• 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

• About Quinoa
• Fact Sheet

Cultivation 

• Crop Information
• Industrial Crop
• Field Guide
• Seed suppliers

• 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