Plant-based Protein Production Research Articles

Chromatography affinity resin with photosynthetically-sourced protein A ligand

Green, photosynthesizing plants can be proficiently used as cost-effective, single-use, fully biodegradable bioreactors for environmentally-friendly production of a variety of valuable recombinant proteins. Being near-infinitely scalable and most energy-efficient in generating biomass, plants represent profoundly valid alternatives to conventionally used stationary fermenters. To validate this, we produced a plastome-engineered tobacco bioreactor line expressing a recombinant variant of the protein A from Staphylococcus aureus, an affinity ligand widely useful in antibody purification processes, reaching accumulation levels up to ~ 250 mg per 1 kg of fresh leaf biomass. Chromatography resin manufactured from photosynthetically-sourced recombinant protein A ligand conjugated to agarose beads demonstrated the innate pH-driven ability to bind and elute IgG-type antibodies and allowed one-step efficient purification of functional monoclonal antibodies from the supernatants of the producing hybridomas. The results of this study emphasize the versatility of plant-based recombinant protein production and illustrate its vast potential in reducing the cost of diverse biotechnological applications, particularly the downstream processing and purification of monoclonal antibodies.

A STUDY ON DETERMINATION OF TOTAL PHENOLIC AND PROTEIN AMOUNTS OF WASTE GREEN ALGAE OF MAMASIN DAM LAKE (AKSARAY-TURKEY)

The excessive proliferation of green algae in aquatic ecosystems threatens aquatic life, leading to oxygen depletion and water pollution. This study investigates two common green algae species, Ulva sp. and Cladophora sp., with potential in terms of protein and phenolic compounds. Cladophora sp. and Ulva sp. extracts were analyzed for total phenolic content using the Folin-Ciocalteau method. Despite lower phenolic content compared to specific plant species, both algae species exhibit various phenolic compounds. GC-MS analysis indicates the presence of major compounds such as limonene in Cladophora sp. and Tetradec-1-ene in Ulva sp., suggesting potential applications in the pharmaceutical and cosmetic industries. Despite modest protein amounts, the study emphasizes that algae, aligned with the increasing interest in plant-based nutrition, are a promising source for plant-based protein production. Ulva sp. and Cladophora sp. algae demonstrate potential as alternative protein sources and reservoirs of bioactive phenolic compounds from waste sources. This study pioneers further research in the food, pharmaceutical, and cosmetic industries to contribute to sustainable water resource utilization.

What’s in my mince? Reader responses to news coverage about novel plant-based protein foods

ABSTRACT Plant-based protein products have recently become more prominent on Australian supermarket shelves. However, despite rapidly increasing interest in meat-free or reduced-meat diets, limited research has explored responses toward these foods. Our research analyses Facebook comments (n = 1384) in response to two ABC News articles that covered the Australian launch of Naturli’s “Minced” product in 2018. Our qualitative analysis generated seven main themes, with comments relatively evenly split between self-declared meat consumers and those who did not eat meat. Our analysis shows that social media comments can provide real-time access to what we term “critical moments” in ongoing debates as well as values, in this case related to meat and meat alternatives. Hence people’s views on contentious topics relating to food are more robust and less open to persuasion than political and industry actors might hope or expect, and alternatives to use of framing approaches are required for any media analysis in domains where conflict is present.

High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications.

The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 15 is April 2024. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

High-level expression of leghemoglobin in Kluyveromyces marxianus by remodeling the heme metabolism pathway.

