Quinoa Updates

The role of quinoa in the diets and livelihoods of quinoa farmers in Bolivia

Tue, 20 Mar 2012 09:09:42 -0700

The role of quinoa in the diets and livelihoods of farmers in the Southern Bolivian Altiplano: A case study in the municipalities of Salinas and ColchaK
By Damiana Astundillo, Mickey Leland International Hunger Fellow

This is a very interesting study from 2005 on quinoa consumption by quinoa producers. This is prior to prices for quinoa skyrocketing in 2008, as a result of an increase in world commodity prices, quinoa market growth and market valuation of the pseudo-grain in the U.S..

The study, which encompassed 275 producer families in the poorest quinoa producing regions of Bolivia, shows that:

- The poorer a family is, the more likely they are to eat quinoa
- Newer generations perceive processed grains as having a higher status, and strive to include them in their diets
- Quinoa is difficult to prepare by farmers

Download Original File:
The role of quinoa in the diets and livelihoods of farmers in the Southern Bolivian Altiplano: A case study in the municipalities of Salinas and ColchaK.pdf

Kosher for Passover Certification

Mon, 5 Mar 2012 15:47:30 -0800

FOR IMMEDIATE RELEASE
Media Inquiries: Carole Inman, cinman@sci-fargo.com; 919-606-4868
(Fargo, ND) March 1, 2012 -

With Passover approaching, leading North American distributor of Quinoa, Andean Naturals (In conjunction with joint venture partner, Specialty Commodities Inc.), is pleased to announce that specific lots of its Organic Quinoa have been approved for Passover consumption by the prestigious Star-K Kosher certification organization.

Quinoa’s skyrocketing popularity among consumers as a flavorful, colorful, high-protein, Gluten-free alternative for Passover, has been met with debate among rabbinical experts as to its kosher credentials. The debate was chronicled in Paul Vitello’s April 2011 New York Times article, “For Passover, Quinoa Is Popular; but Kosher?”
Star-K determined the only credible way for it to settle the debate of whether Quinoa is Passover-eligible would be to research the growing and processing of Quinoa at its South American roots.

So, under the leadership of the Star-K, a Mashgiach was dispatched to Bolivia to thoroughly audit the growing and processing of Quinoa. Their stringent investigation delved into the farming and subsequent processing of various Quinoa operations – all while looking for any evidence of co-mingling with other grains or practices that are problematic for Pesach (the Jewish term for Passover).

Their research resulted in identifying specific Quinoa lots that meet the high Pesach standard. Two of the three lots are those from Andean Naturals, one of the leading importers of Quinoa for North American distribution. It operates, in North America, in joint venture with established importer, Specialty Commodities.

Following is the information on the Andean Naturals Quinoa lots deemed Pesach (Passover)-eligible:
Lot code beginning SCI-JI

For additional information on Quinoa’s Passover eligibility:
www .star-k.org/quinoa

Organic Red Royal Quinoa

Mon, 5 Mar 2012 14:14:32 -0800

Of all quinoa produced, 20% will be red in 2012

Red Royal Quinoa® usually sells for 15 cents/lb above white quinoa. In 2012 because of high market demand and a small crop in 2011 it sold for a premium of $1.7 over Golden Royal Quinoa

Red Royal Quinoa® sells out early in the season:
2005 red quinoa sold out in July
2006 sold out in September
2007 red quinoa sold out in December 2007
2008 sold out in March 2009 (no crop carryover)
2009 red quinoa sold out early November 2010 (low production as a response to lower prices in 2008)
2010 red quinoa sold out in October 2010 (good crop but demand doubled as result of a Trader Joe’s product launch)
2011 red quinoa suffered strong speculation as soon as the crop was harvested in April. Prices rose quickly as buyers rushed in to purchase the seemingly limited supply. Prices increased by 72%

Next harvest is in April-May 2012. Expected production from our supply base: 2 million lbs.

Red quinoa specifications: SCI-IH RRQ Specs 6:29:11.pdf

Royal Quinoa® Availability

Mon, 5 Mar 2012 13:33:15 -0800

The 4,500 small family farms we serve have produced 10 million lbs of organic Golden Royal Quinoa® in 2011. We are offering this product for direct import mainly to the North American Market. Please visit our Order page for more information.

NEW: TransFair USA has established standards for U.S. Fair Trade certification of quinoa. Andean Naturals now has available Fair Trade Certified Royal Quinoa®.

For product specifications please click here: SCI-IH RQ Specs 6:30:11.pdf

MEDIA ALERT: NEW GLUTEN-FREE GRAIN

Tue, 8 Mar 2011 19:09:41 -0800

Andean Naturals and Specialty Commodities Inc. introduce kaniwa, a nutritious Andean “grain” ideal for bakery products

WHAT:
Joint-venture partners Andean Naturals, a leading importer and wholesaler of organic quinoa, and Specialty Commodities Inc. (SCI), which imports, manufactures, and distributes a broad portfolio of specialty crops, are introducing baby quinoa, or kaniwa (ka-nyi-wa) to the world market. Kaniwa is a gluten-free, complete-protein “grain” (technically a seed) grown in the Andes. It’s similar to quinoa, but is more protein and fiber dense and tastes sweeter.
Try it yourself and pick up a recipe at the Andean Naturals and SCI booths at Expo West.

WHEN:
March 11–13, 2011

WHERE:
Expo West Booth # 1902 (Andean Naturals)  Expo West Booth # 2104 (SCI)
Anaheim Convention Center

WHY:
1. There’s growing demand for gluten-free foods, and kaniwa is a highly nutritious and affordable option for flour mixes, pancake mixes, grain blends, and sprinkling on top of breads.
2. Andean Naturals and SCI provide organic, sustainably grown quinoa and kaniwa purchased from farmers at fair prices—important considerations for organic consumers.
3. Kaniwa’s red color makes it an exotic addition to mixes and other products.

