Quinoa is great, but complicated.

Many of you gluten free eaters probably love and rely on quinoa as a new staple grain to your diet. Whether in pasta, salads, cereals or crackers the grain has taken off in popularity over the last decade or so as gluten free eating has taken off to new popularity. It’s high in protein and tasty, easy to make, and relatively affordable. Here is a break down by Purdue on the grain. Now the grain traditionally grows in Peru, Bolivia, and Chile due to their fertile land and high elevation. Which also means that in recent years there has been production in South Colorado due to its similar climate.

However, as a result of global demand and popularity it is harder for farmers to produce enough of the crop that was once a staple to the diets of poor South Americans. Farmers have increased their standard of living but can’t produce enough of the crop and with 90 percent of world demand coming from South America, and only 10 percent in the US there is a bit of a problem. The Washington Post claims it should be “taking over the world” but isn’t because it can’t reach deamands. And the Huffington Post reported that this demand is ruining fragile ecosystems and making it hard for poorer bolivians to eat well as their stable crop prices soar sky high and alternatives are sought out, such as rice. Also, quionoa is replacing other crops where once potatoes and other foods grew for consumption by locals. With a country of high malnutrition rates the concerns are not unfound.

Thoughts? Concerns? Kudos?

Happy Eating

~Rebecca Robinson

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