- 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
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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
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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
- 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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