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 archaeological recognition of post-harvest processing activities related with different enhancement and consumption patters of quinoa in the Central Andes. Enhancement ("mejorado de granos") reduces the presence of saponins, a toxic metabolite in the grain. Ethnoarchaeological data were recorded in the village of Villa Candelaria (Southern Bolivian Altiplano) through the application of standard ethnographic techniques. We registered three different enhancement techniques depending on whether the grains are intended for consumption as whole seeds, in soups, or as toasted flour.