The Source · PeruDSDC
From the Andean highlands of Peru.
Yacon (Smallanthus sonchifolius) is an Andean tuber. It has nourished Peruvian families for centuries — long before it found its way to American breakfast tables.
Why Peru
Yacon grows naturally in the highlands of the Peruvian Andes, between 1,800 and 3,500 meters of altitude. The climate, the altitude, and the volcanic soil produce yacon naturally rich in prebiotic FOS — the gut-friendly fibers that distinguish this tuber from any other natural sweetener.
The farms we work with
We source from small family farms in the highlands. No industrial farming. No intensive monoculture. Hand-harvesting is still the norm — each tuber pulled from the soil by the same farmers who have grown yacon for generations.
The harvest
Yacon harvest happens between May and August. The roots are dug by hand, cleaned, and prepared for press. From the moment of harvest to the bottling, every step protects the natural FOS content — gentle pressing, low-temperature reduction, no chemical processing.
From Peru to Texas
Once pressed, the syrup travels to our FDA-compliant production facility in Texas, where it's bottled in 6oz squeeze containers designed for daily kitchen use. The bottle is the only step that happens in the US — the syrup itself is 100% Peruvian.
Why this matters
We chose this sourcing model because it lets us:
- Support small Peruvian family farms directly
- Preserve the natural FOS content (industrial processing destroys it)
- Keep our supply chain transparent and traceable
- Offer a single-ingredient syrup that lives up to the promise
What we'll never do
- Add fillers, preservatives, or chemicals to extend shelf life beyond what nature gives us (24 months unopened is plenty)
- Source from industrial monocultures that disrupt local farming communities
- Mix yacon with other sweeteners to lower costs
- Make medical claims we can't substantiate
One root. One country. One bottle. One ritual.
— Celeste, Founder · Yakonow