Traditional post-harvest processing to make quinoa grains (Chenopodium quinoa var. quinoa) apt for consumption in Northern Lipez (Potosí, Bolivia): Ethnoarchaeological and archaeobotanical analyses

Abstract

The aim of this paper is to generate information to assist in the archaeobotanical recognition of post-harvest processing activities related with different enhancement and consumption patterns of quinoa in the Central Andes. Enhancement of the grains involves what local people call "mejorado de los granos". Their main purpose is to reduce as far as possible the presence of saponins, a toxic metabolite, in the grain. Ethnobotanical data were recorded in the village of Villa Candelaria (Southern Bolivian highlands) through the application of standard ethnographic techniques. The types of grain enhancement vary depending on the meal that people want to prepare. We registered three different quinoa enhancements based on intended consumption, (1) as a whole seed, (2) in soups or (3) as pitu (a kind of toasted refined flour). Laboratory analysis aimed at identifying distinctive features of grains in different processing stages, as well as evaluating the effects of charring. For both desiccated and charred remains, quinoa processed for pitu can be distinguished from that for whole seed/soup. As a case study, archaeological grains of the pre-Inka site of Churupata, located 3 km from Villa Candelaria, were interpreted as quinoa prepared for consumption as whole seed/soup. © 2011 Springer-Verlag.