Page 169 - ce_cusco_2019

QUINUA – THE NEXT SUPER FOOD

ABSTRACT

This paper examines the rise of quinoa as a western superfood and the social, economic and environmental

implications that this has for the traditional subsistence communities in Peru. This will lead to a discussion on

the potential impact of poor land use on mountain agrobiodiversity in an area already under increasing stress

from a global neo-liberal society and the ramifications of a changing global climate.

Keywords: Quinua, Chonopodium quinoa, Superfood, agrobiodiversity, traditional agriculture

THE RISE OF A SUPERFOOD – ARTHROSPIRA PLATENSIS

Since the mid 1960’s research has suggested that many degenerative diseases associated with aging are

caused by reactive oxygen species or free radicals that are produced during normal metabolism (Hancock,

Mcdougall & Stewart 2007). These are usually rapidly neutralised but a build up over time can lead to

diseases such as Cancer, Parkinson’s, Alzheimer’s or Arthritis, just to name a few. It has long been shown that

a high intake of fruits or vegetables can reduce the risk of these diseases (Hancock, Mcdougall & Stewart

2007) due to their high concentrations of antioxidants which in turn has led to many foods, supplements and

cosmetics being marketed for their high antioxidant content.

Spirulina (Athrospira platensis) which is often referred to as blue-green algae, is a cyanobacteria with

nutritional, environmental and therapeutic benefits that rose to fame when it was described by the World

Health Organisation in 1974 as “an interesting food for multiple reasons, rich in iron and protein” (Stéfanini &

Ravatua-Smith 2013). Spirulina is a nutrient and antioxidant rich dietary supplement that is being researched

for its potential for addressing food security, malnutrition and as a dietary support in long term space flight

(Stéfanini & Ravatua-Smith 2013). In France, spirulina is grown on a relatively small scale in the southeast

Var region where farmers have made a shift from traditional agriculture methods to rather new methods of

aquaculture to satisfy market requirements for this superfood (Stéfanini & Ravatua-Smith 2013).

169