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Quinona: Sacred “mother grain” of Ancient Inca Civilization may be the Grain of Future

Plant scientist Mark Tester of King Abdullah University of Science and Technology in Saudi Arabia said the research pinpointed a gene that guides production of saponins in quinoa

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FILE - A man holds quinoa grains at a marketplace for small- and medium-sized quinoa growers in Challapata, Oruro Department, south of La Paz, Bolivia, April 19, 2014. VOA

Feb 12, 2017: Quinoa, the sacred “mother grain” of the ancient Inca civilization suppressed by Spanish conquistadors, could become an increasingly important food source in the future thanks to genetic secrets revealed in a new study.

Scientists on Wednesday said they have mapped the genome of quinoa and identified a gene that could be manipulated to get rid of the grain’s natural bitter taste and pave the way for more widespread commercial use.

Quinoa already grows well in harsh conditions such as salty and low-quality soil, high elevations and cool temperatures, meaning it can flourish in locales where common cereal crops like wheat and rice may struggle. But the presence of toxic and bitter chemicals called saponins in its seeds has been one of the impediments to extensive cultivation.

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Plant scientist Mark Tester of King Abdullah University of Science and Technology in Saudi Arabia said the research pinpointed a gene that guides production of saponins in quinoa.

FILE – Aymara indigenous women grind grains of quinoa in Oruro, Bolivia, in 2013. VOA

This knowledge could enable breeding of quinoa without saponins, to make the seeds sweeter.

Currently, quinoa grain must be processed through washing and drying after harvest to remove saponins.

“Quinoa is currently greatly under-utilized,” said Tester, who led the research published in the journal Nature. “It is highly nutritious, with a high protein content that, importantly, has a very good balance of amino acids, which is unusual for our major grains. It is gluten free and high in vitamins and minerals, too.”

Increased quinoa production could improve food security on a planet with unrelenting human population growth, Tester said.

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There are potential disadvantages to reducing saponins, perhaps increasing susceptibility to fungal infections or bird predation, Tester added.

Quinoa, which boasts a nutty flavor, can be used the same ways as rice and wheat. It can be cooked and served on its own, turned into pasta, put in soups, eaten as a cereal or fermented to make beer or chicha, a beverage of the Andes.

The crop was sacred to the ancient Incas, who called it “chisoya mama,” or the “mother grain.”

During their South American conquest 500 years ago, Spaniards suppressed quinoa cultivation because of its use in indigenous religious ceremonies. They forbade quinoa cultivation for a time, with the Incas forced to grow wheat instead.

Quinoa is still a minor crop globally, grown mostly in Peru and Bolivia. It has become fashionable in the West in recent years, primarily as a health food. (VOA)

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Thanksgiving Day Across the World

Thanksgiving Day is celebrated across the world and for each country, it has its own tale and tradition around food and days.

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Thanksgiving Day celebrations
Happy Thanksgiving Day, Wikimedia Commons

Thanksgiving Day. The name stands for itself as the day to give thanks and is celebrated as a national holiday in many countries like United States of America, Canada, Netherlands, Philippines, Grenada, Liberia while similarly named festival exists in Germany, Japan, and United Kingdom.
Thanksgiving holiday remains a day to give thanks at the close of the harvest season.

America
The official date for the American Thanksgiving that exists today was set by President Roosevelt to be on the fourth Thursday in November instead of the last Thursday in November as decided by President Lincoln as thanksgiving date.
But their thanksgiving is surrounded by a debate over the nation’s first celebrations and the two places embroiled in this debate are New England and Virginia as both the places provide certain proofs of being the spot for nation’s first celebrations for Thanksgiving.

Canada
Canadian Thanksgiving tradition is celebrated in the true spirit of giving thanks at the close of the harvest season. It is believed that due to the geographical differences from the USA, Canada’s Thanksgiving arrives on the second Monday in October as that is the close of their harvest season.

But in countries like Liberia, Netherlands, and Grenada, it is not just a day to give thanks at the close of the harvest season.

Liberia
In Liberia, Thanksgiving holiday is celebrated to mark the freedom from black slavery by the U.S.A. The Thanksgiving day’s date remains on the first Thursday of November and has been a tradition since 1820.

Netherlands
Netherlands celebrate thanksgiving to mark to commemorate the Pilgrims who had migrated and became residents of the city of Leiden and died at Pieterskerk. To commemorate the hospitality, the thanksgiving, a non-denominational Thanksgiving Day is celebrated as the same as American Thanksgiving Day’s morning.

But there are some countries like the Philippines where the tradition of Thanksgiving only arrived with the Americans due to it being an American colony in the early 20th century but the tradition of Thanksgiving there had seemed to die down.

Food:
The American Thanksgiving seems to dominate the Thanksgiving menu when it comes to this holiday. Their famous turkey, stuffing, cranberry sauce, gravy, pies, mashed potatoes, and yams are signature dishes related to this day.

Black Friday:
Not only food, American Thanksgiving has also made Black Friday, an informal day following the Thanksgiving Day to mark the beginning of their country’s Christmas season sales and it has been in the history books since 1952 such that it has become a tradition of its own now.

Thanksgiving Day remains an occasion for many families to get back together and celebrate this holiday in the spirit of one while giving the rise to the excitement of upcoming Christmas also which remains barely a month away from Thanksgiving day.

Samridhi Nain is a student of Philosophy (Hons.) from University of Delhi.

 

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10 Tempting Desserts You Won’t Believe Are Sugarless!

