Quinoa: in Perspective of Global Challenges
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Chenopodium Pallidicaule Aellen)
Crimson Publishers Mini Review Wings to the Research Underutilized Andean Crop Kañawa (Chenopodium Pallidicaule Aellen) Juan Pablo Rodriguez1* and Marten Sørensen2 1International Center for Biosaline Agriculture, UAE 2Department of Plant & Environmental Sciences, University of Copenhagen, Denmark ISSN: 2637-7802 Abstract Small farmers worldwide are the custodians of agro-biodiversity belonging to both the plant and animal kingdoms. Grains and vegetables are the essentials needed to sustain our food systems. Goosefoots, i.e., Chenopodium species like kañawa (Ch. pallidicaule) and Quinoa (Ch. quinoa), are prominent examples of domestication by small farmers during ancient times that still exist. Chenopodium grains possess high ñawa tolerates salinity, drought and frost and its diversity allows farmers to cultivate the crop even above 4000m a.s.l. It isnutritional a staple food profiles source and as arean ingredient further characterized in a balanced by and being low glycaemicresilient climateindex diet. crops. Ka Introduction Kañawa, also known as cañahua or cañihua (Ch. pallidicaule Aellen), is a close relative of quinoa (Ch. quinoa Willd.) originating in the Peruvian and Bolivian Andean Highlands or Puna. Bolivia and Peru conserve a large collection of cañahua accessions with 801 and 341 entries, respectively [1-3]. While the quinoa is cultivated widespread both commercially *Corresponding author: Juan Pablo Rodriguez, Department of Plant & and experimentally, the kañawa is cultivated on a small-scale by farmers in both countries Environmental Sciences, University of [4]. The grain is an achene fruit like that of the quinoa and small-sized and with a very low Copenhagen, Frederiksberg C, Denmark saponin content and a high nutritional value that surpasses that of the quinoa. -
Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium Quinoa Willd)
plants Review Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd) Emma M. McGinty 1, Kevin M. Murphy 2 and Amber L. Hauvermale 2,* 1 The School of Biological Sciences, Washington State University, P.O. Box 644236, Pullman, WA 99164, USA; [email protected] 2 Department of Crop and Soil Science, Washington State University, Pullman, WA 99164, USA; [email protected] * Correspondence: [email protected]; Tel.:+1-509-335-3661 Abstract: Quinoa (Chenopodium quinoa Willd.) is a culturally significant staple food source that has been grown for thousands of years in South America. Due to its natural drought and salinity tolerance, quinoa has emerged as an agronomically important crop for production in marginal soils, in highly variable climates, and as part of diverse crop rotations. Primary areas of quinoa research have focused on improving resistance to abiotic stresses and disease, improving yields, and increasing nutrition. However, an evolving issue impacting quinoa seed end-use quality is preharvest sprouting (PHS), which is when seeds with little to no dormancy experience a rain event prior to harvest and sprout on the panicle. Far less is understood about the mechanisms that regulate quinoa seed dormancy and seed viability. This review will cover topics including seed dormancy, orthodox and unorthodox dormancy programs, desiccation sensitivity, environmental and hormonal mechanisms that regulate seed dormancy, and breeding and non-breeding strategies for enhancing resistance to PHS in quinoa. Citation: McGinty, E.M.; Murphy, Keywords: abscisic acid; desiccation sensitivity; gibberellin; hormone signaling; precocious germina- K.M.; Hauvermale, A.L. Seed tion; seed morphology Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd). -
Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease †
Proceedings Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease † Raquel Selma-Gracia 1,2, José Moisés Laparra Llopis 2 and Claudia Monika Haros 1,* 1 Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain; [email protected] 2 Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de Canto Blanco n° 8, 28049 Madrid, Spain; [email protected] * Correspondence: [email protected] † Presented at the 2nd International Conference of Ia ValSe-Food Network, Lisbon, Portugal, 21–22 October 2019. Published: 4 August 2020 Abstract: In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients. Keywords: maize starch; quinoa starch; thermal properties; starch hydrolysis; glycogen storage disease 1. Introduction Previous research has shown variability in the susceptibility to digestion depending on structural differences in starches from different sources [1]. A crystalline structure is an important factor to take into account in digestibility, and can be modified by a gelatinisation process [2]. -
