The protein- and fiber-packed ancient grain this “queer eye” star wants you to cook
14 February, 2018
If you haven’t already binged the Queer Eye reboot on Netflix, add it to your must-watch list immediately. The new Fab Five isn’t just giving style, decor, and life advice; it’s also teaching the male guests on the show how to cook some seriously tasty dishes in the kitchen, and Antoni Porowski—the in-house food expert—is full of healthy tips.
In wellness star Hannah Bronfman‘s latest Hot Guys in the Kitchen segment on her HBFit YouTube channel, she invited Porowski to teach her how to make a healthy salad. Instead of using quinoa, the now-standard ancient grain, he chose a lesser-known option: farro.
“I actually prefer it over quinoa,” Porowski said of farro. “Quinoa tends to get a little sticky and slimy after a couple days, but this stuff really holds well—better than rice. Kind of like brown rice.”
Another great thing about protein- and fiber-packed farro? It’s super easy to make—and versatile.
“You can cook it in water, which is totally fine, but in a medium pot half-filled with water, I added apple cider vinegar, bay leaves, and kosher salt. Cook it for eight or nine minutes,” Porowski said. “It’s nutty, super flavorful, and you get the acidity from the apple cider vinegar. It’s great on its own as a little side or sprinkled over a salad.”
So, the next time you prep your lunches for the week, you’ll know exactly which fibrous vegan protein to make.
Stop! How You Prep Your Quinoa Could Be Making You Sick
6 February, 2018
If you're looking to eat clean, you've likely been told that quinoa is as healthy as it gets. This small but mighty seed that is an anomaly in the plant world since it is high in proteincontains all the essential amino acids and even provides some omega-3 fatty acids. Still, it seems no one can agree on exactly how it is best prepared. For example . . . should it be rinsed? Should it be soaked? Well, let's start at the beginning of the prep process.
Before your quinoa touches water, you want to toast it. "Like any other seed (think sunflower seeds), quinoa tastes better toasted; it's how Bolivian quinoa farmers prepare quinoa for their families," says Natalie Slater of I Heart Keenwah. It's easier to wash toasted quinoa than it is to toast wet, washed quinoa. Start with the toasting.
Next, you want to give it a rinse. "Quinoa seeds are covered in saponin," explains Slater, "a soap-like coating that protects them from insects. You should always rinse your quinoa." Chef Alex Homenides of Athenian Greek Taverna agrees. "Personally, I only rinse quinoa before cooking it. Soaking the quinoa is unnecessary and can 'sog down' your end product. Rinsing quinoa before cooking removes the bitterness but does not affect the quinoa's consistency and ability to hold its fluffy texture."
20 Creative Quinoa Dishes You Won't Get Sick Of
"I prefer not to soak quinoa in advance of cooking," says Chef Paul Mattison. "It's a tender grain which cooks very quickly, so it's not necessary to soak it in advance. Also I think when you don't soak it, you get a little creamier, richer texture in the final product," says Chef Mattison. With that said, if cooking it then chilling it to use in a salad, you may want the texture to be a little looser. "In that case, it's a good idea to soak it in advance. Bottom line: it depends on the final product and your personal preference," says Chef Mattison.
Cooking Your Quinoa
It is so easy to cook; you basically leave it alone. To cook, Slate says, "place your washed, toasted quinoa in a pot with a lid and add water (2:1 ratio water to quinoa)," says Slater. "Bring this to a boil, then put the lid on and reduce to a simmer for 15 minutes." And do NOT add salt to the water,; this will prevent the seed from opening up, resulting in crunchy quinoa. Once the 15 minutes are up, leave the lid on, but remove from heat and let it sit 10 minutes.
Final Step: Fluff It
Fluff your cooked quinoa with a fork, and season as desired.
A Little More on Soaking
Those who are into soaking are really into it, and for a big reason: they think the alternative is downright dangerous. "Soaking is a must, not an option," according to Elizabeth Johnson, CEO and founder of Pharm Table. Prior to cooking, to remove the saponin that covers the seeds, they must be soaked and rinsed prior. Johnson explains that "saponin acts as a natural pesticide to repel natural predators. It is a soapy substance that when consumed can cause a vomiting. Remember, this is a natural pesticide produced by the plant to protect itself from bugs."
For that reason, when soaking quinoa, the temperature of the water is as important as the technique. "I like to soak in hot water. Hot water helps the saponin to release from the seeds. It will look soapy on the top of the water. I then take a fine mesh sieve or chinoisand rinse the quinoa under warm water until the water runs clean underneath," says Johnson. "I wouldn't give people an option because failure to soak and rinse the seeds can make people violently ill," she says.
