Course:FNH200/2014w Team02 Quinoa

White Quinoa

Quinoa in Canada

Introduction

The Food and Agricultural Organization of the United Nations (FAO) declared that 2013 was officially the “International Year of the Quinoa”. This was proposed by the government of Bolivia as well as many other Central and South American countries where Quinoa is typically grown. Quinoa is typically consumed the same way as cereal grasses such as wheat, oats, barley and rye. However, quinoa is not a cereal grass, but rather a pseudo-cereal that is from the same food family as spinach, swiss chard, and beets. Quinoa has an ever-growing popularity, especially in North America, as it satisfies three dietary trends North Americans love to pursue. First, Quinoa is an excellent Gluten-free option, concurrent with the ever increasing gluten-free diet trend adopted by many. Second, Quinoa is considered a “super-food” because of its nutritional density that attracts health and fitness enthusiasts. And third, its known as a complete protein (a quality only found in animal-sources of protein) which attracts the growing number of vegans and vegetarians, as well as those trying to reduce their red-meat intake.

Quinoa in a jar

Types of Quinoa

There are over 100 varieties of Quinoa that exist in the Andes, but the three that are widely cultivated and available are:

• White quinoa
  • The most common kind of quinoa found in stores, and it is often called just quinoa
  • Sometimes referred to as "ivory quinoa"
• Red quinoa
  • According to cooks, red quinoa is able to hold its shape after cooking better than white quinoa, which makes red quinoa more suitable for cold salads and other recipes where a distinct grain is especially desirable
• Black quinoa
  • Has an earthier and sweeter taste than white quinoa
  • Keeps its black colour when cooked

History

Quinoa originated in Latin America, particularly in the Andean region surrounding Lake Titicaca in Peru and Bolivia. Quinoa is pseudo-cereal, grown for its edible seeds for millennia, that is high in protein, does not contain gluten, and is tolerant of dry soil. Approximately 250 different varieties of Quinoa exist, providing it with a remarkably high tolerance for different growing conditions. The plant is indigenous in the Andean Culture, and the Incas held the crop to be sacred and referred to it as the “mother of all grains”. Over recent years, Quinoa has become increasingly popular in North America, Europe, Australia, as well as China and Japan, yet it is not grown in any of these regions. As a result, between 2006 and 2013, the prices of quinoa tripled. To put it into perspective, the price of one ton of Quinoa can range between US$3,115 and US$8,000 whereas the price of one ton of wheat is only $340. Due to the growing popularity of the grain, concerns regarding food security began to arise as widespread poverty in regions where it is produced is continuing to grow. Local access to food supplies has been disrupted due to inflated prices of this crop.

Nutrition

The quinoa grain is considered a “super-food”, which is a marketing term used to describe foods with high health benefits. While most grains contain less than 10% protein by mass, quinoa contains 14%. Furthermore, quinoa is considered a complete protein, unlike other grains, meaning that it contains all 9 essential amino acids. In addition, Quinoa provides a significant amount of heart-healthy fats such as mono-saturated fats. Quinoa is also a good source of Thiamine, iron, zinc, magnesium, and potassium. Moreover, Quinoa is gluten-free and considered extremely easy to digest. Because of these reasons, NASA is considering this crop for their Controlled Ecological Life Support System for long-duration human occupied space flights.

Harvesting and Processing

Depending on the specific variety, optimal growing conditions are in cool climates with temperatures ranging between −8 °C during the night to 38 °C during the day. The quinoa plants grow best in loam soil with good drainage and high organic matter content, with moderate slopes and average nutrient content. It prefers neutral soils although it is usually grown on alkaline (up to pH 9) and acid soils (up to pH 4.5). The quinoa grain is usually harvested by hand, rarely by machine, due to the extreme variability of the maturity period of most quinoa cultivars complicated mechanization.

