It is a small, semi-flat, round grain with a reddish-black color, rich in proteins, carbohydrates, and an excellent balance of essential amino acids for human tissue development. It is mainly cultivated in the Andean region, specifically in the Altiplano of Peru. This area offers ideal conditions for its production, and it is where the highest quality grain is obtained. Black quinoa has become a very important product for the economy of the region and is considered one of the richest Andean grains in proteins thanks to the combination of amino acids it contains.
Presentation of the product:
This type of quinoa is presented in a Kraft paper bag of 25kg to 50kg (50lb to 100lb), and its presentation can be adapted to the customer's specifications.
- Color → Reddish Black.
- Appearance → Semi-flattened round shaped beads
- Taste → Characteristic
- Odor → Typical of dried quinoa, free of odors and strange flavors
Storage and transport:
It is important to note that to maintain the product's quality, it must be stored in cool, dry places, and without exposure to sources of moisture. In addition, adequate measures must be taken for its transportation, avoiding damage that could affect its quality.
Black quinoa has a shelf life of twenty-four months under appropriate storage conditions (25°C, 75% relative humidity) and with the packaging properly closed. Although it is a product that requires cooking before consumption, black quinoa can be used in a wide variety of dishes and recipes, such as salads, soups, stews, and as an accompaniment to meats and fish.
Given its popularity and nutritional value, reddish-black quinoa is consumed in many countries worldwide, such as the United States, Canada, Australia, France, and Japan, among others. In addition, quinoa is an important product in the diet of Andean communities in Peru and is mainly produced in areas such as Puno, Cusco, Ayacucho, Huancavelica, and Apurimac.