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Quinoa is a mosaic of shapes and colors cultivated over thousands of years to nurture human life in the extreme climates of the Andes. In Peru there are over 3,000 registered native quinoa varieties, many of which are uniquely adapted to local environments and climate conditions. Native quinoa can survive haistorms, droughts, and plagues without the need for synthetic pesticides or fertilizers. So much diversity creates endless possibilities for health, cuisine, industry, and food security. 

Quinoa Diversity is fast disappearing. Less than 0.1% of known varieties are commercialized while the other 99.9% are in a process of disappearing as smallholder farmers plant for the global quinoa economy. Export quinoa is selected in part based on appearance, which means largest possible grain size as well as uniform shape and color. However, this does not mean that commercial quinoa healthier or better tasting than native quinoa. Meanwhile, the effects of climate change are putting genetically standardized commercial quinoa varieties at greater risk. In the high plateaus of Peru 13,000 feet above sea level, farmers are dealing with more unpredictable weather from unexpected hailstorms to new kinds of diseases. Strong and resilient native quinoa has the potential to help vulnerable Andean communities, as well as and future generations around the world, adapt to climate change- unless local varieties go extinct forever. 

At Kai Pacha Foods, we believe it is possible to change this by finding niche markets for native quinoa. By supporting diversity, we can build a more prosperous and healthy future.

QUINOA FACT: Native quinoa can grow in extreme climates. For example, it can grow
at nearly 16,500 feet above sea level using ancient Andean farming technology called
canchas, which are built to trap solar heat. 

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