QUINOA, pronounced “keen-wah,” is a grain crop that is grown for its edible seeds. It is protein-packed, containing every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fibre. It looks a bit like couscous and is as versatile as rice, but quinoa has a richer, nuttier flavour than either of them.

This grain is a staple in the South American countries of Peru, Chile and Bolivia. In recent years, the UK and the U.S. have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

The National Agricultural Research and Extension Institute (NAREI) is collaborating with Felix Quinoa Farming Industry (FQFI), and the Food and Agriculture Organization to introduce Quinoa to Guyana. A Memorandum of Understanding was signed between the Ministry of Agriculture and FQFI in July 2015 outlining areas of cooperation.

During recent discussions with FQFI, Chief Executive Officer (CEO) of NAREI, Dr. Oudho Homenauth, emphasised NAREI’s commitment to having trials for Quinoa commence by September 2017. He highlighted several areas in which NAREI could assist FQFI. They include assisting FQFI to speedily access seed materials; earmarking Ebini, Kairuni, Mon Repos and Canje (New Forrest Area) as possible trial sites; soil testing and data collection; and monitoring of trial sites and providing technical support.

This was met with appreciation by FQFI’s President, Joan Perry. She related that FQFI is seeking to have Quinoa grown on a large scale in Guyana with the involvement of other farmers. Perry added FQFI already has a list comprising over 150 persons who are willing to cultivate their lands with Quinoa. However, special emphasis will be placed on female farmers for gender equality and women empowerment purposes.

FQFI’s goal of successfully introducing Quinoa to Guyana is a direct response to a call made by the United Nations to have this sustainable crop grown in developing countries by 2020 in light of climate change. In fact, the UN had named 2013 ‘International Quinoa Year’ in recognition of the crop’s high-nutrient content. Interestingly, NAREI is on a mission of introducing climate- smart technologies and new crops and crop varieties to ensure food security.

Quinoa could be prepared and consumed in a variety of ways. Cooked quinoa seeds become fluffy and creamy, yet maintain a slight crunch. It has a delicate and subtly nutty flavour, versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side). Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. It is an excellent choice for vegans who may struggle to get enough protein in their diets.

The world trade of quinoa has grown significantly in recent years. Since 2006, there has been a sharp increase in exports from Latin America, the region of the three Andean countries that account for over 80% of global exports. Due to this phenomenon, the World Customs Organization has introduced a 317 tariff opening for quinoa, sub-heading 10.08.50.

Quinoa exports amounted to approximately USD131 million in 2012, with high concentrations in both origin and destination. For example, 84.2% of global exports originate from Bolivia, Ecuador and Peru, 10% from the United States of America, and 6% from the European Union. On the other hand, the United States of America accounts for 53% of quinoa imports, followed by Canada (15%). The remaining exports are destined for France (8%), The Netherlands (4%), Germany (4%), Australia (3%) and LAIA group member countries (3%).