There are several steps to process quinoa. After the quinoa has been harvested by farmers, they then manually separate the grains from the waste leaves, branches, and other residue. Then they gather the mixture and use tools to extract impurities several times. Yellow quinoa is collected in bags, and sent to the factories for further processing where the bags are scaled and packed for the next procedure. Workers spread out quinoa onto a moving tray in order to check the quality of the yellow quinoa, discarding the damaged seeds. After that, quinoa is transferred to heating machines to reduce its water content. Seeds are then introduced to washing machines, where the washing lasts approximately seven minutes. During this step, the bitter tasting coatings are removed through washing. The final step is placing the quinoa in a drying machine to dry excess water from the surface of the seed, and to mix the seeds together. Quinoa is then divided into different portions and are then ready to be packaged.

Packaging

Purpose of packaging

The purposes of food packaging are protecting foods from deterioration, providing containers for transport, introducing the information to consumers from the food label and ensuring the security of foods. Under proper packaging, the food can last as long as its entire shelf life.

Select the proper packaging material

Choosing suitable materials of packaging should consider the condition of foods such as acidic or alkaline, wet or dry, fat content and alcohol content. Methods of processing and the convenience of transportation are also aspects to determine proper packaging materials.

The safety of all materials used for packaging foods is controlled under Division 23 of the Food and Drugs Act and Regulations, Section B.23.001 of which prohibits the sale of foods in packages that may impart harmful substances to their contents. This regulation puts the onus clearly on the food seller (manufacturer, distributor, etc.) to ensure that any packaging material that is used in the sale of food products will meet that requirement.

Quinoa packaging

Quinoa is commonly packaged in resealable plastic bags and glass jars. Machines are stocked with the bags in which the quinoa will be sold in. They automatically open the bag, fill it with the pre-measured amount of quinoa for the bag, and then the bag is sealed properly. The firm sealing of the bag is an important step to create a dry packaging that does not allow any air or moisture into the bag, thus extending the shelf life of quinoa. Glass jars prevent some reactions between foods and packaging materials and allow consumers to see foods through containers. Regardless of types of packaging materials, it is better to store quinoa in a dry place.

truRoots Organic Quinoa front side

truRoots Organic Quinoa back side

Labeling

Ever thought about what all the wording on the back of a quinoa package meant? Do quinoa companies print whatever they like on the package or is the information printed on regulated by a higher organization within the food community?

Labeling is a very important part of the packaging process for quinoa; it enables consumers to know about the product. The high quality graphics, bright colours, and eye-catching font are always enjoyable to look at, but although these qualities further enhance the visual appeal of the product, there are many technical requirements set by the Canadian government to make sure food products are correctly labelled. The information on a food label, including words, picture, and logos, all add to the overall impression created about a product.

Quinoa companies make sure they follow these regulations so their products are properly labeled and ready to be sold. In Canada, Quinoa packaging must be labelled correctly under the regulations set by the Canadian Food Inspection Agency.

The basic information that must be labeled on quinoa include:

• The common name
• Net quantity
• Name and address of the company responsible for the product
• List of ingredients in descending order of proportion
• Nutrition facts table showing calories, amount of fat saturated and trans fats, cholesterol, sodium, carbohydrate, fiber, sugars, protein, calcium, iron, and many other nutrients
• Durable life date and storage instructions
• Bilingual labeling; must be in both official languages: English and French

Some additional information that may be put on the packaging of quinoa include: organic certification, cooking instructions, recipes, quick facts and information on quinoa.

Storage

Quinoa in a Sealed Glass Jar

Quinoa, like other foods, can decay. Despite this, the shelf life of grains such as quinoa is a lot longer than most other foods. In order to preserve quinoa as best as possible, it is initially important to make sure that the quinoa you are buying has been sealed well in tight packaging, which will ensure its freshness.

When at home, the best way to maintain the quality of the quinoa is to keep it in containers which can be sealed well. For example in a glass jar with a tight lid. It should be stored where natural light cannot get to it in a location that is cool and dry. It is therefore important to keep in mind that it should not be stored in a cupboard that is near kitchen appliances that require heat such as the dishwasher, the oven or the microwave, as the heat that radiates from these appliances can significantly reduce the shelf-life and preservation of the quinoa.

