Quinoa Real History

The historical evidence shows that the people of the Bolivian Altiplano began to domesticate quinoa between 3,000- and 5,000-years BC.

There is early evidence of their morphology in ceramics of the culture of Tiahuanaco (Bolivia), showing representations of a quinoa plant with several panicles along its stem, which suggests one of the most primitive strains of the plant.

During domestication, the Andean populations certainly selected genotypes according to its utility and tolerance to biological and no climatic adverse factors, giving rise to plants and ecotypes of today with their different characteristics.

The farmers of the region “intersalar” of Bolivia are the proud producers of the most valuable strains, known as Royal quinoa.

The Incas considered the Royal Quinoa as a sacred food, a gift from the gods. They called it “La Chisiya Mama”: the mother of grains.

In Bolivia, the Royal quinoa became part of mysticism and culture of the native population.

Until a few years ago, quinoa was sown by hand and exclusively by women, since it is believed that they transmit its fertility to the land. The tools used were small rustic instruments as the “Taquiza, Liukána or Tank’ana” that were used to drill holes and cover the seeds to not create grooves that lead to the unnecessary evaporation of moisture in the soil.

The quinoa was cultivated for the first time 5,000 years ago in the Andes mountains in what is today Bolivia, Ecuador and Peru by its seeds and leaves.

Its genetic variability points that quinoa is a kind oligocentric with widely distributed origin and diversification multiple points. The Andean region has the greatest diversity and genetic variation.

The greatest variety of quinoa can be found in Potosi (Bolivia). There are 3 thousand ecotypes only in Bolivia. There are large and small grains quinoa, some are more suited to make flour and others to cook like grain.

 Quinoa is not a grain but a seed, is a species of broadleaf (Chenopodium quinoa) genetically closest to beet and spinach, functionally posed as a cultivation of grains and therefore is sometimes called a pseudo cereal.

There are thousands of varieties of quinoa, most of them wild. The most valuable are the strains of ancestral heritage cultivated by Bolivian farmers to thrive in saline soils at high altitude, resisting drought and Frost to provide unparalleled goodness of the Royal quinoa.

Geographic information
Real quinoa grows only in the high plains of southern Bolivia near the largest salt flat in the world. The Salar de Uyuni which has a total area of ​​10,582 km2 (4,086 square miles) and Coipasa, which has 806 km² (311 sq mi). The solar radiation in the surroundings is 1,800 mcm / m2, almost twice what is considered normal. All this at more than 3,656 meters (11,995 feet) asl.

Thousands of years ago, the area where Quinoa Real grows was a lake and that has changed the quality of the soil to a greater balance of salinity and acidity that is believed to be one of the factors that contribute to the quality of the Quinoa Real grain.

Real quinoa adapted to these conditions more than 6,000 years ago. This characteristic is very important because contamination with other grains (eg, grains with gluten) is virtually impossible and there is also no possibility of cross contamination with other crops that require high levels of agricultural intensity (for example, the use of agrochemicals). Other crops simply could not survive the conditions of the territory.

Scientists suggest that billions of years ago the Andean Altiplano was at the bottom of a large ocean. When the mountains emerged, the sea dried up and left behind the historic salt lakes.

Cleaning process
For consumption, it’s necessarily subjected to the process of “saponification”, which consists of a series of several beneficiary steps:

• Selection and classification the product
• Scarifying
• Vented
• Washing
• Dried and selected

From this material, you get a series of other products derived from Royal quinoa such as:

• Pearl Royal quinoa: whole grain suitable for soups, stews, cakes and flour for pastry making breads, cookies and similar, and various other products.
• Royal quinoa roasted, cooking friable, commonly called Phisara and other rustic meals as the Muk ‘ a, q’ispina, phiri.
• Real quinoa in flakes, laminated instant quinoa obtained from real pearled quinoa.

Nutritional values
Royal quinoa is known for its perfectly balanced contend in fiber, carbohydrates and complete plant-based protein.

Today royal quinoa is one of the rare plant-based foods to be a great source of complete protein which makes it a perfect staple for any vegetarian or vegan pantry. It is an excellent option for people following a high protein diet, and even for athletes.

Royal quinoa contains complex carbohydrates which are digested gradually, making it a food of choice for people following a low carb diet. Gifted with a perfect balance of protein, fiber and complex carbohydrates, royal quinoa is filling and provides lasting energy. It is an effective appetite suppressant.

Royal quinoa provides a grand menu of mineral wealth. Magnesium (boosts metabolism), potassium (supports muscle function), phosphorus (promotes hormonal balance) and zinc (provides antioxidants and strengthens the immune system) — all are present in significant quantities. Compared with a serving of whole wheat, royal quinoa offers almost twice as much bone-building calcium.

Royal quinoa contains high levels of phytonutrients (“Phyto” from the Greek word for plant) and vitamin E, providing valuable anti- inflammatory properties.

Royal quinoa contains all nine of the amino acids essential to the human system and so represents a complete source of protein. (Amaranth, a quinoa cousin, is about the only other food plant of which this is true.)

Royal quinoa is considered a kosher food, it is even permitted during Passover.

Possible uses of Quinoa

• Ideal food for human consumption (FAO, OMS).
• Milk and Meat substitute.
• Recommended for coeliac, diabetics and overweight.
• Cosmetic use.
• “Saponina” for detergent and soaps.