iiLa quinua: Cultivo milenario para

ii
La quinua: Cultivo milenario para
contribuir a la seguridad
alimentaria mundial
Julio, 2011
iii
Quinoa: An ancient crop
to contribute to world food security
July 2011
Regional Office for Latin America and the Caribbean
ii
Preface
The technical report "Quinoa, an ancient crop to contribute to world food security" produced
by PROINPA is an updated and detailed compilation of the nutritional benefits and agricultural
versatility of quinoa; the expansion of the crop to other continents and showing that it is a crop
with high potential to contribute to food security in various Regions worldwide, especially in those
countries where the population does not have access to protein sources or where production
conditions are limited by low humidity, reduced availability of inputs, and aridity.
This report was submitted by the Multinational State of Bolivia to the 37th FAO Conference in support
of the declaration of the "International Year of quinoa", which was approved, declaring 2013
the International Year of quinoa.
Quinoa is the only plant food that contains all the essential amino acids, trace elements and
vitamins and contains no gluten. Essential amino acids are found in the nucleus of the
grain, unlike other cereals, like rice or wheat, in which they are located in their exosperm or hull.
Furthermore, the crop has a remarkable adaptability to different agro-ecological regions. It can grow
at relative humidity from 40% to 88%, and withstands temperatures from -4 ° C to 38 ° C. It is a
highly water efficient plant, is tolerant and resistant to lack of soil moisture, and produces acceptable
yields with rainfall of 100 to 200 mm.
There are more than three thousand varieties or ecotypes of quinoa both cultivated and wild which can
be grouped in five basic categories according to the altitudinal gradient: ecotypes from sea level,
the valleys, the Yungas, the Salt flats and the Altiplano (high plain).
While the main producers are Bolivia, Peru and the United States, quinoa production is expanding to
other continents and it is currently being cultivated in several countries in Europe and Asia with good
yields. This report contributes to improving knowledge and dissemination of this ancient crop,
which has a significant strategic value for the food and nutritional security of humanity.
Alan Bojanic
Deputy Regional Representative
Multidisciplinary Team Coordinator for South America
iii
C 2011/REP
Resolution
International Year of Quinoa 63
63 C 2011/INF/18 Rev.1; C 2011/LIM/17; C 2011/LIM/20; C 2011/I/PV/4; C 2011/I/PV/5; C
2011/PV/11.
137. The Conference reviewed the proposal made by the Government of Bolivia to declare 2013 the
International Year of Quinoa.
138. The Conference noted the exceptional nutritional qualities of Quinoa, its adaptability to various
growing conditions and potentially significant contribution to the fight against hunger and malnutrition.
139. Many delegations supported holding the International Year of Quinoa in 2013.
140. Questions were raised based on whether the current proposal met the agreed United Nations
General Assembly (UNGA) criteria. The Conference requested that this proposal be forwarded to the
next UNGA for consideration and adopted the following Resolution:.
Resolution 15/2011
The International Year of Quinoa
THE CONFERENCE,
Noting that quinoa is a natural food high in nutritional value; 30 C 2011/REP
Recognizing that Andean indigenous peoples, through their traditional knowledge and practices of
living well in harmony with mother earth and nature, have maintained, controlled, protected and
preserved quinoa in its natural state, including its many varieties and landraces, as food for present
and future generations;
Affirming the need to focus world attention on the role that quinoa biodiversity plays, owing to the
nutritional value of quinoa, in providing food security and nutrition, the eradication of poverty in
support of the achievement of the internationally agreed development goals, including the Millennium
Development Goals, and the outcome document of the High-Level Plenary Meeting on the Millennium
Development Goals;
Recalling the Rome Declaration on World Food Security and the World Food Summit Plan of Action
(13-17 November 1996), the Declaration of the World Food Summit: five years later (10-13 June
2002), and the Declaration of the World Summit on Food Security (16-18 November 2009);
Affirming the need to heighten public awareness of the nutritional, economic, environmental, and
cultural properties of quinoa:
1) Requests the Director-General to transmit this Resolution to the Secretary-General of the United
Nations with a view to having the General Assembly of the United Nations consider at its next session
declaring the year 2013 as to the International Year of Quinoa.
2) Further requests the Director-General to inform future sessions of the FAO Council, as
appropriate, and the Secretary-General of the United Nations of arrangements made in securing extrabudgetary
funding for the International Year of Quinoa and, subsequently, of the results of the Year
once concluded.
