We all know, our quinoa reaches around the world. Now a chain of fast food is the showcase for the customers.
The fast food chain McDonald’s in Germany has been using the Peruvian quinoa in the development of its innovative veggie burgers, called “Veggie Clubhouse” to offer their customers the option of a healthy and nutritious product.
Peruvian quinoa exports to Germany reached in the first half of 2015 to US $ 3.1 million, an increase of 14.1% over the same period last year
In order to publicize its new product McDonald’s Germany began an ambitious marketing campaign, with which, expects to attract the growing number of consumers and vegetarians who eat little meat there.
Source: News | Metro Peru
As we know in an Andean Quinoa grain grown and consumed by ancient Peruvians over 15,000 years ago, valued our neighboring country ceased to be the leading exporter of the grain of gold and been overcome by us now internationally.
The National Statistics Institute (INE) reported that Peru traveled to Bolivia as a world leading exporter of quinoa in the first five months of 2015.
The INE report indicates that 9000 Bolivia exported 248 tonnes of cereal, which reported a profit of $ 47.1 million.
For its part, Peru sold 12 thousand 454 tons and grossed $ 52.2 million.
INE figures, backed by the Bolivian Institute of Foreign Trade (IBCE) reflects the reduction of Bolivian exports of grain.
Paola Mejia, general manager of the Bolivian Chamber of Exporters and Organic Quinoa Producers (Cabolqui), Paola Mejia said the result is worrying for their country.
He explained that the new figures are due to Peru began an aggressive conventional quinoa production in 2013, with two crops a year. Bolivia only takes one every 12 months.
He said the Ministry of Rural Development and Land works closely with quinoa producers in Europe for the PDO real Bolivian quinoa as 100%.
He said the government of that country makes the necessary arrangements for the country brand in the US market for intellectual and genetic Grain rights are recognized.
Source: News Peru | LaRepublica.pe
As much of our post that we spread the properties of our grain of gold, this time I do get the first part of an article by renowned chef Alberto Fortes published in a Spanish gastronomic magazine ….
In the archipelago we enjoyed some of the most delicious and respectable jewels: ancient Canarian potatoes. But the Canaries are not “usurpers” and we know that these are not native to our land; They were not born spontaneously in our mountains, but we came as huge and wonderful gift from the high Andean lands of the New World.
The islanders know perfectly that the tubers, the crown of our cuisine, we reached the current Peru, and we appreciate it because it is well born to be grateful. In this land that we are well worn.
Worse today I will write about the Pope – other day Hare, because I intend to detail, in this first shot, a wonderful and magical Andean product, organic quinoa from Peru, (in Germany where I live they call it “rice of the Incas “)
Quinoa (or quinoa) is a seed, but only the power consumed as a cereal and actually features is considered a pseudocereal. It may provides part of their calories from complex carbohydrates, but also brings about 6 gr. of protein per 100 grams. and it offers around 6 grams of fat in the same amount of food.
It is the fruit of a plant I would say magical, spectacular. plus nearly its 3,000 varieties, has unique nutritional qualities, and in 1996 the FAO called it “promising crop of humanity” and as “an alternative to the major problems of human nutrition.”
It has immense potential in the future of food and healthy nutrition, and also unlimited dining options and culinary. This is discussed in the book “QUINUA five continents” (can be downloaded for free internet, Spanish and English; http://sierraexportadora.gob.pe/ quinoa recipe-to five-continents /).
It is a magnificent gourmet cookbook that I am proud to be co-authored and which was presented last July 2 in the “Big Apple” New York. The event was organized by the government of Peru and attended as guest of honor next to the cooks / as Diego Guerrero (Madrid), Javier Flores (Miami), and Irina Concepción (Lima).
Quinoa is already ceasing to be unknown and indeed is moving increasingly in the tables and in world markets. Food was once considered poor and now is an economic engine for farmers in the Andes, it is “catching on” in Europe, USA, and the rest of the world that hopefully does not involve commercial speculation.
Source: Magazine open table Spain.