THE PAST OF THE FOOD FUTURE
Quinoa: the golden ancestral grain of the Andes for the present and future generations
Researchers from North, Central and South America (Mexico, Peru. Chile, Argentina, Bolivia, Brazil and Colombia) record the existence and consumption today of more than 50 foods that were consumed thousands of years ago, in the book entitled "The Past of the Future Food: American Ancestral Foods."
The chapter on quinoa covers aspects related to the center of origin and diversity of this species, domestication and geographical distribution, its geographical expansion, the nutritional properties of its grain and leaf, the traditional and conventional production system in the highlands, from the preparation of the soil to the storage of it, as well as the processing of the grain, the traditional and current uses of this species and its derivatives, the consumption and national and international market.