Noticias
A future sown thousands of years ago
The
richness of quinoa does not reside only in the grains of its colorful panicles, but also in the knowledge
accumulated by the Andean peoples, which has made it possible to preserve its various varieties, improve its
yield and develop a gastronomy based on quinoa.
However, the grain was carefully protected by
these peoples and today it is an invaluable legacy for humanity, due to its unique characteristics: quinoa
is the only plant food that has all the essential amino acids, trace elements and vitamins for life, in
addition to do not contain gluten.
It is capable of growing in the harshest conditions,
withstanding temperatures from -8 ° C to 38 ° C, it can be sown from sea level to 4,000 meters high
and it is resistant to drought and poor soils.
A contribution to world food security
Faced
with the challenge of increasing the production of quality food to feed the planet's population in a context
of climate change, quinoa appears as an alternative for those countries that suffer from food
insecurity.
For this reason, the United Nations General Assembly has declared 2013 as the
"International Year of Quinoa", in recognition of the ancestral practices of the Andean peoples, who have
known how to preserve quinoa in its natural state as food for present and future generations, through
ancestral practices of life in harmony with nature.
The Food and Agriculture Organization of the
United Nations, from its Regional Office for Latin America and the Caribbean, will carry out the Secretariat
for the International Year of Quinoa, accompanying the International Committee that will coordinate the
celebrations. Bolivia heads the presidency of the Committee, while Ecuador, Peru and Chile hold the vice
presidencies, with the rapporteurs in charge of Argentina and France.
From America to the
world
Almost all current quinoa production is in the hands of small farmers and
associations.
Quinoa is found natively in all the countries of the Andean region, from
Colombia to northern Argentina and southern Chile. The main producing countries are Bolivia, Peru and the
United States. The cultivation of quinoa has transcended continental borders: it is cultivated in France,
England, Sweden, Denmark, Holland and Italy. In the United States it occurs in Colorado and Nevada and in
Canada on the prairies of Ontario. For example, in Kenya high seed yields were shown and in the Himalayas
and the plains of northern India, the crop could be developed successfully.
From a staple to gourmet
cuisine
Like the potato, quinoa
was one of the main foods of the pre-Inca Andean peoples. Traditionally, the quinoa grains are roasted and
flour is made with them, with which different types of bread are made.
They can also be cooked
and added to soups, used as cereals, pasta and even fermented to obtain beer or chicha, a traditional drink
from the Andes. When cooked, it takes on a nutty flavor.
Today quinoa also has a key role in
gourmet cuisine, but its uses have also extended to the pharmaceutical and industrial area.
THE
QUINOA
All about quinoa, how it is grown, what it is used for and what are its
varieties
NEWS
Learn about the latest news about the AIQ and access the
news published in the main media in the region.
PUBLICATIONS
If you want to
find out in depth about quinoa, enter this section where you will find publications related to this plant
and the AIQ.
RESOURCES AND MATERIALS
On this page we offer you campaign
materials to help spread the International Year of Quinoa (AIQ2013).