Eating quinoa has been increasingly becoming trendy for the past decade or so. When I grew up, quinua (the correct spelling in Spanish, adapted from Quechua) was eaten mainly by highlanders and thus was seen as poor person’s food. It only became fashionable when I was in my early 20s. I believe it was due to the international demand for yet another “superfood”. Since then, countries like Bolivia and Perú have been exporting quinua in great quantities, and prices have gone up, even for the locals.
A few days ago I came across this newspiece about increase of quinoa crops in Australia. A couple of things came to mind: 1) exports from countries like mine will drop in the near future, and 2) I wonder if the rushed yield-centered processing of the pseudo-grain will do the same that it apparently does to wheat (i.e. neglecting plant maturation that occurs with traditional farming, and thus making it potentially problematic to health). Only time will tell.