International Webinar "Production and consumption of quinoa: current situation and challenges in times of COVID-19"

Location: 
Online

Webinar: Production and consumption of #quinoa: current situation & challenges in times of #COVID19

Overview

Quinoa, once a staple food of only the indigenous people in the Andes, has become a darling of food aficionados around the world since 2013 was declared the International Year of Quinoa.‎ So popular it has grown that even some fast food restaurant chains now serve dishes and salads with it.‎ Its exceptional nutritional composition makes it one of the healthiest grains.‎ Quinoa is highly nutritious, gluten-free and rich in essential amino acids and vitamins.‎ But it is not only quinoa’s nutritional value that is winning it followers worldwide.‎ The crop has remarkable genetic diversity, resilience, and adaptability to harsh environmental conditions.‎ It can grow in poor saline soils with annual rainfall as low as 250 mm.‎

Thanks to continued advertising and promotion, the food has seen a rising global demand.‎ However, quinoa is still viewed largely as a niche upmarket food.‎ Making it a staple crop among smallholder farmers and rural communities beyond South America remains a priority as it holds great promise for helping to address food insecurity and malnutrition.‎

Since 2018 a global movement of individuals and organizations from different countries have celebrated 7 July as the International Day of Quinoa Consumption to promote awareness about the crop and popularize it further.‎

As a center with a global quinoa program, ICBA has also joined this movement to help facilitate collaboration and discussion on ways to make quinoa a crop of choice in marginal environments where major crops are dominant but are becoming less productive due to climate change, soil and water degradation, and other factors.‎

As part of this day, a wide range of activities from fairs to food tasting events to seminars are organized by participating individuals and organizations every year.‎

Objective

To keep up the momentum of the International Day of Quinoa Consumption, a series of international webinars will be hosted on 7-10 July 2020 to share and discuss experiences, success stories and issues related to quinoa production and consumption in the face of COVID-19.‎

In view of the COVID-19 pandemic, all of this year’s activities will be held virtually.‎

These webinars will be livestreamed on the dedicated page on Facebook and other social media platforms.‎

ICBA will host a webinar to look at whether and how the COVID-19 pandemic has affected quinoa production and consumption and what ways there are to promote quinoa production and consumption in marginal environments.‎ The webinar will provide perspectives from the research, public and private sectors.‎

Speakers

Dr.‎ Ismahane Elouafi, Director General, ICBA

Mr.‎ Jean Boroto Ruhiza, Senior Land and Water Officer ‎/ WASAG Team Leader, Food and Agriculture Organization of the United Nations

Mr.‎ M.R.‎ Porchezhian, Organic Farming Specialist, Abu Dhabi Agriculture and Food Safety Authority

Dr.‎ Juan Pablo Rodriguez Calle, Post-Doctoral Fellow, ICBA

Mr.‎ Jamal Mohamed Khalifa Bin Ghanim Alhemeiri

Mr.‎ Luca Cobre, Executive Chef & Manager, Healthy Farm Eatery

Prof.‎ Ricardo Rodriguez Marquez, Bolivia

Agenda

Date and time: Friday, 10 July 2020, 13:00-14:00 GMT ‪(17:00-18:00 in the UAE)‬

Moderator: Dr.‎ RK Singh, Program Leader on Crop Diversification and Genetics, ICBA

۱۳:۰۵-۱۳:۱۰
Opening remarks by Dr.‎ Ismahane Elouafi, Director General, ICBA

۱۳:۱۰-۱۳:۱۵
A statement by Mr.‎ Jean Boroto Ruhiza, Senior Land and Water Officer ‎/ WASAG Team Leader, Food and Agriculture Organization of the United Nations

۱۳:۱۵-۱۳:۲۰
A presentation by Mr.‎ M.R.‎ Porchezhian, Organic Farming Specialist, Abu Dhabi Agriculture and Food Safety Authority ‪(ADAFSA)‬

۱۳:۲۰-۱۳:۲۵
A presentation on ICBA’s quinoa program - Dr.‎ Juan Pablo Rodriguez Calle, Post-Doctoral Fellow, ICBA

۱۳:۲۵-۱۳:۳۰
A statement by Mr.‎ Jamal Mohamed Khalifa Bin Ghanim Alhemeiri, Private Farm Owner

۱۳:۳۰-۱۳:۳۵
The world of quinoa in the kitchen - Mr.‎ Luca Cobre, Executive Chef & Manager, Healthy Farm Eatery

۱۳:۳۵-۱۳:۵۵
Q&A

۱۳:۵۵-۱٤:۰۰
Closing remarks – Prof.‎ Ricardo Rodriguez, Bolivia