Geographically, Cilembu sweet potato originates from Cilembu Village, Pamulihan District, Sumedang Regency, West Java. Its uniqueness lies not only in the plant’s genetic traits, but also in the environmental conditions and local cultivation practices that shape the final product quality. Accordingly, Cilembu sweet potato can be understood as a local food product born from a complex interaction among natural factors, farmers’ traditional knowledge, and the social and economic dynamics of the local community (Rukmana, 2013).
In cultural studies, local food is not viewed merely as a consumable commodity, but also as a symbol of identity and cultural heritage. Koentjaraningrat (2009) emphasizes that traditional food systems are an integral part of culture because they reflect patterns of human adaptation to the environment as well as the social values that develop within society. Thus, Cilembu sweet potato is important not only from agronomic and economic perspectives, but also holds cultural significance worthy of academic study.
Origin and History of Cilembu Sweet Potato
The history of Cilembu sweet potato is closely linked to the development of smallholder agriculture in the Sumedang region since the colonial period. Based on local agricultural records, this variety has been cultivated for generations by communities in Cilembu Village and its surroundings since the early twentieth century. Although there is no highly detailed written documentation regarding its initial development, oral traditions among local farmers indicate that Cilembu sweet potato is the result of natural and cultivated selection carried out continuously by the community (Sutoro & Minantyorini, 2016).
This selection process involved choosing tubers with the sweetest taste, softest texture, and good storability. Over time, these practices produced a local variety with characteristics distinct from common sweet potatoes. These advantages later became widely recognized and attracted attention in regional and national markets.
In the 1990s, Cilembu sweet potato began to gain broader recognition through promotion by local governments and academic research highlighting its superior quality. Since then, it has developed into a leading regional commodity and has become part of the agrarian identity of Sumedang Regency (Balitbang Pertanian, 2018).
Agronomic Characteristics and Nutritional Content
Agronomically, Cilembu sweet potato belongs to the group of sweet potatoes with yellow to orange flesh. This coloration indicates a relatively high beta-carotene content, which functions as provitamin A and plays an important role in human health. According to Woolfe (1992), orange-fleshed sweet potatoes are among the best sources of beta-carotene among root crops.
The primary uniqueness of Cilembu sweet potato lies in its natural sugar content, particularly maltose, which increases significantly when the tuber is heated through roasting. The heating process triggers the activity of amylase enzymes that convert starch into simple sugars, resulting in a natural sweetness and a honey-like liquid. This phenomenon makes Cilembu sweet potato sensorially distinct from other sweet potato varieties (Rukmana, 2013).
In terms of nutritional value, Cilembu sweet potato contains complex carbohydrates, dietary fiber, vitamin C, B-complex vitamins, and minerals such as potassium and magnesium. Its fiber content helps maintain digestive health, while potassium contributes to electrolyte balance and cardiovascular function (FAO, 2017). Thus, Cilembu sweet potato can be categorized as a local food that is not only delicious but also nutritious.
Growing Environment and Cultivation Practices
The quality of Cilembu sweet potato is strongly influenced by the environmental conditions in which it is grown. Soils in the Cilembu area are predominantly sandy loam with good drainage and specific mineral content that supports the development of sweetness. In addition, differences between daytime and nighttime temperatures in the hilly areas of Sumedang affect the plant’s metabolic processes (Sutoro & Minantyorini, 2016).
Cultivation practices for Cilembu sweet potato largely retain traditional methods. Farmers typically use vine cuttings from previous crops as planting material and rely on organic fertilizers to maintain soil fertility. This system reflects principles of sustainable agriculture passed down through generations.
Harvesting is usually carried out after a growing period of about four to five months. The harvested tubers are then stored for several weeks before consumption or marketing. This storage process serves to increase sugar content and improve flavor quality, forming an important post-harvest practice rooted in the local wisdom of Cilembu farmers (Balitbang Pertanian, 2018).
Cilembu Sweet Potato in Social and Cultural Perspectives
In the lives of Sumedang communities, Cilembu sweet potato functions not only as an agricultural commodity but also as a symbol of local identity. It is commonly served at family gatherings, social events, and as a regional souvenir. Its presence in these contexts demonstrates that Cilembu sweet potato holds social functions beyond its economic value.
Koentjaraningrat (2009) notes that traditional foods function as media for building social solidarity and transmitting cultural values. In this context, Cilembu sweet potato symbolizes the community’s attachment to land, farming traditions, and local identity. Knowledge about how to cultivate, harvest, and process Cilembu sweet potato is passed down informally across generations through everyday practice.
Economic Role and Preservation Challenges
Economically, Cilembu sweet potato contributes significantly to local farmers’ income. High market demand, both domestically and internationally, makes it an important economic resource. However, increasing demand also brings challenges, such as the risk of declining quality due to expansion of cultivation beyond its original area, where environmental conditions differ.
Several studies indicate that Cilembu sweet potatoes grown outside the Cilembu region often fail to produce the same flavor characteristics. This underscores the importance of the concept of terroir in local agricultural products, where quality is strongly influenced by environmental and cultural factors (FAO, 2017).
Therefore, efforts to preserve Cilembu sweet potato should address not only production aspects, but also the protection of local knowledge and supporting ecosystems. The development of geographical indication status represents one strategy to maintain the authenticity and sustainability of Cilembu sweet potato as a local food heritage.
Cilembu sweet potato is a clear example of how local food can represent the close interconnection between nature, culture, and community identity. Its superior taste and nutritional value cannot be separated from its history, growing environment, and traditional cultivation practices maintained by the people of Cilembu Village. From an academic perspective, Cilembu sweet potato is not merely an agricultural commodity, but a cultural heritage encompassing historical, social, and ecological values.
Preserving and developing Cilembu sweet potato requires a multidisciplinary approach that integrates agronomic, economic, and cultural aspects. In this way, Cilembu sweet potato can continue to endure as a symbol of local identity while contributing to food security and community welfare.
Image: https://www.astronauts.id/p/ubi-cilembu-astro-farm-550gram?srsltid=AfmBOop-e8-u6bOLkWrg80NpeuSocKIZv7tEgYBqeMSH5skeLzi6Qaq_
References
Balitbang Pertanian. 2018. Pengembangan ubi jalar unggulan lokal. Jakarta: Kementerian Pertanian Republik Indonesia.
FAO. 2017. Roots, tubers, plantains and bananas in human nutrition. Rome: Food and Agriculture Organization.
Koentjaraningrat. 2009. Pengantar ilmu antropologi. Jakarta: Rineka Cipta.
Rukmana, R. 2013. Ubi jalar: Budidaya dan pascapanen. Yogyakarta: Kanisius.
Sutoro, & Minantyorini. 2016. Keragaman genetik dan potensi ubi jalar lokal Indonesia. Jurnal Penelitian Pertanian Tanaman Pangan, 35(2), 95–104. Woolfe, J. A. (1992). Sweet potato: An untapped food resource. Cambridge: Cambridge University Press.