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history of quinoa

History of Quinoa

History of Quinoa

Quinoa (Chenopodium quinoa wild) is the grain of Andean origin dating back millennia and with varied and great nutritional qualities, Bolivia is the most important producer and responds to the needs and requirements of the modern world.

The Royal Quinoa "ROYAL QUINOA" was the main food of the Incas and other Andean cultures, is produced only in the surrounding regions of the Uyuni and Coipasa salt flats at 3700 meters above sea level.

Quinoa has been cultivated since at least 5000 BC in the South American Andes region. The ancient Inca empire called it "The Mother Grain", because it was not only a staple food for them, but also a sacred element in their culture.

This sacred and ancestral grain is so prized that it was the tradition of the Inca leader to plant the Quinoa seed first with a golden shovel.

The Inca armies used quinoa mixed with some combination of fat to stay many days in long routines, and called the mixture of "balls of war."

The people of Canada, USA, Europe and Asia appreciated and enhanced the high value and nutritional wealth of Quinoa, nowadays they are found in most of their supermarkets, including well-known pharmacies.