CONTACT: Sergio Nuñez de Arco, CEO, Andean Naturals, +1 (650) 303-1780

For more information, see www.andeannaturals.com and the Andean-SCI introduce new grain.pdf

A letter from Sergio Nunez de Arco, introducing the Joint Venture

Wed, 22 Dec 2010 16:53:57 -0800

Dear clients and friends,

The Andean Naturals Team is pleased to inform you of some great news: in the last couple of days we signed a joint venture agreement with Specialty Commodities. This union will enable us to pursue our mission: to fuel the growth of the world's market for quinoa and broaden the positive social and environmental impact of our activities to small family farms in Bolivia and Peru.

Andean will continue to promote and sell quinoa as an ingredient. The main change is that we will transfer all administrative, financial and logistics functions to the efficient SCI platform. By combining strengths, SCI and Andean will be in a better position to serve clients world-wide:

- Access to higher volumes by combining farmers networks in Bolivia and Peru. In 2011 the SCI-Andean group will be the leading supplier of quinoa, with access to over 8.8 million lbs of organic quinoa. This is the combined product of almost 4,000 small family farms

- We will ramp up production in our Bolivian facilities of quinoa-based ingredients (flaked quinoa, puffed quinoa, protein concentrates)

- We will continue to make food safety our priority, with extensive quality controls and 3rd party pre-shipment analysis at the source

- More choices for our customers: various grades and prices to best suit the application

- One-stop shop for ingredients needs: Specialty Commodities manufactures, imports and distributes a broad portfolio of specialty crops

- Increased availability in various regions in the U.S (Oakland, L.A., New Jersey and Fargo warehouses)

This union will also allow us to dedicate more time to the farmers in our network. In 2011 our field offices will focus on best field practices, sustainability plans and social responsibility. On this last item we are happy to announce our recent acceptance to the Fair Trade Federation.

Please do not hesitate to contact me for additional details on how this union will improve our service to you going forward.

Best regards,

Sergio

Sergio Nuñez de Arco
Co-Founder & CEO
Andean Naturals, Inc.
393 Catamaran Street
Foster City, CA 94404
Toll Free (888) 547-9777 x 711
Direct Line (650) 303-1780
eFax +1 (707) 202-2838
www.andeannaturals.com

--> Visit us at Expo West in Anaheim, CA. Booth #5328 (March 11-13, 2011)

Fair Trade FederationMembership

Wed, 22 Dec 2010 16:19:48 -0800

As of December 15th 2010 Andean Naturals is part of the Fair Trade Federation.
 The Fair Trade Federation is the association of North American organizations fully committed to fair trade. It’s a community of shared support, connections and knowledge, amplifying the impact each one of us can make in alleviating poverty and promoting the dignity of all people.

Real social change doesn’t happen overnight. It takes commitment, support and a dedication to practices that support the dignity of all people. We structure our business practices around equitable and sustainable trading, creating opportunities for the marginalized producers we work with. We actively collaborate and share knowledge, expertise and connections through the Fair Trade Federation to help grow our businesses and make a greater impact in the world than we could alone.

In a world of, “What’s in it for Me?” Federation members are driven by “The Culture of We.”

Fair Trade Certified Quinoa Coop in Bolivia

Wed, 26 May 2010 18:04:05 -0700

Source: TransFair USA Website
http://certification.transfairusa.org/content/certification/producer.php?floid=3658

“Asociacion Nacional de Productores de Quinua, Bolivia
ANAPQUI or the Asociacion Nacional de Productores de Quinua was formed in 1983 as an association of small farmers organized to sell and market quinoa collectively. The group's stated mission is to improve the living standard of quinoa producers of the Bolivian Highlands. The cooperative's producers live mainly around Potosi, Oruro and La Paz in higher altitude areas where quinoa is cultivated. The group focuses on promoting traditional techniques and technologies throughout the entire quinoa production chain in order to empower farmers to sustain the environment and to grow high-quality quinoa for international markets. The cooperative places a priority on reversing the negative ecological impacts of agricultural production. ANAPQUI's leadership has developed and implemented a plan to prevent soil erosion, promote soil productivity and recuperate natural vegetation that has been depleted over the years.  The cooperative is made up of eight regional associations with over 1,100 individual members. The farmers of ANAPQUI belong to two different group indigenous to Bolivia: the Aymara and the Quechua people. The group became Fair Trade Certified in 2001 and organic certified in 1998.  Through Fair Trade, ANAPQUI has experienced considerable export growth. Due to increased trade, Fair Trade farmers are seeing larger incomes and therefore have been able to improve their quality of life. Cooperative members cite better housing, clothing, more education for their children, greater access to health services and the ability to reinvest additional incomes into their farms and acquiring transport vehicles as some of the many ways in which Fair Trade has helped them.  In addition, Fair Trade quinoa production has provided an additional 2,675 jobs for Bolivians - not including the farmers and their families. Not only are farmers benefiting from the robust quinoa market, but other rural families who may not have land of their own are able to get jobs and support heir families through Fair Trade quinoa production.  ANAPQUI produces three main varieties of quinoa: Blanca Real, Rosada and Pisankalla. Together the farmers of the cooperative produce over 3,640 metric tons of quinoa.  Fair Trade has enabled ANAPQUI to implement programs to increase their product quality and productive capacity. The ANAPQUI general assembly (or representative body that manages Fair Trade premium use) voted to allocate $10,700 towards a Technical Assistance program for members of the cooperative. The program trains farmers in agricultural techniques that will help them increase their efficiency and productivity.

The Fair Trade price has enabled Asociacion Nacional de Productores de Quinua to establish various social and productive programs
Productive Investment. 
The ANAPQUI general assembly (or representative body that manages Fair Trade premium use) voted to allocate $10,700 towards a Technical Assistance program for members of the cooperative. The program trains farmers in agricultural techniques that will help them increase their efficiency and productivity.”

