Since Inka Millenium welcome this important date with all our partners, “masters of the earth” general public, and now we have a new bastion that will raise awareness over our food and products internationally but especially in Brazil. A brief interview with the Director General
Our Andean grain is consumed by the crew of the International Space Station for its many nutritional properties, rapid growth texture, weight and others. This superfood now accompanies astronauts on their power ….
The UN General Assembly declared 2013 “International Year of Quinoa” an ancient culture that has now been sent into space.
Quinoa is a superfood in more than one sentido.Es a good source of protein, the highest of all whole grains, and edible seeds provide all the essential amino acids the human body necesita.Rica fiber, Quinoa is also rich in magnesium, phosphorus and iron as well as vitamin E and potassium.
NEW “EXTRA FOOD” by NASA.
On board the international space station, astronaut of the European Space Agency (ESA), Air Force pilot and protagonist of the second long-duration mission of the Italian Space Agency (ASI) Cristoforetti Samantha has selected quinoa as one their “extra food”.
Initial tests in the greenhouse indicated that quinoa respond well to hydroponic crops grown in controlled environments. Its growth was rapid and seed production was good, what makes quinoa a perfect food for outer space. Quinoa is rich in fiber and minerals, and protein also provides up to 4 grams of protein per 100 grams.
QUINOA IS PERFECT FOR LONG FOR SPACE TRAVEL
Keep in mind that in space no refrigerators or freezers. Food must be kept at a specific temperature given the high pressure and the absence of gravity. Another thing to consider is that food should be able to be kept for at least 18-24 months without cold chain, ie, at room temperature without preservatives. food packaging is also very important: usually prefer boxes of 30 x 20 cm, a larger and heavier embaljes.
Because of its texture, its weight and its high concentration of vitamins and minerals, quinoa makes a difference.
“Today eat quinoa salad with mackerel overboard from the International Space Station. Meals are a very important day when our day because and we have the opportunity to sit together and, more than that, share it with everyone.
As Quinoa know is one of the healthiest foods that exist, not only for its protein and does not contain gluten but for its minerals and antioxidant properties, also helps control weight, gives energy and many other benefits.
Some of these benefits are detailed here:
1. Lose weight by eating healthy
Quinoa has more fiber unlike other cereals. It also has a low glycemic index, making it highly recommended for people who want to lose weight and people with diabetes.
2. Control cholesterol levels
This cereal helps control the presence of cholesterol in the blood, helping to prevent cardiovascular problems.
Quinoa has lots of antioxidants that help cleanse the body and improve our health.
4. Take care of your body
Consuming help fight sagging skin, prevent wrinkles, stretch marks and cellulite.
5. hydrated skin
Quinoa is highly recommended for those with dry skin, as it helps hydrate.
6. Helps reduce migraines
It contains high levels of magnesium, a mineral that helps relax the walls of blood vessels, which reduces blood pressure. It also helps combat this problem.
7. Anti natural stress
The infusions prepared from quinoa grains help regulate the stress of everyday life. Also, this drink should be taken before bedtime.
#quinoa, #loseweight, #glutenfree
Is always healthy in our bakery we test new and better yet if these ingredients are very nutritious for the whole family. Here we accompany a cookie recipe Quinoa, delicious and easy to make.
Ingredients for 24 units
- 70 g of candied orange peel
- 100 g flour Quinoa
- 100 g of wheat flour
- 100 g butter
- 100 g of brown sugar
- 1 egg, 1 egg yolk
- 1 heaped teaspoon baking powder chemical
- 30 g of whole milk and sugar for sprinkling ground.
- Making cookies with orange quinoa
We put in the cup candied orange peel and grind 30 sec / vel 6. With the spatula, grinding down to the bottom of the glass. We add the flour, quinoa and buckwheat, butter, sugar, egg, egg, yeast and milk and knead 1 min / vel 5.
We removed the mass, form a cylinder and wrap in plastic wrap. Let rest in the refrigerator at least 30 minutes. Preheat oven to 160 ° C. We covered two baking sheets with baking paper.