Source: Yahoo News
Blood Orange, Beetroot and Fennel Quinoa
4 small beetroot
1 tsp. Chinese Five Spice
3 blood oranges
1 bulb fennel
small handful of coriander, roughly chopped
Raw beetroot, cut into thin matchsticks
Preheat the oven to 200C. Scrub the beets and wrap them in foil. Roast until just cooked, and a knife can easily cut into them. It usually takes up to an hour. Set aside to cool slightly then peel the beets and cut them into thick wedges. Set aside.
Rinse the quinoa and place in a medium pot with the five spice. Add 500ml water and bring to the boil. Simmer for 12 minutes till cooked and fluffy. Once the quinoa is cooked tip it into a wide serving dish and dress it immediately with the juice of 1 lemon, ½-1 blood orange and 2 tbsp olive oil. Season with salt and leave to cool slightly.
Divide the oranges into segments using a sharp paring knife. Discard the peel and white pith. Thinly slice the fennel. Keep any fronds on the fennel and finely chop them. Add the fennel fronds and the roughly chopped coriander to the quinoa. Taste for seasoning and add any extra citrus juice or salt as you see fit.
Layer the orange segments, fennel and beetroot wedges over the quinoa. Scatter with some raw matchsticks of beetroot if you like. You can fold it all together but it looks nicer layered. Drizzle with a little more olive oil and serve right away.
Source: Irish Times
President Trump can order quinoa burgers and raspberry pie at Swiss McDonald's
26 January, 2018
President Trump can get something other than a McDonald's quarter pounder — or "cheeseburger royal" — during his time in Switzerland.
The commander-in-chief's love for the golden arches is well documented, and he's reportedly tried to get White House chefs to mimic the fast food chain's signature burgers.
The President's dinner plans while he schmoozes in Davos aren't clear. But in case he gets a hankering for McD's, there is one not far from the Swiss city. And his options go well beyond the all-American quarter pounder.
In case the President heeds his doctor's advice to drop a few pounds, there's a vegetarian option that keeps the traditional burger feel.
The Swiss McDonald's offers a burger made of quinoa, topped with lettuce, tomato and sandwich and curry sauces.
Source: NY Daily News
Quinoa whiskey and the 'special ingredients' driving the craft beverage market
17 January, 2018
From avocado beer and hemp beer, to chilli cider and even quandong gin — Australian brewers and distillers are putting themselves and local growers on the map by adding 'specialty ingredients' to their beverages.
One of the most recent businesses to join the trend is Perth-based company Whipper Snapper, who is brewing Australia's first quinoa whiskey.
The boutique business began brewing the unique spirit a couple of years ago in very small batches of 100 bottles a year.
But brewer Tim Hoskin said now, due to its popularity, they had upscaled production and were set to release their first commercial scale batch of 1,000 bottles next year.
"The first 100 bottles sold out in a week," he said.
"The biggest thing that we wanted to do was bring through all that beautiful, nutty, earthiness through to the final whiskey because it's a flavour you don't get in other grains."
The whiskey is made entirely from Western Australian local grain.
Mr Hoskin said unlike other quinoa whiskey, made in the Unites States, their spirit was majority-quinoa.
He said the quinoa whiskey was a chance to stand out and put local produce on the map.
"Everything we try and do is looking for unique flavours and local grain so it just fit the bill perfectly," he said.
He said even though its popularity could demand even more production, the cost of quinoa — which is about five times the price of corn — is limiting it expanding further.
The unique whiskey does not just have benefits for the distillery either.
Ashley Weise, who farms in Highbury, 200 km south-east of Perth, and supplies the quinoa, said it helped with marketing as well.
"It's all about the story and the fact that we're local growers and we're taking it right through to the shelf," he said.
President of the Australian Distillers Association Stuart Gregor agreed, saying it also applied to other distillers or brewers adding 'special ingredients'.
"If [these ingredients] become commercially farmed then it gives farmers an opportunity for another crop," he said.
We know that most farming communities need to think about diversification and this may [help that] — if we grow the Australian spirits industry.
He said for more established crops, like avocado, it also diversified the market they could go to.
'Special ingredients' a trend
The quinoa whiskey joins an extensive list of Australian craft beverages making their name in the market by adding a 'special ingredient'.
Mr Gregor said it was necessary with the increasing amount of distilleries in Australia.
"The fact is there are now 120-odd distilleries in Australian and five or six years ago there was probably thirty," he said.