Press Release Quinoa, a success story for small organic family farms in the Andes

Wed, 26 May 2010 00:17:31 -0700

Before the emergence of the organic and fair-trade markets in the early 2000 it would have been difficult to think of small, organic family owned farms dominating the production of any single crop. The growth of the quinoa market has proven the contrary.
The U.S. market for quinoa quinoa has grown at a phenomenal rate in the last 6 years:
From 7.3 million pounds in 2007, quinoa jumped by 75% to 12.8 million in 2008 and then by another 44% in 2009 to reach 18.6 million pounds. Of the 18.6 million pounds, a record 70% was certified organic and virtually all the product was sourced from small family farms.
What makes the market growth noteworthy is that prices for quinoa increased by 120% during that same time period, passing the minimum price levels set by the Fair Trade Labeling Organization (FLO).
“Quinoa is being rediscovered and recognized as the future staple of a healthy diet” said Andean Naturals’ CEO Sergio Nunez de Arco, pointing to the quinoa recipe book that will be launched at their booth at ExpoWest, Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming.
Quinoa, formerly only found in small health food stores, is now available at Costco and Trader Joe’s in addition to Whole Foods and specialty supermarkets. It is also a featured ingredient in side dish mixes, cereals, crackers, cookies, breads and sports drinks. The National Restaurant Association ranked it the #1 trend as a side dish for 2010.
One of the companies that fueled the success of quinoa in the United States is Andean Naturals. The company was founded in 2004 with the goal of promoting sustainable agriculture and raising farmer incomes in Bolivia while giving U.S. consumers reliable access to organic quinoa. Drawing on years of experience managing development projects and advising small and midsize businesses throughout Latin America, Sergio Nuñez de Arco and his partners have built Andean Naturals into the leading importer/wholesaler of organic quinoa. Today, Andean Naturals holds a 24% share in the U.S. market and sources from over 2,500 small family farms.
“20 years after its introduction into the U.S., quinoa is finally taking off. I believe that we are only seeing the beginning of the growth” explains Sergio, pointing to products in development for the mass market such as hypoallergenic quinoa milk and baby foods. “We are now concerned with making sure the supply volumes and quality are there and that all this quinoa can be produced sustainably. We want to have a lasting impact.”
One of the key elements of this strategy is to close the gap between the growers and consumers. To this effect, the company is launching at Expo West a new a line of quinoa products in partnership with LaYapa Fair Trade, which will feature “Royal Quinoa®.” This heirloom quinoa is certified organic, Fair Trade quinoa ad sourced only from small family farms at the shores of the Bolivia salt flats.

LaYapa Fair Trade Launches New Product Line

Wed, 26 May 2010 00:09:28 -0700

We are proud to announce the launch of LaYapa Fair Trade Quinoa. LaYapa is one of only two Fair Trade Certified quinoa suppliers in the U.S..

Please visit the company’s website for additional information on how you can support this company’s mission.

www.layapaorganic.com

Quinoa Listings in Organic-Bio

Tue, 8 Dec 2009 17:01:30 -0800

Organic-Bio is one of the best websites to source organic quinoa on the internet. We found over 34 companies offering organic quinoa world-wide.

An extract from their “About” page:

“The aim of our database is to bring the producers and buyers closer together in order to contribute to the diffusion of organic production, as well as to encourage sustainable development.

The database contains more than 2,000 product groups and more than 14,000 addresses of producers, wholesalers, retailers, certification companies and organizations that actively encourage organic production.

Through our website in ten languages (Czech, Dutch, English, French, German, Italian, Portugese, Russian, Spanish und Turkish ), we hope to reduce language barriers and to facilitate first contacts between different users.”

Royal Quinoa® is in Trader Joe’s!

Fri, 3 Jul 2009 22:33:21 -0700

Article:Panel nuts for Trader Joe's quinoa
SFGate
Amanda Gold

Sunday, April 19, 2009
Trader Joe's Organic Quinoa came in first place.

Quinoa, it seems, has finally hit the mainstream. While health nuts have been consuming it - and extolling its virtues - for years, most consumers have just now started to make it a part of the weekly cooking roundup.

And why not? The seeds act as a grain as well; quinoa is extremely high in protein, gluten-free and cooks faster than most other grains, making it an ideal side dish to almost any protein or vegetarian entree.

For today's tasting, the quinoa was prepared according to package directions. We seasoned each pot with a half teaspoon salt, just to add a little more flavor.

To the naked eye, it's hard to tell the difference between packaged brands (which is why many simply buy it in bulk). With the exception of some red heirloom varieties, which were excluded from the tasting, the tiny grains are blonde in color and look almost identical. Still, we were able to find some notable differences.

Tasters felt that brands fell into two distinct categories - those that were mushy and bitter tasting, and those that were perfectly edible with a good separation of grains. One brand of quinoa, in fact, just barely slid into the Taster's Choice Hall of Fame, a designation reserved for those products scoring 80 or more points out of a possible 100.

That brand was Trader Joe's ($3.99/pound) in first place, which panelists described as having a "good grainy flavor" with a "slightly grassy finish." Some found the quinoa "nutty" with "a nice separation of grains," and others called it "sweet" with a "good, soft and crunchy texture." All five tasters would buy this product.

In second place, Health Best ($3.79/14 ounces at Andronico's) had "a mild, toasty flavor" and "a pleasant earthiness." Tasters said the quinoa "pops in your mouth" and had "a good texture" and "separate grains." Some called it "slightly grassy" with a "distinct flavor of quinoa." Four would buy this brand and one would not.

Widely available Ancient Harvest ($4.39/12 ounces at Whole Foods) came in third place, labeled "sweet" and "grassy" with a "fluffy texture" and "a good balance of flavors." "The grains have a pleasant pop," said one taster. Another commented on the "nice large grains" and "good texture." Three would buy it and two might.

