The jicama is a tuber originating in Mexico and Central America, cultivated and consumed by various pre-Columbian cultures; its name in Nahuatl language is "Xicamatl" which meaning is watery root. jicama is a plant that grows up to six meters long and the fruit we consume grows underground, the outer part of the jicama has a similar resemblance to a turnip and is covered with a thin brown shell, on the inside It has a white hue and crunchy texture similar to a raw potato.
The sowing of the jicama begins the month of August, starting with the preparation of the land, it must be located in an area with a height range of 200 to 1,200 meters above sea level, a temperature of 30 to 35 degrees Celsius.
The seed takes 8 to 10 days to germinate depending on the seed variety and environmental conditions, as the days go by the jicama cotyledon will emerge, that is, small leaves that sprout from the flowering plants, which will feed the vegetable for days.
Leaves pruning will give strength and vigor to the plant, this is carried out in 15 to 20 days periods during which the chlorotic or yellowish leaves that present damages and brown tones due to cell death or some fungus are pruned; by removing these leaves, vegetative development is encouraged and any possible infection by spores, bacteria or viruses that can contaminate the tuber is discarded. Pruning the flowers also helps to improve the performance of the plant, although its only necessary to prune from the stem twice.
There are different factors that intervene in the form of irrigation and the time between each one, in Agricola Dofra dosed sprinkler irrigation is carried out with precision to obtain a uniform irrigation and generate a considerable saving of in a way that does not affect the plants. Since its distribution is homogeneous, the irrigation of the vegetation by sprinkling is total and it is distributed gently over the entire desired area.
With the passage of time and proper care, the plant reaches its final stage in a period of 5 to 6 months after planting. This is collected by a harvesting tractor that removes the soil by extracting it towards the surface, then it is manually collected by the farmers. Normally the harvest is done in a staggered way, that is, those that are already ready for sale to the market are selected and the others are left sown to continue their development. After being extracted from the field they can remain stored for 3 to 4 months, preserving its characteristic flavor and without being damaged.