Quinoa thrives at high altitudes (3000-6000 meters above sea level) in the Andes Mountains in Peru, Bolivia and Argentina. Quinoa was first cultivated 5000 years ago and formed the centerpiece of the Andean diet. The Incas considered it a sacred food, a gift from God, and called it ‘La Chisiya Mama’ – The Mother Grain. The ritual first planting was done by the Emperor, who was considered a God himself. He would sow the first seeds with his golden ‘taquiza’ – a planting stick.

In 1532 things went downhill fast for the Incas. Fransisco Pizarro, a Spanish explorer, reached the Andes with a small army of 158 men and within one year destroyed the quinoa fields, killed the Emperor and forced the Incas in submission. (A real nice guy to invite for diner). The daily lives of the Incas had revolved around honoring Quinoa, and under Fransisco’s rule malnutrition became rampant. What the Spanish did not know is that Quinoa was still grown in secret at altitudes so high that only natives could reach them…. Still, Quinoa was forgotten about for centuries.

Until it was re-discovered in the 1970’s……..

Nowadays, Quinoa is fast becoming popular in the food and beverage sector. Many chefs around the world are using Quinoa to prepare the most amazing dishes. Some companies use it to prepare amazing beverages. And now we bring it to you in our Nature Crops Nutrition Bar.

Read more about why we like to use it.