QUINOA

The reality behind the most popular staples

An episode from the series FOOD BUSINESS INVESTIGATIONS

Synopsis

Over the past 20 years, Western consumers have discovered the nutritional virtues of quinoa, and consumption of this seed has exploded. It is now everywhere, from supermarkets to restaurants.

It is still produced in the Andes Cordillera at nearly 4,000 meters. Because it is a hardy plant, it is cultivated following Andean tradition, i.e., by hand and without chemicals.

But its success has attracted attention.