Lupin Varietal Trial

This year, MARA collaborated with Lakeland College and Lupin Platform Inc. (LPI) to host a lupin varietal trial to evaluate the adaptability and investigate the agronomics of blue and white lupin production in Northern Alberta. We are evaluating three blue lupin varieties, six white lupin varieties, and three field peas and faba beans varieties. The lupins are considered a new high-proten crop for Alberta and are currently grown by LPI under a closed-loop commercial production system, which means producers have to sell all the seed back to LPI, and no seed can be saved.

There are both food and feed markets for lupin. The seed is high in protein (range 35-40% depending on the lupin species), high in fibre (25% hull), oil (6-8%) and low in starch (<2%). These attributes make the processing of seeds different from other pulse crops. Lupin has excellent emulsification properties for food, which is a fit for plant-based ice cream, mayonnaise, salad dressings, cheese and cheese spreads, egg replacement, and alternative milk. For feed, both the Australian and South Korean dairy industries use lupin to increase milk fat and milk production; currently, a dairy in Central Alberta has been feeding lupin successfully for eight months, mirroring these results.