(Adopted on 2 July 2011)
iv
CONTENTS
Page

Executive summary 1
Chapter 1: General context 3
1.1 Centre of origin and diversity 3
1.2 Archaeological and historical background 3
1.3 Geographic distribution 4
1.4 Potential contribution of quinoa to Food security and sovereignty 5
1.5 Historical and cultural importance 6
Chapter 2: Nutritional Properties 7
2.1 Composition and functional value 7
2.1.1 Proteins 8
2.1.2 Fats 10
2.1.3 Carbohydrates 11
2.1.4 Minerals 11
2.1.5 Vitamins 12
2.2 Nutraceutical and medicinal properties 13
2.2.1 Dietry fibre 13
2.2.2 Gluten free 13
2.2.3 Medicinal use 14
2.2.4 School breakfasts 15
Chapter 3: Genetic diversity, varieties and germplasm banks 16
3.1 Genetic diversity and varieties 16
3.2 Quinoa germplasm Banks in the Andean Region 18
Chapter 4: Agronomy and potential adaptability of quinoa 21
4.1 Botanical and taxonomic description 21
4.2 Cultivation and adaptability to climate change 22
4.3 Production systems 23
4.3.1 Traditional and mechanical systems 24
4.4 Quinoa´s insect pests 25
4.4.1 The quinoa moth 26
4.4.2 Ticona complex 26
4.4.3 Work aimed at reducing insect pest populations 26
4.5 Harvest and post-harvest 26
4.5.1 Harvest 27
4.5.2 Post harvest 28
Chapter 5: Derived products and industrial potential of quinoa 31
5.1 Food preparation 31
5.1.1 Traditional uses 31
5.1.2 Nontraditional uses 32
5.1.3 New uses or innovations 33
5.2 Industrial and other potential 34
5.2.1 Saponins 35
5.2.2 Quinoa Multifuncionality 36
v
Chapter 6: Economic aspects of quinoa throughout the world 37
6.2 Cultivated area and quinoa production 37
6.1.1 Cultivated area and production of quinoa in the Andean Region 37
6.1.2 Cultivated area and production of quinoa in the rest of the world 39
6.2 Number of producers 39
6.3 General costs, incomes and profits of quinoa production 40
6.4 Main export destinations 41
6.5 Consumer trends 42
Chapter 7: Expansion of quinoa cultivation to countries outside the Andean Region 44
7.1 North America 44
7.2 Europe 44
7.3 Africa 44
7.4 Asia 45
7.5 Areas of the world where it could be cultivated 45
References 46
0
1
Executive summary
The Andean Region, the cradle of great civilizations such as the Inca and Tiahuanaco is
considered the centre of origin of many native species such as quinoa (Chenopodium quinoa Willd),
which for thousands of years was the main food of the ancient cultures of the Andean and is distributed
in different agro-ecological zones within the Region. Currently, quinoa is in a process of expansion
because it has great potential to improve the living conditions of people in the Andean and the modern
world.
Quinoa is a grain that has outstanding intrinsic characteristics, such as:
• Its broad genetic variability. Its gene pool is extremely strategic for developing superior
varieties (precocity, grain size and colour, resistance to biotic and abiotic factors, grain
yield and byproducts);
• Its adaptability to adverse climate and soil conditions. Crops can be produced from sea
level to 4000 meters (Altiplano, salt lakes, Puna (high grasslands), valleys,and sea level) in
areas where other crops can not grow;
• Its nutritional quality, represented by its essential amino acid composition in both
quality and quantity, making it a functional and ideal food for the body;
• The diversity of methods of use: traditional, nontraditional and industrial innovations; and
• Its low production cost because the crop requires little in the way of inputs and labour.
Faced with the global need to identify crops with potential to produce quality food, quinoa has a
high potential both for its nutritional benefits and its agricultural versatility to contribute to food security
in various Regions of the planet, especially in countries which are limited in food production or
where the population has no access to protein sources.
Quinoa is remarkably adaptable to different agro-ecological zones. It adapts to climates
from desert to hot, dry climates, can grow at relative humidities from 40% to 88%, and withstands
temperatures from -4 ° C to 38 ° C. It is a highly water efficient plant, is tolerant and resistant to lack
of soil moisture, and produces acceptable yields with rainfall of 100 to 200 mm.
