Story of Yacon

Another something to be Pride of Aotearoa New Zealand

By conducting rigorous scientific studies, New Zealand biochemist Dr Welch developed a technology that can retain a high level of fructo-oligosaccharides (FOS). FOS is one of the best-known prebiotics recognised by the World Health Organisation (WHO) Working Group.

With the support from Dr Douglas, Dr Welch and his team experimented on the three yacon cultivars in ten districts in New Zealand. After ten years of study, they uncovered the secrets of yacon and discovered the cultivar that accustoms best to New Zealand’s climate. Up to 16% of the cultivar’s flesh is FOS. It is among the highest in the world, and the cultivar is now known to the world as cultivar New Zealand.

The cultivation of yacon in New Zealand was a great success. But Dr Welch did not just stop there. His focus of research switched to the extraction of yacon juice and the retention of FOS. In 2012, years of diligent work paid off, his technology can retain the highest level of FOS without losing the plant’s other healthy constituents such as polyphenol antioxidants. The consistency of New Zealand yacon prebiotic is as high as 80 °Bx, of which, up to 60% is natural FOS.

Robert Welch has degrees in agriculture, and physiology and biochemistry from New Zealand universities, and a PhD in reproductive physiology and biochemistry from Cambridge University in England. His study included embryology and drug preparation and testing. He has worked for thirty years in government agricultural research laboratories in New Zealand and at Michigan State University, USA. The New Zealand Government’s research laboratories were re-organised as companies and Robert was appointed to the position of International Science manager in AgResearch with a major responsibility to advise the Board of Directors on developments in biotechnology including technology, commercialisation, and regulation.

1966 ~ 1996

Yacon was introduced to New Zealand in1966, marking the revival of this 3,000-year-old ancient food from the Andes, In 1996, the crown Research Institutes initiated a dedicated research project on Yacon, led by biochemist Dr. Robert Welch.

2002

In 2002, Dr. Robert Welch and Dr. Jim Douglas, in collaboration with Crop & Food Research, published a study titled “Maximizing fructo-oligosaccharide.Production in Yacon.

2006

With Dr. Jim Douglas' support, Dr. Robert Welch and his team conducted a decade-long study on three Yacon cultivars across ten New Zealand districts, identifying the best cultivar for the local climate in 2006.

2012

In 2012, years of diligent work by Dr. Robert Welch resulted in extraction techniques that preserve Yacon’ s nutrients, achieving a syrup consistency of 80 Brix

2019

n 2019, NZF0S+ was successfully launched, addressing the gap in New Zealand's market for natural plant extract prebiotic supplements.

2022

In 2022, NZFOS+ won the NutraIngredients Asia Start-Up Award, becoming the first New Zealand product to achieve this distinction.

2023

In 2023, NZYacon was shortlisted for the Naturally Good Award in Australia and recognized as a finalist for Best Functional Food.

2023

In 2023, NZFOS+ became the first New Zealand prebiotic supplement used in colorectal cancer postoperative care, led by Shanghai Fudan University’s Cancer Hospital, with experts from China and New Zealand.

2024

In 2024, NZF0S+ Prebiotic Supplement won the 3-star award in the Microbiome & Gut Health category at the Nourish Award 2024,becoming the first New Zealand brand to achieve this honor in Europe. The recognition also received congratulations from New Zealand High Commissioner to the UK, HE Phil Goff.