New Product catalogue 2024/25 with great news!
Meet our newest members of the quinoa family
Freyja, the new sweet variety! QQ is lauching a new variety with zero saponin like the improved, organic Vikinga Eco. With Freyja we have focused on a high disease resistance and yield potential.
Launch of the highly demanded organic quina seed
QQ is also producing the first organic quinoa seed for sowing, which will be of great benefit to the organic agricultural sector. The organic quinoa is an improved version of Vikinga, Vikinga Eco, high yielding and with zero saponin. Vikinga Eco will be used as an organic, full grain food product.Vikinga can be delivered as conventional and organic.
Inocoulant: Quinoa Quality represents Legume Technology
QQ is now distributor of Legume technology products.
Who is Quinoa Quality...
Quinoa Quality was founded and is run by agronomist Sven-Erik Jacobsen. Quinoa Quality sells protein-rich seed developed for European conditions. We are happy to guide and advise all our customers and interested parties. Sustainability is a natural part of our vision and one of the reasons why Sven-Erik founded Quinoa Quality.
Inocoulant
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In land that has never had the crop before increases of up to 100% yield compared to no inoculation.
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Extensive field trials show inoculation gives increased protein content and is more cost effective than adding nitrogen fertilizers.
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Especially beneficial in harsh climates with extreme hot summers, drought conditions or extreme cold winters where the microbial population declines faster.
About Quinoa Quality
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We have developed well-tested seed for over 25 years.
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Our founder Sven-Erik Jacobsen has bred, selected and developed Quinoa to European conditions. He did it by changing the sensitivity of the plant to the length of the day so that our new varieties not dependent on the short days. It took 20 years to develop the varieties, but now we have them and can offer them to farmers around Europe and outside.
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We sells seed for all protein crops.
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The farmer receives guidance to succeedwith cultivation and harvesting, and suggestions on how to sell the production on the market.
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We see ourselves to be in the center of the transition of our food habits, from meat- to plant-based meals, always delicious, nutritious and climate friendly
