Bio Logistic


Quinoa (pronounced keen-wah) is a crop that, although recently "discovered" by agricultural researchers from industrialized societies, has been grown for many thousands of years in the mountains of South America. It's been a major crop in the Andes mountains since 3,000 B.C. For the Incas, quinoa is the mother grain. It flourishes at high altitudes and in cold, dry climates. In Ecuador, quinoa is grown at altitudes of up to 7,400 feet above sea level, much higher than corn, wheat, or rice can be cultivated. Research has shown that quinoa is very salt tolerant. Its adaptation to high elevations, cold, dry climates and excellent nutritional qualities make it a crop that has aroused a lot of modern-day interest, especially for use in areas where other seed crops can not flourish. Quinoa has a nutty flavor with a texture similar to wild rice. Its used in soups, pasta, puffed cereals, in extruded foods (in blends with corn and with oats), as desserts and side dishes. Its flour blends well with wheat flour or corn meal for bread and biscuits. Quinoa is high in protein compared to other grains, and also has a high oil content.


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