原料functional-food-ingredients

Yacon (Smallanthus Sonchifolius)

ヤーコン (Yākon)

为何选择日本供应

Japanese yacon cultivation matured 1990s-2000s with locally-adapted cultivars and FOS-standardised processing; FFC notifications support functional retail positioning.

核心规格

Fructooligosaccharide (FOS) 60-70% dry weight; potassium 200-300 mg/100g; very low glycemic index.

典型成品

Yacon syrup as low-GI sweetener, yacon-cha (tea) for digestive-positioned retail, FOS-standardised supplements.

At a glance

已收录供应商
2 家供应商
常规 MOQ
100 kg fresh; 10–50 kg dried; 5–25 kg syrup / extract
常规交货周期
6–10 weeks
原产地
Ibaraki, Nagano, Hokkaido, Tochigi
分类
functional-food-ingredients
采收季节
October – December (frost-sensitive harvest)
日本监管状态
FFC notifications exist (digestive-health); food product status
日文名称
ヤーコン
罗马字
Yākon

关于本原料

Andean tuber introduced to Japan in the 1980s and now cultivated commercially in Ibaraki, Nagano, and Hokkaido. Functional positioning centres on fructooligosaccharide (FOS) content — yacon roots are 60-70% FOS, the highest naturally-occurring concentration of any commonly-cultivated crop. FFC notifications support digestive-health and metabolic positioning. Sold fresh as a salad-and-juicing tuber, dried as yacon-cha (yacon tea), and processed into syrup as a low-glycemic natural sweetener. Distinct from existing 'kuzu-starch' and 'mochigome' carbohydrate-related entries.

监管状态

日本FFC notifications exist (digestive-health); food product status
欧盟Novel Food consideration where pre-1997 EU history absent
美国GRAS (FOS established); DSHEA NDI for supplement-grade
中国Imported tuber; GACC food facility registration; phytosanitary certificate

日本供应商

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