1. Jicama ---AKA--- Mexican potato Mexican yam bean Chinese turnip
Chinese potato
Ahipa
Saa got
Lo bok

2. It has roots Native to Latin America Domesticated by Aztecs
Dietary staple
Attractive plant
‘Edible roots’
40 pounds

3. It travels
Spanish traders
Malaysia
Thailand
Singapore

4. It’s readily available
Available year-round
Long shelf life
Fairly inexpensive

5. It’s extremely nutritious
Very Lo-cal
Fat-free
Low sodium
Lots of Vitamin C
Low sugar content
Serving Size (60g)
Calories 25  Calories from Fat 0  Total Fat 0g Sodium 0mg Cholesterol 0mg Total Carb. 5g 2% Fiber 3g 12% Sugars 1g  Protein 0g Vitamin A 0% Vitamin C 20% Calcium 0% Iron 2%

6. …And it’s versatile Eat it: -Raw -Steamed -Braised -Boiled -Deep-fried
-Baked
-Steamed
-Braised
-Boiled
-Deep-fried
-Stir-fried
-Grilled
-Thickening
agent

7. You’ll find it… In the US in Southwestern cuisine US produce markets
Latin American and Asian demand
In fusion cuisine
Catching on in US & European restaurants

8. So… What political issues can you identify?
What other foods have similar issues?