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The Andean region covers 2 million square kilometres and extends from southern Venezuela to northern Argentina and Chile, and includes Colombia, Ecuador, Peru and Bolivia (Izquierdo and Roca, 1998). This ecoregion is one of the world’s most fragile and least understood environments and has been severely damaged by soil erosion, deforestation, overgrazing, contamination by mining wastes and poor water management (National Research Council, 1989). In terms of biodiversity, the Andean ecoregion is very rich: more than a third of the world’s foods are indigenous to the region. Apart from their ability to grow at high altitudes under extremely harsh temperature and water stress conditions, these crops have a wide range and mix of desirable characteristics: high protein, vitamin and starch content, high yield and important medicinal properties (Izquierdo and Roca, 1998).

Quinoa has been an important food grain source in the Andean region since 3000 BC and occupied a place of prominence in the Incan empire next only to maize (Tapia, 1982; Cusack, 1984). However, following the Spanish conquest of the region in 1532, other crops, such as potato, faba beans, oats and barley, relegated quinoa to the background (Galwey, 1995; Bhargava et al., 2006). During the colonial period the cultivation of quinoa was discouraged, possibly because of its honoured position in Incan society and religion (Risi and Galwey, 1989a). Quinoa’s religious significance for the Incas made it a less attractive crop to the Spanish than the potato. The status of quinoa as ‘Mother Grain’ and the ‘Grain of the Gods’ put it in direct conflict with the Catholic religion promoted by the Spanish Conquistadors. Their religious leaders therefore discouraged its production and consumption in the newly conquered territories. The trend continued until the sporadic failure of the green revolution in the Andes and widespread destruction of other crops by droughts. This once again brought native crops, like quinoa, to the forefront because its yields were less affected in severe conditions (Cusack, 1984; Bhargava et al., 2006). During the 1980s a market for quinoa was established in Europe and North America, mainly in the health-food sector. The market demand was met partly by imports from South America and partly by development of quinoa in ‘new regions’ outside its centre of origin.