**2. Botanical aspects**

Quinoa was initially classified based on the color of the plant and its fruits and then based on the morphological types of the plant. Although due to a wide variation observed, quinoa has been classified as a race. Quinoa from Bolivia, Peru, and Ecuador has been classified into 17 races. Thus, one of the most useful classifications is the one that describes five ecotypes: sea level, valley, subtropical, salt flat, and altiplano [2]. Other authors [7, 8] mention that quinoa has the following systematic classification:

Kingdom: Plantae, Division: Magnoliophyta. Class: Magnoliopsida. Order: Caryophyllales. Family: Amaranthaceae. Subfamily: Chenopodiaceae. Genus: Chenopodium. Species: C. quinoa Willdenow. Common name: Quinoa.

Although the name quinoa is the most widespread, there are numerous names used by different ethnic groups in the vast production territory; for example, arrocillo, Inca wheat, in some parts of Peru.

The annual herbaceous plant has an average height between 1.0 and 3.0 m depending on the variety and planting density; its central stem is woody and can be branched or unbranched (**Figure 1A**), also varying in color (green, red, or purple); its roots can reach up to 30 cm depending on the depth of planting. Leaves are formed by the petiole and lamina, are rich in calcium and oxalate crystals that reduce excessive transpiration allowing the maintenance of adequate humidity inside the plant. The color is very variable, ranging from green in young plants to red or violet with different shades in more mature plants [10]. In many areas of the Andean region, the young leaves before flowering are suitable for human consumption due to their high nutritional value attributed to their vitamin, mineral, and protein content. The panicle appears from the leaf axil along the stem or may arise from the top of the plant (**Figure 1B**); the flowers are self-fertilized, although it can also be produced by crosspollination [8]. The seeds are small, round, and flat with a length of 2.5 mm and 1.0 mm in diameter (**Figure 1C**); seed colors can vary from white to gray and black, or it can be yellow and red. Seeds have three main components: embryo, perisperm, and episperm. Embryo is formed by two cotyledons and constitutes 30% of the total volume of the seed and contains between 35 and 40% of the total seed protein.

*Nutritional Value, Methods for Extraction and Bioactive Compounds of Quinoa DOI: http://dx.doi.org/10.5772/intechopen.101891*

#### **Figure 1.**

*Characterization of the quinoa plant. A. Growth habit: (1) Simple, (2) Branched to the lower third, (3) Branched to the second third, (4) Branched with undefined main panicle; B. Panicle shape: (1) Glomerulate, (2) Intermediate, (3) Amarantiform; C. Grain shape: (1) Lenticular, (2) Cylindrical, (3) Ellipsoidal, (4) Conical [9].*

Perisperm represents almost 60% of the seed surface and contains only 6.3–8.3% of the total proteins. Pericarp contains the saponins that give the characteristic bitter taste to the seed [11].

### **3. Production**

Countries with the highest production of quinoa are Bolivia and Peru, which account for more than 90% of total world production [12]. Until 2000, world quinoa production did not exceed approximately 50,000 metric tons (t) per year. From 2003 to 2018, quinoa production in the Andean region has increased by about 165,000 t (**Figure 2A**). This growth has made it possible to meet export demand, and more than half of the quinoa produced in South America (Peru, Bolivia, and Ecuador) is exported mostly to the United States and Europe. In an average of 30 years (1983–2013), the yield in Bolivia was 0.55 tons per hectare (t/ha) with a range of 0.43–0.68 t/ha. In Peru from 2007 to 2014, yield efficiencies have doubled from 0.97 to 1.93 t/ha; being as of 2018, the average yield in the region of 1 t/ ha (**Figure 2B**) [13].

Cropland has increased significantly. Bolivia increased more than four times in the last 30 years. Since 2007, harvested areas have increased from 32,959 to 55,000 ha in Peru. In Latin American Peru, Bolivia, and Ecuador recorded a total of 172,000 ha harvested in 2018. In these three countries, quinoa is produced under diverse agroecological conditions and production systems. Traditional production systems are characterized by medium plots (up to 10 ha) and small scale (<2 ha) with low input technology [13]. Production costs for Peruvian quinoa are \$2200 USD/t, and farm gate prices range from \$4000–4500 USD/t (conventional) to \$5200 USD/t (organic) [12].
