Quinoa is an ancient grain – Known as the “Golden Grain of The Andes”, quinoa was the daily diet of Inca civilizations more than 5,000 years ago, with some evidence that it might have been cultivated even earlier than that. Quinoa is a type of cereal crop and is most widely used for its edible seed, which is gluten-free, high in protein, and is a good source of fiber.
Quinoa flour is usually used in gluten free baking, where it’s high protein content helps substitute the protein usually found in gluten – it helps bulk out and give shape and rise to bread and other baked goods.
South America is one of the largest exporters of Quinoa in the world, with Peru and Bolivia being one of the major producers. The rise in imports from the region is primarily attributed to consumer perception of its health, nutritious properties. In order to meet this demand from international markets, countries such as Peru and Bolivia have ramped up their production by using high-quality seeds. In recent years, there is an increase in the production of organic quinoa, as the demand for organic produce is high in the European countries. North America has been the largest importer of Quinoa seeds followed by Europe. France remains to be the leading importer of quinoa seeds in Europe, followed by the Netherlands and Germany. The value of consumption of quinoa seeds in South America is projected to grow at a CAGR of 12.5% during the forecast period (2020-2025).
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