Quinoa is an ancestral grain considered between the Super Foods for its nutrients. It is said that the Incas usually consumed. We currently have Organic and Conventional Quinoa. The largest production in Peru takes place in the Puno region, cared with natural irrigation. As a dehydrated product, we have had special care to keep all its properties.
It can be used both in fresh consumption, taking advantage of pods and grains together, as well as only the grains, depending on the stage of development in which they are; or as raw material for the processing industry, both for canning and for freezing. The main production areas are Lambayeque, La Libertad, Lima, and Arequipa.
It is a dry grain of good size, flat circular, creamy yellow. Rich in proteins, starches, and sugars. It is produced in the Valley of the Incas in Cusco, Peru.