Quinoa: Improvement and Sustainable Production

About this book

Quinoa is an ancient grain that has grown in popularity in recent years. It has been known as a good source of both protein and fiber. As the demand for quinoa increases a comprehensive and up-to-date reference on the biology and production of the crop is essential. Quinoa: Improvement and Sustainable Production brings together authors from around the world to provide a complete assessment of the current state of global quinoa research and production. Topics covered include quinoa history and culture, genomics and breeding, agronomy, nutrition, marketing, and end-uses. Quinoa: Improvement and Sustainable Production focuses in particular on the emerging role of quinoa in providing increased food security to smallholder farmers and communities throughout the world.

Quinoa: Improvement and Sustainable Production will interest quinoa researchers, producers, crop scientists, agronomists, and plant geneticists, as well as advanced students working with this important grain.

Contents

Chapter 1 Quinoa: an Incan Crop to Face Global Changes in Agriculture
Chapter 2 History of Quinoa: Its Origin, Domestication, Diversification and Cultivation with Particular Reference to the Chilean Context
Chapter 3 Agroecological and Agronomic Cultural Practices of Quinoa in South America
Chapter 4 Trends in Quinoa Yield Over the Southern Bolivian Altiplano: Lessons from Climate and Land-Use Projections
Chapter 5 The Potential of Using Natural Enemies and Chemical Compounds in Quinoa for Biological Control of Insect Pests
Chapter 6 Quinoa Breeding
Chapter 7 Quinoa Cytogenetics, Molecular Genetics and Diversity
Chapter 8 Ex-situ Conservation of Quinoa: the Bolivian Experience
Chapter 9 Quinoa Breeding in Africa: History, Goals and Progress
Chapter 10 Quinoa Cultivation for Temperate North America: Considerations and Areas for Investigation
Chapter 11 Nutritional Properties of Quinoa
Chapter 12 Quinoa’s Calling

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