"It's important for the distilleries that they have something a little bit different and something that grabs people's attention."
As for the next trending ingredient, Tim Hoskin flagged the use of spelt for their business and Stuart McGregor said bush foods were becoming increasingly popular.
It is sometimes difficult to keep up with the constant arrival of novelties on the gastronomic scene due to the speed at which they appear. In the last few years, the diversification in dietary styles has seen these innovations multiply and they are coming from all sides.
It is likely that 2018 will be marked by the concept of 'food on demand' that Ferrán Adriá anticipated - ingredients that seek to satisfy an informed public, eager for healthy foods and traceability, but also low in calories. And in catering, innovations are moving more and more towards themed premises that break away from classic offerings and are directed at a very specific public. The menu is varied. Sit down and take note.
Transparency in labelling and knowing exactly what the food we buy is composed of, is not a new idea, but now the consumer also wants to know in detail where it comes from and how it is produced. Twenty-nine per cent of all new food launches already use the origin to add prestige to their product, especially if it is locally produced. Local products are fashionable, and if it isn't local, then it must have other values such as sustainability or ethical production.
We live in a world with limited natural resources and sustainability means reducing food waste. The skins of fruits and vegetables are also food, and in the US, supermarkets are already stocking products such as pickled watermelon rinds or pestos made with the stems of herbs. The good thing about these ideas is that they can also be adopted at home.
The growing percentage of consumers who have a diet almost exclusively of plant products, are forcing catering establishments to modify their menus, including options to satisfy these clients. The data shows that soon, vegetables will represent 80 per cent of the gastronomic offering.
The aspiration to have a healthier diet which at the same time is more respectful to the environment leads to new foods such as 'meat' made from vegetable proteins. Pulses, grains and nuts already feature in the ingredients of burgers, sausages and cutlets, improving the flavour and texture.
Irresistible to many, desserts have also seen changes to consumer habits. Vegan sweets, made without animal products, are the latest innovation and use vegetable milks, substituting coconut oil for butter and flax seed for eggs.
The big beverage manufacturers are reducing the sugar content in their products notably, far exceeding the conventional 'light', 'diet' or 'zero' labels. The increase will be in production of water-based, fruity, sparkling drinks.
Just a few years ago we were looking for energy drinks and products that helped us to get through a tough day. Now the aim is to maintain balance and emotional peace, benefits that are promoted by products such as chewing-gum with plant extracts, vitamin shakes or drinks made with tea and other natural ingredients that promise to reduce stress and anxiety.
Superfoods are back in powdered form and can be incorporated easily into smoothies, soups, biscuits and nutritional bars. Matcha tea, maca root, cocoa, spirulina, kale and collagen come in the form of powders with the aim of becoming part of our everyday diet. From now on, incorporating extra vitamins and minerals to meals is going to be a much easier task.
No, we're not talking about brunch but a healthy snack that we can consume just before or after daily exercise, snatching a moment of peace in a frenetic lifestyle.
Flowers have made their mark on haute cuisine as decorative elements in recent years, but aromatic flowers such as rose, jasmine and lavender have been used since ancient times to add aroma and flavour. In 2018, the rose, lavender and hibiscus flower will be present in various savoury dishes, in teas and cereals, in coffees, cocktails and desserts.
Sugar is increasingly seen as a public health problem. Therefore this year, low-calorie sweeteners and low-processed sugars such as stevia, panela or date honey are going to be popular.
Although 92% of the Spanish food budget is still spent in shops, the giants of e-commerce, which already deliver fresh foods, are increasing their market share with personalised offers of fruits, vegetables and fresh products delivered to your home just by clicking.
Kits for the perfect meal
Home cooking evolves in response to those who want to eat healthily and cook themselves. In the US, companies such as 'Blue Apron', an online store that delivers the exact ingredients and the recipe for a particular dish to your home, is already a success. Kits that make life easier in many kitchens, and which promise that by following the recipe to the letter you will get excellent results, have now updated their repertoire with healthy meals low in calories and haute cuisine.
Most people will remember 'exploding candy'. Well, the surprise effect is still a trend in 2018, but times are advancing and now we find drinks with unusual textures and explosions of fruit and other surprises such as aloe vera water or quinoa or chia drinks. This trend also includes the world of ice cream and biscuits, which incorporate 'surprises' in their search for new sensations and contrasts.