Divide the dough into 24 balls, lightly crushed and placed in separate tray. Each tray bake at 160 for twenty minutes. Let cool cookies and serve sprinkled with ground sugar.
Both quinoa flour as wheat are very energetic, so this cookie recipe Quinoa with orange is a great option for a perfect breakfast on one day we have to make an extra effort, especially if completed with fruit and green tea.
The Expoceviche is already an event with its own brand that is taking more body every year, and now to be held in Rio Branco – Acre.
We interviewed this event promoter Oscar Vásquez Solís where we demonstrated that Peruvian products have many business opportunities on this side of the continent. Inka Millenium will be present exhibiting our products such as quinoa, amaranth, light aguaymanto jam, nectar and other Camu Camu light, making it even more valuable to know our food culture now for everyone …
1. Now comes expociveche in Rio Branco. What is your expectation for this mega event?
After hard work and negotiations with the Ministry of Tourism of the State of Acre. We have come to fruition to perform the ExpoCeviche in Acre.
We have the support of the government of Acre and the Peruvian Consulate in Rio Branco.Las expectations are making a Peruvian gastronomic culture event on the border is a challenge for all involved.
We do it at the border will help us to finally open the door of Brazil to our country.
The Peruvian ExpoCeviche is a party where we teach the Brazilians a little of our country, and so we invite them to visit us. Food, dance. music. beverages. crafts. products. tourism, culture in order all the great range of possibilities offered by our country.
2. Do you think that our commercial possibilities with our neighboring country can and should be more fluid? What do you think are the limitations that prevent us from growing much more?
The truth is that if they are limited despite serious efforts are being made through the MINCETUR to head Antonio Castillo. But much remains to be done. We have coming to Brazil, such as asparagus products. black olives. quinoa. oregano some canned peppers. Marinis in latados products and frozen. Pisco finally are several but many still missing. Work should be done government to government to remove some obstacles especially in tax and customs clearance delay products.
3. There are Peruvian products entering the Brazilian market. He believes there is a market for more products?
I mentioned some products but all Peruvians think they have a chance in Brazil is a large market almost 7 times Peru then imagine the great economic potential for the sale of our products.
4. Quinoa is one of the products already in the market the largest country in South America with a strong presence of Bolivian producers. That companies will be present with these products and others in Rio Branco Acre expoceviche 2015?
If the quinoa is becoming a product of the basic basket now many Brazilians consume albeit most quinoa q entering Brazil is Bolivia also are realizing q Peruvian Quinoa has higher quality. Some companies like Inka Millemium will be present in the ExpoCeviche Rio Branco-Acre.
5. Do you think the authorities in both countries should speed up the process of customs control and others to greater efficiency in our business relationships?
If you already mencionanos earlier if there is a greater streamlining customs I think many Peruvian products would already be in supermarkets in Brazil.
6. Per capita income of Brazilians in the south is higher than average, this is not an opportunity to place our products by the Interoceanic Highway?
If the Interoceanic can not believe I used to what was created, we see very little trade between Peru and Brazil for that area. Peruvian products go by ship to the port of saints or the port of Valparaiso – Chile and from there overland to Brazil. For the Interoceanic moves more an issue across borders. Puerto Maldonado Rio Branco and Porto Velho. Cusco but no more. The only company working for the Interoceanic from end to end Peru’s international express Ormeno for almost five years ago.
7. Apart from our ceviche dishes will attend the expo?
A part of ceviche. causes. tiraditos. lomo saltado. aji de gallina in order a lot of dishes with a touch of the area. It also goes to the cylinder habrr pig.
8. Something you want to add?
Just invite all Peruvians to participate in this great celebration of Peru on Brazilian soil.
The event on Sunday November 8th will be held on the boardwalk in Rio Branco from 12 am.
Recipe competed with the best culinary books in the world !!!
