Post by khumlee on Aug 11, 2014 4:51:33 GMT -5
It's one of my oldest project, who is born first because a like this grain, and secondly because quinoa imported from bolivia and peru in Europe cause lot of pressure on local peoples and field fertility and landscape and so on. And I don't want to promote this one, it's my choice. And I tell me, "you don't eat quinoa until you produce your own grain".
Since 2009 I sow differents lines of quinoa, peru, bolivia, chile, and few are realy adapted here near the atlantic cost, hard sun and dry summer and wet spring and fall ! Quinoa from peru and bolivia have biggest round grain and the panicles are compacts, They keep moisture after rain or storm and if the grains are near the ripeness, they can sprouting and rot, this is true for the later lines, but for the earliest lines, cross your finger to have dry summer weather and harvest a quality crop.
From these lines, I keep only one, detected in a wild sowing in a potato row. These plants have a good productivity and very pleasing resistance to moisture, we name this one "Edulis Tao" It's a high plant (5 to 6 ft) 1,6 meter even more like this year near 2 meters; The grain is round and medium in size compared to the "Quinoa REAL" variety, pale yellow in color, and medium easy to thresh, but great yield. One plant can give 250 gr (8-9 OZ) of grains if it's grow in solo.
Sorry it's my face and Edulis Tao quinoa in 2013
From chilean's lines two types were selected for them very good resitance of the panicle to moisture.
The first one is a small plant 1,2 meter high and a semi compact head. The plant become light pink to the ripeness, the grain is small and ivory color, very easy to thresh, and very early crop.
The second one is a medium plant of 1,4 meter high and with an open head (see below the pictures to compared with Edulis Tao above) the plant become light yellow to ripeness, the grain is small and ivory color, very easy to thresh, and it's a late variety. I think the open head trait is a part of the good resistance to moisture.
My face again and one of the both Chilean quinoa in 2013
Today and since 3 years now I can said, "I eat my own quinoa production", not easy at the begining, need to learn the quinoa language in the field, and how I do to remove the bitter saponine from the grain.
Thank you for reading
Since 2009 I sow differents lines of quinoa, peru, bolivia, chile, and few are realy adapted here near the atlantic cost, hard sun and dry summer and wet spring and fall ! Quinoa from peru and bolivia have biggest round grain and the panicles are compacts, They keep moisture after rain or storm and if the grains are near the ripeness, they can sprouting and rot, this is true for the later lines, but for the earliest lines, cross your finger to have dry summer weather and harvest a quality crop.
From these lines, I keep only one, detected in a wild sowing in a potato row. These plants have a good productivity and very pleasing resistance to moisture, we name this one "Edulis Tao" It's a high plant (5 to 6 ft) 1,6 meter even more like this year near 2 meters; The grain is round and medium in size compared to the "Quinoa REAL" variety, pale yellow in color, and medium easy to thresh, but great yield. One plant can give 250 gr (8-9 OZ) of grains if it's grow in solo.
Sorry it's my face and Edulis Tao quinoa in 2013
From chilean's lines two types were selected for them very good resitance of the panicle to moisture.
The first one is a small plant 1,2 meter high and a semi compact head. The plant become light pink to the ripeness, the grain is small and ivory color, very easy to thresh, and very early crop.
The second one is a medium plant of 1,4 meter high and with an open head (see below the pictures to compared with Edulis Tao above) the plant become light yellow to ripeness, the grain is small and ivory color, very easy to thresh, and it's a late variety. I think the open head trait is a part of the good resistance to moisture.
My face again and one of the both Chilean quinoa in 2013
Today and since 3 years now I can said, "I eat my own quinoa production", not easy at the begining, need to learn the quinoa language in the field, and how I do to remove the bitter saponine from the grain.
Thank you for reading