Chenopodium quinoa

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Chenopodium quinoa

• As a new crop
• Sara Fodor 03.05.2004.

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Common names

• quinoa
• quinua
• kiuna
• chisiya mama
• Inca rice
• trigo inca
• arroz del Peru

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I. History

• It is native to the Andes Mountains
• This crop was a staple food of the Inca people
• In 1984 it came to Europe
• At present

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II. Botanical description

• Kingdom Plantae
• Plants Subkingdom Tracheobionta
• Vascular plants Superdivision Spermatophyta
• Seed plants Division Magnoliophyta
• Flowering plants Class Magnoliopsida
• Dicotyledons Subclass Caryophyllaceae
• Order Caryophyllales
• Family Chenopodiaceae
• Goosefoot family Genus Chenopodium
• Goosefoot Species Chenopodium quinoa Willd.

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• It is a herbaceus annual plant, measuring 20 cm
  to 3m
• thick, erect, woody stalk
• hermaphrodite flowers
• leaves shaped like a goose foot

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• Seeds are similar in size to millet in white,
  yellow, orange, red, purple, pink, brown or black
  colour
• disk shaped
• the root system develops from a tap root

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III. Nutritional value
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• lower sodium (Na) content
• higher in calcium, phosphoreus, magnesium,
  potassium (K), iron, copper (Cu),manganese and
  zinc than wheat, barley or corn

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• good sources of vitamin B and E
• seed contain 2-6 saponin
• the leaves are high in vitamin A

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IV. Uses

• Edible uses of the seed as
• rice
• porridge
• sprouted in salads
• flour
• flour works well as a starch extender

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• There are numerous recipies on about 100
  preparation, including soups, casseroles, stews,
  sweets and desserts, breakfast cereal, beverages
  as wll as pancakes, which contain 15 to 20 of
  flour
• Quinoa-Cornbread1 cup Quinoa flour 2
  tablespoons honey1 cup cornmeal 2 eggs?
  teaspoon salt 2 cups buttermilk1 tbl baking
  powder 2 tablespoons oilMix dry ingredients
  in bowl. Mix wet ingredients in another bowl. Add
  wet ingredients to dry ingredients. Pour into
  greased baking dish. Bake at 350F for 30 minutes.

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• Leaves raw as a salad
• cooked like spinach

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• Fodder the whole green plant
• Medicinal uses the leaves, stems and grain
• Other green manure
• fuel
• dye
• repellent
• soap

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V. Environment requirements

• Climate tropical wet and dry, subtropical-dry
  summer, temperate, dry climate
• Temperature opt. 14-18 oC , max. 35 oC ,
  min 2 oC
• Precipitation 250-1500 mm
• Short daylenghts
• Light intensity bright to clear
• Traditional cultivation from lat. 8oN to lat. 30
  oS

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• Soil semi-deep soils with good drainage and a
  supply of nutrients
• pH 4.5-9.5
• ability to adapt to adverse environmental
  conditions

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VI. Cultural practices

• Seedbed preparation well-drained
• Seeding date seedlings about 1 June seed
  in late April to mid-May

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Cultivation practices

• crop rotaion with potato or on strips in maize
• little soil preparation
• 15-20 kg of seed per hectare
• cultivation work is limited
• responds well to nitrogen fertilizer
• water requirements somewhat drought tolerant
• weed control difficult, no registered herbicides
  wild mustard, pigweed, sunflower
  early planting

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Harvesting

• when seed can be dented with a fingernail
• with a combine
• sorghum header
• fanning mill and gravity separator
• yields up to 5000 kg/ha
• grain must be dry before storage
• drying and storage

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Diseases

• same viruses on spinach or beets
  transmitted by aphids or leafhoppers
• damping off (Sclerotium rolfsii)
• downy mildew (Peronospora farinosa)
• stalk root (Phoma exigua var foevata)
• grey mold (Botrytis cinerea)
• bacterial blight (Pseudomonas sp.)

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Insects and other pests

• aphids root aphid (Pemphigus popuvelinae)
• quinoa plant bug (Melanotrichus sp.)
• beet armyworm (Spodoptera exigua)
• Bacillus thuringiensis
• birds

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Cultivars

• Temuco
• Multi-Hued
• Linares
• Isluga Yellow
• Faro
• Dave
• Cahuil
• Sajama
• Bolivian

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VII. Economics of production and markets

• Potential new crop for NASA CELSS
• limitation of cultivation is the saponin contain
• it was a food of low social prestige
• prospects for improving propagation and
  cultivation techniques
• strategic importance in feeding populations
• possibilities of its beeing introduced into the
  market
• food industy is ready to make quinoa products
• new future varieties

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