A new plant variety in Vietnam: Sachi - the king of nuts.

Thanks to its invaluable nutrients, Sachi has dethroned olive oil, which was previously considered the most premium vegetable oil ever created by humankind.

Sachi fruit

In the scorching heat of days when outdoor temperatures sometimes reach 48ºC, hidden within the experimental area of ​​the Department of Biotechnology - Vietnam Academy of Agriculture, there is a plant that stubbornly withstands the harsh weather: Sachi. This plant has crossed the ocean to arrive here from another continent.

Thanks to successive international awards, the demand for Sacha Inchi oil and seeds is increasing. Currently, Peru's exports (the world's leading exporter by acreage) are mainly to the US, Europe, and Japan, while other markets remain untapped due to insufficient supply. Sacha Inchi, also known as Sacha peanut, Inca Inchi, or Inca peanut, was named Sachi when it was introduced to Vietnam for ease of remembrance and suitability for export purposes.

The scientific name of Sachi is Plukenetia volubilis L., a plant belonging to the Euphorbiaceae family. It comprises 19 species, originating from the Amazon rainforest, distributed from Bolivia to Mexico, but most common in Peru, Ecuador, and Colombia. Even on days when outdoor temperatures reach 48ºC, one plant tenaciously withstands the heat. Its leaves remain vibrant green, its flowers bloom, and its fruit peeks out like five-pointed stars on the trellis. This is the Sachi experimental garden of Sachi Vina Joint Stock Company, part of the Tam Hoang Viet Group, in collaboration with scientists from the Biotechnology Department of the Vietnam Academy of Agriculture and the National Center for Testing and Inspection of Plant Varieties and Products.

Sachi has a fascinating discovery history. For 3,000 years, the indigenous people of the Amazon rainforest have used Sachi to maintain strength and survive in a harsh natural environment. Images of this fruit, which opens like a five-petaled flower, can still be found carved into the stone tablets of ancient Inca tombs. To the indigenous people, Sachi is considered a "source of courage" or "tree of life" because of its invaluable nutritional value.

Much later, when scientists of the modern world analyzed the nutritional composition of the seeds that the Incas revered, they were astonished. "The king of nuts," "the new superfood"... are phrases often used to describe Sachi seeds because of their very high digestibility of nutrients and unsaturated fatty acids, reaching 96%. Omega-3 in Sachi seeds (48-54%) helps develop and enhance intelligence, lower cholesterol, regulate blood pressure, balance nerve cells, and reduce the risk of sudden death from cardiovascular disease. Omega-6 (35-37%) plays a role in preventing cardiovascular diseases, arthritis, regulating blood pressure, improving cognitive function, reducing brain degeneration, and enhancing eyesight. Omega-9 (6-10%) helps combat cardiovascular disorders and high blood pressure...

Compared to other oilseed crops, Sachi has the highest omega content, especially omega-3, which is 17 times higher than fish oil and nearly 50 times higher than olive oil. Sachi was awarded "Best Cooking Oil in the World" in Paris (France) in 2007 and is sought after by the most demanding markets such as the US, Europe, and Japan. In addition to omega, Sachi also contains antioxidants such as Vitamin A and Vitamin E, several essential amino acids, and protein. These components play a crucial role in regenerating and improving skin and hair, promoting physical and intellectual development, and contributing to South America's reputation as a cradle for producing world-class models and beauty queens.

It is thanks to these nutrients that it has dethroned olive oil, which was previously considered the most premium vegetable oil ever created by humankind. The nutritional industry uses Sachi to make products from its seeds and nutritional powders. The pharmaceutical industry uses Sachi oil to make capsules and its leaves to make herbal tea. The food industry uses Sachi oil to mix into high-end salads, and its shoots can be used as vegetables. The cosmetics industry uses it for skin and hair care, and to protect beauty...

It's been almost two years since Associate Professor Dr. Nguyen Thi Phuong Thao - Head of the Biotechnology Department, Vietnam Academy of Agriculture - began testing the Sachi plant (since March 2014). With a 99% survival rate, flowering after 3-5 months of planting, and fruit harvesting after 6-8 months, this semi-woody climbing plant (with vines at the top and woody stems at the base) has proven to be quite suitable for Vietnam. Yields are 0.7-1 ton/ha in the first year, and are being monitored in the second year, but are sure to be much higher. Peak yields of Sachi are from the third year onwards, potentially reaching 5-7 tons/ha depending on planting density. The plant's lifespan can reach 15-30 years, resulting in a very long harvesting cycle. Initially, some domestic scientists, including an agricultural professor who previously studied in Peru, found this new plant interesting and went to the garden to study it themselves. He visited almost every week, offering advice on how to properly care for the plants. Because it originated from the forest, the Sachi plant is very hardy. From planting to five months old, it doesn't need fertilizing, and only one application is needed when it flowers.

According to research, the omega-3, 6, and 9 content in Sachi seeds grown in Vietnam, when analyzed, is equivalent to, or even higher in some samples, than seeds grown in Peru. Not only is it suitable for soils with high organic matter content and thick topsoil, but this plant can also be grown on various soil types such as basaltic red soil, gray soil, sandy loam, ancient alluvial soil, etc., and can even thrive in barren, rocky mountainous soil like the Tam Diep area (Ninh Binh). Sachi can be grown as a monoculture, intercropped, intensively, or extensively. Initial findings suggest that this plant has good development potential in Vietnam.

All aspects, from planting to flowering, fruiting, and harvesting, are similar to those in its native country, Peru. When growing Sachi, people can make maximum use of local materials such as bamboo, wood, and indigo to make stakes and trellises. In addition to planting from seeds, the Department of Biotechnology - Vietnam Academy of Agriculture has developed a process for rapid propagation of Sachi using tissue culture. This research has initially established an in vitro propagation process with high efficiency in producing material with a high shoot multiplication rate and quickly meeting standards. However, further research is needed to refine the process in the stage of creating complete plants, improving the rooting rate, and the post-tissue culture stage.

According to NongNghiep.vn