Geographic mobility and pluriactivity are part of the ancestral lifestyle of these populations and have to date determined how territorial resources are used and producers are organized in the context of quinoa’s commercial success. Following a description of the origin, diversity and biological traits of the ‘Quinoa Real’ ecotype, on which production in this area is based, this chapter explores the importance of quinoa in local agrosystems and in the systems of agricultural and non-agricultural activities managed by southern Altiplano families. These are some of the paradoxes that characterize quinoa production in the southern Altiplano of Bolivia. Although they enjoy lucrative niche markets, quinoa producers are not specialized farmers, nor do most of them live yearround in the production area. On high desert land, they succeeded in developing a thriving agricultural crop for export. Quinoa producers in the southern Altiplano of Bolivia initiated this change approximately 40 years ago. Today, it is a much-appreciated product on the international health-food, organic and fair-trade food markets. Quinoa has been a staple food for Andean populations for millennia. Exploring the divergent routes taken to commercialize quinoa production will not only shed light on the underlying factors that enable effective agricultural development but also demonstrate the potential role of government intervention for late-commercializes. Through the different case studies of Bolivia and Peru, I propose that the capacity of government institutions is what ultimately determines the method for successful agricultural commercialization. Strong international market force is what sparked quinoa’s initial commercialization in Bolivia, whereas in Peru, the lagged commercialization process has been driven almost entirely by government intervention. This agricultural commercialization is characterized by the transformation from growing crops exclusively for subsistence purposes to producing them for more market-oriented transactions. I argue that regardless of similar geographies, shared cultural practices and heavily intertwined histories both Andean nations have experienced starkly different paths to reach the successful commercial development of quinoa. Although the ancient grain has been cultivated for thousands of years, only recently have we seen consumption of this pseudo-cereal expand beyond its native borders and establish a thriving presence across the global economy. Historically known as a poor man’s subsistence crop, quinoa is a nutritionally supreme superfood that has primarily sprouted out of mountainous regions of Bolivia and Peru, the two largest global producers, and into the homes of the developed world. Or, stir in your favorite salad dressing or marinade for a quick side-dish recipe.Within the past four decades, quinoa has evolved into a lucrative commercial product, successfully transforming the economic potential of rural agriculture across the Andean region. Try preparing Success® Tri-Color Quinoa, then adding honey, agave, or brown sugar for a quick breakfast idea. While preparing according to package directions, add 1 cup of broth (beef, chicken, vegetable, etc) or 1 cup of Milk (or Non-Dairy i.e: Soy, Almond, Rice) to the water, for an added flavor. Everyone will be impressed by your awesome quinoa recipe (and your ability to pronounce it)! Quick Tip So go ahead, use it in any of your next dishes from Quinoa Green Bean Casserole to a Green Goddess Summer Salad or even Cranberry Muffins.
Our Tri-Color Boil-in-Bag Quinoa is easy to make and ready in just 10 minutes! It’s packed with protein, all nine essential amino acids and is a good source of fiber making it perfect for any lifestyle choice whether you eat vegan, vegetarian or a mix of everything.
#QUE ES KINOA HOW TO#
You don’t have to know how to pronounce quinoa to enjoy its light, nutty flavor (it’s “Keen-wa”, by the way).
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