Cherry, Wild Rice & Quinoa Salad
Cherry, Wild Rice & Quinoa Salad Recipe Source: www.eatingwell.com Servings: 3 Ingredients: ¾ cup wild rice ½ cup quinoa, rinsed and drained ¼ cup olive oil ¼ cup fruity vinegar, such as raspberry or pomegranate ¾ tsp salt ¼ tsp freshly ground black pepper 2 cups halved pitted sweet fresh cherries 2 stalks celery, diced ¾ cup diced aged goat cheese, smoked cheddar, or other smoked cheese ½ cup chopped pecans, toasted Steps: . Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch. Drain well. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese, and pecans. Toss to combine. Serve at room temperature or cold. Tips from the Test Kitchen: Can be covered and refrigerated ahead of time. To save time pitting cherries, try a hand-held cherry pitter or use the tip of a paring knife or vegetable peeler. If cherries aren’t in season, apples are fantastic in this salad as well, or you can substitute 1 cup dried cranberries. Use reduced-fat cheese. If you don’t have a fruity vinegar, balsamic can be substituted. Nutritional Facts (Per Serving): Calories: 590, Carbohydrates: 50 grams, Protein:13 grams, Total Fat: 40 grams, Saturated Fat: 8 grams, Cholesterol: 35 mg, Sodium: 728 mg, Fiber: 8 grams, Total Sugars: 18 grams. . -
Eurostat Handbook for Annual Crop Statistics
Annual crop statistics Handbook 2020 Edition TABLE OF CONTENTS Table of Contents .............................................................................................................................. 3 1. Introduction ................................................................................................................................... 5 1.1 Changes from previous versions ............................................................................................. 6 1.1.1 Changes in classification .................................................................................................. 6 2. Methodology ................................................................................................................................. 9 2.1 Definitions and concepts ........................................................................................................... 9 2.1.1 Area ...................................................................................................................................... 9 2.1.2 Production ......................................................................................................................... 13 2.1.3 Humidity degree ............................................................................................................... 13 2.1.4 Yield ................................................................................................................................... 16 2.2 Units of measurement ............................................................................................................ -
Quinoa Industry Development in China
International Quinoa Conference 2016: Quinoa for Future Food and Nutrition Security in Marginal Environments Dubai, 6-8 December 2016 www.quinoaconference.com Quinoa Industry Development in China By: REN Gui-xing Institute of Crop Science (ICS), Chinese Academy of Agricultural Sciences (CAAS) Presenter email: [email protected] Contents 1 Quinoa cultivation and breeding in China 2 Quinoa product and market in China 3 Opportunity and challenge for quinoa Brief introduction of ICS 4 research departments, 357 staff 3 academicians, 95 professors 1600 papers (SCI), 300 books 240 certified varieties, 290 issued patents The 2nd biggest genebank, with more than 400 000 germplasm Brief introduction of ICS The Crop Science Society of China (CSSC) belongs to ICS 19 committees belong to the society Quinoa Committee of the CSSC was founded in 2015 Brief introduction of ICS International cooperation project for quinoa between ICS and UNALM: China-Peru Joint Research and Demonstration of Quinoa Processing Technology Visit Dr. Luz Rayda Gomez Pando and Dr. Ritva Ann-Mari Repo-Carrasco Va of UNALM in Peru, 2015 Brief introduction of ICS Team achievements: 1st industrial standard for quinoa in China 1st translated book for quinoa in Chinese 9 papers (3 SCI indexed), 3 patents Yao, Yang, Shi et al. Anti-inflammatory activity of saponins from quinoa (Chenopodium quinoa Willd.) seeds in lipopolysaccharide-stimulated RAW 264.7 macrophages cells. J. Food Sci. 2014, 79: 1018-1023. Yao, Shi, Ren. Antioxidant and immunoregulatory activity of polysaccharides from quinoa (Chenopodium quinoa Willd.). Int. J. Mol. Sci. 2014, 15, 19307-19318 Yao, Zhu, Gao, et al. Suppressive effects of saponin-enriched extracts from quinoa on 3T3-L1 adipocyte differentiation. -
