Rate of Adaption Essay Example | Topics and Well Written Essays - 2500 words

Rate of Adaption - Essay Example It has attracted interest of the world due to easy growth factors and highly nutritious element. It offers best protein composition including lysine, histidine, cystine and methionine. Cereal starch has bigger size granules as compared to quinoa starch granule. It is more viscous. The plant is best suitable for industrial use. The plant is comprised of saponins, which is a bitter compound and these can easily be removed by abrasion and washing before using it. A study showed that plant could grow well in less fertile soil (Galway, 1992). Chenopodium Quinoa has one crucial component of interest, that is, the lysine content, which is not a common nutrient in other plant species. The growth of this annual herb produces panicle, which contains some small seeds called achenes (Jacobsen, 1997). The seeds produced are round, small and flat with pigmentation ranging from red to white. The color of the seeds varies from one ecosystem to another because of the climatic disparities in the regions where it is grown. It has an extensive root system predominantly subjugated by taproots that support the branchy stem. The plant grows to heights of between sixty to one hundred and twenty five centimeters. The food crop is found in areas with harsh environmental conditions, such as high mountain plains, relatively moderate fertile valley areas, coastal forests, and alkaline areas (Burton & Bo, 2005). In this case the desired location is Umatilla County, which is one of the agriculturally rich areas in the State. The predominant environment in the Hermiston area changes rapidly; hence the need to grow resistant crops that are not dependent on stable environmental conditions (Van de Fliert & Ann, 2002). Moreover since the IPCC (1990) was published, extensive efforts have been brought in to help our agriculture adapt to the climate change because the latter has deep biophysical impacts on crop yield, soil and water resources (Antle, 2009) and for this reason quinoa is