After the threshing, the quinoa is taken to be sifted, which removes any remaining stems.

This usually takes place in the afternoon and depends on wind conditions.

The quinoa needs to have all its sap in, in removed as well happen in is a bitter tasting chemical that protects the outer shell of quinoa seeds from pests and disease.

This happening has to be either thoroughly washed off or removed via special machines that won't damage the grains and then it's time for the grains to be separated for processing.

While some of this is done by machine, many parts can still only be done by hand.