Peter Gauss posted an interest in quinona and asks how
the seeds can be separated from the chaf.
As I had never heard of quinona, I looked it up. The
botanical name is Chenopodium quinona and it is closely
related to Lamb's Quarter, Chenopodium album. I went to
Alta Vista and found a number of references.
Quinona is used as a staple "cereal" food in the Andean
highlands and, according to the books, it is "tossed" gently
and patiently until the chaf floats away. My guess is that
a person might have to do a bit of tossing before he got the
hang of it.