Bob's Red Mill ($10.59/26 ounces at Draeger's) organic brand took the fourth-place spot. "The flavors are well balanced with a pleasant finish," said one panelist. Others noted the "good texture," "large grains" and "sweet finish." Some found it "too mushy" and "slightly bitter." Three would buy this brand, one might and one would not.

Rounding out the pack in fifth was fair trade brand Alter Eco ($5.99/pound), which tasters called "almost sweet" with a "grassy finish." Some commented on the "smaller grains" and the "mild, nutty flavor," while others found the quinoa "bitter" and "mushy." Two would buy it, one might and two would not.
Quinoa

Trader Joe's 80

Health Best 77

Ancient Harvest 70

Bob's Red Mill 63

Alter Eco Pearl 44

Arrowhead Mills 23

365 Organic 17

Panelists were Linda Anusasananan, food writer and consultant, San Mateo; John Carroll, cookbook author, San Francisco; Shelley Handler, consultant, San Francisco; Emily Luchetti, pastry chef, Farallon, San Francisco; and Roland Passot, chef-owner, La Folie and five Left Banks. All products are tasted blind; a perfect score would be 100. Prices listed are the lowest found, but products may be available at other stores.

E-mail Amanda Gold at agold@sfchronicle.com. To look up past Taster's Choice columns, search online at sfgate.com/food/tasters/archive.

http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/19/FDPP1728J0.DTL

This article appeared on page E - 3 of the San Francisco Chronicle
© 2009 Hearst Communications Inc. | Privacy Policy | Feedback | RSS Feeds | FAQ | Site Index | Contact

AN Brochure Expo West 09-3

Fri, 27 Feb 2009 10:12:04 -0800

Click on picture to download the full color brochure in PDF format.

Unprocessed quinoa prices almost triple in 2008

Thu, 28 Aug 2008 08:16:08 -0700

The above table shows the price increase that took place at the farmer’s level in 2008. The prices are for unprocessed quinoa (quinoa that needs to be selected, washed, de-stoned, processed) at the open market of Challapata in Bolivia.

As a background, there was a short crop in 2007. The harvest takes place in April-June. By November 2007 organic quinoa was starting to become scarce due to the ever increasing demand (increases estimated at 20-25% per year). A frost hit the quinoa fields in November 2007, when the plants were still fragile. This led the farmers to ask for higher prices for their crop. This is a way for them to compensate for the loss they were expecting from the next crop.

The 2008 quinoa crop came in 40% short.

By the time the harvest began in April, prices had already increased by 48% over the previous year’s. By the time the harvest was all in, prices at the farmer level had increased by a whooping 190% (almost tripling).

In summary, although the crop was short, income at the farmer-level still increased over the previous years. 2009 crop should come in at a good level and supply should be on par with demand.

Quinoa in mainstream media

Wed, 27 Aug 2008 15:28:09 -0700

July 24th, 2008 9:44 AM Eastern

Tanya’s Tasty Tips: Super Foods
by Tanya Zuckerbrot, MS, RD
“
Everyone knows they should eat fruits, vegetables, nuts/seeds and whole grains for good health. But do you know which are among the healthiest? Below are among my favorite Super Foods and some suggestions for incorporating them into your diet! These foods aren’t only delicious,
but eating them can add years to your life!

Quinoa
Why it’s healthy: It has enough protein to make it equivalent to eating beef or egg whites, it has no fat, and it’s lower in carbs than most other grains. Grains? Yup, but technically it is a seed. This is not protein from meat but rather Quinoa, an ancient grain native to the Incas and also known as a nutritional powerhouse and complete protein because it contains all the essential amino acids. It’s delicate in flavor but high in fiber and also has ample amounts of magnesium, potassium, zinc, Vitamin E, riboflavin,
copper, and more iron than true grains. Quinoa also contains lysine, an amino acid that is essential for tissue growth and repair and its good source of magnesium which helps prevent migraines by constricting blood vessels.

How to eat them: Quinoa might look small but when cooked it more than quadruples in size. You can use it as a side dish instead of rice or make a salad out of it by chopping and adding onions, scallions, celery, peppers, carrots and chickpeas.
“
Download Full Article:
Tanya’s Tasty Tips_ Super Foods « FOX News Health Blog « FOXNews.com.pdf

Quinoa Prices up 44%

Thu, 29 May 2008 16:23:12 -0700

Further Increases:
Against all predictions, quinoa prices continue to increase. Prices at the open market of Challapata have gone up by more than 30 cents per pound (44%) since the beginning of the harvest.

As we near the end of the harvest season prices are expected to continue climbing, possibly to match those of organic sesame (another 20 cents).

Contract defaults:
Bolivian exporters are finding themselves short of cash to secure raw materials. In addition to this, they are beginning to default on 2008 commitments due to their inability to secure the necessary stock in a timely fashion.

Smugglers taking Bolivian quinoa to Peru are causing a large part of the increase in quinoa prices, competing against Bolivian exporters for the available inventories.

Shortage:
Bolivian quinoa is short this year due to a frost in November 2007. In addition to this, farmers are waiting to release all of their crop, waiting for prices to stabilize. We expect that the 2008 quinoa harvest will sell out by mid August 2008.

2008 crop outlook

Wed, 16 Apr 2008 13:03:55 -0700

The 2008 crop is finally coming into the market. The Bolivian quinoa farmers are beginning to sell their crops at 50% above last year’s crop. Against all predictions, prices are continuing to climb. This is a result of the 40% loss on the crops this year due to frosts in November and the 25-30% increase in demand.

Bolivian exporters are also competing against Peruvian buyers who purchase raw quinoa to processing and sale in Peru.

-SN

U.S. Market for Quinoa

Wed, 16 Apr 2008 12:55:13 -0700

The U.S. Quinoa Market

Today, about 43% of the quinoa in the U.S comes from Bolivia, 35% from Peru and 20% from Ecuador. The balance comes from small ﬁelds in the Colorado Rockies. Bolivia is also the leader in quinoa production with estimated 80 million pounds per year, from over 9,000 small family farms (about 40% of the world’s production).

