Kiwicha:

What is it?, history, cultivation, nutritional value, uses, recipes, and more...

Habitat of Kiwicha

Kiwicha grows in the lowlands and highlands of Colombia, Peru, Ecuador, Bolivia, and Argentina. Around 1200 varieties are still preserved in the Andes.

Other types of Amaranthus are naturally distributed in southern Russia (Volga Delta), the Middle East (Azerbaijan, Iran), eastern Siberia, China, Pakistan, Bhutan, Nepal, India, Sri Lanka, Japan, Korea, Taiwan, Myanmar, Thailand, Vietnam, Indonesia, Malaysia, the Philippines, New Guinea, and Australia. It has been introduced in the United States and naturalized in parts of southern Europe (Romania) and northeastern Africa (Egypt) since ancient times, where it is cultivated for its edible seeds, known as the renowned "faba aegyptiaca" by the Romans.

Most kiwicha varieties require short daylight periods. They can develop in areas with as little as 200 mm of rainfall. It can tolerate long periods of drought once it has established in the soil.

Kiwicha is the only amaranth that thrives above 2,500 meters in the Andes. It typically grows between 1,500 and 3,600 meters, although commercial varieties are cultivated at sea level near Lima, Peru.

Kiwicha and other amaranths adapt to various climates and tolerate adversities by converting the rough materials of soil, sunlight, and water into the plant through the process of photosynthesis.

While it can withstand low temperatures, it does not tolerate frost. Some species have been found to withstand temperatures as low as 4°C. Its ideal temperature range is between 21 and 28°C, but it can also develop at high temperatures between 35 and 40°C.

The ideal soil type for kiwicha growth contains a wide variety of nutrients, including sandy soils with high humus content.

Kiwicha cultivation is easy to establish; the seeds are scattered in the field or sown on slopes. Mechanical seeders used for wheat can be adapted to plant kiwicha seeds. The seeds can germinate in as little as three days, but the plants take time to sprout and are easily invaded by weeds. Once established, they grow rapidly, and their maintenance is relatively simple.

Most kiwicha species mature in 4 to 6 months; however, in some Andean regions, maturation can take approximately 10 months. The average productivity is 1,000 to 3,000 kg of seeds per hectare.

Distribution of Kiwicha

Kiwicha (amaranth) is a crop that is spreading worldwide, found in more than 70 countries. It is essential to note that 92% of its production is in Bolivia and Peru as of 2008, while the remaining 8% is mainly in the United States, Ecuador, Argentina, and Canada.

The main producing countries are Argentina, Bolivia, Ecuador, the United States, Chile, Colombia, and Peru, although its cultivation is expanding to various countries in Europe and Asia, with high levels of yield.

The cultivation of kiwicha is expanding and is now grown in more than 70 countries, including France, England, Sweden, Denmark, the Netherlands, and Italy. It is also being successfully developed in Kenya, India, and the United States.

Production Regions: In the Andes of Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru.

In our country, kiwicha is cultivated in 19 out of the 24 departments; however, the region of Puno has the highest proportion of national production according to statistical records.

Faced with the challenge of increasing the production of quality food to feed the world's population in the context of climate change, kiwicha is an alternative for countries experiencing food insecurity.

Cultivation of Kiwicha

Sunlight Requirement: Kiwicha exhibits various photoperiods, from short-day requirements for flowering near the equator to insensitivity to light conditions for development in Chile.

Precipitation: Kiwicha requires 300 to 1,000 mm of rainfall; the pluvial conditions vary depending on the species and/or country of origin. Southern Chilean varieties need more rain, while those from the Altiplano need less. In general, it grows well with a good distribution of rain during its growth and development, and it can withstand dry conditions, especially during its maturation and harvest.

Altitude: It grows from sea level in Chile and Peru to 4,000 meters in the Andes, but it generally thrives between 2,500 and 4,000 meters above sea level.

Low Temperatures: Kiwicha tolerates a wide range of climates and is not affected by cold climates (-1°C). However, the plant's flowers are sensitive to cold, so mid-season frosts in the Andes can destroy the crop.

High Temperatures: The plant tolerates temperatures over 35°C but does not thrive in such conditions.

Soil Types: Kiwicha can grow in a wide variety of soils with a pH ranging from 6 to 8.5.

Management Techniques: In the Andes, kiwicha is usually sown directly on the ground. Sometimes it is sown in narrow and shallow rows. The seedbed must be well-prepared and well-drained as the seeds can easily die from waterlogging. The plant grows quickly, with a growth period ranging from 90 to 120 days, depending on the varieties sown and the temperature. Mechanized production is becoming successful in South America. Machinery used for grains and oilseeds can be used for quinoa with minimal or no modifications.

Limitations and Diseases: Pests or diseases do not cause significant losses. The main problem is weed growth near the crop.

Harvest: Kiwicha has extremely variable maturity periods, which makes mechanization challenging. For many years, the harvest has been done by hand by farmers, and machinery is rarely used. The average productivity is approximately 3,000 kg/ha, and sometimes it can reach up to 5,000 kg/ha, comparable to wheat harvests in the Andean region. After harvesting the seeds, they are threshed, ventilated to remove the husk, and then carefully dried because they germinate rapidly when stored. Quinoa seeds must be processed to remove the bitter saponins. In home conditions, this is done by soaking, washing, and rubbing the seeds. Commercially, mechanical grinding or combined washing and grinding are the most common methods.