What is Chocho? The Regenerative Crop.

Chocho, also known as Andean lupin bean or tarwi (Lupinus mutabilus), is a protein-packed superfood cultivated in the Andean highlands for over 1,500 years. With higher protein content than soybeans and peas, chocho is a regenerative crop that supports indigenous farming. Its mild nutty flavor and versatility make it ideal for recipes like smoothies, baked goods and culinary innovations. 

Introduction to Chocho

Nestled high in the Ecuadorian Andes, amid towering volcanoes like Cotopaxi, Chimborazo, and Sangay, lies a hidden gem of agriculture: Chocho (Lupinus mutabilis). Known as a cornerstone of Andean diets for over 2,500 years, this pearly-white super bean is emerging as a global plant-based protein powerhouse. With unmatched nutritional value, regenerative properties, and cultural significance, Chocho offers a sustainable solution to modern dietary and environmental challenges. This article explores Chocho’s history, cultivation, and potential, providing a legally sound and educational introduction to this remarkable crop.

Volcano Alley

The Ecuadorian Andes, home to peaks reaching 20,000 feet, form what locals call Volcano Alley. This region, with its pristine volcanic soil and fertile landscapes, provides ideal conditions for Chocho cultivation. The crop thrives in the Equator’s intense sunlight, at high altitudes where volcanic ash enriches the earth and pure rainwater nourishes the plants. Chocho’s resilience in drought conditions and its nitrogen-fixing roots make it a regenerative crop that enhances soil health, supporting adjacent crops like corn and potatoes (Lost Crops of the Incas, 1989).

Nutritional Powerhouse

Chocho stands out as the world’s premier plant-based protein source. Each bean contains:

• 52-55% protein, surpassing peas, hemp, soy, and peanuts.
• A complete amino acid profile, rich in leucine, lysine, and valine (branched-chain amino acids, or BCAAs), essential for muscle repair, collagen synthesis, and mental vigor (Ha & Zemel, 2003).
• High fiber content, particularly in the seed husk, supporting digestive health.
• Calcium levels comparable to a glass of milk, promoting bone health.
• A low glycemic index, linked to improved blood glucose control, making it suitable for managing dysglycemia (Baldeón et al., 2012).

These attributes position Chocho as a versatile ingredient for plant-based products like tofu, vegan cheese, and meat alternatives.

Historical and Cultural Significance

Chocho’s cultivation dates back to at least 1000–1200 B.C., with evidence from the Tiwanaku culture, who stored Chocho alongside kaniwa and amaranth for their long shelf life (Bowman, 1981). The Caranquis, an Incan subculture in northern Ecuador, relied on Chocho as a staple crop by 500 A.C., cultivating it similarly to wheat (Rodriguez Docampo, 1965). Despite its historical importance, Chocho has been stigmatized as “poor people’s food” in modern times, limiting its commercial adoption. However, its role in nitrogen fixation has kept it relevant as a companion crop for farmers.

Cultivation and Processing

Chocho thrives in Volcano Alley’s unique ecosystem. The crop’s growth cycle aligns with the Southern Hemisphere’s seasons:

• June–July: Fields bloom with vibrant flowers as winter approaches.
• August–September: Vines grow 4–6 feet tall, producing pods with 4–10 seeds each. The vines dry and fall by late winter.
• Post-winter: Farmers collect the fallen vines, harvesting the seeds.

Chocho’s adaptability to high-altitude equatorial conditions, where it avoids freezing temperatures and maximizes sunlight exposure, enhances its yield (Lost Crops of the Incas, 1989). The plant’s drought tolerance and reliance on rainwater make it sustainable in challenging climates.

Before consumption, Chocho requires processing to remove alkaloids, natural compounds that protect the plant from pests but are bitter and potentially toxic. Traditional methods involve soaking and rinsing the seeds, a practice refined over centuries by Andean communities.

Challenges and Opportunities

Chocho’s obscurity stems from its alkaloid content, limited commercial processing, and cultural stigma. Grown primarily by small-scale farmers in the Andes, it has lacked the global attention afforded to crops like quinoa. However, companies like ours are championing Chocho’s potential, introducing it to U.S. markets as a regenerative protein alternative. 

The Future of Chocho

As global demand for plant-based proteins rises amid environmental concerns, Chocho’s regenerative properties and nutritional profile position it as a crop of the future. Its ability to improve soil health, withstand drought, and provide high-quality protein aligns with sustainable agriculture goals. Ongoing research into processing techniques and cultivar development could further unlock Chocho’s potential, making it a staple in global diets.

Conclusion

Chocho is more than a crop—it’s a testament to Andean resilience, ingenuity, and sustainability. From its ancient roots to its modern revival. As we explore its possibilities, this Andean superfood invites us to rethink our food systems and embrace the wisdom of Volcano Alley.

References

• Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. National Research Council, 1989.
• Baldeón, M. E., et al. “Hypoglycemic effect of Lupinus mutabilis in healthy volunteers and subjects with dysglycemia.” Nutrición Hospitalaria, 2012, https://pdfs.semanticscholar.org/aa08/88fb0b2f2daf78e3c8f0abbae2e3660fd9e2.pdf.
• Bowman, D. “Tiwanaku Agriculture.” Journal of Andean Studies, 1981.
• Ha, E., & Zemel, M. B. “Functional properties of leucine, lysine, and valine.” Journal of Nutritional Biochemistry, 2003.
• Rodriguez Docampo, J. “Agricultural Practices in the Andes.” Colonial Records, 1965.
• Tello, J. “Early Andean Crop Domestication.” Archaeological Review, 1976.