Lupin; Lupinus spp.

Lupin seeds contain a lot of protein and have been researched by NASA as a potential food source for space missions. Their high adaptability makes them of interest even for extreme environments. What is this all-rounder? Embark on a journey of discovery of the lupin.

Soil improver with bright, beautiful flowers

The lupin (Lupinus spp.) belongs to the legume family (Fabaceae) and comprises more than two hundred species. The sweet lupin (Lupinus albus), the yellow lupin (Lupinus luteus) and the blue lupin (Lupinus angustifolius) are particularly well known.

The plant usually grows as an annual and reaches heights of between 50 cm and 1.5 m. Its dense inflorescences consist of bright blue, white or yellow single flowers, which are typical of Faboideae plants. After pollination, flat pods develop which contain numerous seeds – the actual useful product of the plant.

Lupins are remarkable soil improvers, as they bind nitrogen in the soil in symbiosis with nodule bacteria (Rhizobium). This makes the soil more fertile, which makes the plant valuable not only as food and animal feed, but also for agriculture itself. Lupins also thrive on nutrient-poor soils and in cool climates, which makes them ideal for regions with difficult growing conditions. However, they need well-drained soils – too much moisture can make cultivation difficult.

From animal feed to food plant

The lupin has a long history dating back to ancient times. It was cultivated in the Mediterranean region over 4,000 years ago, particularly in Greece and Egypt. The ancient Egyptians used lupin seeds as food and the plant to improve soil fertility, while the Romans used it as feed for their animals.

In South America, the Andean lupin (Lupinus mutabilis) was cultivated by the Incas. It was considered an important source of protein and was a staple food in the Andean regions. With colonisation and the global expansion of trade, the Andean lupin found its way to Europe and later to other parts of the world.

In the 20th century, the cultivation of sweet lupins revolutionised farming. By reducing the bitter substances (alkaloids), the plant became more suitable for human consumption, which increased its popularity, especially in Europe. Today, Australia is the world’s largest producer, especially of blue lupins. In Europe, countries such as Poland, Germany and Russia have specialised in its production, often as a sustainable alternative to soya from overseas.

A healthy soy alternative?

Sweet lupins are not only good for the soil, but also healthy for humans and animals. They are rich in protein and fiber. They are processed into lupin flour, plant-based protein alternatives, milk, yogurt and meat substitutes – for example, there is also ice cream with lupin milk substitutes. However, lupins are not only a substitute for animal products; lupin coffee is also popular as a caffeine-free alternative. In the Mediterranean region, pickled and salted sweet lupin seeds are also very popular as a snack. In Australia and other countries, lupin protein is also used as an ingredient in chocolate, soups and ready-made/processed products.

However, although the demand for lupin products is increasing, the market is still very small compared to soy. Individual initiatives, e.g. in Poland and Germany, are trying to establish lupins as a regional alternative to imported soy. It offers a good opportunity to become independent of soy imports from South America and thus also make a contribution to reducing rainforest deforestation.