Talk:Chenopodium pallidicaule

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External links modified
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To add to article
To add to article: a photo showing what the actual dried and/or cooked grain looks like. 173.88.241.33 (talk) 16:05, 26 August 2018 (UTC)
 * There are no images of the prepared grain in Wikimedia Commons. --Zefr (talk) 17:48, 26 August 2018 (UTC)

Adding a new section
As part of my university-level research, I have delved into the literature concerning the genetics and domestication of Chenopodium pallidicaule. I aim to share my findings with the public by contributing a dedicated section to the current Wikipedia entry on the subject.

Dear Wikipedians, let me know what you think about my draft. Domoser (talk) 12:24, 17 November 2023 (UTC)

To add to article
Dear Wikipedians, I would like to add some more information to the "Nutritional value" section. I have included certain parts of the existing article in italics so that it is clear where I would add the information. Feel free to let me know what you think and share any suggestions for improvement.

...and similar to wheat (12.6%) and oats (16.9%). The proteins of cañihua mainly belong to the albumin and the globulin type. These two protein types are non-glutens and have a very good amino acid balance. The grains contain all nine essential amino acids thus lysine, histidine, threonine, methionine, valine, isoleucine, leucine, phenylalanine and tryptophan and meet the children's and adults' daily requirements for essential amino acids. They are especially rich in sulfur amino acids, lysine and aromatic amino acids.

...The lipids consist mainly of unsaturated fatty acids. The unsaturated fatty acids account for 71.4% of the total lipid content in cañihua. They consist of high concentrations of linoleic acid (39.2%), an omega-6 fatty acid which is essential for human health, and oleic acid (28.6%), an omega-9 fatty acid. Generally, polyunsaturated fatty acids are the most abundant followed by monounsaturated and saturated fatty acids.

As an Andean grain, cañihua has a high content of carbohydrates with starch as the most prevalent sugar. With percentages of 1% of glucose, 2% of sucrose and 1% of maltose, amounts of free sugars are rather small, but slightly higher than those of quinoa or amaranth.

Furthermore, cañihua is considered as a good source of thiamine, riboflavin, niacin and vitamin C. Nutritional values per 100 g of cañihua are shown in Table 1.

Elenamar04 (talk) 10:51, 25 November 2023 (UTC)

Add to Potential and risks
I would like to add some more information on the potential and risks. Let me know what you think of these changes.

"adding to the existing text after ...has growing market potential."

There are numerous native varieties in the Peruvian highlands, four have been selected for their beneficial agronomic characteristics. The varieties are interesting for inclusion in breeding programs, aimed to enhance the adaptability of Cañihua for cultivation on larger scales. So far limited investment has been made into the agronomic improvement of Cañihua. One possible reason could be that the Amaranthaceae family consists of plants with comparable characteristics, resulting in potential market competition.

"Adding at the end of the chapter potential and risks"

Compared to quinoa, the value chain of Cañihua from producers to both rural and urban markets is underdeveloped. For the rural livelihoods in South America Cañihua has potential regarding food security, nutrition and self-reliance.

As normally grown under harsh conditions with low weed pressure, this crop could suffer yield losses in varying climates. To overcome the higher weed pressure, planting in rows can facilitate weeding.

Further research is required for improving fertilization, and thus increasing yields. Locally there are good results with sheep manure and nearly no fertilizer needs to be applied in crop rotations with potatoes.

Add to Environmental requirements
I would like to add to the "environmental requirements" section.

Cañihua can be grown at altitudes of 1500 to 4400 m, but is rarely cultivated below 3800 m. The plant exhibits a high resistance to abiotic stressors. Cañihua can tolerate drought as it is adapted to low rainfall and dry conditions. With a growing season precipitation of 500 to 800 mm, irrigation becomes unnecessary. Furthermore, Cañihua displays resilience to saline conditions, often prevalent in areas with fast-growing populations and low water availability. Cañihua can be grown in any type of moderately fertile soil, including shallow, acidic and alkaline soils. Cañihua tolerates a broad spectrum of high and low temperatures and is not affected by frost. Also, its seeds germinate at low temperatures. However, the plant does not grow well in the shade, near the sea or in excessively humid conditions. Rebecutiger (talk) 13:27, 4 December 2023 (UTC)