Study on the social, environmental and economic impacts of quinoa ...

Another correction factor relating to the biological quality of proteins is digestibility. The
digestibility of the protein of eggs, milk and meat is close to 100%. Cereals and leguminous
plants, due to their fibre content, have a lower rate of digestibility. It is considered that the
digestibility of quinoa is approximately 80%.
The quality of the protein of quinoa improves after thermal treatment (cooking), obtaining a
better concentration of amino acids and with the virtual disappearance of the limiting amino
acids. Processes using dry heat, such as toasting and expanding (pop-corn), can notably
reduce the availability of lysine, which is thermolabile and may also react with other
components of the grain (the Maillard Reaction, for example) reducing its bioavailability.
The Institute of Laboratory Services of Health Diagnostics and Research (SELADIS)
established that Royal Quinoa is the first food possessing the complete set of amino acids,
i.e. 21 amino acids, among the most well-known of which are: lysine, tyrosine, methionine
and tryptophan, and the interesting thing is that they are present in appropriate quantities
suitable for human consumption.
2.5. Characterisation of consumption of quinoa
The parameters for measuring the consumption and consumption standards of quinoa are:
quinoa in the form of washed or unwashed grain, quinoa flakes and quinoa flour. Generally
speaking, the main towns of the central area of the country have a lower consumption of
quinoa and other cereals per capita than the main towns of other areas. Habits and traditions
probably influence the consumption of quinoa. The city that is most closely linked to the
consumption of quinoa is Oruro (Table 7), due to the proximity to the production areas and
the better prices for the grain, the variety of quinoa and ample supplies (IICA/PNUD, 1991
and 1999).
The demand for quinoa is low due to the relatively low consumption per capita in comparison
with other grains (Table 7). This may be attributed to a number of factors; In the first place,
the price of the product affects its competitiveness in the market; and in the second place,
lack of awareness of the advantages and/or favourable characteristics is a factor limiting its
consumption. Likewise, other factors exist that affect demand and are not connected with
price but with the mechanisms of distribution to the consumer, characterised by irregular
supplies, poor quality of presentation of the products and the absence of promotion for its
consumption (IICA0.1991).
Table 7. Consumption per capita (kg/year) of quinoa and other products by districts in
Bolivia.
Locations Quinoa Wheat Rice Barley Oats Noodles
Oruro 9.6 7.0 40.2 2.4 3.9 59.7
Potosí 4.8 12.9 31.7 3.3 13.9 30.7
Cochabamba 4.9 4.3 41.2 0.7 1.5 22.0
La Paz 4.4 3.4 37.2 7.5 2.1 12.4
El Alto 3.5 2.5 34.0 4.2 5.9 27.2
Santa Cruz 3.2 4.9 37.8 0.2 3.1 17.2
Sucre nd 17.8 44.4 3.5 13.3 26.4
Source IICA, 1999
17