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Canihua (Chenopodium pallidicaule), often called quinoa’s “little sister,” is a nutrient-dense pseudocereal native to the Andean regions of Peru and Bolivia. Known for its resilience to high-altitude climates and poor soils, canihua is gaining global recognition as a superfood. Thanks to canihua suppliers, this ancient grain is now a valued addition to the grains and seeds market, supporting diverse food applications.

What is Canihua?

Canihua, also known as “baby quinoa,” is a high-altitude grain native to the Andean regions of Bolivia and Peru. Similar to quinoa but smaller in size, canihua is valued for its nutty flavor and nutritional properties. This resilient grain is gaining popularity in the global market as a gluten-free, nutrient-dense option for health-conscious consumers.

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Types, Varieties & Forms of Canihua

Canihua is processed into various forms, making it adaptable to different culinary and industrial uses:

Whole Canihua Seeds: Small, dark seeds that can be cooked and used in salads, soups, or side dishes, similar to quinoa.
Canihua Flour: Ground from whole seeds, this gluten-free flour is ideal for baking bread, pastries, and pancakes.
Puffed Canihua: Seeds puffed through heat, used in cereals, snacks, and as toppings for desserts.
Canihuaco: A traditional roasted canihua flour, often mixed with water or milk to create a nutritious drink or porridge.

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Harvest Season of Canihua

Canihua is typically harvested in autumn (April to June in the Southern Hemisphere), as it thrives in cooler, high-altitude environments. The grain is collected, cleaned, and processed for both domestic and international markets.

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Producing Countries

Canihua is primarily grown in the high-altitude regions of the Andes, especially in Peru and Bolivia, where it thrives in the harsh conditions of the mountains. These countries have a long history of cultivating canihua, and it plays a key role in local diets due to its nutritional value and resilience to extreme climates. While production is still limited compared to other grains, canihua is gradually gaining recognition in international markets due to its health benefits and sustainability.

Peru: In 2021, Peru's production of cañihua reached approximately 5,188 tons, as reported by Agraria.pe.
Bolivia: While specific national production figures for Bolivia are limited, the Department of La Paz accounts for approximately 60% of the country's cañahua production, totaling around 458 tons annually as of 2020.

The cultivation of canihua in these countries supports local food security while also catering to the growing international demand for nutrient-dense grains.

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Trends & History

As interest in ancient grains has risen, canihua has gained traction as a gluten-free alternative for consumers seeking variety in their diets. Its small size and nutritional appeal make it ideal for health foods, cereals, and snacks, while its sustainable cultivation practices align with environmentally conscious food trends. Demand is increasing in specialty food markets and health-oriented retail sectors.

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Canihua Wholesale

Looking for reliable canihua suppliers? Nutrada provides access to verified canihua sources from the Andes, allowing you to add this unique, nutrient-rich grain to your product lineup. Sign up with Nutrada to discover premium canihua suppliers from key growing regions.

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