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Chenopodium quinoa (keen-wa) is known as the mother grain of the Incas. It has a higher protein content than cereals (Poaceae: grass family) and is high in lysine as opposed to grains that are low in lysine. It is easy to grow and harvest, and it is not affected by diseases that affect legumes. Quinoa comes from the Chenopodiaceae family, which includes sugar beets, beets, and spinach. It seems immortal.
What Did The Incas Grow
The leaves can be harvested and cooked like spinach. The mature seed is collected, washed several times to remove bitter saponins and cooked as couscous. It is delicious hot or cold in salads. There are many recipes on the internet. Saponins, as the name suggests, are soap compounds used by the Incas to wash clothes. Other plants contain saponins and other cultures have taken advantage of their cleansing properties.
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Quinoa is an effective tool for promoting greater food security in many regions of the world. The United Nations has designated 2013 as the International Year of Quinoa. Grows in a variety of conditions, low input / low maintenance. Wheat production is threatened by the Ug99 rust strain that is moving across the Middle East and unless new wheat lines can be developed and propagated in time, there will be significant weakness in the coming years.
An important question is whether genetic engineering can be used to solve agricultural problems. For example GE has been proposed to produce grains high in lysine but using quinoa avoids the need.
Quinoa protects against malnutrition and promotes greater diversity in agricultural systems (more energy). Greater use of agricultural land reduces pressure to convert reserve land into food production. The population is increasing but the amount of agricultural land is decreasing.
My interest in quinoa is its pathology. I used it as a viral indicator for many years before I learned about its use as a grain product. Quinoa seed is available online from several sources. I have a few spare plants from time to time in the transit bus shelter near the Blueskin Gallery. If you see any disease on quinoa, please send me some close-ups ([email protected]) especially if it looks like a virus. In most cases, yellow and purple spots appear with yellow webbing and small, purple leaves.
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Most of the worlds rose to greatness with the help of cereals. Grain products have been harvested, stored and distributed for thousands of years. Cultures in Africa, the Middle East, and Europe grew wheat, oats, and barley, while people in Asia grew to grow rice. The Aztecs and Mayas cultivated corn in Central America. Further south in the Andes mountains and surrounding areas people work differently. Quinoa (keen-wah) like spinach and sugar beet is grown for its seeds, not as a leafy vegetable. Quinoa is the mother of the Incas and three sisters: corn, squash and other foods including beans and potatoes, they have a variety of food.
Chenopodium quinoa (keen-wa; Chenopodiaceae/Amaranthaceae) is known as the mother grain of the Incas. It has a higher protein content than cereals (poaceae) and is high in lysine (contrary to cereals: low in lysine). It is easy to grow and harvest, and does not suffer from diseases associated with cereals.
Quinoa is an effective tool for promoting greater food security in many regions of the world. Grows in a variety of conditions, low input / low maintenance. Wheat production is threatened by the Ug99 rust strain, which is moving across the Middle East, and unless new wheat lines are developed and distributed in time, it will be less severe in the coming years.
Quinoa protects against malnutrition and promotes greater diversity in agricultural systems (more energy). Greater use of agricultural land reduces pressure to convert reserve land into food production. Quinoa’s defense system against plant pests (saponins on seeds/seeds) reduces the need for pesticides.
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Grains such as wheat and barley are said to have been genetically modified to increase their lysine content and improve their nutritional value. Quinoa is rich in lysine and does not require genetic modification.
I started working with quinoa almost 30 years ago when I started my career as a plant gynecologist. At the time I did not know that quinoa was the staple grain of the Incas; I used it as a kind of viral infection. More than 1000 plant viruses and identification is very dynamic. The first thing I do to identify a virus is to challenge it with different strains, including quinoa, and see which ones are infected. There is a lot of information about viruses that may or may not infect quinoa, making it easy to add and remove viruses from your list of suspicions.
I still use the same methods researchers and other scientists use today to detect DNA, RNA, and proteins, and I use quinoa to help with these other methods.
Since at least 3000 BC, if not longer, the seeds of the Chenopodium quinoa plant have been an important part of the Andean diet, used as a grain for cooking and served in many dishes made by indigenous peoples throughout the Andes. area
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Historians speak of the success of the Incan Empire as, in part, due to its ability to feed not only its own population but also conquered peoples. Through the skillful cultivation, collection, and distribution of native plants, including quinoa, potatoes, and corn, the Incans were able to sustain their empire.
When the Spanish arrived, it was different. Peasants were sent to the gold mines of Peru and Bolivia and non-native crops were introduced for Spanish consumption, thus changing centuries of agricultural patterns. During the colonial period, the consumption of quinoa was closely associated with the local population due to the grain’s disdain for the lower classes.
By the turn of this century, quinoa had lost its status as Mother Earth. Foreign crops such as barley have been introduced and have overtaken quinoa. Peru suffered an economic recession in the 1940s when the government began importing large quantities of grain. Between 1941 and 1974, quinoa cultivation decreased from 111,000 acres to 32,000 acres. Due to the growing local population and the erosion of local identity attached to its diet, quinoa has lost its importance as a subsistence crop for poor rural families. However this is changing dramatically, with increasing interest among Andean peoples and increasing international interest.
3. Why is quinoa being researched as a future food source? (IS, SS a-I, LS, SC, EfS 1-5)
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6.Use De Bono’s Thinking Hats to discuss this statement – ‘Quinoa should be grown instead of wheat, barley or oats.’ (PC, SS a-I, SC, LS, ES, EfS 1-5)
1. Develop a marketing plan for growing and using quinoa. (Or don’t use your Thinking Hat depending on the outcome of the conversation) (SC, ES, PC, SS a-I, EfS 1-5)
Let’s welcome the scientist’s question about the external world that he works to explore and consider it important because there are many more explanations (li/2).
Extend their experiences and personal interpretations of the natural world by exploring, playing, questioning and discussing simple examples (LI/2)
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Develop their language and develop their awareness of the many ways in which the natural world can be described (LI/2)
Engage with a wide range of scientific texts and begin to question the purposes for which these texts are produced (L3/4)
Understand that all living things have many life processes and that these things have different properties (L3/4)
Describe how organisms adapt to their own habitats and respond to environmental, natural and human changes (L3/4)
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Know that there are many kinds of living things in the world and they can be classified in different ways (LI/2)
Observe, describe and compare the physical and chemical properties of common substances and the changes that occur when they are mixed, heated or cooled (LI/2).
Classify materials in various ways based on observations and measurements of chemical and physical properties of a range of materials.
Relate the chemical and physical properties of a range of materials to technological applications and environmental processes (L3/4).
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Quinoa’s rise in popularity is due to its high nutritional value. High protein content (12 to 18 percent) is higher than other grains. What’s more, it is one of the few vegetarian foods considered a complete protein, containing all eight amino acids. Compared to other grains, it is saturated fat and high
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