As of October 2013 over 3 billion people live in poverty and are suffering from malnutrition or are at risk.

Quinoa has been a staple for the natives of the Andes for thousands of years. The grain like edible seeds are a nutritious source of, fiber, phosphorus, magnesium, and, iron. 14% of its mass is a complete protein. The preferred strain is the white quinoa, different seeds varied in color and taste are available. Requires an altitude of 7,500 to 14,000 FT, cool nights and temperatures under 90F in the day. Peru and Bolivia produce about 90% of quinoa in the world. The US produced about 10,000 MT in 2012, Peru produced 41,079 MT, and, Bolivia 29,500 MT. Most US production takes place in Colorado along the Rocky Mountains. Farmers in the US view quinoa as a competitor to their traditional crops . Strains and hybrids can grow in various environmental conditions. Health conscious individuals and those with celiac are a market. Trends indicate this is not a fad, but a popular alternative to rice.

Total Fat 10 g

15%

Saturated fat 1.2 g

Polyunsaturated fat 6 g Monounsaturated fat 2.7 g Cholesterol 0 mg Sodium 9 mg Potassium 957 mg

6%

0% 0% 27% Calcium 8% 0% Iron 43% 40% 36% 48% Vitamin A 0% Vitamin C 0%

Total Carbohydrate 109 g

Dietary fiber 12 g

Vitamin D Vitamin B-12

Vitamin B-6 Magnesi um

Protein 24 g

48%

0%

83%

Mg's
1200 1073 1000

800 629 600 483 400 254 290 178 96.2 0 117 442 342 342 235 339 400 444 326 Mg's 653

200

154

Seeds are buried inch deep. Days to germination: 4 to 5 days Days to harvest: 90 to 120 days Light requirements: Full sun Water requirements: Minimal Soil: Well-drained and fertile

The seeds are coated with a bitter substance called saponin, which deters predators. During harvest the seeds are treated to remove this coating. However, it is highly recommended to wash before cooking.

Llamas are crucial to provide natural fertilizer for the crops:

http://www.youtube.com/watch?v=gVbuuxZA pnMvideo

After 90 to 120 days the plants are ready for harvest, packing, and, ready for export. Not all farmers can afford machines.

The Quinoa Corporation brought the first 50 lb bag of this unknown grain into the United States to share with the natural foods industry. Since that time, we have spread the word of this amazing grain to all corners of the earth. The Quinoa Corporation continues to be its premier source, committed to offering only the highest quality Quinoa and Quinoa based products to our customers. Ancient in its origins, Quinoa has been a staple food of millions for almost 5,000 years, and is known with great respect as the "Mother Grain". With 1,800 varieties of Quinoa available, not all Quinoa is created equal. Look for the quality and commitment behind the Quinoa Corporations own brand, Ancient Harvest Quinoa, for the best Quinoa products available.

1. A rose by any other name: Though it is often called a whole grain, quinoa isnt a grain at all. True grains like wheat and maize are derived from grasses, whereas quinoa is part of a protein-rich plant family that includes fellow iron maidens like spinach and beets. 2. Cant stop wont stop: A superfood in more ways than one, quinoa can grow in diverse climates and terrains, including areas with minimal irrigation and fertilization, or as little as three to four inches of annual rainfall. 3. Late to the party: Andean peoples in Ecuador, Peru, Colombia and Bolivia first cultivated quinoa some 7,000 years ago. Contemporary consumers such as the United States, the United Kingdom and Japan developed our voracious appetites for the stuff within only the past decade. 4. Forbidden: In the 1500s, using the peerless logic of colonialism, Spanish conquistadors deemed quinoa unholy due to its elevated status in indigenous cultures, and even prohibited native peoples from cultivating it. But, ultimately, no one puts quinoa in the corner. 5. Intergalactic appeal: Twenty years ago, NASA researchers declared quinoa the perfect inflight snack for astronauts on long-term missions because it is mineral-rich, gluten-free and contains all essential amino acids. 6. Drama queen: In January 2013, UK newspaper The Guardian ran a provocative piece about how quinoas rising popularity worldwide has rendered it too expensive for the Bolivian farmers who knew it back when it had braces and a bowl cut. No small amount of controversy about food miles, ethical consumption and sustainability ensued. While farmers in Oregon and Colorado look to grow the stuff stateside, other analysts argue that quinoas rising prices can be good for indigenous smallholder farmers who can profit from their crops success. Long story short? Food politics are complicated. All things in moderation. 7. Variety pack: There are over 120 different identified varieties of quinoa, but the most commonly cultivated and exported are white, red and black. Quinoa is also commercially available ground into flours or, most recently, compressed into flakes. Similar to quick-cooking oats, quinoa flakes are formed by steam-rolling the groat, or whole kernel, until it is flat and flaky. Throw some flakes in boiling water, and they are ready to eat in under two minutes. 8. Time to shine: The United Nations named 2013 The International Year of Quinoa, citing how its endurance and durability as a crop contributes to world food security. Naturally, this rekindled the sustainability debate amongst agricultural analysts, and Bolivian president Evo Morales even got in on the action. (Again: moderation is key.) 9. Switch hitter: While we norteamericanos typically use quinoa as a rice substitute, locals in cities like Bogota and La Paz drink the stuff. Chicha is a traditional Andean beer brewed from indigenous crops like corn and you guessed it quinoa. 10. Rinse and repeat: The quinoa crop protects itself from predators with a waxy, bitter-tasting coat of saponins, an organic chemical compound that gets rinsed away during cultivation. Resourceful Andean families would traditionally save this saponin-heavy wash water to use as shampoo. Waste not want not

 Every experience positive and negative helps to build a character. That character needs to contribute the knowledge it has gained to improve itself, but also the community. It is of little use to only apply a wellness lifestyle to diet and exercise and neglect everything else or not nourish it with the same enthusiasm.

 I hope to use the knowledge gained to improve not only myself, but others and to extend my quality of life as an old man. I want to remain healthy to do the things I enjoy.

 Reference: http://www.quinoa.net/127/index.html http://www.foodrepublic.com/2013/08/20/10 -things-you-didnt-know-about-quinoa