Olluco also Ulluco, Ulluma, Melloca, Ruba or Knollenbaselle (Ullucus tuberosus Cadas), is a useful plant from the family of the Basellaceae.
Synonymous one: Ullucus kunthii HBK; Melloca peruviana Lindl.
The plant is persistent and has a fleshy branch, which reaches a height of 20-50 cm. Fruits are formed only rarely. From the shoulders of the triangular, somewhat sheets at the branch basis 1-3 growing into the soil follow, which swell underground at the point to egg-shaped to nearly cylindrical branch tubers with small eyes. The tubers are smoothly, shining and depending upon yellow, white red or pale-green colored or red-green speckled. They have a length of 6-8 cm. As game form of the Olluco Ullucus is regarded aborigineus
The origin of the Ollucos (speak: Ojucos) lies in the South American Anden. The Olluco is cultivated there at a value of 3.000 to 4,000 m + NN von Kleinbauern.
The Olluco already was into the Inkazeit a popular food. It is one of the cultivated plants of that it very old proofs gives. Thus one finds it for example on art articles such as of the before-Colombian Indians. Besides the extra large number of names and those speaks very far spreading of the plant in large parts of South America for the fact that it concerns a very old and for a long time well-known kind.
Apart from susceptibility for virus diseases (see below) the long time, which needs the plant for development up to the harvest, is cultivation complication. While potatoes in the Anden need a time of four to five months up to the harvest, this lasts with the Olluco sieves until eight months.
Ollucos are struck very frequently by plant viruses. This is one of the largest obstacles for a future propagation of the cultivation of this plant.
Ollucos contain 86% water, 12.5% strength, 0.1% fat, 1 2% protein and 23 mg% Vitamin C. of 100 g contain 52.5 kcal calorific value.
Of the three tubers, which are cultivated beside the potato in the Anden (Oka, Mashua and Ollucos is the latter most popular. It becomes particularly on the country in addition, in the cities of Ecuador, Peru and Bolivia verzehrt.
The tubers are prepared in various kind. In Ecuador a soup is common (mellocos), in Peru it with meat is eaten (olluquito con charqui) and in Bolivia as in Peru a mixing court from Olluco, potato, meat, egg and cheese is (chupe) as well as with pepper prepared ( de papalisas) admits. In all other respects the tubers are cooked and eaten roasted.
Some sorts can be prepared as salad, while others are only cooked enjoyable. In all other respects the tubers are dried. In this form they can be kept for a long time as so-called linglis for many years, a procedure, which already admits to the Indians before Kolumbus was.