While we sleep in Peru and Bolivia, Canada exports quinoa flour to the US

Published May 7, 2024

Tridge summary

Augusto Garland Ghío, a director at JIWRA, points out the missed opportunities by Peru and Bolivia in the quinoa market, contrasting their situation with Canada's success in exporting quinoa flour to the U.S. for the gluten-free market. The American company Ingredion has introduced a new quinoa flour, Homecraft Quinoa 112, made from a proprietary variety of golden quinoa, highlighting its sustainable production and health benefits, including a low glycemic index and high nutrient content. Despite the global popularity of quinoa, Peru's exports have seen a 19.7% decline in March, with the U.S. being the primary market for its quinoa.

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Original content

(Agraria.pe) Augusto Garland Ghío, director of research and development of JIWRA (a Peruvian company dedicated to the management of Andean grains), who has made various proposals to promote the cultivation of quinoa in the country and benefit the thousands of farmers who are linked to this productive chain, warns how other countries without tradition in this product take much better advantage of it commercially. “While in Peru and Bolivia we rest on our laurels, Canada exports quinoa flour to the United States for the gluten-free market,” he comments, alluding to a recent journalistic report detailing how the American company Ingredion completed its range of plant-based proteins with Homecraft Quinoa 112 flour. According to quote, the new flour is being introduced in the United States and Canada with other regions to follow. This product is blended from a proprietary waxy variety of the golden quinoa seed and is backed by sustainable production. According to the ...

Source: Agraria