Gluten-Free Grains
Gluten-Free Grains Amaranth Updated February 2021 Buckwheat The gluten-free diet requires total avoidance of the grains wheat, barley, rye and all varieties and hybrids of these grains, such as spelt. However, there are many wonderful gluten-free grains* to enjoy. Cornmeal, Amaranth Polenta, Grits, Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting this tiny grain before cooking brings out its nutty flavor. Hominy Makes a delicious, creamy hot breakfast cereal. Serve with fruit of choice on top and/or a touch of maple syrup. Millet Rice Rice comes in many varieties: short grain, long grain, jasmine and basmati to name a Oats few. Long grain rice tends to be fluffier while short grain rice is stickier. Rice also comes in various colors: black, purple, brown, and red. These colorful un-refined rices contribute more nutritional benefits than does refined white rice and have subtly unique flavors and Quinoa textures too. Wild rice is another different and delicious option. Versatile rice leftovers can go in many directions. Add to salads or sautéed vegetables; Rice make rice pancakes or rice pudding; season and use as filling for baked green peppers or winter squash. Sorghum Buckwheat Despite the name, buckwheat is a gluten-free member of the rhubarb family. Roasted buckwheat is called kasha. Buckwheat is high in B Vitamins, fiber, iron, magnesium, Teff phosphorous and zinc. Buckwheat has an earthy, nutty, slightly bitter taste. Experiment with using the cooked grain (buckwheat “groats”, or “kasha” which is the toasted version) as you would rice. -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons -
Worldwide Evaluations of Quinoa: Preliminary Results from Post International Year of Quinoa FAO Projects in Nine Countries
ORIGINAL RESEARCH published: 21 June 2016 doi: 10.3389/fpls.2016.00850 Worldwide Evaluations of Quinoa: Preliminary Results from Post International Year of Quinoa FAO Projects in Nine Countries Didier Bazile 1*, Cataldo Pulvento 2, Alexis Verniau 3, Mohammad S. Al-Nusairi 4, Djibi Ba 5, Joelle Breidy 6, Layth Hassan 7, Maarouf I. Mohammed 8, Omurbek Mambetov 9, Munira Otambekova 10, Niaz Ali Sepahvand 11, Amr Shams 12, Djamel Souici 13, Khaled Miri 11 and Stefano Padulosi 14 1 Unité Propre de Recherche Gestion des Ressources Renouvelables et Environnement, Department of Environments and Societies, French Agricultural Research and International Cooperation Organization, Montpellier, France, 2 CNR–Institute for Agricultural and Forest Systems in the Mediterranean, Ercolano, Italy, 3 ESA–Ecole Supérieur d’Agriculture, Angers, France, 4 General Seed Multiplication Cooperation, Agricultural Research and Extension Authority, Dhamar, Yemen, 5 Centre National Edited by: de Recherche Agronomique et de Développement Agricole, Kaedi, Mauritania, 6 Department of Plant Breeding, Lebanese Soren K. Rasmussen, Agricultural Research Institute, Zahlé, Lebanon, 7 Plant Production Department, Ministry of Agriculture, Baghdad, Iraq, University of Copenhagen, Denmark 8 Genetics and Plant Breeding, Forage and Range Research Program, Agricultural Research Corporation, Khartoum North, Reviewed by: Sudan, 9 Seed Association of Kyrgyzstan, Bishkek, Kyrgyz, 10 Seed Association of Tajikistan, Dushanbe, Tajikistan, 11 Research Michael Benjamin Kantar, Department, -
Sommaire Du CHAPITRE 1 L'origine De L'agriculture
