Culinary perspectives on Colombian purple ñampín: from tradition to innovation

Abstract

Neglected native roots and tubers offer transformative potential for food systems through biodiversity-based innovation. In Colombia, Dioscorea trifida (“ñampín”), a purple yam with symbolic, nutritional, and gastronomic value, remains underutilized. This study examines its potential by integrating cultural, culinary, and socioeconomic perspectives drawn from interviews with chefs, traditional cooks, and agrobiodiversity advocates. Findings underscore its sensory appeal and role in identity and food traditions, while revealing how fragmented supply chains and limited visibility constrain its reach. Actor-driven strategies and institutional support are identified as key to expanding its use and recognition. Overall, ñampín can bridge local knowledge and contemporary innovation, contributing to more diverse, resilient, inclusive, and culturally grounded food systems.