The FAO (Food & Agriculture Organisation of the
United Nation) dedicated 2013 to quinoa, proving its growing importance to the
world.
Quinoa Identity Card
Quinoa is not a cereal, it is a species of goosefoot
named Chenopodium, which is close to
spinach and beetroot. It comes from the Andes (Ecuador, Bolivia, Columbia and
Peru) and has started to be cultivated between 3,000 and 5,000 years BCE. Called
“chiciya mama” (‘mother of all grains’) by the Quechuas, quinoa was already a
basis of the alimentation of the Andean population by the arrival of the Spanish
after Christopher Columbus’ discovery in 1492. The author Inca Garcilaso de la
Vega, first great Peruvian author, son of a Spanish conquistador and an Inca
princess, describes quinoa as one of the second grains cultivated on earth in
his book Comentarios Reales de los Incas.
However Spanish conquistadores did not know how to use
quinoa and preferred potatoes and corn to it. The Spanish oversight can surely
be explained by the fact that one of the most popular form of quinoa needs to
be scarified and cleaned to be eaten because of its toxic envelope that
contains saponin.
There are many species of quinoa because of a selection
of certain genotypes that operated and resulted in today’s plants and ecotypes.
The climate conditions prevalent in the region are really harsh, explaining why
different species have singular particularities: one better resists cold, the
other salinity, Chullpi is used for soups and Ayaras for its nutritional values.
Medicinal & Nutritional values
Quinoa leaves, stems and grains are used for
medicinal purposes: healing wounds, reducing swelling, soothing pain (like
toothache) and disinfecting the urinary tract. They are also used in bone
setting, internal bleeding and as insect repellents (thanks to saponin).
Quinoa is also called “superfood” for good reasons. It
is gluten-free (and so does FAIR. Vodka). It is rich in protein, fiber and
essential amino acids. This is because quinoa is healthy that developed
countries, looking for a better diet, have turned their eyes to the Andean
region for their imports.
The market of quinoa
According to the FAO STAT, in the period 1992-2010 the
cultivated area and total production of quinoa in the main producer countries (Bolivia,
Peru and Ecuador) doubled and tripled respectively, thanks to an unbelievable increase
of the world’s demand. In 2002 80,000 hectares were recorded to be under quinoa
cultivation, mainly in the Andean region.
Bolivia is the world first exporter mainly to the USA,
the European Union and Canada (94% of
exports). Today the global production of quinoa is approximately 73,000 tonnes
per year, and 75% (50,000 tonnes) goes to the USA.
The problem is that we lack some crucial figures: for
example we do not possess any measure of the Peruvian production. The dramatic
increase of quinoa market is also problematic for economic, social and
agricultural reasons. Quinoa production in the Andean region is accused of
being done at the expense of other activities like farming llamas. In addition
it is blamed for degrading soils and inverting rural exodus.
Why Fairtrade quinoa?
Fair Trade enables quinoa farmers to make a better
living but also to ensure a sustainable development (protection of soils).
Fair trade can be considered as a third answer to
problems met in that region of the world. In fact the goal of fair trade is to
organize a different international trade, fairer for little producers of
developing countries. Therefore the question does not seem to be whether quinoa
market should be developed or not, but how we organize this development in
order for it to be fair and to make as many people as possible benefit from it.
Eventually, the aim of fair trade is not only to deal with trade but also with
sustainable development, in order to protect the conditions of production for
future generations. The argument according which the development of quinoa
production is weakening soils and threatening biodiversity consequently falls
when one mentions fair trade in the debate.
