What Is
Chocho?

An Ancient Legume. A Modern Food.

Chocho (Lupinus mutabilis) is a member of the Fabaceae (legume) family, related to lupins found across the Mediterranean and the Americas. Unlike most lupins, chocho has been selectively cultivated at high altitude in the Andes for thousands of years — resulting in a distinct species well adapted to cold, high-UV, mineral-rich growing conditions.1

The bean itself is roughly the size of a soybean, white to cream in color, with a smooth, firm seed coat. 2

Among plant proteins, chocho is unusual for combining a set of characteristics in a single whole-food ingredient: a complete essential amino acid profile, high dietary fiber content, negligible sugar, and no detected gluten in Mikuna's third-party testing.

Values reflect Mikuna Pure Chocho per the most recent Eurofins Certificate of Analysis (Nov 2025). Subject to natural lot-to-lot variability.

A Complete Essential Amino Acid Profile.

Chocho's nutritional profile reflects both its species genetics and its growing environment. Peer-reviewed research on Lupinus mutabilis reports protein content ranging from approximately 41–51% on a dry weight basis (before dehydration), with a complete essential amino acid profile.1^,3 Mikuna's own Eurofins analysis reports approximately 54g of protein per 100g of whole milled seed.

Chocho contains all nine essential amino acids — histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine — meaning it qualifies as a complete protein by the standard nutritional definition.3

Amino Acid Profile — Mikuna Pure Chocho, per 100g

* Essential amino acid. ** Branched-Chain Amino Acid (BCAA). Source: Eurofins Scientific COA, Report AR-25-JD-094919-01, Sample CPP5LBPC, reported 09 Dec 2025. Methods: AOAC 982.30, 988.15, 994.12 (all modified). Results reported on an as-received basis. Values subject to natural lot-to-lot variability.

Whole-Food Plant Protein Sources Compared — per 100g

The table below compares chocho against other whole-food plant protein sources (not isolates or concentrates). Protein isolates are a different product category produced by removing fiber and other seed components to concentrate protein; they are not directly comparable to whole-seed values.

Sources: Eurofins Scientific COA, Report AR-25-JD-094919-01, Sample CPP5LBPC (chocho). USDA ARS FoodData Central (FDC IDs: soybeans 174270; hemp seed hulled 170148; split peas 172428; lentils 172420). Values are approximate and subject to natural lot-to-lot variability. Protein isolates (pea, soy, rice) are a distinct product category not included in this whole-food comparison and typically report 70–90g protein per 100g because fiber and other components are removed during processing. These statements have not been evaluated by the Food and Drug Administration; this product is not intended to diagnose, treat, cure, or prevent any disease.

From Ancient Andean Fields to Modern Kitchens.

Archaeobotanical evidence indicates that Lupinus mutabilis was cultivated in the Andean region by at least approximately 1500 BC, with chocho remains documented at pre-Columbian sites in what is today Peru and Bolivia.4 It was an important part of the diet for Andean civilizations alongside quinoa, kañiwa, and amaranth, valued for its exceptional protein content and its ability to be stored for long periods after debittering.

Traditional Andean cultivation techniques included the construction of stone terraces (andenes) across steep mountain slopes — agricultural infrastructure that created microclimates suited to cold-tolerant crops, reduced erosion, and stabilized soil on high-altitude hillsides.5

Following the Spanish colonization of the Andes in the 16th century, many native Andean crops were socially marginalized in favor of imported European staples. Chocho, quinoa, and other traditional foods persisted primarily in Indigenous and rural communities, where seed-saving and traditional knowledge were transmitted across generations — often maintained by women as part of household and community food security.5

Interest in Andean crops has grown significantly in recent decades as researchers and consumers have revisited traditional foods for their nutritional density and cultural importance. Chocho has been the subject of ongoing research through institutions including the Food and Agriculture Organization of the United Nations (FAO) and regional agricultural research programs.

Mikuna works directly with Andean farming communities in Ecuador to source Lupinus mutabilis. Founder Ricky Echanique, an Ecuadorian entrepreneur, built the supply chain around direct partnerships with smallholder farmers to support the continued cultivation of this traditional crop.

Grown in the High Andes.

Chocho's composition reflects its growing environment. In Ecuador, chocho is typically cultivated in a mountainous region sometimes called the 'Avenida de los Volcanes' (Avenue of the Volcanoes), which runs through the central Ecuadorian Andes and includes active and dormant volcanoes such as Cotopaxi, Chimborazo, and Tungurahua. This region is characterized by high elevation, volcanic soils, equatorial sunlight, and relatively stable rainfall patterns during the growing season.6

Typical chocho cultivation occurs between approximately 2,500 and 3,800 meters (roughly 8,200 to 12,500 feet) above sea level. At these elevations, the soil is classified as Andosol — formed from weathered volcanic ash — which is generally well-drained, porous, and rich in certain minerals. High-elevation cultivation is associated with higher UV exposure due to thinner atmospheric filtration, though claims about absolute UV intensity vary by latitude, season, and cloud cover.

Chocho's growth cycle reflects adaptation to variable Andean conditions. The plant produces characteristic blue and purple flowers during the flowering phase, followed by pods containing several seeds per pod. Traditional smallholder cultivation relies on hand-harvesting once pods and vines have matured and dried.

A Legume That Feeds the Soil.

