Quinoa or quinua (Chenopodium quinoa Wild) is native to Andes Mountains of Bolivia, Chile and Peru. Quinoa is known for its genetic variability, wide adaptability and nutritional quality. It is sometimes referred to as “pseudocereal”, similar to buckwheat and amaranth. Quinoa is a highly nutritious food. Quinoa is used to make flour, soup, breakfast cereal and alcohol. Quinoa flour works well as a starch extender when combined with wheat flour or grain, or corn meal, in making biscuits, breads and processed food. Considering its high nutritive value, the Department of Agriculture (DoA) with the support of FAO has introduced two varieties from Peru for evaluation and adaptation in Bhutan. As part of the nation-wide testing, RDC Bajo evaluated two Quinoa varieties in the Phobjikha valley (2980 m) for their local adaptability.
The seeds were sown (27 March 2015) in line for easy weeding with a row to row spacing of 50 cm each. The seeds were sown uniformly and at later stage, the plants were thinned to maintain a plant to plant spacing of 25 cm. It was observed that there was enough moisture and irrigation was not necessary after sowing. Each variety consists of ten rows.
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