Quinoa’s market perspectives are extremely bright. The demand for quinoa in the U.S. has doubled in the last ﬁve years, fueled by the interest in natural foods, whole grains and gluten-free ingredients. We estimate that in 2007 the
U.S. quinoa imports amounted to 4,500 Metric Tons (10 million pounds or $5.2 million in raw grain value). The main importers being Quinoa Corporation (the leader, with a 23% market share), Inca Organics, United Natural Foods, Multiple Organics and Andean Naturals.

About 60% of quinoa is sold in bulk bins and 1-pound boxes in health-food stores, specialized supermarkets (Whole Foods, Trader Joe’s) and restaurants. The balance goes into food manufacturing to be included in rice mixes, cereals or turned into ﬂour for various applications (a quinoa vodka is now being sold at BevMo stores in California).

The market growth is difﬁcult to predict. We expect it to be at 25% per year. It would, however, only take a large player such as Kellogg launching a product line to take that number to the 50’s. This is possible because the market for quinoa, although it has been commercialized in the US since the early 80’s, is still in its infancy in terms of volume. Of all grains sold in the U.S., quinoa only represents 0.08%.

Quinoa Supply Issues

The growing concern for companies seeking to use quinoa in their product formulations is in the uncertainty of this seed’s supply. Most importers in 2007 have had great difﬁculty keeping quinoa in stock. This was due to the overseas suppliers being unable to respond to the demand and various delays caused by the “unstable political situation” in Bolivia.

The issues with importing quinoa have evolved. From 1980 to 2000 the common problem was ﬁnding an honest processing plant that would ship quinoa with acceptable quality. The issue then turned to the reliability of these processing plants. Most plants were run by coops or ex-farmers with little management experience. Starting mid 2005, the issue began to be processing capacity. Those processing plants with a good quality product who were able to export on a reliable basis gained so much business that they found their plants to be too small. Most invested in new processing lines.

The issue in 2008 and for the years to follow will be the ability of processing plants to secure sufﬁcient raw quinoa to process.

Quinoa Non-heme Iron, Protein and Good Carbs

Mon, 3 Dec 2007 11:34:20 -0800

This is quoted from an Blog Post by The Kitchen Vixen. Please see the full article here:

http://whatshouldieat.blogspot.com/2007/10/quinoa-keen-wah-dmv.html

“
With the fading fate of the Atkins diet which is not very disease prevention friendly, the public is again rethinking its carb choices. “Can we eat carbs afterall?”, they ask. “If so, which ones, what are the best choices and how often?” The whole realm of “carbohydrates” can be overwhelming even to the diet educated a.k.a. Registered Dietitians. We (Dietitians) have been educated from the onset about where carbohydrates come from, as in which food groups, and frankly, they are everywhere. You really can not avoid them if you want to eat foods which promote health, prevent disease and give you the energy to live long and thrive. The key is to make the best choices from those foods which do contain carbohydrates so that you can get the best energy sources available.

Enter, Quinoa, the best choice from the “Whole Grain” group. That food group found at the far left of the new “My Pyramid” but which use to live at the base of the formerly known ‘Food Guide Pyramid’. Yes, grains can make up the base of your diet from an energy stand point but from the viewpoint of volume, vegetables prevail. That means that grains can make up the “bulk” of your calories while vegetables will simply make up the “bulk”. Vegetables should be consumed in the greatest proportions because they fill you up but are very low in calories and yet very high in antioxidant, disease fighting nutrients. Most of your carbohydrates, however, can come from grains. Grains are energy yielding, B-vitamin wielding, and rich in minerals and disease fighting antioxidants along with a cluster of cholesterol lowering, cancer preventing, blood sugar controlling, bowel friendly fiber. Most WHOLE grains are rich in minerals such as Zinc, Manganese, Magnesium and Copper, all minerals which are essential for the body’s own natural antioxidant defense system.

Whole grains also contain Iron although it is called a non-heme iron, so named because it is not attached to the heme component of a red blood cell. The iron found in animal protein is called heme iron because it is attached to the heme component of the red blood cell. Since being attached to that heme in the red blood cell is the ultimate goal of iron in the body, those foods which contain heme iron, contain a form of iron that is more easily absorbed. However, if you’re like me, perhaps you too don’t appreciate things that are so obvious, so easy. I personally like challenges in life because that is how we become stronger, by overcoming adversity, even in the world of nutrition.

For example, that non-heme iron found in whole grains, beans, legumes & leafy green vegetables, can be absorbed very well if there is also a big strong Vitamin C around. You see, C helps to ensure that that non-heme iron reaches its final destination; one of those destinations being the home of the heme in the red blood cell. C protects the Iron from free radicals so that the iron will be absorbed in the best shape possible. Vitamin C is like the body guard for Iron. Once in the red blood cell, iron will work with the Heme to help ensure that oxygen is properly transported to working muscles and, well, basically to every cell in the body. ALL of the cells of the body need oxygen to live. So by ensuring proper absorption of your dietary iron sources, you are helping to ensure that your cells can breathe again…and again and again.

This is what I love most about the body, the complexities and yet the simplicity of it all. Of course, everything works better when we work together. We are all stronger when we team up. No man is an island, no mineral…a rock…although minerals can be found in rocks…None-the-less, I believe that the non-heme iron is a ‘stronger’ iron because it takes the road less traveled. Therefore, I encourage the consumption of foods that are rich in non-heme iron. I promote the intake of lots of veggies and whole grains, beans and legumes too. There may a little more work involved in the process, but I promise you a stronger YOU in the end.

