Local cultivation

Benelux

Our quinoa is grown locally

Our experienced growers cultivate quinoa in the Netherlands and Belgium since 2014. They use new quinoa varieties developed for the European climate by Wageningen University & Research, using classical breeding techniques. We are the exclusive license holder of these new varieties in the Netherlands, Belgium and Luxembourg.  The introduction of these new quinoa varieties not only provides our growers with an economically viable new crop option but also promotes local cultivation, reducing the need for extensive transport and supporting sustainable agricultural practices.

More information for growers

Resilient farming

Future proof crop

One of the benefits of quinoa is that the crop is adapted to a wide range of adverse environmental conditions such as drought and saline soil. Moreover, quinoa plants require little water during the summer period, which is a huge advantage with the ongoing climate change. Quinoa gives our growers a new sustainable crop option, especially in regions where growing staple crops becomes increasingly challenging due to salinization and drought, such as on the Dutch and Belgian North-Sea coast. This fortifies the livelihood of the growers and promotes agricultural resilience.

Wageningen varieties

Low-saponin quinoa

The new Wageningen quinoa varieties also have a very low saponin content (<0.11%, below the taste level). Saponin is a bitter, soap-like substance which protects quinoa seeds in the Andes against birds and insects during the growing season. Traditional quinoa varieties from the Andes contain saponin levels up to 5%,. mostly located in the outer layers of the seeds. Traditionally cleaning steps such as polishing, washing and drying are performed to remove this layer and reach a tasteful end product. Since our varieties are very low in saponin, the outer layer does not have to be removed and therefore the quinoa seeds remain wholegrain. Skipping the traditional saponin removal steps also allows us to use only mild and dry mechanical processing steps which saves on water and energy, which reduces our CO2-eq footprint.

Sustainability

All our quinoa is grown without pesticides

Both our conventional and organic quinoa are grown without pesticides and inorganic fertilizers. We thereby prioritize environmental sustainability and the protection of beneficial insects such as ladybugs, which serve as natural pest controllers. This pesticide-free method not only guarantees the high quality of our quinoa but also contributes to soil health and the protection of our water resources. Moreover, we make sure that the organic matter retained from the leaf and stem materials is returned to the soil which increases its organic material content. This increases the soil health even further and improves biodiversity.

“We are pioneering the biodynamic cultivation of new crops such as quinoa. A living soil passes on life, so that everyone can enjoy healthy plant-based food with respect for people and nature. “

André Jurrius

Quinoa grower since 2015

The cultivation process

From sowing seeds to harvest

Soil prepartion

The soil is enriched and prepared to ensure optimal growing condition for quinoa.

Sowing

Quinoa seeds are sown in rows, typically in April or May. Tiny seedlings emergie 5-30 days later.

Early growth

First, the quinoa plant mainly focusses on developing a deep root system, enhancing its drought resistance for later on.

Vegetative growth

The plant grows rapidly, forming a dense canopy that shades out competing weeds.

Flowering

About three months after sowing, quinoa produces plumes filled with tiny flowers, which will become the seeds.

Seed filling

The seeds grow and change from green to blond or red. This period ends with the yellowing of the plume.

Ripening

In summer the plumes dry, seeds harden, and leaves rapidly age as the plant ripens.

Harvest

When the seeds and plant have dried sufficiently, harvest takes place, usually in late August