Red Quinoa

Scientific name: Chenopodium quinoa. Origin: Junín, Peru (conventional); Ayacucho and Puno, Peru (natural); Ayacucho and Puno, Peru (organic). Appearance: dry, medium-sized grains with a round shape. Aroma: characteristic. Taste: characteristic. Color: red, shiny. Purity: 99.5%. Moisture: 12% max. Standard caliber. Total defects: 3% max. 100% manually and machine selected, free from live and dead insects. Processed under quality control and health monitoring. Microbiological parameters: Mesophilic Aerobic Numeration <1 × 10⁶ CFU/g; Combined Mold and Yeast Numeration <1 × 10⁶ CFU/g; Escherichia coli <3 CFU/g; Salmonella absent in 25 g. Quality standard: 100% machine processed, free from insects, stones, quartz and external bodies. Washed to eliminate bitter taste (saponin). Quality certificates can be issued according to client requirements. Packaging: Doypack, 100 g to 5 kg; bags (2-ply paper + 1-ply polypropylene), 10–50 kg and 25–50 lb net weight. Storage at room temperature in a dry, shaded area protected from direct sunlight and contamination. Clean and sanitary transport. Shelf life: 18 months from date of manufacture under normal storage conditions. The conventional option complies with European Union maximum residue limits (MRLs). Organic quinoa is available upon request and subject to applicable organic certification.