Superfood often has one major disadvantage: it usually comes from distant countries.
But that need not be!
Ludwig and Tobias Heitmeier provide the proof: with their quinoa from Kienaden.
Günding
- More and more people are paying attention to regional foods.
But non-local products are also trendy, so-called superfoods, which are considered particularly healthy.
Why not combine the two? Asked Tobias (27) and Ludwig Heitmeier (21), grandsons of the Kienader-Hof in Günding.
During a trip to South America, Tobias Heitmeier became aware of quinoa, which has been grown there as a staple food for thousands of years.
Since the demand from all over the world has increased, however, the locals in the Andes can often no longer afford quinoa.
The not very demanding plant can also be grown here.
“That is regionally and also socially responsible.” That is why the Heitmeier cousins decided, together with Franz Heitmeier, Ludwig's father, to try something new on part of their arable land.
In spring, they sowed quinoa on two hectares, directly within sight of the popular “Monte Kienader” ski hill.
With success: The first “Kienader Quinoa” is currently on sale.
The Heitmeiers didn't have to jump into the deep end, because Andreas Knab from the fruit farm of the same name has been growing quinoa in Haimhausen since 2017.
Knab also advises interested farmers, sells seeds grown for local climatic conditions, and takes on special cleaning and processing after the harvest.
+
Rich in nutrients and minerals: quinoa.
© Petra Schafflik
The Heitmeiers made use of this support, but of course their own commitment was also required.
"The quinoa is not sprayed, weeds were a problem," says Ludwig Heitmeier.
With machines you couldn't get to grips with the green growing between the quinoa plants, so the whole family, including grandma, had to deal with it.
“We tore up the weeds by hand.” Quinoa is traditionally harvested with a combine harvester, but then has to be dried and peeled.
And of course packaged.
The black bags with the label embossed on the cork were designed by Tobias and Ludwig themselves.
These days they are being delivered to two farm shops or are going out via the online shop.
"Talks with the catering industry are also ongoing."
The Heitmeiers, who run their farming alongside other professions as a sideline, are convinced of quinoa.
Above all, Tobias, who works as a physiotherapist and nutritionist and eats a healthy diet, raves about the health benefits of the small, nutrient-rich grains.
"Quinoa contains a lot of protein plus important minerals, is extremely versatile and tastes good both warm and cold." Tobias Heitmeier likes his quinoa best with vegetables and tofu.
Another advantage for those in a hurry: The regional quinoa is smaller "and therefore cooked very quickly".
While Franz supports Heitmeier with the cultivation, Tobias and Ludwig see their task in making quinoa even better known as a food.
In the digital media, they want to present tips on nutrition and recipes, and answer individual questions, explains Ludwig Heitmeier.
They put a live stream on the net right from the harvest, “We want to cook live too”.
In winter, you will decide whether you will grow the shining golden quinoa stalks on the Kienader in the coming year.
"I am optimistic," says Franz Heitmeier.
And maybe, so Ludwig, is going even more in the direction of local superfood, "maybe flaxseed or lupine".
information
Kienader quinoa is available on the Internet at www.monte-kinoa.de.