ABOUT US
ABOUT US
ALPACAS FOODS was born with the aim of creating delicious and nutrient-rich products based on foods of Andean origin.
Cradle of the Inca civilization, the Andes region in South America is made up of mountains where rich ancestral foods are grown – so rich that they are classified as superfoods. Among these, stand out the quinoa, the chia seed, the Peruvian maca, the lucuma, among others.
Planting in this region is done at an altitude of more than 3,000 meters, in a soil of singular diversity. In this environment, family and local growers keep alive the Andean culture of respect for the land in the way they practice agriculture.
Despite their quality and proximity, these products are still little known to most of the people and, sometimes, require certain dedication in the kitchen to prepare them.
The goal of ALPACAS FOODS is to simplify the consumption of these foods by being innovative in their preparation.
WHY ALPACAS
Besides the soil, climate and growers, one of the Andean landscape’s protagonists is the alpaca. A mammal very similar to the llama, but smaller in size. Alpacas are bred mainly in Peru, Bolivia and Chile. The first time you see an alpaca, it is impossible not to be charmed by its charisma. With its soft fur and long neck, the alpaca is a real character that makes the Andean landscape even more special.
FUN FACTS ABOUT QUINOA
QUINOA is a species of plant native to the Andean region of Peru, Bolivia, Ecuador and Colombia, where it was domesticated around 3,000 to 4,000 years ago for human consumption.
Due to its low glycemic index and to being rich in fiber, the quinoa stimulates chewing, slows gastric emptying and increases the feeling of satiety, delaying hunger. Therefore, it can be used in meal plans and included in a daily diet, helping to promote healthy eating habits.
Each 100 grams of (raw) quinoa contains 15 grams of protein, 68 g of carbohydrates, 1.5 mg of iron, 286 mg of phosphorus, 112 mg of calcium, 5 g of fiber and 335 kcal. The composition may vary slightly, due to the seeds’ diversity.