Harina de quinua

fuente el comercio portafolio economa y negocios

Jueves 07 de noviembre del 2013 | 14:31
Alicorp incorporar la quinua a sus panes y galletas el prximo ao
Empresa del grupo romero apunta a que el pan de quinua, panqui, llegue a 2.000
panaderas a fin de ao y utilizar tambin la kiwicha o la kaiwa
La firma peruana Alicorp viene invirtiendo S/.1 milln en el desarrollo de su cadena
productiva de quinua. Su vicepresidente de Productos Industriales, Hugo Carrillo,
sostiene que apuntan a incluir a la quinua como insumo diferencial dentro de su
portafolio de alimentos de panificacin y galletas para el prximo ao, paso que ya
iniciaron incorporando harina de quinua Kuska en fideos Lavaggi, Blancaflor y
galletas Integrackers.
Asimismo, seguirn desarrollando Panqui, que es un pan elaborado con harina de
quinua de la marca Kuska y trigo. A la fecha, ms de 1.200 panaderas la
producen. Entre ellas, las de los supermercados de Cencosud y Supermercados
Peruanos.
Al final del ao, llegaremos a ms de 2 mil panaderas a escala nacional. Y para
el 2014 cubriremos todo el pas. La quinua tiene un gran potencial para
desarrollar, dijo Carrillo.
Asimismo, agreg que articularn cadenas productivas de quinua en otras zonas
del pas para alentar el consumo interno de quinua. Hasta el ao pasado se
produjeron 40 mil toneladas de quinua, de las cuales solo 10 mil toneladas se
quedaban en el Per.
A Panqui le est yendo bien, porque el pan lo consumes a diario y por sus
propiedades. Las panaderas medianas llegan a producir entre 10 y 15 kilos
diarios de Panqui. En el Per consumimos 30 kilos de pan per cpita cada ao,
refiri.
Pese a ello, agreg que no somos los ms paneros. En Chile o Argentina
duplican nuestro consumo per cpita de pan. A qu se debe? Pues en nuestro
pas contamos con sustitutos del pan.
La firma espera que Panqui llegue a ser el tercer pan ms consumido, despus de
los favoritos pan francs y ciabatta.

La Razn (Edicin Impresa) / Edgar Toro / La Paz
00:00 / 08 de diciembre de 2013

Bolivia se consolida como mayor productor de quinua en el mundo
A una semana de la clausura del Ao Internacional de la Quinua (AIQ) 2013, el Gobierno
calific como positivo este evento internacional que ha consolidado a Bolivia como
el mayor productor del grano en el mundo, entre otros aspectos fundamentales.
El 20 de febrero de este ao, la Organizacin de las Naciones Unidas (ONU)
inaugur el AIQ. Este 14 y 15 de diciembre ser la clausura con un Simposio
Internacional de la Quinua en Oruro.
Para el viceministro de Desarrollo Rural y Agropecuario, Vctor Hugo Vsquez, no
es el cierre del Ao Internacional de la Quinua, sino ms bien el inicio de una
serie de actividades para consolidar a Bolivia como principal productor de quinua
en el mundo.
Dentro de una evaluacin de lo que fue el AIQ, el funcionario consider que fue
muy positivo desde todo punto de vista. Destac tres aspectos fundamentales.
El primero es haber posicionado a Bolivia como el principal productor de quinua en
el mundo, adems de ser el nico pas que tiene la quinua real. En muchos pases
ya lo estn produciendo, pero el grano boliviano es inigualable, afirm el
funcionario.
En segundo lugar, Vsquez destac que a raz de esa difusin mundial se ha
incrementado la demanda nacional e internacional. Es un gran desafo para los
productores de Bolivia para que podamos seguir trabajando para aumentar la
produccin tanto en superficie como en rendimiento.
Como tercer aspecto, la autoridad resalt que gracias a la declaratoria del AIQ
hubo ms inversin en el pas para el sector quinuero.
Desde las universidades, gobernaciones, municipios y organismos internacionales
como el Banco Mundial (BM), Banco Interamericano de Desarrollo (BID), la
Organizacin de las Naciones Unidas para la Alimentacin y la Agricultura (FAO,
por sus siglas en ingls), entre otras, coadyuvaron con el rgano Ejecutivo para
planificar proyectos que puedan garantizar mayor produccin, consumo interno y
exportacin del grano.



Starting new traditions

two grains are bucking from tradition in ways that potentially may boost the grain-
based foods industry, such as in increasing protein levels in products and
expanding gluten-free formulation options.

Traditionally, quinoa has been grown in Bolivia and Peru. Now U.S. researchers
want to find out how the grain, which is gluten-free and has a high protein level, will
fare on farmland in the Pacific Northwest.