If there is no such place, the quinoa can be kept in the refrigerator, (or in the freezer for long-term storage) as long as it is still kept in a container that is tightly sealed so that the quinoa grains are unable to absorb any moisture and be contaminated by other foods kept in the refrigerator with it. If you are going to keep the quinoa in the freezer, it should be kept in an oxygen-free container that is also freezer safe, because the oxygen is what can cause freezer burn to the quinoa.

To store already cooked quinoa, it should be kept in an air-tight container in the refrigerator, which will keep it at optimum freshness and reduce the risk of decay and contamination from other foods. If the cooked quinoa is left out of the refrigerator at room temperature for too long (around two hours) then it will not be acceptable to eat anymore similar to other foods. If quinoa is stored correctly in this way, it will stay fresh for at least one year.

Uses of Quinoa

• Flour
• Soup
• Breakfast cereal
• Alcohol
• Salad

Interesting Facts

Did you know that quinoa can be grown in the harshest of conditions?

Quinoa can resist extreme temperatures from chilly nights to sizzling hot days. The grain is also able to grow at higher altitudes which means that oxygen can be quite thin, yet the plant continues to thrive regardless. Because of it’s incredible resiliency, quinoa is considered one of the most nutritious food products to date. Quinoa is one of the only food products in the world that contains all nine essential amino acids that the body cannot synthesize on its own! Quinoa recently came into the limelight into what seemed to be just a fad, and turned into a blooming component of the health and fitness industry. The demand for quinoa is continuing to increase.

However, because of quinoa’s increasing popularity, the farmers of Bolivia and Peru consume less and less quinoa. The population under the poverty line relied significantly on this now-popular grain to feed their families because it was so cheap and in abundant resources. Ever since quinoa has become in demand, the price of quinoa in the countries of origin has tripled since 2006 making it much less affordable for the less-privileged families to purchase this magic grain. On top of that, quinoa in Peru costs more per kilogram than for chicken! This is a concerning issue as the farmers and their families are eating less of the grain, the rate of chronic malnutrition in Bolivia and Peru is expected to increase. The rate of children under five years of age suffering from malnutrition in Bolivia in 2008 was 27.2%. Interestingly enough though, The Guardian reported that due to the decrease in consumption of quinoa, the Bolivian and Peruvian natives have Westernized their diets. Instead of eating the quinoa they produce, they now prefer to use their profits to import noodles and pasta.

Another interesting fact about quinoa is that it is not only deemed a superfood, but quinoa is also extremely low maintenance when it comes to preparing. With the recent health boom, increasingly more people are opting for healthier alternatives to their preferred favorites. For example, instead of white rice, someone may substitute brown rice in place of its white counterpart. On average, brown rice takes about 30 minutes to cook. Unfortunately, the healthy brown rice does not stand a chance against quinoa. Not only is quinoa much more nutritive, but it also cooks in under 15 minutes! This is an amazing bonus for the super busy family who love to eat homemade gourmet meals but who are also pressed for time.

Reflection & Conclusion

After doing a lot of research, our team now understands that quinoa is a very nutrient dense food that has many health benefits. It is safe to now say that quinoa is very appealing to the consumer, and no reason exists as to why someone should not want to consume this superfood. Unless, of course, there was an allergy involved. It is extremely low maintenance starting from the harvesting, to the packaging/processing, and even to storing and cooking of the grain. Following harvesting, the quinoa is washed for several minutes, then dried to remove any water, and packaged and is finally shipped. At home, quinoa can be stored in its original bag in the cupboard away from light. It is not required to be stored in the refrigerator (unless somebody enjoys their quinoa grains chilled). Finally, the best part about quinoa is that it is extremely versatile, as it cooks in under 15 minutes, and it can be used in any recipe desired.

Exam Question

Which of the follow is/are the most effective method(s) in extending the shelf life of quinoa?

a) storing in sealed plastic or glass containers

b) storing in a cool, dark, dry place

c) stored away from sunlight and heat

d) all of the above

Answer: d) all of the above