Below are the rigorous standards we follow to ensure our ingredients meet the highest levels of integrity, quality and purity:

• USDA Certified Organic (When Possible)
  Whenever possible, we source USDA Certified Organic ingredients to ensure purity and sustainability.

• Full Transparency on Primary and Secondary Ingredients
  While regulations require listing primary ingredients on product labels, secondary ingredients used in processing are often undisclosed. At Mikuna, we go beyond compliance by requiring all suppliers to provide detailed information about secondary ingredients. We rigorously screen for and exclude any processing aids or chemicals that could compromise product safety or quality.

• Stringent Heavy Metal Testing
  Recognizing that heavy metals can naturally occur in soil-grown foods, Mikuna prioritizes safety by testing every ingredient and finished product for heavy metal content. We adhere to Good Manufacturing Practices (GMP) and test each production lot to ensure heavy metal levels are minimized, surpassing industry standards that may not require such testing.

• Glyphosate-Free & Pesticide Free Commitment
  Every ingredient is tested for glyphosate to ensure levels meet or exceed the stringent standards set by The Detox Project for Glyphosate. Our commitment is NO glyphosate in any of our products.
  
• Simple Ingredients
  Mikuna products are crafted from recognizable, Organic and real food ingredients. Our proteins are derived from a whole food made from chocho, and our flavors are sourced from organic products (vanilla, cacao, cinnamon, etc), avoiding synthetic ingredients, fillers, gums, artificial flavors, or vague "natural flavors." We prioritize ingredients that are as close to their natural state as possible, ensuring clarity and quality you can trust.

Chocho protein, derived from the Andean lupin bean (Lupinus mutabilis), stands out as a superior and unique plant-based protein compared to pea, hemp and soy protein due to its nutritional profile, digestibility, minimal processing, sustainability, and culinary versatility.

Nutritional Profile

• Higher Protein Content: Chocho contains ~54% protein by weight, surpassing pea protein (26–34% per 100g) and soy protein (~36% per 100g). A single serving of chocho protein powder typically delivers 20g of protein, often exceeding pea and soy powders.
• Complete Amino Acid Profile: Chocho has all nine essential amino acids in balanced amounts, ideal for muscle growth and overall health. Pea protein, while nearly complete, is low in methionine, often requiring blending with other proteins.
• Rich in Micronutrients: Chocho provides calcium (~250mg per serving), iron, zinc, magnesium, vitamins A and E, and omega-3 fatty acids. Pea protein offers iron and some B vitamins but lacks chocho’s nutrient diversity. Soy provides calcium and isoflavones, but processing reduces its nutrient density compared to chocho’s whole-food profile.

Digestibility and Allergenicity

• Easier to Digest: Chocho is naturally free of lectins, oxalates, and anti-nutrients, reducing bloating or digestive discomfort common with legumes. Pea protein, despite processing to remove fiber, can still cause digestive issues for some.
• Allergen-Free: Chocho is free from common allergens (soy, dairy, gluten, nuts, eggs), making it widely accessible.

Minimal Processing

• No Isolation or Extraction Needed: Unlike pea and soy proteins, which typically undergo heavy processing to create isolates (removing starch, fiber, or anti-nutrients through chemical or mechanical extraction), chocho protein is made by simply dehulling, milling, and sifting the beans. This minimal processing preserves its whole-food nutrients and avoids additives or fillers, resulting in a cleaner, more natural product. Pea, whey and soy isolates, by contrast, often lose micronutrients during processing and may include stabilizers or flavorings.

Regenerative Agriculture

• Regenerative Crop: Chocho is a nitrogen-fixing plant that enriches soil, thriving in harsh Andean conditions (11,000–14,000 feet) with only rainwater and no pesticides due to natural pest-repelling alkaloids. This contrasts with pea and soy, which often require irrigation, fertilizers, or pesticides. Soy, in particular, is linked to monoculture farming and deforestation, while pea farming, though sustainable, lacks chocho’s soil-regenerative benefits.
• Low Environmental Impact: Chocho’s minimal resource needs and high protein yield per acre make it one of the most land-efficient crops. Its cultivation supports biodiversity and local Andean communities, unlike large-scale soy (often GMO) or pea production.

Our Chocho Protein Powder is 100% pesticide and chemical free. Chocho, derived from the Andean lupin bean (Lupinus mutabilis), is grown without the need for synthetic pesticides due to its natural pest-repelling properties.

The plant produces alkaloids, bitter compounds that act as a natural defense against pests, reducing or eliminating the need for chemical pesticides in its cultivation. This makes chocho a low-pesticide or pesticide-free crop in most cases, particularly when grown in its native Andean regions (e.g., at 11,000–14,000 feet altitude).

Our Chocho Protein Powder is 100% glyphosate free. Usually glyphosate is dried to mass harvest peas or soy. Chocho has a different system since it is not farmed in industrial farms but indigenous farms. Chocho is hand picked at the end of every season not requiring the use or need for glyphosate.

Industrial farming, also known as intensive or conventional farming, is a large-scale agricultural system that maximizes crop or livestock production through mechanization, chemical inputs, and monoculture practices. It relies heavily on synthetic fertilizers, pesticides (like glyphosate), and genetically modified crops to boost yields, often prioritizing efficiency and profit over environmental sustainability. This method can lead to soil degradation, deforestation, and high water usage, contrasting with regenerative or organic farming, which emphasizes ecological balance and minimal chemical use. Industrial farming is common for crops like soy, peas or chickpeas.

Chocho is primarily cultivated in small-scale, traditional, or regenerative farming systems, especially in high-altitude Andean regions (11,000–14,000 feet) of countries like Ecuador, Peru, and Bolivia. These systems, often managed by Indigenous communities, rely on the crop’s natural pest-repelling alkaloids, rainwater, and minimal chemical inputs, avoiding the hallmarks of industrial farming such as monoculture, heavy pesticide use (e.g., glyphosate), or extensive mechanization.

Recognizing that heavy metals can naturally occur in all soil-grown foods, Mikuna prioritizes safety by testing every ingredient and finished product for heavy metal content. We adhere to Good Manufacturing Practices (GMP) and test each production lot to ensure heavy metal levels are minimized, surpassing industry standards.

Our commitment to quality means that each product undergoes rigorous and comprehensive testing to meet the highest standards. Rather than relying on a single Certificate of Analysis (COA), we conduct multiple tests at various stages of production to ensure consistency, safety, and compliance. These tests may include, but are not limited to:

• Raw material testing: Verifying the quality and purity of ingredients before production.
• In-process testing: Monitoring quality during manufacturing to ensure consistency.
• Finished product testing: Confirming the final product meets safety, quality, and regulatory standards.
• Batch-specific testing: Evaluating each production batch for specific parameters, such as contaminants, nutritional content, or other relevant metrics.

As a result, a single product may be associated with multiple COAs or test reports, depending on the number of tests performed. This comprehensive approach ensures that every product you receive meets our stringent quality standards.