So now you know, or hopefully have figured out, that Quinoa is a source of non-heme iron. It is also the only WHOLE grain that is a complete protein. ‘Complete’ because it contains all of the essential amino acids in proportions that promote the production of immune cells, the synthesis of enzymes, the building & rebuilding of muscle cells and basically the growth, repair and maintenance of body tissue wherever needed. All of these functions require all nine essential amino acids in the perfect proportion to promote growth and repair. And, in case you’re dying to know those amino acids personally, here they are, in no specific order: Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine & sometimes Arginine.

Newly Patented Quinoa Drink

Mon, 3 Dec 2007 11:29:52 -0800

The following article is quoted from:
http://www.freshpatents.com/Quinoa-containing-beverages-and-methods-of-manufacture-dt20071115ptan20070264416.php

“
FIELD OF THE INVENTION

[0001] The present invention is in the general field of healthful beverages, including beverage formulations and methods of processing and manufacturing such beverages. More specifically, the invention concerns a quinoa-containing beverages and formulations and processes for making quinoa-containing beverages.

BACKGROUND OF THE INVENTION

[0002] Quinoa is a seed of the Chenopodium plant (technically a botanical fruit) indigenous to Peru and which grows in the Andean mountains. Quinoa (Chenopodium quinoa) has been cultivated in the Andean highlands since 3000 B.C. Its adaptation to cold, dry climates, seed processing similarity to rice, and excellent nutritional qualities make quinoa a valuable crop to highland areas around the world. Quinoa is generally considered to be a single species within the Chenopodiaceae. Quinoa is used as a cereal crop, but is not a grass and has been classified as a pseudocereal. Over 120 species have been found within the genus Chenopodium. Quinoa seeds are referred to herein alternatively simply as a "quinoa", "quinoa grain", "quinoa seed(s)" or "quinoa beans". The mature quinoa seed is typically about 2 mm in diameter and 1 mm thick. The nutritional value of quinoa is known to be superior to traditional cereals, and is in fact superior to milk solids in feeding trails. Protein content ranges from 10 to 18% with a fat content of 4.1 to 8.8%. Quinoa protein is also high in lysine, methionine and cystine. Quinoa also provides starch, ash, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins Starch, ash, and crude fiber average 60.1, 4.2, and 3.4%, respectively. The ash has been found to primarily consist of potassium and phosphorus (65% of total). Calcium and iron are significantly higher in quinoa than in rice, maize, wheat, or oats. Variations have been observed between species and between landraces within species. Quinoa seeds have saponin in the seedcoat, a resin-like substance that is extremely bitter and forms a soapy solution in water. Saponin can be removed either mechanically or with a water rinse. Mechanical abrasion systems currently in use fail to remove all saponin, leaving bran with saponin attached to perisperm granules. To be edible, the saponin must be removed. Traditionally, saponin has been removed by laboriously hand scrubbing the quinoa in alkaline water. The removal of saponin from the outer shell has been one factor limiting quinoa's production and marketing. Saponins function as "antinutrients" and are frequently associated with plant lipids. They are not normally absorbed from the gut and have been shown to induce small intestinal damage or reduce intestinal absorption of nutrients.

[0003] U.S. Pat. No. 5,688,772 discloses quinoa saponin compositions for enhancing mucosal absorption for pharmaceutical applications. U.S. Pat. No. 6,355,249 discloses a process for recovery and purification of saponins and spogenins from quinoa for pharmaceutical applications.

[0004] Because quinoa has been grown for centuries under varied ecological conditions there is no "pure" strain. Quinoa is predominately an inbreeder and any given crop is composed of a mixture of inbred lines. Thus, quinoa varies greatly within a given region and from region to region. Peru and Bolivia have quinoa seed banks that total over eighteen hundred ecotype samples of quinoa.

[0005] The edible seed of the quinoa plant has been called both a pseudo-cereal and a pseudo-oilseed because of its unique nutritional profile. It is high in protein compared to other grains, although it is also high in oil and fat.

[0006] Some wheats come close to matching quinoa's protein content, but cereals such as barley, corn, and rice generally have less than half the protein of quinoa. Also, quinoa has a good balance of the amino acids that make up the protein. Quinoa is also a good complement for legumes, which are often low in methionine and cystine. In addition, quinoa is a relatively good source of phosphorous, calcium, iron, vitamin E, and several of the B vitamins.

[0007] Of equal importance as quinoa's nutritional benefits is the hardiness of this plant. Unlike most other food crops, quinoa thrives with low rainfall; high altitudes (and therefore high radiation levels); thin, cold air; hot sun; subfreezing temperatures; and even poor, sandy, alkaline soil. It is this ability to thrive where few other food crops can that has allowed quinoa to remain a staple food of millions of descendants of the Inca Empire.

[0008] Quinoa has been used in a perioperative multivitamin protein beverage and additive for use in preparing an individual for fast surgical recovery. Quinoa has also been used in beverages that can contain a fibrous component derived from quinoa beans. In the prior art, the fibrous component can be from any of a variety of origins including that of the quinoa bean. European patent EP 1 338 206 discloses a liquid product which contains an extract of tiger nut, an extract of quinoa and a mixture of enzymes of the .alpha.-amylase type.

[0009] Extract of quinoa has been used as a milk substitute to increase protein content. Additionally, protein concentrates have been made from quinoa. More particularly, the art discloses a process and composition related to isolating protein from quinoa beans using an alkaline solution rather than by mechanical processing or extraction. The prior art discloses a process including, in relevant part, the steps of defatting the quinoa beans, and extracting with an aqueous alkaline solution at room temperature. Thus, prior art processes produce a product that is separated from fiber, starch and insoluble protein.

