13 INGREDIENTS QUINOA FLOUR oosefoot grain The Incas started to cultivate quinoa over 5,000 years ago in the Andean Mountain chain, which spans an area now known as Peru and Bolivia. The name ‘quinoa’ “comes from the Spanish spelling of the Quechua name of the plant, kinua” and “the genus name, Chenopodium, means goosefoot, referring to the shape of the plant’s leaves”. 1 Quinoa (Chenopodium quinoa L.,) is often referred to as a ‘pseudocereal’ due to its grain-like properties, including annual growth, structural properties and seed formation. 2 However, unlike many other grains such as wheat, rice or maize, quinoa does not belong to the grass family. Quinoa has gained significant international attention for its resilience and ability to thrive in diverse conditions, withstanding both biotic and abiotic stresses. Despite being native to the Andean region, it has been successfully introduced to other parts of South America such as Northeast Argentina and Central and South Chile, with successful trials in North America, especially in Colorado, as well as in European countries, such as Czechia, Slovakia and the United Kingdom. Traditionally, quinoa was used to make fermented beverages like ‘chicha’, and today, the grain is viewed as a superfood, often replacing wheat in baking. 3-5 Its ability to grow in cool climates and at high altitudes, high yield and versatility have also attracted the attention of organisations like NASA, who are exploring the possibility of cultivating quinoa in microgravity or perhaps on other planets or moons to support future manned deep space missions. 6 Market overview Globally, biodiversity levels are decreasing, leading to food and nutrition insecurity in many parts of the world. Wheat currently provides nearly 20% of global calories and contributes 50% to agricultural protein outputs. The United Nations, through the Food and Agriculture Organization, has highlighted the reintroduction of neglected and underutilised crops, alongside diversification with minor crops, as “Quinoa, with its adaptability to harsh environments, frost resistance, low oxygen and salinity, provides an opportunity for agricultural diversification within global food systems.” Written by: Szymon Lara Lecturer and Researcher, University of West London Dr Amalia Tsiami Associate Professor in Food Science, University of West London QUINOA’S FUTURE is Baked in