Abstract

The Andean lupine, locally known as ‘tarwi’ or ‘chocho’ (Lupinus mutabilis Sweet) has been cultivated, processed and consumed for at least 1500 years, whose genetic variability has adapted to many microclimates [1]. Even before the Spanish conquest did this crop play an important role in high Andean production systems and in feeding the indigenous population [2]. Among legumes, the lupine is characterised by its high-quality protein content, suitability for environmentally robust production, and potential health benefits [3]. In the countries of the Andean region, the annual per capita consumption varies, e.g., in Ecuador, it is 4 to 8kg person-1, much higher than in Bolivia (0.2kg person-1) and Peru (0.5kg person-1). However, for the year 2017, production did not meet domestic demand in Ecuador, reporting a deficit of approx. 6,000 tons [4]. The gastronomic versatility and nutritional qualities of this legume crop, combined with the work carried out for more than 20 years by both public and private entities in technological innovations, post-harvest, added value, quality seed, improved varieties, among other aspects, have renewed interest in this cultivation [5-7].