Peru has 20 varieties of Andean grains with high genetic quality

Published Jul 3, 2023

Tridge summary

The National Institute of Agrarian Innovation (INIA) has developed 20 varieties of Andean grains with high genetic quality, including quinoa, kiwicha, kañiwa, and tarwi. These varieties are resistant to diseases, reducing the need for agrochemicals and fertilizers. They also have high nutritional content and are gluten-free, making them ideal for people with celiac disease. INIA is distributing these varieties to promote national production of Andean grains and legumes, with a focus on sustainable and organic farming practices.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Twenty varieties of Andean grains with high genetic quality, developed by INIA, have been occupying important places in the various commercial markets at the national and international level, favoring the economy of more than 149 thousand agricultural units, predominantly small and medium producers. Of these 20 varieties of high genetic value, 12 correspond to quinoa, 4 to kiwicha, 2 to kañiwa and 2 to tarwi. These have been produced by the sector through the National Institute of Agrarian Innovation (INIA) through agromorphological studies and research, based on the genetic diversity of the germplasm banks available in various regions of the country. The high genetic value of these varieties lies in the fact that they are capable of resisting the main diseases that affect the crop. This allows reducing the excessive use of agrochemicals and fertilizers, which increases the yield per hectare, improves the quality of the crop and preserves the productivity of agricultural soil. The ...
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