Google launches new project that measures the energy potential of your roof

Google always in constant development of new technological tools, now hopefully the project to be extended to other countries.

Inka Millenium

The technology giant to seize your potential Google Maps to encourage the use of renewable energy. How? Measuring the amount of solar energy that can reach ceilings and consequently the photovoltaic panels that can be installed, taking as reference the weather, the angle of the roofs and obstacles that may generate shade as trees or chimneys.
This service is already available in small urban areas of the United States, as in the Bay of San Francisco, Fresno and Boston, but the idea is to extend it to more regions, Google says. In addition, the tool also has the potential to be a means of contact with end-users installers.
According to The Next Web, Sunroof Project also seeks to win over people who are not interested in solar energy, showing how much money you could save by installing the solar panels without the need to hire an expert to perform measurements and quotes.
With this Google project also aims to reduce its carbon emissions, in addition to helping fund the largest solar park in Africa.
Source: Fayer wayer, Video: Google

Broccoli burgers, tofu and quinoa.

It is pleased to enjoy fast and healthy food with quality ingredients and nutrients. To accompany this here burger recipe broccoli, tofu and quinoa you prepare for your happiness and your guests …

Brocoli burger, tofu and quinoa

  • 1 head broccoli
  • 20 grams of quinoa
  • 180 grams of tofu
  • half an onion
  • 1 clove garlic
  • 1 red pepper
  • Olive oil
  • Bread crumbs
  • 1 pinch black pepper
  • 1 pinch of garlic powder
  • 1 pinch of dried basil
We started moisturizing quinoa in a bowl with enough water to cover. In a pot we boil the broccoli cut into flowers, until cooked through. Finely chop the onion, bell pepper and tofu. We all chopped in a bowl and crush to integrate everything. Quinoa we drain them and add to the mixture and continue grinding. Same process with broccoli, until a pliable dough. We add all the spices and the oil and re-mix. To make the dough manageable, we add 1/3 cup bread crumbs, and mix to finally obtain a homogeneous mass.
Form balls of dough and crushed. We can make the burgers to pan fried or baked, according to your taste. Doneness what you choose, if you want to remain softer or crisper.
Source: Photo: Sweet On Veg.


Peru moves to Bolivia as the largest producer of quinoa in the world

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 |


Benefits of Sacha Inchi

As many of our native products Sacha Inchi (Plukenitia volublilis L.) is typical of the Peruvian Amazon and is rich in oil, protein and high in omega 3. Here is more information about the Sacha Inchi and its benefits

sacha inchi

Peruvians are fortunate, because our country has a huge variety of highly nutritious food, they often do not know or do not eat. And what better occasion than Independence Day to publicize the benefits of a Peruvian seed that is gaining much popularity for its many health properties.
This is the sacha inchi, also known as “Inca peanut”, a native seed in the Amazon jungle, which has been cultivated for centuries by our ancestors.
This seed is characterized by being rich in nutrients; It contains proteins, vitamins and minerals; but what stands out in its nutritional composition is its high content of essential fatty acids like Omega 3, Omega 6, and Omega 9.
The aforementioned fatty acids are necessary for the proper functioning of the body. For example, they are essential to protect the heart, for consumption lowers triglycerides in the blood and, therefore, the risk of heart disease.
Also, the Omega 3 is essential for the proper functioning of the nervous system and could avoid the risk of Alzheimer’s dementia or memory loss. During pregnancy, this fatty acid is also vital for the formation and development of the baby’s brain and retinas. It also has a protective effect on the joints and reduces the pain associated with arthritis.
Besides the essential fatty acids, Sacha Inchi has a significant antioxidant for its high content of polyphenols, substances which counteract the effects of free radicals on the cells and, therefore, reduce the risk of certain cancers and degenerative diseases such as heart disease. Furthermore, they are able to prevent aging.
Sacha inchi, either as seed or oil is flooding domestic and international markets, as it has been shown that consumption strengthens the immune system, has antioxidant properties, helps maintain healthy skin and prevents heart attacks.
Therefore, and given that cardiovascular disease is a major cause of death worldwide, the regular consumption of seeds like Sacha inchi, along with the practice of healthy habits such as eating a balanced diet, physical activity practice regularly, avoid drinking alcoholic beverages and restrict the consumption of snuff, they are a valuable tool to combat this epidemic.
Source: jackelyne freidman photo: Shutterstock

QUINUA the magic grain (I) The Legacy of the Incas

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 ….

quinua peruana


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; 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.


Peru Happy Independence Day !!! with this good news … “PAILA”

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

Paila Edición 1

Paila Director Oscar Solis Vasquez answered us some questions on stage in this new adventure which means Paila for the international market.
This highlight of the internationally increasingly recognized Peruvian food, what are the expectations of the magazine in the Brazilian market?
Paila is an online magazine entirely in Portuguese, which is to explain to our Brazilian friends who are having success Peruvian cuisine in the world, unfortunately they have no means which would inform them in their language of what is happening with food Peruvian who is hitting a lot in Brazil, we see for example in the Expoceviche the many people who go and especially in restaurants where they eat a lot of our flagship dish is ceviche.
Paila fills a space that was empty but still actually comes to integrating the efforts being made by the MINCETUR, PromPeru and the government of Peru through our embassies promoting our gastronomy, culture and tourism.
It lacked a means of communication in the Portuguese language so they can understand better, recipes, because the success of ceviche, prepared as ceviche, who are those who are making waves in the world, as they call our chefs, what are our Peru flag plate, what are the flagship products of Peru including eg Quinoa that is hitting a lot here, kiwicha called here amaranth, etc.
Then cover pan comes to the space that was empty, we believe we will be an impact on Brazilian society in their own language explaining the events of Peruvian cuisine to which they are accustomed.
As the idea develops Paila?
Paila is a production of Expoceviche, and Expoceviche is a company dedicated to gastronomy in Brazil and that its main aim is to promote our flagship dish, which not only sells ceviche but dishes of all kinds of Peruvian cuisine, ceviche is our hook where they get to know our culture, our food, our dances, our dances, and know a little more about Peru. We have seen events Expocecviche that have grown enormously in recent years and we hope to do this year, two more, one in Sao Paulo and one in Rio Branco, hopefully for that Paila is the instrument that our cooks, chefs and all the public in Brazilian general who wants to know more our cuisine
That surprises have we Paila in this first edition?
Among the important things that brings Paila for this issue is an interview with the head chef cevichero it were, named the best in the world cevichero Javier Wong, we have an interview with one of the most recognized of Sao Paulo as Edgar Villar the “Rinconcito Peruano” chef we have an interview also Marisabel Woodman Peruvian chef who has a tremendous event here in Sao Paulo and is now putting his restaurant, and also the success of all the restaurants that are opening the second most in Sao Paulo and Rio de Janeiro, as Restobar Lima is opening two more, the Tupac, there are many restaurants that are growing and hopefully Paila going to be an event that will support the further development of our gastronomy in Brazil
Congratulations for this magazine and entrepreneurial successes, anything you want to add?
A Happy 28th all and thank  Inka Millenium  this with us, supporting us and soon this product to be in Brazil that people wait with great enthusiasm.

Quinoa goes beyond our planet

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 ….

Quinoa (1)

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.
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.
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.


Benefits to consume QUINOA

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.

3. Antioxidant

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



Quinoa biscuits with orange

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.



Expo Ceviche Rio Branco-Acre 2015

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.

June, 2015



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