The book “Quinoa, Five Continents” developed by Sierra Exportadora, under the Ministry of Agriculture and Irrigation (Minagri) agency, won worldwide recognition to second place in the prestigious Gourmand World Cookbook Award 2015 in the category C02 – Foreign at a ceremony held yesterday in Yantai City, Shandong Province, China.
This Peruvian recipe was chosen to represent Peru and participate in global competition cookbooks, so it was among the seven finalists from a total of 205 countries participating in this award, which is similar to the Oscars.
Thus, the book “Quinoa, Five Continents” competed against the best books in the world: Delicacy (United States), “Samira International Cookbook” (Syria), “A Taste of Belgium” (UK), “The vibrant Caribbean “(Canada),” Interpretacoes make gosto “(Brazil) and” A mess of a tasting “(China).
CEO of Sierra Exportadora, Alfonso Velasquez Tuesta, said that this book was done with the aim of internationalizing the consumption of quinoa for its high nutritional value and versatility in the fusion cuisine. In this regard, he indicated that get this award in the ‘Oscar of the culinary literature’ shows that this goal is being met with integrity.
“From Sierra Exportadora we have worked to boost our Andean grain in various events in different parts of the world together with the Foreign Ministry, called Quinoa Fusion International. Therefore, this book award is a recognition of quinoa worldwide, but also is a recognition of small farmers in the Andean region, “he said.
The book “Quinoa, Five Continents” presented in Peru in 2014, gathers 31 recipes based on quinoa, which were prepared by various chefs recognized worldwide, such as Joan Roca, Martin Berasategui, Elena and Juan Mari Arzak Pedro Subijana, Diego Guerrero, Andrés Mariano Puerta, Paco Perez and Francis Paniego.
It is worth mentioning that in this ceremony, four Peruvian books were also recognized in different categories: Special Awards of the International Jury: “Sweet Moquegua,” Rosario Olivas and Sandra Plevisani (USMP); Latin America: “Passions. Art & Gastronomy “by Gonzalo Ferrand and Marcelo Wong (self-publishing); Charity – Fund Raising Latin America, “Peruvian cuisine” Martin Morales (SBS) and Embassy Cookbooks: “Peru-Honduras. Our table “by Guillermo Gonzales Arica and Isaac Mason Yumbo.
Here is another simple and quick recipe to prepare. Our Quinoa for everyone !!!
1 cup cooked quinoa.
Diced 1 red pimento.
1 cup. cooked carrots into cubes.
1 cup of cooked string beans.
1 tbsp. finely chopped parsley.
1 tsp. paprika.
½ tsp. dried oregano.
¾ cup bread crumbs
Salt and pepper
In the Rice, select functions of dressing, cooking quinoa separately in the vegetable broth for 15 minutes until al dente. Strain and reserve.
In a bowl place all ingredients, add the eggs, bread crumbs and salpimenta. Rice oil in check, so discs of 5 cm in diameter and fry the patties on both sides.
Serve with salad.
In our country we have not yet multiple products marketed nationally and internationally as we should. Many of them are already doing as Quinoa, Maca, Blueberries, Aguaymanto, amaranth (Amaranthus caudatus) and so on. Potato product of our ancient Inca culture remains the same in its varieties miles an opportunity to favor small farmers from their ancestors cultivated and protect that knowledge and let the world know this native beyond traditional tuber.
The context encouraging innovation, driven by the recovery of the native, and a modern vision of agricultural production, consolidating Peru as the largest producer of potatoes in Latin America, said the project director Propapa-ADERS Peru, Obregon Celfia Ramirez.
He said the 4.69 million tonnes of tubers produced in 2014, also placed the country in 14th place worldwide, according to the Food and Agriculture Organization (FAO).
However, it considered important to boost consumption in the country, currently 85 kilos per person per year. “Our next goal is to surpass the 90 kilos per person year, there is much work to be done and we will insist that challenge,” he said.
He said that innovation in the sector augurs a bright future for the development of the agricultural area, due, in particular, the emergence of new categories of processed products, with own brands, such as native potato snacks colors.
