He Amaranth is a grain of food. It is the seed of a plant (Amaranthus SPP) of the genre of herbaceouswhich is often used by its interesting nutritional characteristics. Moreover, it contains no gluten and it can easily be cultivated in unfavorable circumstances.
He Amaranto is a breakfast cereal considered holy in Mexico, This broad world recognition has been won because it is the most complete plant food, thanks to the high contribution of proteins, trace elements, minerals and vitamins.
Promotion of amaranth cultivation
Within the framework of the ‘help intended to conduct industrial research or experimental development Within the framework of the ITA Agricultural and Agri -Food dynamization platform to promote the attraction of technical scientific talent ”by the Junta de Castilla y León.
The company Innovations AgriFoods SL together with the Institute for Research in Agrobitechnology (Cialle) of the University of Salamanca and the Agrarian Technological Institute of Castilla Y León (ITACHL) have launched a new one Research project that aims to analyze the potential of amaranth cultivation. The aim of this initiative is to explore the adaptation of this species by the Edafoclimatic conditions of the Northern Plateau, the evaluation of its agricultural and food potential.
He Amarant (Amaranthus SP) is considered a pseudoceralBecause his seeds are like those of grains, rich in flower materials and suitable for bins, that means it behaves and consumed as a breakfast cereal, but it is not from the botanical point of view. The old pseudocereal, and forgotten for centuries, appear again in Western diets, as a healthy alternative to traditional grains.
Originally from Mexico and Central America, it develops with high temperatures and does not need much water, so that researchers think it could be a profitable and durable alternative to the fields of Castilla Y León, with warm summers and low rainfall, mainly, As climate change progresses.
“General, This plant loves warmth and sunIt is usually sown in the spring, it flourishes from June to August and is harvested between September and October, “Pablo Albertos, researcher at physiology and hormonal signal group in plants of the Unit of Excellence of Agricultural Production and Environment. The University of Salamanca. “It requires water in the beginning, when the seed has to germinate, but then resist the water shortage very well and generally the abiotic stress,” he adds.
The seeds of this plant have a high food power, because of their amount of proteins, polyinsatrated fatty acids and micronutrients. An option is to consume them directly, for example cooked, but they can also become flour to make other products, with the advantage that they miss gluten. Because of the yellow coloring, They are known as “the gold of the Aztecs” And, compared to other usual food, “they have a very interesting nutritional profile,” says the scientist. However, there are other ways to benefit from this crop, for example through the consumption of sprouts and tender leaves, which are edible because it belongs to the Spinach family.
Looking for the best variation of adaptability
The project entitled ‘Research and Development of Amaranto culture (Amaranthus SP) in Castilla y León in the entire value chain ‘and whose acronym Amarcyl has just begun, it will take four years and hiring a pre -ooctoral researcher will include. During this period, those who are responsible for the initiative will work with different shapes and varieties of Amarant, Looking for “the most efficient when joining our fields”, Pablo Albertos comments.
Work requires genetic improvement by chemical mutagenesis, a classic method that introduces Punctual mutations in the plant genome Thanks to a chemical connection and is combined with new mass -sequencing techniques.
From there: “We will investigate the most favorable phenotype against the circumstances we are going to subject,” says the expert, for example the lack of water. In the laboratories of the Cialle and the Itacyl: “We’re going Focus on genetics and molecular biologyStudy in detail which molecular mechanisms can improve the implementation of this crop. Scientists will study the nutritional contribution of all parts of the Amarant, including outbreaks, leaves and seeds.
The field -ingays, thanks to the long experience of the Itacyl, will serve to analyze the performance of this cultivation for farmers, Study productivity per hectare and the resources it uses, Among other things. To do this, the first suddenly has been sown. For its part, the Agri -Food business innovations, specialized in agricultural advice and in the development and implementation of innovative technologies for the sector, will offer a vision that is applied to the project. Through precision -agricultural tools, data monitoring and analysis sensors will facilitate the decision -making direct contact with farmers.