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Cultivation
Qañiwa is a half-domesticated plant from the Highlands of Bolivia and Peru, cultivated as a pseudo-cereal crop for its seeds. Both seeds and leaves are edible.

The plant was often cultivated in South-America in the past. More than 200 varieties are known in Bolivia, but only twenty are still in use. Most farmers are cultivating just one of them.

Environmental Requirements
Qañiwa is highly adapted to Andean climate and therefore cold-resistant in all growth stages. Adult plants are also resistant to night frosts. In vegetative stage, the plant may survive until -10° C, flowers until -3 °C and is growing until temperatures up to 28° C at sufficient humidity.

Qañiwa can be grown from 1500 m up to 4400 m, but is rarely cultivated below 3800 m. The plant is resistance to strong winds, heavy rainfalls, most pests and diseases and even prolonged drought periods . Rainfall from 500 to 800 mm during the growing season makes irrigation unnecessary. The plant dislikes shade, maritime exposure or excess humidity. Qañiwa can be grown on any kind of moderately fertile soil, including shallow, acid, alkaline or saline soils .

Growing
As an annual crop, Qañiwa reaches maturity in 95 to 150 days, depending on variety. Germinating starts at soil temperatures of 5° C. Flowering happens from July to October at temperatures around 10° C and ripening from August to October at 15°C.