SUMMARY OF THE INVENTION

[0010] The present invention provides a process for making a quinoa-containing beverage or beverage component from ground, milled or pulverized quinoa beans, to provide the healthful benefits of quinoa in a beverage. The manufacturing process involves three principle steps of milling quinoa to within a specified range of particle sizes, mixing the milled quinoa with a liquid base such as water, and heating the mixed formula to within a specified temperature range for sterilization and suspension (anti-clumping) of the ground quinoa within the water base. Quinoa beans are ground or milled or otherwise pulverized to a particle size in an approximate range of from about 30 microns to 350 microns or larger, or preferably in an approximate range of from about 50 microns to 250 microns or larger, or more preferably in a range of from about 80 microns to about 150 microns or larger. The resulting quinoa powder is combined with a liquid base such as water, in a ratio range of approximately 2% to 20% quinoa to water by volume, to produce a blended quinoa-containing beverage. The beverage is heated to a temperature in a range of preferably not less than about 180 degrees F. to preferably not greater than about 212 degrees F., for an approximate time period of about 30 to 45 seconds. A related process step of the invention involves roasting of quinoa beans or grain with forced hot air to within an approximate temperature range of 450 to 460 degrees Fahrenheit for an approximate period of 14 to 21 minutes, followed by grinding or milling of the roasted quinoa grain to within the described particle size range to produce the quinoa component of a beverage formulation.

[0011] Pre-washed, substantially saponin-free quinoa seeds are ground to within the described particle range which is soluble in a sufficient quantity, preferably within an approximate range of 2% to 15% by volume, in a water or other liquid base to deliver the healthful benefits of quinoa in a drinkable beverage. For example, as further described herein, a 1 liter volume of the quinoa-containing beverage may contain from approximately 20 cc to 200 cc of ground quinoa dissolved or dispersed in a water or other liquid base with flavoring and other suitable additives, such as colorants or preservatives as desired or required. The quinoa beverage is then heated to within the described parameters for sterilization and bottled or canned, e.g. "heat filling".

[0012] These and other aspects of the quinoa-containing beverages and methods of manufacture are further described herein, with reference to certain illustrative examples which a representative of but limiting to the different ways in which the disclosed concepts can be carried out.

DETAILED DESCRIPTION OF PREFERRED AND ALTERNATE EMBODIMENTS

[0013] The present invention provides beverages and methods for making beverages which contain quinoa. Within the scope of the invention, a variety of quinoa may exist in the form of strains or sub-species, and that any such strain or sub-species can be used in connection with methods, processes and products of the present invention.

[0014] In general, one process for making a quinoa-based beverage in accordance with the invention involves preparing a quinoa additive made by grinding or pulverizing quinoa beans to produce an additive or ingredient for a beverage formulation. The invention recognizes the advantages of employing a grinding process to obtain the healthful benefits of the quinoa bean in a soluble form for inclusion in a beverage formulation. The invention further identifies a range of quinoa particle sizes which are suitable for dissolving in a liquid formulation for a quinoa-containing beverage. The invention relates to a specific and essential process of grinding all natural quinoa grain, for example by a stone grinder or mechanical mill or other pulverization process or mechanism, to a specific particle size, or within a ranges of particles sizes such as for example from about 30 microns to 350 microns or larger, or preferably in a range from about 50 microns to 250 microns or larger, or more preferably in a range of from about 80 microns to about 150 microns. The ground quinoa powder is then mixed or dissolved in a liquid medium, such as a water base, to create a drinkable beverage which can be flavored in any suitable manner. The beverage is then heated to within a temperature range of approximately 180 to 212 degrees Fahrenheit for a period of at least approximately 30 seconds or longer. This performs a pasteurization of the beverage and cures the beverage formulation.

[0015] The dry grinding process enables use of quinoa of any variety and in any form to produce the quinoa powder which is blended and dissolved with the water base to create the quinoa beverage. Prior to grinding, quinoa in raw form is washed by conventional methods such as mechanical debrading, hydro-mechanical or biodegradable surfactant. The preferred range of the ground particulate size is economical for large scale production, and is readily blended without clumping.

[0016] One example of a suitable method of milling, grinding or pulverization of quinoa to within the described range of particle size is to use a commercial milling machine, such as manufactured by Retsch of Germany, which can be specified and set up to produce any target particle sizes within the prescribed range. This equipment is suitable for production of ground quinoa in commercial quantities and at rates suitable for supply of quinoa as an ingredient in large-scale bottled beverage production.

[0017] For production purposes, quinoa can be ground to the specified particle size range in bulk and packaged and shipped in such form, or transferred directly into the beverage formulation. Additives to ground quinoa can be used as fillers, preservatives, colorant and moistures absorption, i.e., anti-clumping.

[0018] An additional or alternative processing step involves roasting or otherwise heat-treating quinoa grain with forced air, heated to within an approximate temperature range of 450 to 460 degrees F., for an approximate period of 10 to 20 minutes depending upon product volume and size of the heating chamber. The roasting is performed prior to the described grinding operation, as a flavor-enhancing measure, and also to reduce the moisture content which improves efficiency of the grinding and pulverization process and avoids clumping or clogging of the milling machinery. Quinoa which is roasted can be ground or milled soon thereafter or stored in the roasted state.

[0019] The quinoa-based beverage production process can be automated and streamlined in a commercial operation for production of large inventories, to proceed from intake of quinoa in bulk, washing, drying or roasting, grinding/pulverization, mixing with the liquid base and other ingredients and bottling or other container packaging. Commercially available food and beverage processing and handling equipment is suitable for the described production process.

Example I

[0020] A 10 kg supply of fresh washed quinoa grain is dried and mechanically ground in a milling machine to within a particle size range of 30 to 350 microns, and mixed in a volume ratio range of 2 to 20% with potable water heated to within the temperature range of 180 to 212 degrees for a period of between 20 seconds to 5 minutes. Additives, blended in by continuous stirring, include sweetener (e.g. organic sugar), other natural flavorings, colorants (e.g. vegetable juice, citric acid and preservatives.

