Information @ a Glance
- Quinoa (Chenopodium quinoa, or goosefoot) is
classified as a pseudo-grain because botanically it is actually related to
Sugar Beets, Spinach and Swiss Chard. Therefore technically not a cereal
grain, however it is cooked and eaten like a grain and has a similar
nutrient profile.
- There are 17 varieties of Quinoa
- Although Quinoa has been in use thousand years
, the product is not widely known in many parts of the world
- Due to its high-protein content, quinoa can
serve as an alternative source of proteins to meat. The strong demand from
vegetarians largely explains why quinoa is mostly found in health food
stores.
- Quinoa flour is produced from grain. Used for
baking and is a more nutritious replacement to many other flours in the
market.
- Organic quinoa flakes are rolled whole quinoa
grains. This product a digestible meal with high biological value protein,
no cholesterol and gluten free. Excellent for breakfast, baking and other
uses.
- The quinoa productive chain has three
fundamental links:
(i) agricultural production of the grain,
(ii) grain processing and
(iii) production of added value products
| General Information
Cultivation
- Crop Information
- Industrial Crop
- Field Guide
- Seed suppliers
Economics of Cultivation
- Cultivation case study
- Australian Experience
- Indian Experience
- Investing in Cultivation
Plantation
- Experimental Farm
- Quinoa Seeds
- Post Harvest
Processing
- Machine for processing Quinoa
- Dehulling
- Technology - case study
- Quinoa production, processing and marketing
| Application - Properties of Quinoa
- Uses
- Weight Loss
- Patient Food Services
Patents - High Yield Quinoa
- Quinoa Protein Concentrate
- Quinoa Grain Processing & Products
Company Profiles - Company - Technology
- Quinoa suppliers
Market Scenario - World Market
- Market Development
- Global Scenario
- Year of Quinoa
- FAQ
- Tradition
- Quinoa Trade - Trends in Europe
- Processing Facility proposed
- Standards - Labeling
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