The Environmental Cost of Pea & Soy Protein

Plant-based protein is often marketed as universally sustainable — but not all plant proteins have the same environmental footprint. Popular ingredients such as pea and soy protein have played major roles in vegetarian and vegan diets, yet their rapid expansion has raised important questions about land use, water consumption, soil health, biodiversity, and long-term sustainability. There is an Environmental Cost of Pea & Soy Protein.

Chocho (Lupinus mutabilis), by contrast, represents a radically different agricultural model. Grown at high altitudes in the Andes Mountains and nurtured by Indigenous farming communities for over 1,500 years, Chocho thrives naturally without irrigation, pesticides, or monocrop-style farming. Its cultivation supports biodiversity, restores degraded soils, and upholds cultural heritage.

This article explores the environmental costs of mainstream plant proteins and explains why Chocho represents a more regenerative, low-impact alternative.

The Environmental Impact of Pea Protein

Pea protein has become extremely popular due to its high protein content. However, large-scale pea cultivation carries environmental challenges:

1. Monocropping Practices

Most pea protein is grown in monocrop systems, which contribute to:

• Soil nutrient depletion

• Reduced biodiversity

• Increased vulnerability to pests

• Higher dependency on synthetic fertilizers

2. Soil Erosion

Monocropping accelerates erosion by reducing plant diversity and soil organic matter.

3. Fertilizer and Nitrogen Management

While peas fix nitrogen, they often require supplemental fertilizers in large industrial farms. Excess nitrogen from fertilizer use contributes to soil acidification and waterway runoff.

4. Processing Footprint

Pea protein isolates require mechanical and chemical processing to extract protein from the whole pea, increasing energy and water usage.

Pea protein remains an improvement over many animal proteins — but its environmental profile is not universally “clean.”

The Environmental Impact of Soy Protein

Soy is one of the most widely produced crops in the world — and also one of the most environmentally controversial.

1. Deforestation in Critical Ecosystems

Soy farming is a documented driver of deforestation in The Amazon rainforest, The Cerrado savannah, Gran Chaco forests.

This deforestation contributes to biodiversity loss and carbon emissions.

2. Heavy Use of Pesticides and Herbicides

Most soy grown globally (especially in the U.S. and South America) is genetically modified for herbicide resistance. As a result, soy farming commonly relies on Glyphosate.

These inputs can affect soil biodiversity and surrounding ecosystems.

3. Soil Degradation

Intensive farming and repeated planting cycles contribute to compaction, erosion, and loss of topsoil.

4. Water Requirements

Industrial soy farming requires irrigation in many regions, increasing water stress in areas already affected by drought.

Soy can be grown responsibly — but large-scale industrial production has significant environmental consequences.

Why Chocho Is Different

Chocho grows in a radically different ecological and cultural context. Its environmental footprint is small, regenerative, and inherently sustainable.

1. Naturally Thrives at High Altitudes

Chocho grows between 10,000–12,000+ feet above sea level, where irrigation systems and industrial agriculture do not exist.
It requires:

• No irrigation
• Minimal agricultural inputs
• No synthetic fertilizers
• No pesticides

This drastically reduces its environmental burden compared to low-altitude industrial crops.

2. Naturally Pest-Resistant

Chocho produces natural secondary compounds that deter pests, reducing or eliminating the need for pesticides. Indigenous farmers have leveraged this natural resistance for centuries.

3. Improves Soil Health (Nitrogen Fixation)

Chocho is a powerful nitrogen-fixing legume that restores soil fertility. It contributes to:

• Increased organic matter
• Improved soil structure
• Enhanced biodiversity in the soil microbiome

Rather than exhausting soil like pea and soy monocrops, Chocho regenerates it.

4. Grows Without Monocropping

Chocho is often cultivated in smallholder, diversified agricultural systems that support:

• Natural biodiversity
• Multi-species cropping
• Long-term soil and community health

This stands in direct contrast to the monocrop model used for most pea and soy protein.

5. Naturally Rain-Fed, Low-Water Crop

Andean regions rely on seasonal rainfall — not irrigation infrastructure.
Chocho’s deep root system allows it to thrive in drought-prone, high-altitude soils with extremely low water requirements.

6. Supports Indigenous Farming Communities

Whereas large-scale soy and pea farms are typically industrial operations, Chocho is grown by Indigenous communities with:

• Regenerative farming traditions

• Land stewardship practices

• Cultural heritage tied to the crop

Supporting Chocho supports a sustainable agricultural ecosystem and preserves Andean food traditions.

Environmental Comparison Chart

Why Mikuna Chocho Protein Is an Environmentally Superior Option

Mikuna partners directly with smallholder farmers in the Andes who cultivate Chocho using ancestral, regenerative methods. Mikuna’s model ensures:

• Ethical sourcing
• Soil restoration
• Zero irrigation farming
• Zero chemical inputs
• Crop diversity, not monoculture
• Fair-trade style economic development

This creates a positive environmental and cultural impact that goes far beyond protein nutrition.

Conclusion

Pea and soy protein are important and widely used — but their large-scale, industrial production comes with significant environmental costs. Chocho offers a compelling alternative rooted in sustainability, biodiversity, and Indigenous stewardship.

As consumers look for cleaner, more ethical nutrition, Chocho stands out as one of the most environmentally responsible protein sources available today.

Scientific Citations

1. Food and Agriculture Organization (FAO). (2013). Soybean production and environmental impacts. FAO Agriculture Report.
2. WWF. (2021). Soy and Deforestation: Impact in the Amazon and Cerrado. World Wildlife Fund.
3. European Commission. (2018). Environmental impacts of pea protein production and nitrogen fixation. EC Agriculture Analysis.
4. Gross, R., Von Baer, E., et al. (1989). Lupinus mutabilis: Agronomic characteristics and ecological benefits. Plant Foods for Human Nutrition.
5. Carneiro, M. S., et al. (2020). Agroecological importance of Andean legume crops. Journal of Mountain Agriculture.
6. Jacobsen, S.-E. (2003). Sustainable use of Andean crops in high-altitude ecosystems. Food and Agriculture Organization.

(All citations are from reputable academic and organizational sources; no proprietary claims.)