Andean Superfoods at Source: Quinoa, Maca and Kiwicha

Quinoa, maca and kiwicha are the three Peruvian "superfoods" that reached international shelves after 2010, when FAO declared 2013 "International Year of Quinoa". Each has a specific origin region in the Andean altiplano, a four-to-six-thousand-year pre-Columbian history, and a cultivation process still mostly done by hand in peasant communities. This guide proposes visits to producing communities and to the product in its least processed version.

Quinoa in Puno and the altiplano

Quinoa (Chenopodium quinoa) is native to the Peruvian-Bolivian altiplano, in a strip between 3,500 and 4,000 metres altitude. The Incas called it "kinwa" and considered it sacred grain. Today Peru produces 60% of world quinoa, mainly in Puno, Cusco and Junín departments.

There are three main quinoa varieties: white (most exported, used in salads), red (more mineral, used in pilafs) and black (most expensive and aromatic, used as decorative seed). Cultivation combines hand sowing in May, irrigation with pre-Incaic canals, harvest in April-May, and "washing" to eliminate saponins (natural bitter compounds) before consumption.

The recommended visit is to the Capachica community, a Lake Titicaca peninsula with cooperatives cultivating organic quinoa. The visit lasts half a day and includes walk through the fields, demonstration of traditional washing, and lunch with quinoa in traditional preparations (chairo, k'ispiño, mazamorra).

Maca in Junín

Maca (Lepidium meyenii) is a tuber from the Junín altiplano, cultivated between 4,000 and 4,500 metres altitude (the highest zone where human food is cultivated). It grows in extreme conditions: temperatures oscillating between -10°C and 18°C, poor soils, intense sun. One of the few crops thriving at that altitude.

Three varieties by colour: yellow (most common, used in flour), red (with specific properties for men) and black (most expensive and rare, with neurological properties reported in academic studies). Maca is harvested between May and June, sun-dried for 30 days in "maca huts" (open-air thatched structures), and then processed.

The recommended visit is to the Bombón plateau (Junín department), accessible only by road from Lima (8 hours) or Huancayo (3 hours). The region is remote; luxury access requires prior coordination with certified producers.

Kiwicha in Apurímac

Kiwicha (Amaranthus caudatus), also called Andean amaranth, is a grain cultivated between 2,500 and 3,500 metres altitude, mainly in Apurímac, Ayacucho and Cusco departments. It was the main grain of the Tiahuanaco-Wari culture (pre-Inca) and remained important until Spanish conquest, when missionaries prohibited its cultivation considering it "demon's food" (associated with pre-Columbian rituals).

It survived in remote communities and became popular again in the 1980s. Today it is cultivated in agroforestry system: kiwicha grows alongside other crops (potatoes, broad beans, maize) on traditional terraces. One of the world's most nutritional grains (complete protein with all essential amino acids) and the only altiplano crop growing without supplementary water.

The recommended visit is to the Andahuaylas communities (Apurímac), accessible by flight to Andahuaylas or by car from Cusco (5 hours). The region has little tourist infrastructure, making it more authentic.

How to combine it with the Peru trip

Visits to superfood-producing communities are not their own destination of the standard Peru trip. They combine with regional blocks: quinoa with Puno-Titicaca, maca with extended Lima visit (day excursion), kiwicha with Cusco-Sacred Valley.

The most practical option to know the three in a single trip: a curated visit to producers in the Sacred Valley where three communities cultivate the three grains in cooperative. Full five-hour day with lunch with peasant family, demonstration of three traditional preparations (quinoa soup, kiwicha pancake, maca juice), and direct purchase from producer.

Cost: USD 280-380 per person. Two-week reservation. Combinable with Maras-Moray visit.

Andean superfoods are not gastronomic trend. They are grains that sustained civilizations for six thousand years. Trying them at source —not in commercial capsules— is understanding why they lasted.

Kada Travel

What you buy at source

The price difference between a kilo of certified organic quinoa at international supermarket (USD 25-35) and the same kilo bought from the producer in Capachica (USD 5-8) is fivefold. Quality is similar or superior at source, no intermediaries. We always recommend buying direct on visit: money reaches the producer, not the exporter.

Products to take home: white, red and black quinoa (1 kg each), yellow and red maca powder, kiwicha flour. Approximate total weight: 3-5 kg, transportable in checked luggage without customs restrictions.