Quinoa (Chenopodium quinoa Willd.): An Overview of the Potentials of the “Golden Grain” and Socio-Economic and Environmental Aspects of Its Cultivation and Marketization

Abstract

Quinoa (Chenopodium quinoa Willd.) is native to the Andean region and has attracted a global growing interest due its unique nutritional value. The protein content of quinoa grains is higher than other cereals while it has better distribution of essential amino acids. It can be used as an alternative to milk proteins. Additionally, quinoa contains a high amount of essential fatty acids, minerals, vitamins, dietary fibers, and carbohydrates with beneficial hypoglycemic effects while being gluten-free. Furthermore, the quinoa plant is resistant to cold, salt, and drought, which leaves no doubt as to why it has been called the “golden grain”. On that account, production of quinoa and its products followed an increasing trend that gained attraction in 2013, as it was proclaimed to be the international year of quinoa. In this respect, this review provides an overview of the published results regarding the nutritional and biological properties of quinoa that have been cultivated in different parts of the world during the last two decades. This review sheds light on how traditional quinoa processing and products evolved and are being adopted into novel food processing and modern food products, as well as noting the potential of side stream processing of quinoa by-products in various industrial sectors. Furthermore, this review moves beyond the technological aspects of quinoa production by addressing the socio-economic and environmental challenges of its production, consumption, and marketizations to reflect a holistic view of promoting the production and consumption of quinoa.

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

“…Quinoa ( Chenopodium quinoa Willd.) is a well-known industrially valuable pseudocereal due to its potential application as an important source of nutrients, fibres, and bioactive compounds in particular [ 1 , 2 ]. Quinoa is considered plant-based food product suitable for all people, mainly for health-conscious consumers, vegetarians, and athletes, specifically because of the balanced amino acid profile and good balance between components such as carbohydrates, lipids, proteins, as well as for consumers with celiac disease [ 3 ].…”

Quinoa in Ecuador: Recent Advances under Global Expansion

“…In 2014, Peralta et al evaluated the adaptability of 269 quinoa accessions from the quinoa germplasm existing at INIAP, under the agro-ecological conditions of the Santa Elena Peninsula; however, all accessions evaluated proved to be poorly adapted to the area mainly due to high temperature [ 62 ]. The interest in producing quinoa on the coast of Ecuador arises from the increase in consumption worldwide, high international prices [ 63 ], and the experiences of coastal production in Chile [ 64 ] and Peru [ 65 ]. In addition, knowing quinoa’s great capacity for adaptation [ 3 ] makes the northern area of the province of Los Rios (Quevedo) a suitable niche for the production of rainfed quinoa ( Figure 4 ).…”

Ozonation of quinoa seeds (Chenopodium quinoa Willd.): saturation and decomposition kinetics of ozone and physiological quality of seeds

“…Quinoa (Chenopodium quinoa Willd.) is a herbaceous plant characterized by a tetraploid and halophytic culture (Angeli et al, 2020). This culture was domesticated by the inhabitants of the Andes Mountains thousands of years ago.…”