Quinoa's adoption as an ingredient in higher-margin processed food has been hampered by volatile prices and inconsistent produce
declared 2013 the International Year of Quinoa. Exports boomed out of Bolivia and Peru, the two largest producers. Prices tripled to $4,800 per tonne; organically grown stuff fetched $6,800. Poor Andean farmers who are the grain’s traditional custodians benefited. Protein-rich profits also lured Big Agribusiness. Intensive farms sprang up in South America’s fertile coastal plains. By 2015 supply topped 228,000 tonnes—and outstripped demand. Prices collapsed.
This has led some to talk of “peak quinoa”. Not everyone, though. Distributors in America and Europe think the slowdown is temporary. To help this come true, they are promoting production at home.To be more adventurous in their use of quinoa foodmakers need a more dependable supply, says Shrene White, general manager of Ardent Mills, America’s biggest flour-maker. Its adoption as an ingredient in higher-margin processed food has been hampered by volatile prices and inconsistent produce.
To remedy this, last year Ardent Mills launched a unit that works with breeders and food scientists to sponsor American growers, starting in its native Colorado and the Pacific north-west. It is eyeing California. Andean Naturals is testing a 32-hectare site in the state. It wants, optimistically, to convert 5% of California’s 223,000 hectares of rice fields to quinoa by 2025. France and Spain already have 3,000 hectares each. Early results look encouraging.
Sergio Núñez de Arco, Andean Naturals’ boss, expects the market for processed quinoa to grow from $900m today to $2.2bn by 2025. South American exporters want a bite. Since its first shipment to China in December, Sindan Organic, a Bolivian firm, has dispatched 700 tonnes to the country—5% of its sales. Its boss gushes about the potential of China’s 1.4bn mouths.
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