Exploration: Quinoa (Chenopodium quinoa)

Exploration: Quinoa

The New York Times recently had an interesting article about how the growing popularity of quinoa in the US and Europe are increasing farmer incomes in Bolivia, but that this is also negatively effecting the affordability of quinoa for Bolivians. 

Quinoa plants growing in Peru

 

Some Background

“Quinoa, domesticated thousands of years ago on Bolivia’s arid high mountain plains and now often misrepresented as a grain, is actually a chenopod, related to species like beets and spinach. Its seeds have a light, nutty taste, and when cooked become almost translucent.

While the Incas relied on quinoa to feed their soldiers, it was only recently that Bolivian farmers, with the help of European and American foreign aid organizations, started growing quinoa for export. (NYTimes)”

Quinoa is valued because the plant is adapted to high altitudes, temperature extremes, limited rainfall, and salt tolerance. The “grain,” or seed of the plant, has high nutritional value. Quinoa is unique because it is a complete protein, meaning that it has all nine essential amino acids that humans don’t produce naturally and need to get from food sources. It is also a good source of the minerals manganese, magnesium, iron, copper and phosphorus.  

Fun Facts!

- Peruvian and Bolivian seed banks contain about 1,800 different varieties of quinoa.

- Chenopodium quinoa plants produce a type of chemicals called Saponins, which are non-toxic to humans, but are used as a pesticide to prevent seeds and plants from certain fungal, bacterial and viral infections.

-  Quinoa has been grown commercially in the US since the 1980s with limited success due to climate. Attempts to produce quinoa have taken place in Colorado, California, New Mexico, Oregon and Washington. US production is currently minimal, estimated at less than 10,000 pounds.

- Global production of quinoa in 2009 is estimated at 68,964 metric tons.  

To read the NYTimes article that inspired this entry, click here.

To check out one of my favorite recipes for quinoa, click here.