White Quinoa is a small, round, semi-flat grain with a yellowish white color. It is rich in protein, carbohydrates, and an excellent balance of essential amino acids for the development of tissues in the human body. It is mainly produced in the Andean highlands of Peru, and it is considered one of the richest Andean grains in protein, containing the highest combination of essential amino acids.
It is a remarkable source of essential protein and carbohydrates, and White Quinoa contains a variety of important nutrients for health, such as iron, magnesium, potassium, phosphorus, and B-complex vitamins. Additionally, it is rich in fiber, making it an excellent food for improving digestion and preventing chronic diseases.
Presentation of the product:
The product comes in Kraft paper bags of 25 kg to 50 kg (50 lb to 100 lb) and is tailored to meet the customer's specifications.
- Color → Creamy white, yellowish white
- 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 store it in cool, dry places, and without exposure to sources of moisture to maintain its quality and freshness. It is also essential to highlight that the product should be cooked before consumption, making it easy to prepare and enjoy.
White quinoa has a shelf life of twenty-four months under appropriate storage conditions (25°C, 75% relative humidity) and with the packaging correctly sealed. Although it is a product that requires cooking before consumption, white quinoa can be used in a wide variety of dishes and recipes, such as salads, soups, stews, and as a side dish for meats and fish.
Regarding its production in Peru, White Quinoa is mainly grown in the regions of Arequipa, Puno, and Cusco, where farmers use ancestral techniques of cultivation and harvesting that have been passed down from generation to generation. Farmers in these regions are committed to the sustainable and ecological production of White Quinoa, and they work to preserve and protect their culture and agricultural heritage.