The supermarket revolution
A few years ago, supermarkets were boring and unglamorous. But the food chains do not want to be left out of the gourmet fever, and are updating their stock with special gourmet lines. Supermarkets now stock everything from the exotic to specialised diets and haute cuisine. They will have to continue updating according to surveys such as the one carried out recently in Canada in which 39 per cent of Canadian consumers thought that the products should be themed for different occasions, meals and dinners.
Flavours of the Middle East
Every year, the world looks at an area of the planet to incorporate its gastronomic techniques and flavours into the global menu. In 2018, the Middle East comes to the fore, but not with the already popular hummus, falafel or pita bread, sold in most supermarkets. Now it's the turn of spices. The scent of cardamom, the surprising lemony flavor of sumac, or zatar - a mixture of golden sesame, oregano, sumac and salt - will add magic to dishes.
The power of tacos
Taco fever has crossed the Atlantic and can be seen in various combinations. These Mexican corn tortillas stuffed with ingredients such as cheese, fish or meat, now incorporate new ingredients, not only the typical savoury fillings, but also sweet. Look out for tacos filled with ice cream, cream and chocolate.
Arepas, pancakes made from maize flour and cooked under the grill or on a griddle, are creating a lot of interest due to their versatility. They can be filled with cheese, meat, fish, vegetables or salads. The arepa, originally from Venezuela, is already popular in the Canary Islands and is now finding its way into the kitchens of top chefs.
Not just sushi and ramen
Sushi has been king of global gastronomy for years now and Japanese cuisine still has much to offer. The latest to arrive Spain last year was ramen. This year is the turn of the 'tonkatsu' (breaded pork chop), the 'sukiyaki' ( meat, vegetables and egg in a bowl), or skewers 'yakitori' style.
Gochujang, hotter still
Still think tabasco is as hot as it gets? Well, in the world of hot sauces new trends are revealing spicy products from all over the world. The latest is from Korea, the gochujang sauce made from a base of red chilis, rice and fermented soya.
Caravan, an expanding eatery with new roots near Seoul’s Dosan Park, seems to have mastered the art of all-day dining.
At its latest outpost, which opened mid-December in Sinsa-dong, diners can tuck into breakfast, lunch, dinner, dessert and bar snacks in an airy space with high ceilings, floor-length windows and powder blue and buttery orange-brown seating.
Source: The Korea Herald
9 'superfoods' you'll buy in January that you probably won't again in the whole of 2018
5 January, 2018
Most of us will be sitting on our sofas right now thinking we indulged a little too much this Christmas.
Every year, one of the most common New Year’s resolutions is weight loss - with people aiming for anything from shedding a couple of pounds to drastically dropping their waistlines.
Beyond regular exercise and cutting down on intake, so-called superfoods go in and out of fashion quicker than the pounds come off.
Desperate dieters looking to shake off the festive excess will no doubt commit to many new healthy alternatives in search of a quick fix.
But unfortunately - as with many New Year’s resolutions - many people’s will-power and resolve will wilt before the month is out.
Here’s a list of superfoods people may order in bulk in early January, but will likely end up dropping of the shopping list altogether by January 31.
Served as a side or in a savoury main course, the popularity of the green leaf has soared so much in recent times there were concerns for a global shortage.
Hailed as being one of the trendiest superfoods out there, this member of the cabbage family is loaded with vitamins A, C, and K, as well as calcium and iron.
Just like kale, demand for quinoa has risen massively in recent times.
Cited as great source of calcium, magnesium, vitamin E, and dietary fibre, the grain crop is now seen as the trendy and superior alternative to couscous and rice.
Big claims about its anti-ageing and weight-loss qualities have been made but are yet to be substantiated.
It seems like many of us are following a celeb trend started by the likes of Madonna in buying the shrivelled red berries.
Rich in antioxidants and vitamins A, B2, and C among other minerals, the berries have been claimed to improve the immune system.
Also known as pak choi, the Chinese cabbage leaf has grown to become an integral part of many Asian and American dishes.
The vegetable can be eaten raw, steamed or boiled, and is considered a great source of calcium, magnesium, potassium, and iron as well as several vitamins.
A popular appetiser or snack at Japanese restaurants, edamame is simply young soy beans - usually presented still in the pod.
Traditionally salted, the vegetable usually accompanies salad or rice dishes.
A versatile ingredient which is used in a variety of dishes, chia seeds are regarded as one of the healthiest foods on the market.
Rich in fibre, omega-3 fats and protein, the seeds are seen as excellent source of energy.
A staple ingredient in burritos, black beans are considered a versatile ingredient which can also be used in a number of salad dishes.
Studies have linked the eating of beans to a reduced risk of heart disease and diabetes, and is seen as a valuable source of protein and antioxidants.
