Tecnología tradicional del cultivo de Dioscorea trifida -sachapapa- y su permanencia agrícola en la comunidad de Padre Cocha, distrito de Punchana, región Loreto. 2022

• Autor: Perez Yahuarcani, Ciro
• Formato: tesis de grado
• Fecha de Publicación: 2023
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/9361
• Enlace del recurso: https://hdl.handle.net/20.500.12737/9361
• Nivel de acceso: acceso abierto
• Materia: Plantas de raíces comestibles; Cultivos; Tecnología tradicional; Condiciones culturales; Sachapapa; Dioscorea trifida; https://purl.org/pe-repo/ocde/ford#4.01.06

The present work deals with the traditional technology of the cultivation of Dioscorea trifida -sachapapa- and its agricultural permanence in the community of Padre Cocha, district of Punchana, Loreto region, during the year 2022. It proposes to describe traditional technological characteristics of the cultivation of Dioscorea trifida (sachapapa), and determine the time of use of the sachapapa crop in the "chacras" and the resting age of the "purmas", in the community of Padre Cocha. It is a descriptive, correlational and transversal work. 40 surveys were applied to producers of this crop at the study site. Descriptive statistics were applied to the results obtained and are presented below: the technology used for the persistence of this crop is traditional, they use the seed from their previous harvests and sow it in established crop sites in almost free areas. without shadows, they dig a 10-centimeter hole in the ground and fill it with organic material and deposit the seeds, over the course of two months they consider putting a tutor to the plant because of its creeping habit, they always keep weeded the places where the plants were planted strains to avoid pests and diseases, they harvest in times of 12 to 14 months, observing how the plant turns yellowish and dries up. They do not plant in large areas, but what they harvest generates some economic income. They are familiar with four varieties, but choose to plant the white and purple variety because of its commercial advantages. They prepare their soils in the traditional way and many times they let them rest for 3 to 4 years, before opening a new farm, with the help of family labor. It keeps it seeds in the harvest field itself, burying them or watering them on the ground to remove the harvest soil and lower the humidity. The producers have lived in that area for more than 41 years and private land ownership prevails.