Quinoa is considered as future crop because of its unique growth requirement, allows quinoa to grow in various climate, soil, temperature and altitudes. Quinoa is a highly nutritious grain like crop grown primarily for its edible seeds, with outstanding protein quality and rich in vitamins and minerals. It does not only contain high amount of protein, but supplies complete protein which means by it has nine of the essential amino acids. Quinoa is a botanical fruit of an herb plant, considered as pseaudocereal as it is not a member of true grass family, thus it does not contain gluten like wheat and is ideal for people who are suffering from celiac disease. These criteria states that quinoa could be an excellent crop to replace wheat because
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However, plant dormancy (temporarily stop of plant growth and development) and pollen sterility will occur when quinoa is growing above 35°C (Oelke, 1990). Although quinoa can withstand such extreme temperatures, its ideal temperature for cultivation is still 15°C to 20°C (FAO, 2013). Quinoa can grow at anywhere, desert, dry and warm, mild and rainy, temperate with high relative humidity, puna and high mountain areas; each climate can be adapted accordingly to various quinoa ecotypes (FAO, 2013). Quinoa can be produced from sea level to 4000 meters above as its’ capable to adapt to adverse climate condition (FAO, 2011). Thus, the classification of quinoa ecotypes is based on the growing quinoa at various altitudes: sea-level, valley, subtropical, salar and antiplanic (table 5) (Valencia-Chamorro, 2003).
Ecotypes Growth Altitude (m) Average rainfall (mm/year) Characteristics
Sea-level < 500 800 - 1500 Not branched, consists yellow and bitter seeds.
Valley 2000-4000 700-1500 Big, branched plants with long growth period
Subtropical 2500-3000 1000-2000 Turns from green to orange when matured. Seeds are small and can be white and orange
Salar (salt flats) 3700-3800 250-400 Adapted to salty and alkalidic soils. Biter seeds and higher percentage of protein.
Antiplanic (highlands) 3500-4000 400-800 Resistant to frost. Short with straight stems and have …show more content…
Quinoa can be served similar as rice, as hot breakfast cereal or being boiled in water to make baby food. Quinoa seed can be added into soup and act as thickener. The seeds can be ground and used as flour and the green sprouts can be added into salads and ready to serve (Chamorro, 2003). Quinoa flour is usually mixed with maize or wheat flour, with the reported substitution of in bread (10-13% quinoa flour), noodles and pasta (30-40% quinoa flour) and sweet biscuits (60% of quinoa flour) (Chamorro, 2003). Fermented beverage, ‘chicha’ mainly derived from maize, can be also made by quinoa grains (Simmonds,
However, plant dormancy (temporarily stop of plant growth and development) and pollen sterility will occur when quinoa is growing above 35°C (Oelke, 1990). Although quinoa can withstand such extreme temperatures, its ideal temperature for cultivation is still 15°C to 20°C (FAO, 2013). Quinoa can grow at anywhere, desert, dry and warm, mild and rainy, temperate with high relative humidity, puna and high mountain areas; each climate can be adapted accordingly to various quinoa ecotypes (FAO, 2013). Quinoa can be produced from sea level to 4000 meters above as its’ capable to adapt to adverse climate condition (FAO, 2011). Thus, the classification of quinoa ecotypes is based on the growing quinoa at various altitudes: sea-level, valley, subtropical, salar and antiplanic (table 5) (Valencia-Chamorro, 2003).
Ecotypes Growth Altitude (m) Average rainfall (mm/year) Characteristics
Sea-level < 500 800 - 1500 Not branched, consists yellow and bitter seeds.
Valley 2000-4000 700-1500 Big, branched plants with long growth period
Subtropical 2500-3000 1000-2000 Turns from green to orange when matured. Seeds are small and can be white and orange
Salar (salt flats) 3700-3800 250-400 Adapted to salty and alkalidic soils. Biter seeds and higher percentage of protein.
Antiplanic (highlands) 3500-4000 400-800 Resistant to frost. Short with straight stems and have …show more content…
Quinoa can be served similar as rice, as hot breakfast cereal or being boiled in water to make baby food. Quinoa seed can be added into soup and act as thickener. The seeds can be ground and used as flour and the green sprouts can be added into salads and ready to serve (Chamorro, 2003). Quinoa flour is usually mixed with maize or wheat flour, with the reported substitution of in bread (10-13% quinoa flour), noodles and pasta (30-40% quinoa flour) and sweet biscuits (60% of quinoa flour) (Chamorro, 2003). Fermented beverage, ‘chicha’ mainly derived from maize, can be also made by quinoa grains (Simmonds,