What is Chocho?
Chocho (Lupinus mutabilis), also called the Andean lupin, is alegume native to the Andean highlands of Peru, Ecuador, and Bolivia. Cultivated for over 2,500 years, its seeds are prized for their exceptional protein content (up to 54%) making it a powerhouse in plant-based nutrition. Chocho’s ability to thrive in harsh climates and poor soils, while fixing nitrogen, also makes it a champion of regenerative agriculture.
History and Cultural Significance
Chocho has deep roots in Andean culture, with evidence of its domestication dating back to 650 BCE in Peru’s Cajamarca region. Archaeological findings, including seeds in Nazca tombs (circa 500 AD) and depictions in Tiahuanaco ceramics (circa 1000 AD), highlight its importance in pre-Incan diets, contributing about 5% of the Inca diet. Today, it remains a vital crop for Andean indigenous communities, celebrated during festivals like Ecuador’s Pawkar Raymi, symbolizing spring and abundance.
Key Features
- Scientific Name: Lupinus mutabilis Sweet
- Common Names: Chocho, tarwi, tauri, altramuz, Andean lupin
- Family: Fabaceae (legume family)
- Origin: Andean region (Peru, Ecuador, Bolivia)
- Uses: Food (seeds), soil enrichment
- Notable Traits: High protein and fiber content, nitrogen fixation, drought tolerance.
Plant Structure
- Height: 0.5–2.8 meters (1.6–9.2 feet), depending on genotype and environment
- Stem: Hollow, highly branched, often in a V-shape
- Leaves: Palmate, with 5–12 oval or lanceolate leaflets
- Flowers: Vibrant, ranging from blue to purple, in terminal racemes
- Pods: 5–12 cm long, containing 2–9 seeds
- Seeds: Bone-white, lenticulate to spherical, ~200g per thousand seeds
- Roots: Strong taproot up to 3 meters, with nitrogen-fixing nodules
Growth Cycle
- Duration: 150–360 days, varying by genotype and altitude
- Phenological Phases: Emergence, first true leaf, raceme formation, flowering, podding, pod ripening, physiological maturity
- Flowering Period: February–April in the Andes, symbolizing spring
Nutritional Composition (per 100g dry weight)
- Protein: 32–52%, comparable to or higher than soy
- Fat: 13–24%, rich in omega-3, -6, and -9 fatty acids
- Fiber: ~24%, aiding digestion
- Carbohydrates: ~24%, low in starch but high in oligosaccharides
- Minerals: Calcium (equivalent to a glass of milk), iron, magnesium, potassium, zinc
- Vitamins: B12, alpha- and gamma-tocopherol
- Energy: ~2307 kJ/100g
User Benefits
- High Protein: Complete amino acid profile, though low in sulfur amino acids (mix with quinoa for balance)
- Low Glycemic Index: Supports blood sugar control
- Antioxidants: Ethanol-extracted oils contain phenolic compounds
- Heart Health: Omega fatty acids promote cardiovascular health
- Bone Health: High calcium content supports strong bones
Sustainability and Global Potential
Chocho is a regenerative crop with significant environmental benefits:
- Nitrogen Fixation: Adds 60–140 kg/ha of nitrogen, improving soil fertility
- Drought Tolerance: Thrives in low-water conditions
- Low Input: Grows in marginal soils without heavy fertilizers
- Pest Resistance: Alkaloids deter pests, reducing pesticide use
Its high protein and oil content make it a promising alternative to soy in plant-based food systems, especially in colder climates where soy struggles. Breeding programs in Ecuador, Peru, and Bolivia have developed low-alkaloid cultivars like Iniap-450 (Andino) and Iniap-451 (Guaranguito), enhancing its commercial viability.
