The following is a question and answer submission I did for an Olds College project about Quinoa.
- Do you agree with the statement- “Quinoa is a superfood”. If yes, please explain.
Yes I agree quinoa is a super food. First of all quinoa contains the highest amount of protein of any grain, so that along makes it stand out alone. It’s a complete protein, which means it has all of the 8 essential amino acids our bodies need but don’t produce. On top protein and amino acids you have an array of other nutrients which all point directly towards a superfood, which include: iron, zinc, fibre, calcium and magnesium to name a few.
2. With your knowledge of the current health food market, do you feel there is an opportunity for a producer to grow Quinoa locally (Central Alberta)? (despite some of the challenges the actual production might present)
Yes I do believe there is potential for a producer to grow quinoa locally. Quinoa is a growing food staple in North American diets, although at times it seems many people don’t know about this ancient grain; however, more and more grocery stores are carrying it (in bulk no less), whereas not that long ago you could only find it in specialized health food stores. The means grocerys stores will be doing a better job of marketing it and educating their customers as to why it’s beneficial. More people are not only talking about quinoa and cooking with it but baking with the flour as well given the fact it’s gluten free and there is a growing trend of those being diagnosed with celiac disease.
If we were to grow our own quinoa we’d not only be able to supply ourselves but we wouldn’t have to order shipments from such long distances weakening economies.
(There’s tons of articles like this you’ve probably read about during your research: http://www.vancouversun.com/business/Demand+super+grain+quinoa+putting+stress+fragile+Bolivian/7988720/story.html)
3. Are there other uses for the grain? (example Protein powders?, other health food products)
As stated earlier quinoa flour is a growing example of how to use quinoa in other ways, it’s gluten free and also offer different nutritional benefits that a wheat would for example. ‘Puffed Quinoa’ is another by product of quinoa which can either be made or purchase (http://www.livestrong.com/article/432717-how-do-i-make-puffed-quinoa/)
And there is one very special J, product in particular which is an all-natural, whole food supplement called Complete Truth Protein Powder (http://completetruthprotein.co/)which uses quinoa as one of it’s two main ingredients to offer a perfect blend of nutrients. Given the versatility of quinoa, Complete Truth uses quinoa in their product as an additive to any food substance whether it be baking, shakes or smoothies it increase its nutritional value.
4. Any other comments you might have about the idea of local production of Quinoa, drawbacks? or positives?
The only drawback I see is the type or quality of quinoa grown in Canada. Quinoa is native to peru and personally I prefer the Peruvian type of quinoa which seems to be lighter and fluffier. If you compare Saskatchewan’s quinoa to Peruvian you’ll find a much different product. Saskatchewan’s is more dense, almost grainy like sand. But this isn’t facts I’m explaining here, just my personal opinion on the two different types. I’ve also heard, although difficult you can grow Peruvian quinoa in Canada but again that’s hearsay.