[0021] An alternate process for producing a quinoa-containing beverage in accordance with the invention involves an extract prepared by boiling quinoa beans in water. The water is transferred from the boiled quinoa beans to an extraction apparatus, wherein the water contains a quantity of quinoa bean extract. In another embodiment the water is discarded. The boiled quinoa beans are placed into a grinder and ground to a degree that increases extraction efficiency while permitting an adequate flow rate of water through the ground beans. Hot water is then added to the ground beans thus extracting soluble components therefrom. The hot water used in this step could be either the water used to boil the whole beans, or it could be fresh water. The liquid containing the extract is collected by filtration.

[0022] In general the solid-liquid extraction process is performed using aqueous media that is capable of being consumed by humans. More particularly, the aqueous media can comprise potable water from any of a variety of acceptable sources including tap water, spring water, well water, and the like. Preferably, the water is heated prior to or during the extraction process to a temperatures in a range from about 25 degrees Celsius to about 100 degrees Celsius.

[0023] The quinoa seeds can be ground to an average particle size that enhances extraction without unduly impeding filtrate flow. Any of a variety of filtration methods can be used in connection with the process of the present invention. For instance, the filter can comprise a disposable paper filter, a reusable polymer or metallic filter, a filter basket, and the like. Furthermore, the water used for extraction can be passed through the ground quinoa in a continuous manner, i.e. so that addition of the water occurs simultaneously with draining the extract. Alternatively, the ground quinoa can be extracted in a batchwise manner, i.e. so that the water is added and held in contact with the ground quinoa while extraction occurs, and then the water is drained. Optionally, the extraction process can include agitation as a means of enhancing extraction speed or efficiency. For instance, the mixture of ground quinoa and water could be shaken, or could be sparged (i.e. receive a stream of gas that causes bubbling), or could be stirred either automatically or manually. Optionally, the filtration process can also include a means for assisting liquid flow through the ground quinoa. For instance, such a means can include a gas pressure, a vacuum, a mechanical press or plunger, and the like.

[0024] The extract of the present invention can be used or further processed in any of a variety of ways. For instance, in one embodiment the extract alone serves as a beverage. In another embodiment the extract is mixed with any of a variety of flavorings such as sweeteners, and/or natural or artificial flavors such as fruit or herbal flavors. In still another embodiment the extract is diluted with an appropriate edible substance such as water or ethyl alcohol. In still another embodiment of the present invention the extract receives a gas charge such as a charge of carbon dioxide as a means of achieving an out-gassing or bubbling action during consumption. Any of the foregoing additional processing steps can be used alone or in any combination thereof.

[0025] The foregoing examples are considered only illustrative of the principles of the invention rather than an exclusive list of embodiments. Further, since numerous modifications and changes will readily occur to those of ordinary skill in the art, the invention is not intended to be limited to the exact construction and operation shown and described, and accordingly, all suitable modifications and equivalents are within the scope of the present invention.
“

Quinoa

Mon, 3 Dec 2007 11:08:09 -0800

Bolivia is passing though some difficult political times lately. There is an ever widening political divide between supporters and opposers of President Morales. The president’s reform agenda is meeting with much opposition.

We expect that there will continue to be shortages in diesel, natural gas and blocked roads in the next couple of months. Natural gas is key for the quinoa hot-air dryers and the diesel for the trucks transporting the quinoa to ports. Blocked roads make it difficult for employees to come work at the processing plants and delay exports.

All quinoa importers are struggling with an increasingly unreliable supply. With over 60% of the United State’s quinoa supply coming in from Bolivia, the supply issues are starting to reflect themselves on market prices.

Wholesale prices are up 7-10 cents per pound and bulk retail prices up 20-25 cents per pound.

We will soon post news with market projections for 2008. There was a strong frost mid November which may have a impact on supply for 2008, particularly considering the ever increasing demand for quinoa in the U.S. and European markets.

-SN

Article on how to grow quinoa in North America

Wed, 17 Oct 2007 17:46:56 -0700

I just found an interesting article on Satspring Seed’s website. It has complete instructions on how to grow quinoa in North America. I do not know of any other article that better describes how to grow quinoa in the Northern Hemisphere.

The article includes:
Soil Preference.
Varieties.
Planting Times. “Quinoa grows best where maximum temperatures do not exceed 90°F (32°C) and nighttime temperatures are cool. For most southern Canadian and northern U.S. sites, the best time to plant quinoa is late April to late May.
Sowing. “

Maintenance.
Harvesting.
Cleaning (includes winnowing and threshing)
Yields.

Some quotes from the text:

“Young quinoa and amaranth greens make tasty salad material and are high in vitamins (especially calcium and iron), minerals and protein.”

“I would say that the difficulties in cultivating and preparing these two grains are relatively minor and that the pleasures obtained in growing and eating them are definitely major.”

“ Multi-hued Quinoa has unique flower tones of mauve, purple, red, orange, green and yellow. They are not flamboyant but have a subtle brilliance: they need to be absorbed for a while, especially in morning or evening light, to be fully appreciated.”

Full article here:

http://www.saltspringseeds.com/scoop/powerfood.htm

United Nations Study on Quinoa

Mon, 1 Oct 2007 11:43:14 -0700

This is the latest study on the production and market for quinoa. It was prepared by UNIDO (United Nations Industrial Development Organization). You can download the study here: Unido Quinoa study.pdf. It is in Spanish. Most of the information is about the production, organic certification, nutritional values and export of quinoa.

Quinoa Shortage

Mon, 1 Oct 2007 11:38:09 -0700

Above is a picture from an empty bulk bin at what seems to be a Whole Foods.

Quinoa shortages are increasingly frequent, with processing plants in South America having great difficulty catching up with the increased demand world-wide.

It will be interesting to observe prices over the next year. Will the supply keep up?

Perfect Day Of Eating

Fri, 7 Sep 2007 10:48:26 -0700

Here’s a copy of the article about quinoa on Men’s Health. An important article in that it exposes quinoa to a mainstream market. I suspect this article is partly behind the great surge in demand for quinoa at this time.

The article contains a couple of recipes, including a risoto recipe.

Men’s Health Quinoa Article.pdf