Quinoa (Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinich and tumbleweeds.
Overview
Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa or occasionally "Qin-wah") originated in the Andean region of Ecuador, Bolivia, Columbia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.
Similar Chenopodium species, such as pitseed goosefoot (Chenopodium beramdioeri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in smaller quantities.
The nutrient composition is very good compared with common cereals. Quinoa seeds contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.
After harvest, the seeds need to be processed to remove the coating containing the bitter-tasting saponins. Quinoa seeds are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is limited.
Natural Distribution
Chenopodium quinoa (and a related species from Mexico, Chenopodium nuttalliae) is believed to have been domesticated in the Peruvian Andes from wild populations of Chenopodium quinoa. There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) which grow in the same area where it is cultivated; it is presumed that those are related to quinoa's wild predecessors, but they could be descendants of cultivated plants.
Early History
Quinoa was first domesticated by the Andean peoples around 3000 years ago. Quinoa has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements". During the Spanish conquest of South America, the Spanish colonists scorned quinoa as "food for Indians", and even actively suppressed its cultivation, due to its status within indigenous religious ceremonies. In fact, the conquistadores forbade quinoa cultivation for a time, and the Incas were forced to grow wheat instead.
Rising Popularity and Crop Value
Quinoa has become increasingly popular in the United States, Europe, China and Japan where the crop is not typically grown, increasing crop value. Between 2006 and early 2013 quinoa crop prices have tripled. In 2011, the average crop value was $3,115 USD per ton with some varieties selling as high as $8,000 per ton. This compares with wheat prices of $9 per bushel (about $340 per ton). Since the 1970s, producers’ associations and cooperatives have worked toward greater producer control of the market. The higher price fetched by quinoa does make it harder for people to purchase, but it also brings livable income for farmers, and is enabling many urban refugees to return to working the land.
Nutritional Value
Quinoa was important to the diet of pre-Columbian Andean civilizations. Today, people appreciate quinoa for its nutritional value. Quinoa has been called a superfood. Protein content is very high for a cereal/pseudo-cereal (14% by mass), yet not as high as most beans and legumes. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats. Nutritional evaluations of quinoa indicate that it is a source of complete protein.
Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights. Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat. This process, besides its nutritional enhancements, softens the seeds, making them suitable to be added to salads and other cold foods.
quinoa seeds
International Year of Quinoa
The United Nations General Assembly declared 2013 as the "International Year of Quinoa" in recognition of ancestral practices of the Andean people, who have preserved quinoa as food for present and future generations, through knowledge and practices of living in harmony with nature. The objective is to draw the world’s attention to the role that quinoa plays in providing food security, nutrition and poverty eradication, in support of achieving Millennium Development Goals.
http://en.wikipedia.org/wiki/Quinoa
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