Amaranth, also known as kiwicha in some Andean countries, is grown in highland regions of Bolivia such as Chuquisaca, Potosí and La Paz. It is a grain with an ancient tradition, revalued for its nutritional profile: it contains 13-15% protein, is rich in lysine (essential amino acid), iron, calcium, magnesium and soluble fibre.

In addition to its use in flours, energy bars and expandable cereals, amaranth is positioning itself in markets such as the USA, Germany, Japan and Brazil, especially among companies that produce functional, dietary and gluten-free foods. Bolivia offers this grain in its natural, pre-gelatinised or roasted state, depending on the buyer's demand.

At Sowing del Agro, we work with production associations that promote the sustainable cultivation of amaranth, and we offer export under customised packaging conditions (25 kg, 50 kg or Big Bags), with full documentation and traceability.