of the human race.
QUINOA
....... THE QUINUA, A FUTURE PLANTED SINCE THOUNSAND YEARS AGO.
The “gold of the Incas”, as called by experts, adapts quickly to different climates and soils. Quinoa is light, tasty and easy to digest. It could be used in different dishes such as: appetizers,soups, desserts or side dishes. The world celebrates the importance of a grain that thousand of years back was offered in a golden pot to the Sun God and that is still captivating the world today.
Product description
Quinoa (Chenopodium quinoa) was considered by the Incas as a sacred food and was used for medicinal purposes. This Andean grain has high nutritional value and is the only plant food that contains all essential amino acids, minerals and vitamins. It has a high protein content, is an excellent source of phosphorus, calcium, iron, starch, sugar, flora, minerals and vitamin E. For years this grain was grown in the highest in the highlands as a marginal product, a food of native populations; however, not many years ago, rediscovered for its nutritional values, he began to export to demanding markets in the northern hemisphere. Quinoa properties are so rich that NASA has included in the diet of astronauts.
Nutritional properties and health benefits
The demand for gluten-free products, using organic ingredients, the increased consumption of natural proteins, among others: the 2012, in the Fair of healthy ingredients in Frankfurt- Germany, emerging global trends were established. Satisfies all these needs quinoa. But perhaps the most important is that quinoa does not contain gluten, it is no coincidence that from 2011 quinoa is present in supermarkets in North America.
• 88% of world production of quinoa is cultivated between Peru and Bolivia.
• 36 countries import Peruvian quinoa, stressing that 70% of production goes to the international market.
• 67% of Peruvian exports go to the United States.
Production process
The quinoa purchased by Inka Green Exp. SAC is cultivated on farms situated at over 3000 meters above sea level. Although under our supervision, the farmers themselves are responsible for the crop, the harvesting and the threshing of the seed heads and the winnowing of the quinoa seed to remove the husk, all of which is done by hand. The seed is then dried prior to storage, in order to avoid self-germination.
When the quinoa reaches our installations, the bitter tasting saponin covering is removed and the grain is washed and disinfected to reduce microbiological contamination. It is then dried until target humidity is achieved. Quality control and microbiological evaluations are made and finally the quinoa is packed in laminated paper sacks.
Presentations
• White Quinoa Grains
• Red Quinoa Grains
• Black Quinoa Grains
• White Conventional Quinoa Grains
• Red Conventional Quinoa Grains
• Black Conventional Quinoa Grains
