Amaranth is an old cultivated crop originating on American continent. The Aztecs, Incas and Mayas considered amaranth as their staple food together with maize and beans. Amaranth was first introduced as an ornamental plant in Europe in the 16th century. Different species of amaranth spread throughout the world during 17th, 18th and 19th century. In India, China and under the harsh conditions of Himalayas this plant became important grain and/or vegetable crop.

Amaranth is used as an ingredient primarily in bread, pasta, baby's food, instant drinks, etc. For such purposes seeds have to undergo various processing technologies - boiling, swelling, flaking, extrusion, puffing, roasting, grinding, sprouting, etc. The most common product is flour, whole amaranth seeds in breads, müsli bars, breakfast food and porridges, pastas and biscuits and cookies. Leaves and stems are interesting vegetable suitable for soups, salads or other meals.

Amaranth is an annual plant with C4 type of photosynthesis. Depending on species amaranth leaves vary in shape, size and colour (green, red, purple). This plant can grow up to 3 m. Its stem, sometimes branched, is terminated by branched inflorescence (panicle). Inflorescence is usually indeterminant and reaches different lengths. Basic unit in inflorescence is called glomerulus containing female, male or both flowerets. Seed has lenticular shape (1-2 mm). Amaranth shows a high coefficient of propagation.

	The most optimal are humid and well-structured soils but the crop tolerates any soil conditions.
	maranth is thermophilous plant and especially for germination higher temperature of soil is necessary; otherwise older plants tolerate even short-term frost.
	This crop is resistant to drought thus it does not require as much moisture as other crops.
	The only exception is germination stage and first couple of weeks in growing season until strong root system is established.
	Dry and warm weather is welcome at harvest time to press losses of crop on minimum.