Grains and Cereals

Worldwide, people eat more rice than any other food. Quinoa, a relative newbie on the international scene, is quickly gaining popularity. Both are staple foods for, as well as essential to the livelihoods of, producers in many developing countries.

Rice is the most widely consumed food in the world. More than a billion people, most of whom are small farmers in developing countries, make their living from rice production. 90% of the world’s rice is produced in Asia, with 50% in China and India. Most rice is consumed in the country where it is produced, so global trade in rice is relatively small compared to production. 

Photo: Eric St-Pierre

However, there are many problems related to recent trade liberalization. Subsidized rice, exported from the global North, is often dumped into foreign markets at prices below production costs.

While quinoa may be lesser known, this sacred grain has been a central part of the Andean diet for many millennia. Known for its nutritional value, taste, and the versatility of its use, it has grown in popularity in recent years. Originating from South America, it is a particularly important crop for farmers living in the Andean highlands, one of the poorest regions in the Americas.

Both rice and quinoa are staple foods, as well as essential to the livelihoods of producers, in many developing countries. Besides the nutritional benefits, the cultivation of rice and quinoa has great economic development potential.

Unfortunately, small farmers are often forced to sell the bulk of their harvest at prices below their production costs. Fair Trade is changing this.

Read more about these two grains:

Rice
Quinoa

                                                                                  Photo: Eric St-Pierre

Fair grains

Fair Trade opens up new markets to benefit these small producers. Farmers who produce Fair Trade Certified rice and quinoa are guaranteed a minimum price to cover sustainable production costs, as well as a premium to support social and economic initiatives in their communities. The Fair Trade standards ensure that:

• Producers are organized in co-operatives (or associations) which they own and govern democratically.
• The minimum guaranteed price is paid directly to the producer cooperatives.
• Environmental standards restrict the use of agrochemicals, ban genetically modified plants, and encourage sustainability.
• Pre-harvest lines of credit are given to the cooperatives if requested, of up to 50% of the purchase price.
• A Fair Trade premium is paid on top of the purchase price. This is used by co-operatives for social and economic investments such as education, health services, processing equipment, and loans to members.
• No forced or child labour is permitted.

Rice

Almost all of the world's rice is grown on small farms and planted by hand. Harvesting is done mechanically or manually. Only 7% of rice production is exported. Rice can be cultivated under many different farming conditions, ranging from dry uplands fed by rainfall to irrigated fertile lowlands.

There are many different varieties of rice with varying flavours and qualities. They are classified into three biologically distinct categories, long grain, medium grain, and round grain, depending on their size.

Rice can be bought at different stages of processing. Brown rice is cleaned and de-husked, but undergoes no other changes. White rice is polished, and is of lower nutritional value than brown rice.  Parboiled rice is yellowish in colour and easy to cook, and has undergone a special steam-pressure procedure. Fast-cooking rice is pre-cooked, and then dried. 

Quinoa

Quinoa is a small round seed grown in the Andes in South America. This sacred grain has been in use since before 3000 B.C.. Quinoa is a plant that can be grown in adverse weather conditions - in infertile soil, dry temperatures, and at high altitude. It grows best at altitudes of between 2500 and 4000 metres above sea level, and can grow with as little as 5 centimetres of rain.

There are over 2000 varieties of quinoa available in various colours ranging from dark brown to near-white. While used as a grain, quinoa is actually a seed of the Chenopodium plant. The plants grow 1-2 metres high, and have large, green, spinach-like leaves that can also be eaten. The plant takes 5 to 7 months to mature.

Quinoa is high in protein, calcium, iron, and phosphorus, and is a good source of vitamin E and several B vitamins.  It is considered a complete protein as it contains all eight essential amino acids.

Quinoa can be cooked in a variety of ways, including boiled, toasted, ground into flour, and fermented into a beer. Quinoa also has the potential for increased use in industrial products, including soap and a wide variety of food and pharmaceutical products.

                                                                   Photo: Mr. Didier Gentilhomme