Low in saturated fat, cholesterol and sodium, one of the alleged benefits of the beans is its impact on reducing the size of your appetite.
Originating in the Middle East regions, today India, Mexico, and Ethiopia are among the major producers of the beans.
Source: Chronicle Live
Wines tie together contrasting flavors of quinoa, grapefruit, blue cheese
29 December, 2017
This salad has lots of contrasting flavors — from bright citrus to sweet, smoky vegetables, to tangy cheese — and a good wine pairing will find a way to tie them all together. Here are two chardonnays — from South Africa and Sonoma — and a pinot noir from New Zealand that can do just that.
Source: News Tribune
Barley. Quinoa. Brown rice. You might eat these as a side dish with dinner.
But what about for breakfast?
Registered dietitian Kim Larson tells me whole grains are a fantastic way to start your day.
"They deliver more than 20 percent of our fiber, folate, and iron," Larsen says. "And more than 10 percent of our calcium, magnesium and Vitamin A."
Most whole grains are loaded with protein as well.
"Barley has twice the protein and half the calories as oats" says Larson.
Larsen explains the trick to eating whole grains for breakfast is to batch cook ahead of time.
Then reheat with a bit of milk and throw in some healthy goodies.
"Pumpkin and pecans to stir it in, a little bit of vanilla," suggests Larson. "You could add banana, fresh fruit, cinnamon."
You can also go the savory route with your breakfast grains.
"By sauteing some spinach and mushrooms into them, and cracking a fried egg on top," says Larson. "A little bit of avocado, maybe a sprinkle of cheese."
While you are at it, why not give amaranth, freekeh and buckwheat a try too?
Source: Komo News
According to Ansel, there are three main kinds of commercially-available quinoa: white, red and black. Rainbow, or tri-color quinoa, is a mix of the three. White is the type you’re most likely to find in the supermarket. It’s a little softer than red and black which tend to be more firm. Because red and black hold their shape more than white, they’re better suited to salads. Of the three types, black is the sweetest-tasting, says Ansel.
(Source: Women's health)
Researchers in Australia have discovered that eating Qunioa can improve heart health by lowering levels of tricylcerides in the blood, a fat linked to heart disease. The study was broken into three groups, individuals who consumed 50G of Quinoa, another consuming 25G of quinoa and another following their normal diet. At the end, the group consuming 50G of quinoa showed a markedly lower level of trigylcerides when compared with the other two groups. Researchers believe that the findings demonstrate that people should eat more quinoa.
The reasons North America–grown quinoa is so rare are myriad: excessive heat or cold conditions found in much of North America can kill the crop, and the cost of infrastructure to switch to growing quinoa crops proves too great for many North American farmers who have traditionally grown soybeans or corn.
(Source: Nutritional Outlook)
Global Feed Software Market 2017 Share, Trend, Segmentation and Forecast to 2022
2 August, 2017
Since the last decade, growing number of firms began to offer software targeted for use in feed formulation, feed management, ration balancing, and quality control of the feed. In order to improve overall feed management, the importance of excellent feed software has increased significantly.
(Source: EIN PRESSWIRE)
Technically a seed, quinoa is naturally gluten-free and delivers great nutritional benefits. It is loaded with vitamins and minerals including folate, zinc, iron and magnesium, contains the nine essential amino acids and is known as a complete source of protein.
(Source: The West, Australia)
Usually thought of as a grain, quinoa (KEEN wah) is actually a seed from a plant related to Swiss chard and spinach. Tiny and bead-shaped, quinoa is about the size of millet or couscous. While the most common type of quinoa is an ivory color, orange, pink, red, purple, and black varieties are also available.
(Source: Detroit Free Press)
Quinoa baby food distributor finds itself in takeover spotlight
11 July, 2017
Quinoa-laced baby mush and probiotics-laden lamb-and-rice dog chow have fuelled this Canadian company onto the shelves of retailers from Wal-Mart Stores Inc. to Starbucks Corp. and is sending its shares higher.
(Source: The Star)
Australia poised to capitalise on quinoa superfood trend
26 June, 2017
SURGING global popularity of the ‘superfood’ quinoa has put the plant front and centre of new research by the Rural Industries Research and Development Corporation (RIRDC) as part of the Corporations New and Emerging Industries R&D program.
(Fuente: Grain Central)
Quinoa, amaranth: Ancient grains hold promising future
20 June, 2017
The answer to future global food challenges may well come from the past. Since the 1960’s, diets in many Western countries have relied heavily on meat. But with global food demand soars set to soar by 70 percent by 2050, other sources of high-quality proteins are needed.
