Kiwicha: The Andean Legacy that Nourishes the World
Kiwicha, also known as Amaranth, is one of Peru’s oldest and most valuable grains. Cultivated since pre-Inca times, it has been a fundamental part of the Andean diet thanks to its high nutritional value, resistance to climatic conditions, and cultural importance. In recent years, this “cereal of the Incas” has drawn international attention for its exceptional properties and economic potential. However, the promotion and protection of kiwicha as national heritage still need greater support. Peruvian kiwicha should be recognized and promoted globally not only as a superfood, but also as a symbol of Andean biocultural heritage and as a sustainable alternative for the country’s economic development.
One of the strongest arguments for promoting Peruvian kiwicha is its extraordinary nutritional value. According to Foods.pe (2024), kiwicha contains 15-18% high-quality protein, as well as essential amino acids such as lysine, which is absent in most common cereals. It is also rich in iron, calcium, phosphorus, and fiber, making it an ideal food for fighting anemia and strengthening bones. Infobae Perú (2024) highlights that this grain helps boost the immune system, regulate cholesterol levels, and reduce the risk of cardiovascular disease. These properties explain why the Food and Agriculture Organization of the United Nations (FAO) has classified it as one of the crops with the most significant potential to eradicate malnutrition. In a global context of growing interest in natural and functional foods, kiwicha stands as a source of health and well-being with a purely Peruvian origin.
The second argument centers on its economic and social potential. In Peru’s Andean regions—such as Ayacucho, Cusco, Puno, and Huancavelica—kiwicha represents an essential source of income for thousands of farming families. However, unlike other Peruvian superfoods such as quinoa or maca, kiwicha has not yet achieved a significant presence in international markets. The New York Times en Español (2024) notes that, despite rising demand in Europe and the United States, production and exports remain limited due to a lack of investment in agricultural infrastructure, organic certification, and international marketing strategies. Promoting exports would not only expand economic opportunities for Peruvian farmers but also diversify the country’s agri-export offerings by offering high-quality, value-added products.
Kiwicha also has competitive advantages: it adapts to arid soils, requires little water, and can be cultivated in conditions where other cereals fail—making it a sustainable option in the face of climate change.
A third essential aspect is kiwicha’s cultural and heritage value. This grain has deep roots in the Andean worldview: it was considered sacred by the Incas and used in religious rituals as a symbol of strength and fertility. According to Peru.info (2024), kiwicha was a fundamental component of the imperial diet, and its cultivation represented a spiritual connection with the earth. Today, rescuing and protecting this legacy means recognizing the ancestral wisdom of Andean peoples and revaluing traditional agriculture. Globalization and industrialized food systems threaten to homogenize the world’s diets, pushing aside native products with high value. Promoting kiwicha is therefore also an act of cultural resistance and national pride—one that can position Peru as a leader in defending its biodiversity and agricultural heritage.
In addition, recent scientific research reinforces its global relevance. Studies of amaranth—the international name for kiwicha—have shown that its seeds contain bioactive peptides with antioxidant, anti-inflammatory, and antidiabetic properties. These qualities have sparked interest from the food and pharmaceutical industries, which seek natural ingredients with proven health benefits. If Peru encourages innovation around this grain, it could create value chains that integrate local production with biotechnological research, generating jobs and sustainable development. In this sense, kiwicha should not be seen only as an agricultural product, but as a strategic resource for the country’s future.
Finally, international promotion of kiwicha must go hand in hand with policies for protection and designation of origin. Just like other emblematic products—such as pisco or royal quinoa—Peruvian kiwicha could strengthen its identity through certifications that guarantee its origin, quality, and sustainable farming practices. This would prevent its appropriation by foreign companies and reinforce Peru’s reputation as a country of Andean superfoods. Likewise, government support and cooperation between producers, scientists, and exporters would be essential to position kiwicha in international fairs and health-focused distribution networks. The history and ancestral knowledge surrounding kiwicha are inseparable from its value; therefore, protecting it also means safeguarding an essential part of Peru’s agricultural soul.
Conclusion
Kiwicha is much more than a nutritious grain: it is a symbol of identity, sustainability, and economic opportunity. Promoting and protecting it as Peruvian heritage means honoring the legacy of the ancient Andes and projecting it into the future as a superfood that can contribute to global wellbeing. Its potential to fight malnutrition, boost rural development, and strengthen food sovereignty makes kiwicha a living legacy that deserves the recognition and support of all Peruvians. In a world seeking a return to natural, healthy eating, Peruvian kiwicha stands as a perfect example of how tradition can nourish the future.
ABOUT THE AUTHOR
Luis Henry Contreras Del Aguila
Food Industries Engineer Universidad Nacional Agraria de la Selva- Tingo Maria- Peru
Master in Agribusiness Administration ESAN University – Lima-Peru
CEO, Country Agribusiness
REFERENCES
The New York Times en Español. “Kiwicha: el grano ancestral de los Andes que conquista el mundo.” The New York Times, 15 Nov. 2024, https://www.nytimes.com/es/2024/11/15/espanol/kiwicha-amaranto-peru.html.
Foods.pe. “La Kiwicha: propiedades, beneficios y usos.” Foods.pe, 2024, https://foods.pe/la-kiwicha/
Infobae Perú. “Este es el cereal de los incas que previene la anemia, fortalece los huesos y mejora el sistema inmunológico.” Infobae, 28 Aug. 2024, https://www.infobae.com/peru/2024/08/28/este-es-el-cereal-de-los-incas-que-previene-la-anemia-fortalece-los-huesos-y-mejora-el-sistema-inmunologico/
Peru.info. “Discover Kiwicha: One of the Oldest Foods of the Peruvian Andes.” Peru.info, 2024, https://peru.info/en-us/gastronomy/blogperu/2/12/discover-kiwicha–one-of-the-oldest-foods-of-the-peruvian-andes.