Traditionally, sorghum has been used as animal feed in the United States. Now,
formulators are finding ways to use the gluten-free grain in pancakes, pizza and
other grain-based foods.

The U.S. Department of Agriculture awarded a $1.6 million grant to Washington
State University researchers for their efforts to find ways and reasons to grow
quinoa. The W.S.U. project aims to identify the best varieties suited for organic
production in the Pacific Northwest, develop best management practices for
production, and assess market demand and future marketing options for quinoa
growers and sellers.
Quinoa is adaptable to many environmental and climatic conditions, said Kevin
Murphy, Ph.D., a plant breeder at Washington State University in Pullman, Wash. It
may grow in a range of soil pH, and it tolerates light frost and late rains.
Quinoa grows well in regions that do not typically reach temperatures above 95
degrees Fahrenheit during the period of pollen formation, he said. Additionally,
quinoa thrives in areas that receive little to no rainfall during seed maturity.
A graduate student at W.S.U. is trying to find a range of prices farmers might
receive for growing quinoa, Dr. Murphy said.
We dont know the expected prices for quinoa at this stage, but it currently retails
from $2.50 to $7 per lb, he said.

Washington State University plans to host an international quinoa research
symposium Aug. 12-14 in Pullman. It will bring together researchers, farmers,
distributors and consumers. Farm tours will highlight field demonstrations on four
farms. Event sponsors include Earthbound Farm, the Food and Agriculture
Organization of the United Nations, Clif Bar Family Foundation Seed Matters,
the U.S. Department of Agricultures National Institute of Food and Agriculture, and
Washington State University.

A majority of the worlds quinoa is grown on a 14,000-foot Andean plateau
spanning parts of Peru and Bolivia, according to the United Nations, which has
called 2013 the International Year of Quinoa. Bolivia and Peru account for more
than half of the worlds 70,000 tons of quinoa produced annually.

Besides being gluten-free, quinoa has essential amino acids. Whereas it cost less
than $70 per ton a decade ago, quinoa sold for more than $2,000 per ton in 2013,
according to the F.A.O. of the United Nations.

Other areas in the world are working to increase supply. Canada, China, Denmark,
Italy, India, Kenya, Morocco and The Netherlands are producing or undertaking
agronomic trials toward commercial production of quinoa, according to the United
Nations.
The United Nations wants to engage with international agricultural research
centers and national research centers on a global research network and gene bank
database to maintain the crops 120 variations.
Quinoa may be prepared in several ways, including whole grain, raw or toasted
flour, flakes, semolina and instant powder, according to the United Nations. Protein
levels fluctuate between 12.5% and 16.7%. Quinoa contains iron and calcium.
Quinoa (Chenopodium quinoa, or goosefoot) technically is not a cereal grain,
according to the Whole Grains Council, Boston. It is a pseudo-cereal, a name for
foods that are cooked and eaten like grains and have a similar nutrient profile.

This year innovations have come from suppliers of quinoa ingredients.
DeutscheBack GmbH & Co. KG, Ahrensburg, Germany, introduced three new
baking premixes in TopBake quinoa bread, TopSweet quinoa pound cake and
TopSweet quinoa cup cake. TopBake quinoa bread, a concentrate, was created for
a mixture of 90% wheat flour and 10% quinoa flour. The two TopSweet items may
work in applications using quinoa flour, vegetable oil and wheat flour.

Novel Ingredient Services, West Caldwell, N.J., became the exclusive U.S.
distributor (neutraceutical market) for Quinoasure, a quinoa powder suitable for use
as an ingredient in foods, beverages, dietary supplements and meal replacements.
The company also services Canada and Mexico.

Available in both conventional and organic form, Quinoasure is odorless, virtually
tasteless and has better mouthfeel than quinoa grain, according to Novel
Ingredient Services.
Factoria Quinoa, Bogota, Colombia, uses proprietary technology to develop and
manufacture Quinoasure, which is produced using a Fair Trade model.
Conventional Quinoasure is sourced from the Andes in Colombia. Organic
Quinoasure comes from organically certified Bolivian quinoa seeds.

ConAgra Mills, Omaha, includes quinoa in its ancient grains portfolio along with
amaranth, millet, sorghum, teff, buckwheat and spelt. A small, light-colored round
grain, quinoa possesses a nutty, earthy flavor, according to ConAgra Mills. Its
flavor may complement such products as breakfast cereal, pizza and artisan bread.
The Scoular Co., Minneapolis, offers quinoa flour. SK Food International, Fargo,
N.D., offers quinoa crisps for use in such applications as cereal, energy bars,
snack foods and granola.