Quinoa boomed into popularity a few years back, so by now most of us have at least tried it and kind of know how to pronounce it (it’s keen-wa). This South American grain took our grocery stores by storm because it’s been heralded as a superfood, but do you know why? It’s pretty simple, really — there are four main reasons.
1. When it comes to quinoa, it’s all about the protein. For some of us, getting our fill of protein in a way that doesn’t involve fatty red meats can be a challenge. And that’s why quinoa is so great. Unlike the other grains we eat, a serving of quinoa (about 100 grams) actually provides us with 8 grams of complete protein. A complete protein contains all nine essential amino acids your body needs, and it’s tough to find in vegetarian form. But quinoa fits the bill.
2. Protein aside, quinoa is also full of fiber. It has almost twice as much fiber as most other grains we eat. Fiber’s important because it can help reduce the risk of heart disease and lower cholesterol and blood pressure levels.
3. Quinoa is high in minerals, too. The ones that most people don’t get enough of, like iron and magnesium to name a couple. Iron is essential because it helps keep our red blood cells healthy. And magnesium is good because it promotes healthy blood sugar control.
4. It’s naturally gluten free. This is a huge benefit to anyone with Celiac disease or those who are simply gluten intolerant.
There are many other great benefits to eating quinoa, but above are the four main pillars. Now that you know, don’t you just want to eat a bowl? Here are the recipes you need to make that happen in the most delicious way possible.
Quinoa, the protein-packed seed that everyone loves to eat, has taken ahold of our pantries. Even though it hails from South America ― most famously Bolivia and Peru ― many homes north of the equator have found ways to incorporate it into our breakfasts as a porridge, and we’re happy to fry it up into patties for dinner.
(Source: Huffington Post)
Since quinoa has become such a staple in our diet, we thought it was time to know where those tiny seeds come from. In other words, how does it grow? If you don’t already know, you’re about to.
(Source: Huffington Post)
Once a skeptic, Paiwan woman keeping family's quinoa legacy alive
23 May, 2017
Chang now devotes her time to growing quinoa, which in Taiwan is a traditional aboriginal crop, on her family's land in Sandimen Township of Pingtung County and carry on the family legacy left by her grandmother, a wine brewer in their tribal community.
(Source: The China Post)
Ethiopians have been eating teff for around 3,000 years, but it seems to only have been recently picked up by the west. Teff's been dubbed the “new quinoa” and has received celebrity endorsements.
(Source: African Business Review)
Mother of all grains, quinoa, for Mother's Day menu
9 May, 2017
Pale purple, yellow and nearly translucent white blossoms sway all over the emerald green hills of Peru's Sacred Valley. Fields and terraces along the roads and train route to Machu Picchu are lined with flowers.
(Source: Orlando Sentinel)
Scientist Discoverer of Quinua Genome Invited to Bolivia
28 April, 2017
The International Quinua Center (CIQ in Spanish) invited the U.S. scientist Eric Allen, discoverer of the quinua genome to offer an international master lectura on the cereal, informed the executive director of the institution, Edgar Solis.
(Source: Prensa Latina)
Quinoa is a super food that is currently trending in the food industry. It is known for being gluten-free, and high in protein and essential amino acids. Aside from being a nutrient rich food, quinoa also has a high fibre content, which makes it a popular choice for weight watchers.
(Source: Hotelier Middle East)
The new seal of denomination of origin for the Royal Quinoa of Bolivia’s southern high planes was presented on February 16th. The event was held in Nuremberg, Germany, at the most important organic fair in the world, the "Biofach 2017".
The denomination of Origin is the result of years of joint work from the government and the quinoa sector.
The denomination of origin working tables, along with an integral strategy of quinoa are the basis of the Plurinational State of Bolivia’s public policy for quinoa.
What is a denomination of origin?
The Denomination of Origin of the Royal Quinoa of Bolivia seeks to differentiate the quinoa production of Bolivia from that of the rest of the world. A seal of denomination of origin is a guarantee that the product that shows it was produced in a certain region. In the case of quinoa, in the only region of the world where Royal Quinoa is produced organically and in which the characteristics of the region result in extraordinary nutritional levels.
Experts already know that Bolivia’s royal quinoa is special and different, with the seal, for the denomination of origin, buyers will also be able to identify it.
