caption = Range of the genus Xanthosoma

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. Several are grown for their starchy corms, 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 cm 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 ().

The inflorescences last for two nights and are protogynous in some, but not all species. 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. (). 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.

Taxonomy

Species

The following species are accepted:

  1. †Xanthosoma obtusilobum Engl. - Mexico, probably extinct
  1. Xanthosoma viviparum Madison - Peru, Ecuador

Deprecated

Etymology

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.

Uses

::data[format=table title="Top Yautía (Cocoyam) Producers
(in metric tons) {{cite web|url=http://faostat.fao.org/site/339/default.aspx |publisher=[[FAO|UN Food & Agriculture Organization]] (FAO) |title=Production of Yautia (Cocoyam) by countries |year=2014 |access-date=22 April 2016 |url-status=dead |archive-url=https://web.archive.org/web/20110713020710/http://faostat.fao.org/site/339/default.aspx |archive-date=July 13, 2011 }}"]

RankCountry201220132014
1153782185922269590
2751328451685607
3430004300041110
4292003000030960
5116922374230000
6325952910428180
—World378952423415508079
::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/6/6d/YautiaYield.png" caption="Worldwide yautía yield"] ::

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, and in St. Kitts and Nevis to make tannia fritters.

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. 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.

Flour made from Xanthosoma species is hypoallergenic.

Gallery

File:Xanthosoma sagittifolium at Kadavoor.jpg|Inflorescence of Xanthosoma sagittifolium File:Inflo detail.jpg|Inflorescence of X. daguense File:Xanthosoma pollination.jpg|Beetle pollination in X. daguense File:Infruc Xanthosoma copy.jpg|Infructescence of X. poeppigii (Peruvian Amazonas); X. daguense (Western Cordillera of Los Andes, Colombia)

References

References

  1. (2003-07-09). "Genus: ''Xanthosoma'' Schott". United States Department of Agriculture.
  2. [http://apps.kew.org/wcsp/namedetail.do?name_id=215062 Kew World Checklist of Selected Plant Families]
  3. (2004). "Beetle pollination and fruit predation in Xanthosoma daguense (Araceae)". Journal of Tropical Ecology.
  4. (2005a). "Equal and opposite effects of floral offer and spatial distribution on fruit production and pre-dispersal seed predation in Xanthosoma daguense (Araceae)". Biotropica.
  5. (2005b). "Geographic Variation and Succession of Arthropod Communities in Inflorescences and Infructescences of Xanthosoma (Araceae)". Biotropica.
  6. Valerio, C. E.. (1988). "Notes on the phenology and pollination of Xanthosoma wendlandii (Araceae) in Costa Rica". Rev. Biol. Trop..
  7. (2015). "Edible Medicinal and non Medicinal Plants".
  8. [http://bonap.net/MapGallery/County/Xanthosoma%20sagittifolium.png Biota of North America Program, 2013 county distribution map]
  9. García-Mendoza, A. J. & J. Meave del Castillo. 2011. Divers. Florist. Oaxaca 1–351. Universidad Nacional Autónoma de México, Ciudad Universitaria
  10. Quattrocchi, Umberto. (2000). "CRC World Dictionary of Plant Names". Taylor & Francis US.
  11. (2014). "Production of Yautia (Cocoyam) by countries". [[FAO.
  12. (2021). "Caribbean Islands". [[Lonely Planet]].
  13. (2021). "Caribbean Islands". [[Lonely Planet]].
  14. Abbott, Isabella Aiona.. (1992). "Lā'au Hawai'i : traditional Hawaiian uses of plants". Bishop Museum Press.
  15. Vaneker, K. [https://books.google.com/books?id=sV5tBQAAQBAJ 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.

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