Quinoa cultivation is expanding, the main producers being Bolivia, Peru, United States,
Ecuador and Canada. Quinoa is also cultivated in England, Sweden, Denmark, the Netherlands,
Italy and France. Recently France has reported an area of 200 ha with yields of 1,080 kg / ha and
Kenya has shown high seed yields (4 t / ha). In the Himalayas and the plains of Northern India, the
crops can develop successful and with high yields . In tropical areas such as the savannas of Brazil
there has been experimental quinoa cultivation since 1987 reportedly obtaining higher yields than
in the Andean area. Quinoa is highly attrac

Kết quả (Việt) 1:

IILa quinua: Cultivo milenario paracontribuir a la seguridadalimentaria mundialJulio, năm 2011 IIIQuinoa: Một vụ thu hoạch cổ đạiđể đóng góp cho an ninh lương thực thế giớiTháng 7 năm 2011Các văn phòng khu vực châu Mỹ Latinh và Caribê IILời nói đầuBáo cáo kỹ thuật "Quinoa, một vụ thu hoạch cổ đại để đóng góp cho an ninh lương thực thế giới" sản xuấtbởi PROINPA là một biên soạn Cập Nhật và chi tiết những lợi ích dinh dưỡng và nông nghiệptính linh hoạt của quinoa; sự mở rộng của các cây trồng để châu lục và hiển thị nó là một loại cây trồng khácvới tiềm năng để đóng góp cho an ninh lương thực trong các khu vực trên toàn thế giới, đặc biệt là trong nhữngQuốc gia nơi dân không có quyền truy cập vào nguồn protein hoặc nơi sản xuấtđiều kiện được giới hạn bởi độ ẩm thấp, giảm cung cấp các đầu vào, và khô cằn.Báo cáo này đã được gửi bởi nhà nước đa quốc gia Bolivia hội nghị FAO 37 ở hỗ trợcủa tuyên bố "Năm quốc tế của quinoa", mà đã được phê duyệt, tuyên bố năm 2013Năm quốc tế của quinoa.Quinoa là thức ăn thực vật duy nhất có chứa tất cả các axit amin thiết yếu, nguyên tố vàvitamin và có không có gluten. Axit amin thiết yếu nằm trong nhân của cácngũ cốc, không giống như ngũ cốc khác, như gạo hoặc mì, trong đó họ được đặt tại exosperm hoặc thân của họ.Hơn nữa, các cây trồng có một khả năng thích ứng đáng chú ý đến khu vực sinh thái nông khác nhau. Nó có thể phát triểntại ẩm từ 40% đến 88%, và chống chọi nhiệt độ từ-4 ° C đến 38 ° C. Nó là mộthighly water efficient plant, is tolerant and resistant to lack of soil moisture, and produces acceptableyields with rainfall of 100 to 200 mm.There are more than three thousand varieties or ecotypes of quinoa both cultivated and wild which canbe grouped in five basic categories according to the altitudinal gradient: ecotypes from sea level,the valleys, the Yungas, the Salt flats and the Altiplano (high plain).While the main producers are Bolivia, Peru and the United States, quinoa production is expanding toother continents and it is currently being cultivated in several countries in Europe and Asia with goodyields. This report contributes to improving knowledge and dissemination of this ancient crop,which has a significant strategic value for the food and nutritional security of humanity. Alan BojanicDeputy Regional RepresentativeMultidisciplinary Team Coordinator for South America iiiC 2011/REP ResolutionInternational Year of Quinoa 6363 C 2011/INF/18 Rev.1; C 2011/LIM/17; C 2011/LIM/20; C 2011/I/PV/4; C 2011/I/PV/5; C2011/PV/11.137. The Conference reviewed the proposal made by the Government of Bolivia to declare 2013 theInternational Year of Quinoa.138. The Conference noted the exceptional nutritional qualities of Quinoa, its adaptability to variousgrowing conditions and potentially significant contribution to the fight against hunger and malnutrition.139. Many delegations supported holding the International Year of Quinoa in 2013.140. Questions were raised based on whether the current proposal met the agreed United NationsGeneral Assembly (UNGA) criteria. The Conference requested that this proposal be forwarded to thenext UNGA for consideration and adopted the following Resolution:.Resolution 15/2011The International Year of QuinoaTHE CONFERENCE,Noting that quinoa is a natural food high in nutritional value; 30 C 2011/REPRecognizing that Andean indigenous peoples, through their traditional knowledge and practices ofliving well in harmony with mother earth and nature, have maintained, controlled, protected andpreserved quinoa in its natural state, including its many varieties and landraces, as food for presentand future generations;Affirming the need to focus world attention on the role that quinoa biodiversity plays, owing to thenutritional value of quinoa, in providing food security and nutrition, the eradication of poverty insupport of the achievement of the internationally agreed development goals, including the MillenniumDevelopment Goals, and the outcome document of the High-Level Plenary Meeting on the MillenniumDevelopment Goals;Recalling the Rome Declaration on World Food Security and the World Food Summit Plan of Action(13-17 November 1996), the Declaration of the World Food Summit: five years later (10-13 June2002), and the Declaration of the World Summit on Food Security (16-18 November 2009);Affirming the need to heighten public awareness of the nutritional, economic, environmental, andcultural properties of quinoa:1) Requests the Director-General to transmit this Resolution to the Secretary-General of the UnitedNations with a view to having the General Assembly of the United Nations consider at its next sessiondeclaring the year 2013 as to the International Year of Quinoa.2) Further requests the Director-General to inform future sessions of the FAO Council, asappropriate, and the Secretary-General of the United Nations of arrangements made in securing extrabudgetaryfunding for the International Year of Quinoa and, subsequently, of the results of the Yearonce concluded.