A different quinoa
Scientists studying superfoods, such as quinoa, believe that the high nutritional level of Bolivian Royal Quinoa is due to the unique conditions that occur in the inter-salt-lake area, between the Uyuni salt-lake and the Coipasa salt-lake. The salinity of the earth, the high altitude, the significant levels of lithium, the extraordinary solar radiation and the purity of the water are some of the factors that result in a unique production that until now remains inimitable.
The quinoa genome has been studied with great intensity over the last 20 years and although many countries such as the United States, Australia and Canada, have managed to produce a couple of agricultural campaigns of royal quinoa, they haven’t been able to achieve the grain size or the nutritional levels of Bolivian Royal Quinoa.
In Peru, with the help of the University of La Molina, they have adapted quinoa varieties to increase yield per hectare and even for cultivation in coastal areas, but always sacrificing quality. Throughout the world the experts highlight the quality of our Royal variety and we have panels of scientists looking to replicate and adapt this variety.
Today the world is exposed to an extensive genetically modified food production. And the recent discovery of the quinoa genome, at a university in Dubai, only opens up the possibility of genetically modified quinoa being produced worldwide.
Recently, Bolivia has lost its position as the largest producer and exporter of quinoa in the world. The price of our quinoa has always been greater than that of competitors and for reasons that buyers know well: our quinoa is simply better.
Bolivian producers consider that this prices differentiation is not enough for a crop that reflects the identity of one of the most arid areas of Bolivia, where quinoa, farmers and geography, form a triad that generates a product of the highest quality; Organic, 100% gluten free, from native varieties, where there is no direct or indirect contamination from other crops. Buyers also know this and that is why the most demanding markets need to be able to differentiate Bolivian Quinoa from other common varieties.
Taking the denomination of origin seal to markets is now in the hands of national and foreign companies that have been carrying the Bolivian royal quinoa in grain or processed products around the world for more than 33 years.
In order to help consumer tell the deferens between Royal Quinoa and others, Bolivia is implementing a traceability program, alongside the denomination of origin, to guarantee organic production for marketing internationally. And also technical studies of characterization and differentiation Of Bolivia's Royal Quinoa from the rest of quinoa produced worldwide.
With this, the consumer can protect their diet to avoid consuming genetically modified foods and ensure the quality of the quinoa they eat. This system of traceability will ensure that the final consumer in Tarata or in Sidney knows exactly where the quinoa they feed their families with, was produced.
A team effort
The presentation of the Denomination of Origin in Nuremberg was the result of a coordinated effort between the main associations of producers; ANAPQUI, APQUISA, CECAOT and the main Chambers; CADEQUIR (Chamber of Quinua de Potosí), CADEPQUIOR (Chamber of Quinoa of Oruro), CNPQ (National Chamber of Quinoa Producers) together with exporters through CABOLQUI (Chamber of Exporters of Quinoa and other Organic Products) and their companies, as well as exporting companies not affiliated with CABOLQUI.
The working agenda to achieve the Denomination of Origin of the Royal Quinoa of Bolivia managed to unite all the actors that make up the sector.
Also participating in the event were Royal Quinoa customers from North America, Europe, Asia and Oceania. The Ministry of Productive Development and Plural Economy of Bolivia was represented by Percy Belmonte, who explained that Royal Quinoa is one of the star products of our country and renewed state support for this Sector: "Bolivia’s government aims to comply with all national and international legal requirements of the Royal Quinoa Denomination of Origin seal, strengthen the Regulatory Council in such a way that it is an entity capable of administering this seal and implementing a Traceability system that ensures the quality of our product. This process is not over, and the Bolivian government has the firm intention of seeing it to conclusion."
For his part, the Bolivian Ambassador to Germany, Jorge Cárdenas, stressed that this seal is an important step for the country, because it is the first time that Bolivia has presented a Denomination of Origin to the world. He also explained to the audience that "as of today, this Premium product from Bolivia is protected from counterfeiting. When the consumer sees this seal they will know that they are buying a product that has not been genetically modified, which is 100% gluten free and organic. We are confident that Bolivia will regain its leadership as the largest producer of quinoa in the world."
Finally, the Chairman of the Regulatory Council, Juan Carlos Choque addressed the audience, expressing the following comment: "I am proud that the Council now includes associations of producers, processors and exporters. Today we have an expanded Council with all the actors in the quinoa sector, and this makes us stronger, sustainable and we see a more positive future". He emphasized that this project was started more than 15 years ago when some producers through their associations decided to push to achieve this seal.
Quinoa or just porky pies? Foodie tips to make people think you’re cultured
4 April, 2017
A supper of rare steak, accompanied by quinoa and followed by smelly cheese and dark chocolate, all washed down with a craft ale, is the favoured menu of pretentious Yorkshire families seeking the respect of their cultured friends, a study suggests.
