For millennia, the highlands and valleys of South America have nurtured a dazzling diversity of crops—quinoa, potatoes, amaranth, yacón, oca, ulluco, ají, and more. Many remained local staples until global health, sustainability, and flavor trends prompted a renaissance. Today, some have broken through as “superfoods,” while others angle to become tomorrow’s niche stars. This report traces how these Andean and South American crops are stepping onto the global stage, what drives their appeal, and which ones are poised to become the next ingredients on menus and shelves worldwide.
Trend Snapshot
| Aspect | Details |
|---|---|
| Trend Name | South American Crop Renaissance |
| Key Components | Ancient domestication, nutritional density, culinary uniqueness, cultural storytelling |
| Spread | Global – quinoa and sweet potato are mainstream; niche tubers emerging |
| Examples | Quinoa, sweet potato, cañahua, yacón, oca, amaranth, ají peppers |
| Social Media | Rising foodie interest for colorful tubers, heritage recipes, “superfoods” |
| Demographics | Health-conscious consumers, plant-based adopters, sustainability-minded shoppers |
| Wow Factor | Turning ancient Andean crops into global superfoods |
| Trend Phase | Expanding – quinoa matured, others entering early adoption |
Agricultural Cradle: South America as a Center of Crop Domestication
Few regions rival South America in agricultural heritage. The Andes alone are home to thousands of potato varieties, alongside quinoa, amaranth, maize, beans, and countless lesser-known crops. These were the food base of Inca and pre-Inca societies, supporting vibrant civilizations in high-altitude and challenging conditions.
According to the International Potato Center, Peru alone has over 3,000 potato varieties. This biodiversity not only provided resilience against pests and climate variability but also shaped cuisines that valued diversity in flavor, texture, and appearance. Maize, domesticated in Mexico but diversified further south, became central to diets across the Americas, with a dazzling range of kernel sizes and colors. South America’s position as a domestication hub means that its crops are deeply intertwined with human history. Their rediscovery in the global era is less invention than revival, positioning heritage as innovation.
Superfood Exports: Quinoa, Sweet Potato, and Potato
Quinoa is perhaps the poster child of South America’s crop renaissance. Once a staple for Andean farmers, it exploded globally as a “superfood” around 2010. Rich in protein, fiber, and minerals, it appealed to health-conscious consumers and plant-based eaters alike. As researchers noted in Food Research International, quinoa cultivation spread from a handful of Andean countries to over 70 worldwide, sparking both economic opportunities and ecological challenges. Price swings and monoculture risks tempered the initial hype, yet quinoa remains a global pantry staple.
The sweet potato tells a parallel story. Native to the Andes, it has become a global crop, celebrated for its beta-carotene, fiber, and versatility. Its rise was accelerated by positioning as a healthier alternative to potatoes or refined carbs, aligning with wellness and diet trends. From fries to smoothies, sweet potatoes now straddle both indulgence and nutrition.
Potatoes themselves deserve mention. As one of the world’s most important crops, they embody how Andean domestication reshaped global diets. Peru’s thousands of varieties highlight the crop’s biodiversity, while globally, the humble potato continues to innovate—through purple-fleshed varieties, heirloom revivals, and niche marketing.
Hidden Gems: Yacón, Oca, Ulluco, and Mashua
Beyond the mainstream stars, South America harbors a treasure trove of underexposed crops. Yacón is a crisp, sweet tuber with a floral note, rich in prebiotic fructooligosaccharides (FOS). According to Wikipedia, it is used fresh, cooked, or as syrup for low-glycemic sweetening. Oca is a small, tangy tuber available in multiple colors. Frost hardy, it has been central to Andean food security for centuries. The International Potato Center lists it as one of the “lost crops” worth revival. Ulluco is vibrant in color, with edible leaves and a crisp texture even when cooked. Specialty Produce highlights its culinary potential, though cultivation challenges remain. Mashua is known for its peppery flavor and medicinal properties, thriving in marginal soils and harsh environments.
These crops remain niche, but they tick many boxes for future adoption: unique flavors, striking visuals, nutritional attributes, and climate resilience.
Leaf and Spice: Amaranth, Huacatay, Culantro, and Ají
South American innovation is not limited to tubers. Leafy greens and herbs are equally significant. Amaranth offers both edible leaves and protein-rich seeds, making it a dual-purpose crop once cultivated by the Incas and now re-emerging for wellness markets. Huacatay, known as Peruvian black mint, adds depth to traditional sauces like ocopa, anchoring flavor heritage in Peruvian cuisine. Culantro, a more intense cousin of cilantro, infuses Latin American dishes with robust aroma. Ají peppers and tomatillo, essential to South American and Mexican cuisines, deliver spice, acidity, and color, offering global kitchens bold new flavors.
Shared DNA: Why These Crops Trend
Examining quinoa, yacón, amaranth, and their peers reveals clear shared attributes. They evolved resilience to climate stress, often thriving in high-altitude, frost-prone, or arid environments, making them candidates for climate-adapted agriculture. Their nutritional density, from protein to antioxidants and prebiotics, provides a powerful health halo. They also stand out for their culinary uniqueness, offering distinct flavors, textures, and vibrant colors that differentiate them from commodity crops. Just as importantly, they carry cultural heritage. Their indigenous roots provide authenticity and storytelling power that resonates with conscious consumers. Finally, they have scalability potential and marketing appeal. Many of these crops can be integrated into global supply chains while also lending themselves to photogenic, social media-friendly storytelling.
Outlook: Which Crops Might Go Global Next?
Quinoa may have paved the way, but other crops are lining up for the global stage. One standout is cañahua, a quinoa relative thriving in saline, frost-prone soils. As The Guardian reports, Bolivia is reviving cañahua to support rural communities and diversify diets. With high protein and micronutrient content, it carries both nutritional and climate credentials.
Yacón syrup is another candidate, tapping into low-glycemic, natural sweetener markets. Amaranth, already gaining traction, could expand further as both a leaf and grain crop. And niche tubers like oca and ulluco, while harder to scale, may emerge in gourmet and specialty markets. For global food innovators, South America remains a source of inspiration. The region’s crops embody resilience, nutrition, and narrative—qualities increasingly critical in shaping the future of food.
Top Crops
South America’s crops are more than regional specialties; they are global opportunity spaces. From quinoa’s superfood explosion to yacón’s prebiotic sweetness and cañahua’s climate resilience, these plants blend tradition with innovation. For brands, chefs, and product developers, the Andean fields hold the blueprint for tomorrow’s food trends.
For more on how food cultures shape global trends, see Wild Bite Club’s feature.