Quinoa (Chenopodium quinoa) is a grain crop belonging to the amaranth family. It is close relative to other edible species like spinach and Cañahua. Quinoa has been cultivated in the high Andes for over 6000 years. It was first grown along the spine of the Andes, from Colombia to southern Chile and Argentina. Quinoa grows in Peru and Bolivia between 2500 and 4000 m above the sea level and most of its cultivars are grown around Lake Titicaca. This crop is currently evoking interest in Africa, Asia, the Arabian Peninsula and other regions. Cultivating quinoa is the main source of income for the families of southern Bolivia highlands. Grain price tripled between 1999 and 2008, which was triggered by export prices.
Quinoa’s optimal growing conditions are cold climates with the temperature ranging between –4°C and +35°C. Its tolerance to any altitudes from the coastal line up to 4000m above the sea and resistance to light frosts makes it a convenient crop for local mountain farmers in the Andes. Quinoa is also famous for its adaptability to saline soils, nutrient-poor soils, drought stressed marginal agroecosystems and other contrasting environments. From 2006 to 2017 there was a significant rise in quinoa prices due to the increasing awareness of quinoa’s outstanding nutritional qualities, which reduced affordability of traditional consumers to consume this cereal. On the other hand, a 2016 study found that rising quinoa prices led to net economic benefits for producers, specifically for women.
Quinoa is rich in protein and micronutrients, which makes it a great alternative for animal proteins. Depending on the cultivar, the protein content of these grains can range from 11 to 18%. The protein content outweighing rice and wheat makes quinoa more optimal for human consumption. Quinoa contains all 10 amino acids, essential for human metabolism, including lysine - the key component to normal growth and a strong immune system. It is also rich in fibre, minerals and vitamins. The high content of the fundamental fatty acids such as Omega-6 makes it a potential raw material for oil extraction. Quinoa is gluten free - ideal for celiac, vegetarian and vegan consumers. The grains contain some quantity of saponin and oxalic acid. However, these toxins easily break down during the process of cooking hence having no threat to humans. The grain’s nutrient content is so exceptional, that NASA declared it as the preferred food for astronauts.
Different panicles on the same Quinoa plant can have different maturing time and need to be collected separately. The variability of the maturity period of Quinoa cultivars has made it difficult to mechanize the process of harvesting. For this reason, Quinoa grain is manually harvested, as per tradition. Before storing, the seeds must be dried to avoid germination, and then threshed and dehusked by winnowing. Even after these procedures, Quinoa grains are still coated in a thin bitter pericarp that contains saponins, which should be removed to make the grains edible. This task has traditionally been performed by women. Then the grains must be thoroughly dried and only afterwards they can be sent for sale.
Traditionally quinoa is used for soups and in stews. Quinoa flour may be used to make bread, which is cooked by steaming (known as K’ispiñas, muk’unas and phiri). It can be used to produce cold and hot beverages such as chicha or Q’usa, refreshments or Ullphi, juices and so forth. Tender Quinoa leaves can be used in salads. This crop is also used as feed for alpaca, llama, bovine cattle, sheep and Guinea pigs. Quinoa grains are excellent food for poultry and swine.
Quinoa is a crop with large potential which has not been fully exploited. This situation, like that of other crops forgotten in the Andes, has led to the development and execution of the IPGRI-IFAD Project "Raise the contribution that forgotten and underutilized species make to food security and
to the incomes of the rural population of scarce resources ", with wide participation of institutions and researchers from the Andean region. The objective of the project is to revalue and promote forgotten species like Quinoa in local communities.
The Project used a community-based, participatory approach to increase the demand and consumption of Andean grains. In Bolivia, the Project added to national seed collections 220 types of quinoa and 83 of Cañahua. Over a 10-year period, this led to the successful development and release of six improved types of quinoa, including one type that is free of saponin. Local farmers received training in high-quality seed production to ensure the ongoing supply of these varieties, which is now being independently implemented by several local farmer associations.
By developing and disseminating improved varieties of Quinoa and Cañahua, improving processing technologies and promoting consumption of Andean grains through better marketing strategies, this work increased yields, incomes and nutrition for poor farmers and their communities, and contributed to the protection of the indigenous knowledge and agricultural biodiversity. Read more about our work on Quinoa here:
IFAD NUS I & II (2001 - 2010)
IFAD NUS III & IV (2011 - 2015)
