Salvia hispanica
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Salvia hispanica, one of several related species commonly known as chia (Template:IPAc-en), is a species of flowering plant in the mint family, Lamiaceae. It is native to central and southern Mexico and Guatemala. It is considered a pseudocereal, cultivated for its edible, hydrophilic chia seed, grown and commonly used as food in several countries of western South America, western Mexico, and the southwestern United States.
Description
Chia is an annual herb growing up to Template:Convert tall, with opposite leaves that are Template:Convert long and Template:Convert wide. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem.<ref name="Sahagun">Anderson, A.Template:NbspJ.Template:NbspO. and Dibble, C.Template:NbspE. "An Ethnobiography of the Nahuatl", The Florentine Codex, (translation of the work by Fr.Template:NbspBernardino de Sahagún), Books 10–11, from the Period 1558–1569</ref>
Typically, the seeds are small ovals with a diameter around Template:Convert. They are mottle-colored, with brown, gray, black, and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous coating that gives chia-based beverages a distinctive gelatinous texture.Template:Cn
Many plants cultivated as S.Template:Nbsphispanica are in fact S. officinalis subsp. lavandulifolia (syn. S. lavandulifolia).<ref>Mark Griffiths, Editor. Index of Garden Plants. (Portland, Oregon: Timber Press, 2nd American Edition, 1995.) Template:ISBN.</ref>
Etymology
The word chia is derived from the Nahuatl word Template:Lang, meaning 'oily'.Template:Ref label
Other plants known as chia include Salvia columbariae,<ref name="usda03">Template:Cite web</ref> which is sometimes called "golden chia",Template:Cn Salvia polystachia, and Salvia tiliifolia.
Distribution and habitat
Chia is native to central and southern Mexico and Guatemala.<ref name="GRIN">Template:GRIN</ref> It is hardy from USDA Zones 9–12.
Cultivation
Chia is grown and consumed commercially in its native Mexico and Guatemala, as well as Bolivia, Ecuador, Colombia, Nicaragua, northwestern Argentina, parts of Australia, and the southwestern United States.<ref name="usda03" /><ref>Template:Cite web</ref> New patented varieties of chia have been bred in Kentucky for cultivation in northern latitudes of the United States.<ref>Template:Cite web</ref>
It is grown commercially for its seed, a food rich in omega-3 fatty acids since the seeds yield 25–30% extractable oil, including α-linolenic acid. Typical composition of the fat of the oil is 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat.<ref name="USDA">Template:Cite web</ref>
Climate and growing cycle length
The length of the growing cycle for chia varies based on location and is influenced by elevation.<ref name="ayerza_coates2009">Template:Cite journal</ref> For production sites located in different ecosystems in Bolivia, Ecuador and northwestern Argentina, growing cycles are between 100 and 150 days in duration.<ref name="ayerza2009">Template:Cite journal</ref> Accordingly, commercial production fields are located in the range of Template:Convert altitude across a variety of ecosystems ranging from tropical coastal desert, to tropical rain forest, and inter-Andean dry valley.<ref name="ayerza2009" /> In northwestern Argentina, a time span from planting to harvest of 120–180 days is reported for fields located at elevations of Template:Convert.<ref name="ayerza1998">Template:Cite journal</ref>
S. hispanica is a short-day flowering plant,<ref name="jamboonsri">Template:Cite journal</ref> indicating its photoperiodic sensitivity and lack of photoperiodic variability in traditional cultivars, which has limited commercial use of chia seeds to tropical and subtropical latitudes until 2012.<ref name="university_kentucky2012">Template:Cite conference</ref> Now, traditional domesticated lines of Salvia species grow naturally or can be cultivated in temperate zones at higher latitudes in the United States.<ref name=usda03/><ref name="jamboonsri" /> In Arizona and Kentucky, seed maturation of traditional chia cultivars is stopped by frost before or after flower set, preventing seed harvesting.<ref name="jamboonsri" /> Advances in plant breeding during 2012, however, led to development of new early-flowering chia genotypes proving to have higher yields in Kentucky.<ref name="university_kentucky2012" />
Seed yield and composition
Seed yield varies depending on cultivars, mode of cultivation, and growing conditions by geographic region. For example, commercial fields in Argentina and Colombia vary in yield range from Template:Convert.<ref name="ayerza1998" /><ref name="coates_ayerza1996" /> A small-scale study with three cultivars grown in the inter-Andean valleys of Ecuador produced yields up to Template:Convert, indicating that the favorable growing environment and cultivar interacted to produce the high yields.<ref name="ayerza_coates2009" /> Genotype has a larger effect on yield than on protein content, oil content, fatty acid composition, or phenolic compounds, whereas high temperature reduces oil content and degree of unsaturation, and raises protein content.Template:Citation needed
Soil, seedbed requirements, and sowing
The cultivation of S. hispanica requires light to medium clay or sandy soils.<ref name="munoz2013">Template:Cite journal</ref> The plant prefers well-drained, moderately fertile soils, but can cope with acid soils and moderate drought.<ref name="university_kentucky2012" /><ref name="munoz2013" /> Sown chia seeds need moisture for seedling establishment, while the maturing chia plant does not tolerate wet soils during growth.<ref name="university_kentucky2012" />
Traditional cultivation techniques of S. hispanica include soil preparation by disruption and loosening followed by seed broadcasting.<ref name="cahill2005">Template:Cite journal</ref> In modern commercial production, a typical sowing rate of Template:Convert and row spacing of Template:Convert are usually applied.<ref name="ayerza1998" />
Fertilization and irrigation
S. hispanica can be cultivated under low fertilizer input, using Template:Convert nitrogen or in some cases, no fertilizer is used.<ref name="jamboonsri" /><ref name="coates_ayerza1996">Template:Cite journal</ref>
Irrigation frequency in chia production fields may vary from none to eight irrigations per growing season, depending on climatic conditions and rainfall.<ref name="coates_ayerza1996" />
Genetic diversity and breeding
The wide range of wild and cultivated varieties of S. hispanica are based on seed size, shattering of seeds, and seed color.<ref name="Cahill 2005">Cahill, J. P. and B. Ehdaie (2005). "Variation and heritability of seed mass in chia (Salvia hispanica L.)." Genetic Resources and Crop Evolution 52(2): 201-207. doi:10.1007/s10722-003-5122-9. Retrieved 2014-11-29</ref><ref name="Cahill 2002">Template:Cite journal</ref> Seed weight and color have high heritability, with a single recessive gene responsible for white color.<ref name="Cahill 2002" />
Diseases and crop management
Currently, no major pests or diseases affect chia production.<ref name="munoz2013" /> Essential oils in chia leaves have repellent properties against insects, making it suitable for organic cultivation.<ref name="university_kentucky2012" /> Virus infections, however, possibly transmitted by white flies, may occur.<ref name=celli2014>Template:Cite journal</ref> Weeds may present a problem in the early development of the chia crop until its canopy closes, but because chia is sensitive to most commonly used herbicides, mechanical weed control is preferred.<ref name="university_kentucky2012" />
Other uses
During the 1980s in the United States, the first substantial wave of chia seed sales was tied to Chia Pets. These "pets" come in the form of clay figures that serve as a base for a sticky paste of chia seeds; the figures then are watered and the seeds sprout into a form suggesting a fur covering for the figure. About 500,000 Chia Pets a year are sold in the US as novelties or house plants.<ref name="smithsonianmag1">Chia Pet | Arts & Culture | Smithsonian Magazine. Smithsonianmag.com. Retrieved on 2014-04-26.</ref>
References
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External links
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