Nitrogen is a limiting nutrient in most agricultural soils. Conventional crop production often relies on synthetic nitrogen fertilizers manufactured using fossil fuels, which can contribute to soil degradation and greenhouse gas emissions when applied at scale. Leguminous crops offer a biological alternative: they fix atmospheric nitrogen into forms usable by plants through symbiotic relationships with soil bacteria.7

Nitrogen Fixation Mechanism

Chocho, like other members of the Fabaceae family, forms symbiotic relationships with nitrogen-fixing bacteria (genus Rhizobium, or closely related Bradyrhizobium) in root nodules. Within these nodules, the nitrogenase enzyme catalyzes the conversion of atmospheric nitrogen (N₂) into ammonium (NH₄⁺), a form usable by plants and other soil organisms. This process contributes biologically fixed nitrogen to the soil system, potentially reducing the need for synthetic fertilizers in subsequent crop rotations.7

Removing the Bitter. Keeping the Seed.

In its raw form, Lupinus mutabilis contains quinolizidine alkaloids — naturally occurring compounds that protect the plant from pests. These alkaloids are bitter to taste and can be harmful if consumed in significant quantities. Traditional Andean communities developed water-based debittering methods thousands of years ago: soaking and rinsing the seeds through repeated water changes until alkaloid levels dropped to safe concentrations.2

Mikuna's production refines this traditional method with modern food safety controls: measured water immersion, temperature management, and timing validated against alkaloid testing. The process uses only water — no solvents and no chemical extraction agents — which distinguishes it from many protein isolate production processes.

A Versatile Protein Ingredient.

Chocho has a mild, nutty flavor and a fine powder consistency. Compared with some other plant proteins that have distinct beany, grassy, or chalky characteristics, chocho's profile tends to integrate into recipes without dominating. It is stable at typical cooking and baking temperatures, and can partially replace flour in many recipes.

Suggested usage rates below are general starting points. Individual recipes, baking chemistry, and personal preference will vary — adjust to taste and to the specific application.

Usage rates are general guidance only. Actual nutritional contribution depends on the specific product, recipe, and serving size — refer to current product packaging for Nutrition Facts.

More Than a Crop. Part of a Tradition.

For many Andean communities, chocho is not only a food crop but part of a broader agricultural and cultural tradition that includes quinoa, kañiwa, amaranth, and other native species. These crops have been cultivated for millennia and carry significant cultural meaning alongside their nutritional role.5

Planting and harvest cycles in traditional Andean agriculture are often organized around seasonal calendars, community labor practices, and local ecological knowledge accumulated over many generations. This body of traditional agricultural knowledge remains an important part of cultural heritage in Andean regions of Ecuador, Peru, and Bolivia.

Following colonization, many native Andean crops received less institutional investment than introduced European crops. The continued cultivation of chocho through this period was supported in large part by Indigenous and rural communities, with seed-saving practices often maintained at the household and community level.

Today, Mikuna sources chocho through direct relationships with Andean farming partners, with the aim of supporting the continued cultivation of a traditional Andean crop while bringing it to broader markets.

Chocho, Answered.

What is Chocho?

Chocho (Lupinus mutabilis) is an Andean legume in the Fabaceae family, cultivated in Ecuador, Peru, and Bolivia. It provides approximately 54g of protein per 100g, a complete essential amino acid profile, dietary fiber, and negligible sugar.

Is Chocho a complete protein?

Yes. Chocho contains all nine essential amino acids. Peer-reviewed research on debittered Lupinus mutabilis reports true protein digestibility of approximately 80 to 92 percent.

Is Chocho soy-free?

Yes. Chocho is a lupin legume and is botanically unrelated to soy, and Mikuna's third-party testing confirms it contains no soy. Note that lupin is itself a recognized allergen in the European Union, so people with existing legume or peanut allergies should consult a healthcare professional.

Is Chocho the same as lupini beans?

Both are lupins, but different species. The lupini beans common in Mediterranean cuisine are usually Lupinus albus or Lupinus angustifolius. Chocho is Lupinus mutabilis, the Andean species, which is higher in protein and fat than the Mediterranean lupins.

How do you pronounce Chocho?

Chocho is pronounced CHO-cho, with a hard CH as in chocolate. Chocho is the Spanish common name for the plant; in Quechua and Kichwa it is known as tarwi.

How is Chocho different from pea protein?

Chocho is consumed as a single-ingredient whole food after traditional water-based debittering. Pea protein sold on shelves is typically a protein isolate produced via wet fractionation, which removes fiber and most micronutrients to concentrate protein. Chocho retains the fiber, fats, and micronutrients naturally present in the seed.

Is Chocho safe to eat, and what about the alkaloids?

Raw Lupinus mutabilis contains bitter quinolizidine alkaloids and must be debittered before it is eaten. Traditional water-based debittering, which Mikuna uses with modern food-safety controls, reduces these alkaloids to safe levels, validated against alkaloid testing on every lot.

Where is Chocho grown?

Chocho is cultivated in the Andean highlands of Ecuador, Peru, and Bolivia, typically at elevations of 2,500 to 3,800 meters (about 8,200 to 12,500 feet). In traditional cultivation it is generally rain-fed and grown without synthetic pesticides.

Why is Chocho considered regenerative?

Like other legumes, chocho forms a symbiotic relationship with Rhizobium bacteria in its root nodules, fixing atmospheric nitrogen into forms usable by plants and enriching the soil's nitrogen content.