In the recent VI Festival of native potatoes are marketed more than 12,000 kg. Of about 50 varieties in three days, very remarkable figure because it is direct sales of small producers to direct consumers, he said.
Also tens of thousands of units (40g bags and 100g) of snacks made with colored potato pulp produced by farmers who live above 3,500 meters sold and they receive part of the profits from the sales of a product with added value.
Obregon Ramirez expressed satisfaction with the results achieved in the ten years of institutionalization and especially the last five years, which has strengthened and consolidated the organization of producers.
He noted that it allows all producing areas articulate and present an organized supply, unlike other years. The Ministry of Agriculture supports and promotes the development of organizations like the National Association of Potato Growers and Derivatives of Peru (Peru Appapa).
The Appapa Peru brings together the best producers of mumps 12 regions of the Andes (Cajamarca, La Libertad, Ancash, Lima, Huanuco, Pasco, Junin, Huancavelica, Ayacucho, Apurimac, Cusco and Puno).
He highlighted the sustained work of the Multisectoral Commission of the Ministry of Agriculture (MINAG), along with associations of producers, as well as scientific institutions as the International Potato Center and gastronomic organizations category (Apega), among others.
“Marca Peru” potato
The most promising is the emergence of new products with private labels and packaged quality standards as Native 40g Snacks formats. native potato processing producers of the 12 regions of the country mumps, from Cajamarca to Puno, also the Etiquable brand, with a format of 100g; he said.
We have seen, he said, new presentations of traditional Tunta of Puno, the Tocosh of Ancash and in the dining part, the causes mentioned colored balls served as ice cream, there were also long lines to taste sour Pope.
Deputy Minister of Agrarian Policy Minag Cesar Sotomayor Calderon announced the creation of the Peru brand potato Indecopi registering it as “Peruvian Potato” primarily to categorize the hundreds of native potato varieties that could be the target of biopiracy, taken together with other actions this registration and documentation of these products, starting with the most suitable for the market.
With the latest innovations presented at the Google I / O 2015 we can see how the use of Android Pay once again confirming the trend of using technology and smartphones to make purchases without cash.
Android Pay was one of the novelties in the keynote of Google I / O 2015. The new payment system will be offered through an application that can load our credit card, debit or gift cards to make purchases at various establishments with NFC terminals.
A few hours ago we had a chance to see it in action in a Coca-Cola machine. The demo shows how easy it is to use Android Pay to buy a soda or get it for free through a loyalty program. Then the video with the demo.
Do not forget to turn on the subtitles in Spanish YouTube.
One third of food produced for human consumption is lost or wasted worldwide, equivalent to about 1300 million tonnes per year. Volumes may be increasing when there is a population of almost a billion people hungry.
To this add the loss of energy, water, land and other inputs for production. It is high time that more countries take similar measures to the French …
The French government announced three years ago its intention to halve food wastage in 2015. And finally begun to do so: the National Assembly on Thursday voted unanimously to legislation prohibiting supermarkets and superstores destroy or throw junk food or food products that have remained unsold and still are able to be consumed. We talk for example of products whose packaging has been damaged and can not be sold to the public, even though the food product is in good condition.
The large retail chains that are forced to give free food to NGOs that provide assistance to people in poverty so. And in case of expired products, such as pasta packages will have to be allocated to feeding animals or the production of compost for agriculture. Anyway use them in one way or another that food and avoid waste.
“It is scandalous to see how sprayed with bleach trash supermarkets where in it still edible products,” claimed Guillaume Garot, Social Democratic and promoter of this law, which on Tuesday a new vote will be submitted to the National Assembly and then he goes to the Senate, which is expected to be approved without problems.
The provision prohibiting throwing food supermarkets is part of a broader law also proposes measures to avoid waste in children’s canteens and teach children to reduce food waste. Furthermore, parliamentarians are discussing ending the expiration dates on some products that are characterized by being evergreen.