Cultivation, Processing and Export
"The grain of the Incas"
For millennia, quinoa has been a greatly significant crop for the Andes’ natives. The plant itself is a yearlong, 0.5 – 2 m, very resistant herb that blossoms even on scant and salty soils and under extreme conditions. The remarkable protein content of about 15% and the high concentration of iron, magnesium, zinc, calcium and vitamin E make quinoa a high-grade food that excellently adds to a balanced and healthy diet: Quinoa can also be used as a kitchen all-rounder.