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Quinoa seed

Quinoa, a traditional Andean crop, began its domestication process 5000 years BC, in Ayacucho, Peru. It is mainly found around the Titicaca Lake region (Peru/Bolivia). This crop has been able to adapt to a wide range of climatic conditions and was widely used by pre Hispanic cultures as an important nutritional component, before being replaced by cereals brought by the Spaniards. Since last some years it has been grown in India in massive part and production is increasing year by year. It contains the greatest combination of amino acids. The concentration of lysine in quinoa is almost twice in comparison with other cereals and grasses. It contains no cholesterol.


PROPERTIES Physical Characteristics
Variety Name White Quinoa Grains
Appearance Small Round Flattened Grains
Grains Color Creamish White
Size 1.2 mm – 1.6 mm (for Small Grains)

1.6 mm – 2.2 mm (for Bold Grains)

Atypical grains < 1 %
Total Ash 2% Max
Gluten NIL
Foreign matter < 0.1%
Carbohydrates 60% Min.
Protein 14% Min.
Odour Characteristic of Product
Moisture 12% Max
Saponine Absent
Mesophilic Bacteria UFC / g. – 105 max
Coliforms NMP / g. – 3 max
E-Coli NMP / g. – 3 max
Salmonella In 25 g. – Negative
Yeast / Mold UFC / g. – 10000 Max.


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