Rich in proteins and essential amino acids, quinoa is well deserving of its reputation as a “superfood”, and even offers a gluten free substitute for other cereals. Its wide availability and the varied uses of the seeds for consumption has led to an increase in demand for quinoa worldwide.
In this episode, we speak with Dr Harmohinder Dhammu who's a research scientist with DPIRD, the Department of Primary Industries, Research and Development in Western Australia.
He's the principal investigator of a project looking at a new quinoa variety, called Kruso White in WA, which is set to change the way farmers grow this popular food.