People often eat less dessert for the fear of gaining unnecessary calories. However, We have brought to you a list of desserts which are sugarfree and thus there is no need to suppress your desires to have desserts.

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Desserts - Pixabay

Who doesn’t like a tasty dessert which melts in your mouth after dinner? A Dessert is a must after a dinner. But the sugar used in them leads to unnecessary calories in our bodies. If you have a sweet tooth and you are conscious about the unwanted calories, then these desserts are perfect for you to cconsume.

We have got the perfect list of desserts you won’t believe are sugarless, here for you so that you don’t have to give up on your dessert cravings. 

Here is the list of the Desserts which you won’t believe are Sugarless

Strawberry Blueberry Cake – Wikimedia Commons
  1. Blueberry pie

Many will be surprised to hear of a pie without sugar. Sugar is supposed to be the main ingredient in a pie. But it’s true that this pie is made without sugar. It is sweetened by the use of fresh blueberries and strawberries. This recipe is given by Chef Seema Chandra.

  1. Fruits With Silken Tofu

It is a simple yet splendid dish. Place some chopped fruits in a bowl along with some pureed tofu to turn it into a pudding dish that is amazing in taste. You can have as much as you want without having to fear about gaining calories. This recipe is given by Chef Bakshish Dean.

  1. Pumpkin Oats Cake

This dessert is best enjoyed with a cup of hot tea. This is not only healthy as it is made by pumpkin, oats, nuts, and jaggery but also is delicious. This recipe is given by Purva Vivek Sawant.

Coconut Laddoos – Wikimedia Commons
  1. Ragi Coconut Laddoos

These laddoos can be made and stored for satisfying sudden sweet cravings. These wholesome and sweet laddoos are not healthy but they are equally tasty. They are made up of coconut and ragi. In order to sweeten them, jaggery is used. Jaggery is good for warming the body during winters. The recipe for this dish has been given by A. Shanthi.

  1. Mocha and Prune Cheesecake

This is a creamy cheesecake with a flavor of coffee. The bittersweet taste of this dessert makes it an extra special one. In order to make it sweet, prunes are used. The recipe of the dish is given by Chef Vicky Ratnani.

  1. Fig Mousse

This is one dessert which leaves a tinge of sweetness in your mouth even after finishing it. The sweetness is given by the natural sweetness of the figs in the desert. The recipe of this amazing dessert is of Niru Gupta

  1. Hot Paneer Sandesh Pudding

This pudding just tastes heavenly with the freshly poured raspberry sauce on top of it. This is an innovative dessert made with the help of cottage cheese with a combination of warm spice like cloves, cardamom, and cinnamon. To give it natural sweetening, fresh fruits are added.  This is a dish given by Chef Seema Chandra.

  1. Custard Apple Kheer

This dessert is perfect to sweeten your festive mood. Made with a combination of custard apples, jaggery, coconut milk and nuts, this sweet dish is specially made for those who have a sweet tooth. The dessert will leave you wanting more. The recipe is given by Chef Sanatan Jojo South regional chef at Barbeque Nation.

Nutty Chocolate Cake with Ice Cream – Wikimedia Commons
  1. Nutty Chocolate Cake

This cake is full of honey and lots of crunchy dry fruits which gives it a sweet yet crunchy taste. This rich and moist dessert is extremely easy to make and better than the cakes found in the market. The recipe is given by Chef Vicky Ratnani.

  1. Sugar-Free Rice Pudding

This is a dish that has the sweetness of the coconut milk and juicy pineapple to make it sweet. This dish is so tasty that it leaves a mark every time it is eaten. This recipe belongs to Chef Vicky Ratnani.

-Prepared by Saloni Hindocha 

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World Food India 2017: Netherlands to Participate as the ‘Focus Country’

To promote the grand event, Harsimrat Kaur Badal was in the Netherlands

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world food india
World Food India 2017. Facebook
  • The World Food India 2017 is to be organized in Delhi from the 3rd to 5th November
  • Netherlands has recently announced itself participating as the ‘focus country.’ 
  • India and Netherland have good bilateral ties, and this is another significant step forward

August 26, 2017: The World Food India 2017 will be organized from 3rd to 5th November in New Delhi. On Wednesday, Netherlands declared that it wishes to participate as a ‘focus country.’

Martijn van Dam, Netherlands’ Minister of Agriculture, expressed the decision of Netherlands to be the ‘Focus Country’ at the 2017 World Food India to the Minister of Food Processing Harsimran Kaur Badal.

Also Read: Dorset Indian Mela: Indian food festival on August 26 in the UK to Showcase different varieties of Cuisine and Culture

A business, as well as official delegation, will be sent by Netherlands for the event organized in the capital of India.

To promote the grand event, Harsimrat Kaur Badal was in the Hague, Netherlands.

The objective of the World Food India 2017 is to explain the policy environment of India to the global food industry. It further seeks to establish India as a major player in the global industry and provide investment platforms.

Netherlands, being the ‘focus country’ at the event, will get to showcase its expertise and knowledge about the food processing sector. This will include seminars through the country.

Harsimrat Kau badal speaking to ANI, stated, “World Food India welcomes The Netherlands as Focus Country and hopes that participation from The Netherlands will help businesses from both sides to leverage each other’s strengths for mutual benefit.” She also highlighted that good bilateral relationship exists between India and Netherlands and this is another step forward.

Netherlands has invested close to US $6 billion into India in the last couple of years. India is also doing good business with over 200 companies from Netherlands. However, there is still so much more potential of development.


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