Quinoa plants have been cultivated at altitudes of well over 10,000 feet and have been considered a superfood for at least a few millennia - in fact, the Incas cherished it as a superfood of their own.

Quinoa food safety: state-of-the-art "flash" steam injection is used to rapidly raise the temperature and effectively kill microorganisms. A subsequent vacuum phase removes the moisture by condensation, thus cooling and drying the product. This thermal treatment is a rapid process that is effective at decontamination without altering the product or introducing the use of chemicals. The process is tough on microorganisms, yet gentle with the products, preserving their color, flavor, shelf life and nutritional qualities.