(Adopted on 2 July 2011) ivCONTENTS PageExecutive summary 1Chapter 1: General context 3 1.1 Centre of origin and diversity 3 1.2 Archaeological and historical background 3 1.3 Geographic distribution 4 1.4 Potential contribution of quinoa to Food security and sovereignty 51.5 Historical and cultural importance 6Chapter 2: Nutritional Properties 7 2.1 Composition and functional value 7 2.1.1 Proteins 8 2.1.2 Fats 10 2.1.3 Carbohydrates 11 2.1.4 Minerals 11 2.1.5 Vitamins 12 2.2 Nutraceutical and medicinal properties 13 2.2.1 Dietry fibre 13 2.2.2 Gluten free 13 2.2.3 Medicinal use 14 2.2.4 School breakfasts 15Chapter 3: Genetic diversity, varieties and germplasm banks 16 3.1 Genetic diversity and varieties 16 3.2 Quinoa germplasm Banks in the Andean Region 18Chapter 4: Agronomy and potential adaptability of quinoa 21 4.1 Botanical and taxonomic description 21 4.2 Cultivation and adaptability to climate change 22 4.3 Production systems 23 4.3.1 Traditional and mechanical systems 24 4.4 Quinoa´s insect pests 25 4.4.1 The quinoa moth 26 4.4.2 Ticona complex 26 4.4.3 Work aimed at reducing insect pest populations 26 4.5 Harvest and post-harvest 26 4.5.1 Harvest 27 4.5.2 Post harvest 28Chapter 5: Derived products and industrial potential of quinoa 31 5.1 Food preparation 31 5.1.1 Traditional uses 31 5.1.2 Nontraditional uses 32 5.1.3 New uses or innovations 33 5.2 Industrial and other potential 34 5.2.1 Saponins 35 5.2.2 Quinoa Multifuncionality 36 vChapter 6: Economic aspects of quinoa throughout the world 37 6.2 Cultivated area and quinoa production 37 6.1.1 Cultivated area and production of quinoa in the Andean Region 37 6.1.2 Cultivated area and production of quinoa in the rest of the world 39 6.2 Number of producers 39 6.3 General costs, incomes and profits of quinoa production 40 6.4 Main export destinations 41 6.5 Consumer trends 42Chapter 7: Expansion of quinoa cultivation to countries outside the Andean Region 44 7.1 North America 44 7.2 Europe 44 7.3 Africa 44 7.4 Asia 45 7.5 Areas of the world where it could be cultivated 45References 460 1Executive summaryThe Andean Region, the cradle of great civilizations such as the Inca and Tiahuanaco isconsidered the centre of origin of many native species such as quinoa (Chenopodium quinoa Willd),
which for thousands of years was the main food of the ancient cultures of the Andean and is distributed
in different agro-ecological zones within the Region. Currently, quinoa is in a process of expansion
because it has great potential to improve the living conditions of people in the Andean and the modern
world.
Quinoa is a grain that has outstanding intrinsic characteristics, such as:
• Its broad genetic variability. Its gene pool is extremely strategic for developing superior
varieties (precocity, grain size and colour, resistance to biotic and abiotic factors, grain
yield and byproducts);
• Its adaptability to adverse climate and soil conditions. Crops can be produced from sea
level to 4000 meters (Altiplano, salt lakes, Puna (high grasslands), valleys,and sea level) in
areas where other crops can not grow;
• Its nutritional quality, represented by its essential amino acid composition in both
quality and quantity, making it a functional and ideal food for the body;
• The diversity of methods of use: traditional, nontraditional and industrial innovations; and
• Its low production cost because the crop requires little in the way of inputs and labour.
Faced with the global need to identify crops with potential to produce quality food, quinoa has a
high potential both for its nutritional benefits and its agricultural versatility to contribute to food security
in various Regions of the planet, especially in countries which are limited in food production or
where the population has no access to protein sources.
Quinoa is remarkably adaptable to different agro-ecological zones. It adapts to climates
from desert to hot, dry climates, can grow at relative humidities from 40% to 88%, and withstands
temperatures from -4 ° C to 38 ° C. It is a highly water efficient plant, is tolerant and resistant to lack
of soil moisture, and produces acceptable yields with rainfall of 100 to 200 mm.
Quinoa cultivation is expanding, the main producers being Bolivia, Peru, United States,
Ecuador and Canada. Quinoa is also cultivated in England, Sweden, Denmark, the Netherlands,
Italy and France. Recently France has reported an area of 200 ha with yields of 1,080 kg / ha and
Kenya has shown high seed yields (4 t / ha). In the Himalayas and the plains of Northern India, the
crops can develop successful and with high yields . In tropical areas such as the savannas of Brazil
there has been experimental quinoa cultivation since 1987 reportedly obtaining higher yields than
in the Andean area. Quinoa is highly attrac