Sommaire du CHAPITRE 1 L'origine de l'agriculture Origine de l’agriculture. 2 Quelques concepts et terminologie . 5 Historique des recherches sur l'origine de l'agriculture et l'évolution des plantes cultivées . 6 Centre A1 (Moyen-Orient; croissant fertile) . 12 Le développement agricole en Amérique. 15 Centre C1 centre méso-américain ; Mexique central . 16 Non-centre C2 ou centre sud-américain du plateau andéen . 19 Centre B1 ou Centre Chinois . 24 Le non-centre africain A2 - Centre d'agriculture africaine indigène . 26 Le non-centre du sud-est asiatique (B2) . 27 Centre nord-américain . 29 Quelques exceptions: Trois plantes d'importance alimentaire dont la domestication n'est pas reliée à un centre d'origine précis . 31 HYPOTHESES sur les causes de l’origine du développement agricole: passage de la période du paléolithique au néolithique circa. 10 000 A.P. 31 Références . 35 ANNEXE 1 La Méthode de datation du C1. 37 La microscopie électronique à balayage . 39 Références de l’annexe 1 . 40 - 1 - CHAPITRE 1 L'origine de l'agriculture ’Homme social a commencé sa lente évolution sur la terre il y a déjà plus de 4,5 millions d'années, si l'on Laccepte que les hominidés de l'Afrique de l'Est étaient socialement mieux structurés et plus orga-nisés dans leur quête de nourriture que les singes. Certains anthropologues sont plus restrictifs dans leurs critères et pla- cent l'Homme social à une date plus récente, il y a environ 2,5 millions d'années, quand Homo habilis a dévelop- pé un langage structuré conditionné par des modifications de la structure du larynx. -
Chenopodium Quinoa)
Faculty of Natural Resources and Agricultural Sciences Department of Food Science Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) Utveckling och studier på en glutenfri, flytande blandning baserad på quinoa (Chenopodium quinoa) Christine Thuresson Agronomy Program - Food Science Independent Project in Food Science• Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 427 Uppsala, 2015 Development and studies on a gluten free, liquid suspension based on quinoa (Chenopodium quinoa) Utveckling och studier på en glutenfri, flytande blandning baserad på quinoa (Chenopodium quinoa) Christine Thuresson Supervisor: Olof Böök, Aventure AB Assistant Supervisor: Roger Andersson, Swedish University of Agricultural Sciences, Department of Food Science Examiner: Lena Dimberg, Swedish University of Agricultural Sciences, Department of Food Science Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science – Master Thesis Course code: EX0425 Programme/education: Agronomy in Food Science Place of publication: Uppsala Year of publication: 2015 Cover picture: Photo by Christine Thuresson Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 427 Online publication: http://stud.epsilon.slu.se Keywords: Quinoa (Chenopodium quinoa), cañahua (Chenopodium pallidicaule) plant-based beverage, α-amylase, β-amylase Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science Abstract The aim of this project was to develop and make studies on a liquid suspension based on quinoa (Chenopodium quinoa). Quinoa is an Andean pseudo-cereal from South America that is considered to be gluten free. A screening was set up to standardize the method for making a beverage. -
Chenopodium Quinoa Willd.) and Qañawa (Chenopodium Pallidicaule Aellen) in the Context of Climate Change in the High Andes
Cien. Inv. Agr. 46(2):113-124. 2019 www.rcia.uc.cl ENVIRONMENTAL AND ECOLOGY DOI 10.7764/rcia.v46i2.2146 RESEARCH PAPER Improvement of Quinoa (Chenopodium quinoa Willd.) and Qañawa (Chenopodium pallidicaule Aellen) in the context of climate change in the high Andes Alejandro Bonifacio Fundación PROINPA, La Paz, Bolivia. Abstract A. Bonifacio. Improvement of Quinoa (Chenopodium quinoa Willd.) and Qañawa (Chenopodium pallidicaule Aellen) in the context of climate change in the high Andes. Cien. Inv. Agr. 46(2): 113-124. Quinoa and qañawa are the only native crops that produce food grain in the high Andes. The improvement of quinoa has been addressed by government institutions, universities and NGOs, obtaining improved varieties. However, qañawa has received little or no attention in the development of varieties, and only native varieties and revalued varieties exist. The native and improved varieties of quinoa have contributed to food production for rural families and for export, generating significant economic income. In recent decades, the production of these grains has been negatively affected by the effects of climate change. In the high Andes, climatic variability, together with climate change, disturbs the regime of climatic factors, with evident changes represented by drought, frost, hail and wind. The objective of this paper is to describe the context of climate change, review the progress in the improvement of quinoa and qañawa and propose adjustments to improve production methods in the high Andes. The genetic methods and materials used in the improvement of quinoa have allowed varieties with prioritized characters to be obtained in the last decades, and these varieties have met and continue to fulfill their roles in food production and income generation for producers.