(Source: The Yorkshire Post)
India - Success of quinoa production in the state has given a reason to the agriculture department to be upbeat but it has left farmers high and dry. Reason: There are no takers of their produce. The crop was sowed in 11 districts as pilot project.
(Source: The Times of India)
What’s healthier to make next time you’re planning a stir fry: quinoa or brown rice? Let’s look at these foods, side-by-side, and find out!What’s healthier to make next time you’re planning a stir fry: quinoa or brown rice? Let’s look at these foods, side-by-side, and find out!
Taiwan red quinoa found effective in suppressing early-stage cancer progression in mice
23 February, 2017
Taiwan red quinoa could be a good dietary food for fighting early colon cancer as a research conducted by a Taiwanese medical research team shows that early stages of chemically induced colon cancer were suppressed in mice fed red quinoa diets for 10 weeks.
(Source: Taiwan News)
Best known outside its native region to health food fans in North America and Europe, quinoa is highly nutritious, gluten-free, and packed with essential amino acids, fiber, vitamins and minerals, experts say.
(Source: The Japan News)
British Quinoa to boost domestic crop with Dunns processing agreement
7 February, 2017
Spalding, UK-based Dunns, and The British Quinoa Company have struck a three-year processing agreement, underwritten by a joint £50,000 investment to upgrade Dunns’ production line.
(Source: Food & Drink International)
The Serb was suffering regular mid-match collapses, one of which was seen by a nutritionist flicking through his TV channels. He knew what was wrong... and has now changed the world No 1’s life
Kale caesar salad (kale, fennel, quinoa and pine nuts) plus dressing (including anchovies or sardines); minestrone soup; salmon fillets (skin on) with roasted tomatoes and marinade
Over the last few years, the quinoa industry has expanded rapidly. Whether it's color, size, or origin, quinoa options seem nearly endless nowadays. The next time you buy quinoa, here are the top six things to keep in mind.
San Francisco-based quinoa automat Eatsa — where diners can order, pick up, and eat lunch without talking to a single human — has plans in the works to launch a second outpost of its tech-centric restaurant.
It's high in fiber, iron, and vitamin C, so you can see all the healthy reasons why actress Jennifer Aniston loves this simple quinoa salad. Think of it as a bulked-up tabbouleh, since detoxifying parsley lays the base of the greens, while a scoop of quinoa and diced avocado provide over 60 percent of your daily recommended fiber. With hydrating cucumbers and refreshing tomatoes added to the mix, this salad would be a lovely light lunch to pack for work.
1/2 cup quinoa
1 cup water
1 bunch flat-leaf parsley, washed and chopped, thick stems removed
4 persian cucumbers, peeled in strips, seeded, and diced
2 medium tomatoes, diced
1 ripe and slightly firm avocado, diced
2 or 3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
In a small saucepan, bring water and salt to a boil.
Stir in quinoa, cover, and lower the heat to simmer. Cook for 15 minutes.
Put quinoa into a medium-size mixing bowl, and cool.
Add parsley, cucumbers, tomatoes, avocado, and oil to quinoa. Mix, and season to taste with salt and pepper.
In an age where gluten-free and grain-free diets have become glorified, Angelina Jolie is taking a different path. Her diet is overflowing with the glory of grains, from quinoa to chia seeds, according to Marie Claire magazine.
Angelina maintains her sleek physique by carefully following her strict diet. It emphasizes portion-controlled servings of nuts and seeds. The mixture includes quinoa, millet, chia seeds, spelt and buckwheat, which Angelina feels helps with her weight and well-being.
"Angie's always been a fan of healthy seeds and grains, but lately she's taken it to a whole new level," revealed a source.
"She's into eating products made from ancient grains and raves about their health benefits. She claims they provide her with nutrients she can't find anywhere else, plus shinier skin," added the source.
"Angelina has been known to start her day with little more than a spoonful of coconut oil and a handful of cereal," said another source.
Want to try it? We recommend organic quinoa, such as Bob's Red Mill Grain Organic Quinoa (click for details).
Why quinoa rocks: It's got fiber, iron and amino acids. We're fans of the indispensable "The Quinoa Cookbook: Nutrition Facts, Cooking Tips, and 116 Superfood Recipes for a Healthy Diet."
And don't miss her tip on coconut oil: The healthy fats enhance your health and help your metabolism function effectively. Our faves include Nature's Way Coconut Oil and Nutiva Organic Extra Virgin Coconut Oil.