Along the ridge of the high Andes grows the most tenacious of crops. Quinoa clings to the terraced plots of heritage farmers, braving short summers and constant winds. Acclimated to the Andes’ harsh climate and thin soil, quinoa grows only above 7,000 feet. Because of its ability to flourish in adverse conditions, this little plant, a member of the grass family, once made its way into most dishes cooked by the native highlanders of Peru, Ecuador, and Bolivia.

For more than 5,000 years, the seed of the plant Chenopodium quinua has been a vital part of the Andean diet, used in numerous rituals and present at almost every meal.

Though quinoa production declined as Spanish colonizers introduced non-native crops, the grain is once again flourishing in the Andes. Groups interested in fostering biodiversity, such as Slow Food International and Native Seeds/SEARCH, are committed to reintroducing heirloom seeds. American and international chefs have rediscovered the benefits of cooking with these little gems, capturing the unique flavor and high nutritional value of quinoa.

At AltiPlano Gold, good business includes being good global citizens. Our quinoa is supplied by organic cooperative farms in Bolivia, Peru, and Ecuador, assuring a fair price to our farmers and uncompromising quality to our customers. We are also proud to contribute 2% of our revenue to the World Food Programme’s school feeding project in Ecuador. We encourage you to learn more about the World Food Programme by visiting wfp.org.