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Amaranth is known by different names: quiwicha, yuyo, millmi and bledo; this last name comes from the colonial times for being a rebellious plant due to its easy dissemination and opposition to the colonizers who introduced new varieties of cereals. Amaranth coimi is the name used locally in Cochabamba for this native plant of the Andes, considered an Andean grain with high protein content.
Territory
Amaranth is produced in the municipalities of Santibáñez and Tolata in the high valley region and Cercado, Tiquipaya and Vinto, near Tunari National Park, from 2 500 to 3 200 metres above sea level. This territory has been a protected area since 1962, maintaining its conservation status, which is reflected in its products.
Producers
The farmers are 24 Quechua-speaking families from the Participatory Guarantee System (PGS) Mi Llajta and 52 families from PGS Cercado. They are organized in PGS, which guarantee the quality of products and agroecological practices of production systems.
Process
The colour of the plant ranges from green to purple, with various intermediate colours such as red, pink and brown. The flowers are arranged in a panicle inflorescence, which at maturity presents a rather showy coloration of yellow, green, pink, red and purple. The amaranth grain is small, measuring 1 to 1.5 millimetres in diameter. Harvesting is between June and August. Once the amaranth grain is obtained, it is transformed into pop in blowing machines at high temperatures or manually in a frying pan until the grains burst.
Taste and use
Amaranth contributes to health due to its high protein, fat, crude fiber, carbohydrates, calories, amino acids and trace elements. It can be served with juices, yogurt for breakfast or sweetened with honey. It can be mixed with raisins, almonds and grated coconut. Energy bars are also made using honey or cane molasses as a binder.
Further information