Soy leghemoglobin, when bound to heme, imparts a meat-like color and flavor and can serve as a substitute for animal-derived proteins. Enhancing cellular heme synthesis improves the recombinant expression of leghemoglobin in yeast. To achieve high-level expression of leghemoglobin A (LBA) in Kluyveromyces marxianus, a food-safe yeast, large-scale heme synthesis modules were transferred into K. marxianus using yeast artificial chromosomes (KmYACs). These modules contained up to 8 native and heterologous genes to promote the supply of heme precursors and downstream synthesis. Next, eight genes inhibiting heme or LBA synthesis were individually or combinatorially deleted, with the lsc1Δssn3Δ mutant yielding the best results. Subsequently, heme synthesis modules were combined with the lsc1Δssn3Δ mutant. In the resulting strains, the module genes were all actively expressed. Among these module genes, heterologous S. cerevisiae genes in the downstream heme synthesis pathway significantly enhanced the expression of their counterparts in K. marxianus, resulting in high heme content and LBA yield. After optimizing the medium recipe by adjusting the concentrations of glucose, glycine, and FeSO4·7H2O, a heme content of 66.32mg/L and an intracellular LBA titer of 7.27g/L were achieved in the engineered strain in a 5L fermentor. This represents the highest intracellular expression of leghemoglobin in microorganisms to date. The leghemoglobin produced by K. marxianus can be utilized as a safe ingredient for plant-based protein products.

Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts

Replacing animal-based protein food products with plant-based protein products is essential for human health and the environment. For this reason, a number of plant-based (PB) yoghurts have been developed to replace dairy yoghurt. However, many of these products suffer from poor sensory quality. In order to improve the quality of these products, data on the sensory drivers of liking, emotional, and conceptual responses to PB yoghurts, PB alternatives (PB blends, PB/dairy blends) and dairy yoghurts are required. In addition, in order to optimise the design of these products for sustainability-oriented consumers, research is needed on the drivers of consumers’ conceptualisations of sustainability. To provide actionable product development guidance on these issues, multi-attribute research was undertaken in a central location test with New Zealand consumers, using a variety of commercial PB and dairy yoghurts (blind sample presentation) that were expanded in their range of sensory attributes through ingredient modifications, with the goal of quasi-replicating and extending prior research on the sensory drivers of liking, emotions, and conceptualisations of PB yoghurts. Results of the research confirmed previous literature findings on the sensory drivers of liking and non-sensory variables in the PB yoghurt space. Among the salient findings related to sensory drivers are that white and lighter coloured yoghurts with smooth and creamy appearance and mouthfeel, sweet taste, and vanilla or coconut flavours maximise liking and positive emotional responses to yoghurt products. In addition, a number of these and other sensory characteristics elicited specific positive conceptualisations of the yoghurts. Although sustainability conceptualisations were evoked less frequently, the major positive drivers of these conceptualisations were “white colour,” “sweet,” “even/smooth” appearance and texture, “oat-like flavour” and “coconut flavour.” “Dairy flavour” evoked conceptualisations related to “traditional” and “authentic,” but also elicited a number of negative sustainability concepts, such as “resource intensive,” “commercially farmed raw materials” and reduced conceptualisation of “animal friendly.” Other important sensory drivers of liking, emotions and conceptualisations are discussed, providing consumer insights and direction to product developers in their efforts to improve the sensory characteristics, acceptance and consumption of PB and other alternative yoghurt products.

Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197

Soybean residue contains high amounts of isoflavones and proteins with utilisation limited to animal feed and fertiliser. This study investigated isoflavone bioconversion by Lactobacillus fermentum 44197 to enhance the biological activity of fermented soybean residue to serve as a functional food ingredient. Using liquid-state fermentation, growth of L. fermentum 44197 in soybean residue substrate was similar to growth in MRS substrate. β-Glucosidase produced by L. fermentum 44197 contributed to isoflavone bioconversion from glycosides to aglycones. Submerged fermentation in substrate containing 20% soybean residue and 4% glucose at 37 °C for 24 h produced the highest isoflavone aglycones (daidzein and genistein). Fermented soybean residue was dried by drum drying and exhibited high isoflavone contents (mg/100 g db): daidzin (2.24), genistin (5.33), daidzein (28.62) and genistein (66.07) that was named isoflavone aglycone-rich powder. The powder was an excellent source of isoflavone aglycones, protein and free amino acids, exhibiting high protein solubility between pH 3 and 9 and high water absorption (4.0 g/g). Results demonstrated the potential of L. fermentum 44197 for isoflavone bioconversion of soybean residue under submerged fermentation. Isoflavone aglycone-rich powder can also be used for bioactive compound enrichment and formulation of various functional foods and health foods, especially plant-based protein products.

Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients

Recent awareness related to health concerns and environmental sustainability issues have led to changes in consumer preference toward plant-based proteins and the related market has been booming with growing investments and new plant-based alternatives. However, this relatively new market needs to make improvements in the quality of products (e.g., texture, flavor, and color) to match those of meat and cheese products. Specifically, forming an anisotropic structure to have similar textural properties has become one of the biggest challenges. To enable this, advanced and novel technologies (e.g., extrusion, shear-structuring, 3D printing, electrospinning, and freeze-structuring), as well as functional ingredients (e.g., binding/viscoelastic agents, crosslinkers), have been introduced to provide meat-like textures to analogue products. Even though the texture-related problems of meat alternatives have been resolved to some extent with use of methylcellulose or wheat gluten, there is still a search for natural and chemically-free ingredients to align with a desire for “clean label” products. Here, we postulate that corn zein, and perhaps other similar viscoelastic plant proteins, can be used to provide the necessary textural properties to plant-based meat analogues instead of currently used ingredients. In this review, a comprehensive assessment of state-of-the-field processing techniques as well as functional ingredients (both already available and potential ones) necessary to provide the desired characteristics to plant-based protein products is given.

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.

Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae.

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

Climate-Neutral Agriculture?

Regarding the achievement of worldwide agricultural climate neutrality, the focus is on a worldwide net-zero emission of cradle-to-farmgate greenhouse gases (GHGs), while, when appropriate, including the biogeophysical impacts of practices on the longwave radiation balance. Increasing soil carbon stocks and afforestation have been suggested as practices that could be currently (roughly) sufficient to achieve agricultural climate neutrality. It appears that in both cases the quantitative contributions to climate neutrality that can actually be delivered are very uncertain. There is also much uncertainty about the quantitative climate benefits with regard to forest conservation, changing feed composition to reduce enteric methane emission by ruminants, agroforestry and the use of nitrification and urease inhibitors to decrease the emission of N2O. There is a case for much future work aimed at reducing the present uncertainties. The replacing of animal husbandry-based protein production by plant-based protein production that can reduce agricultural GHG emissions by about 50%, is technically feasible but at variance with trends in worldwide food consumption. There is a case for a major effort to reverse these trends. Phasing out fossil fuel inputs, improving nitrogen-use efficiency, net-zero GHG-emission fertilizer inputs and reducing methane emissions by rice paddies can cut the current worldwide agricultural GHG emissions by about 22%.

Does the provision of information increase the substitution of animal proteins with plant-based proteins? An experimental investigation into consumer choices

A widespread transition towards diets based on plant proteins as substitutes for animal proteins would contribute to food system sustainability. Such changes in consumer food choices can be fostered by public policy. We conducted a field experiment to test whether providing consumers with information regarding the negative consequences of meat consumption on the environment or health increases the substitution of animal-based proteins with plant-based proteins. The consumers had to make three meal selections online and consume the products at home, the first without exposure to information and the latter two after exposure to environmental or health information. One group of consumers served as the control and received no information. The results show that half of the consumers consumed meals with animal proteins in all three cases. Observational learning does not enhance the impact of the information intervention. However, for a sub-sample of consumers, environmental information increases the likelihood of consuming plant-based protein products. Overall, a short-term information policy does not appear to be sufficient for altering consumer behaviour regarding the consumption of animal proteins.

Protein source matters: Understanding consumer segments with distinct preferences for alternative proteins

Various plant-based protein products are being developed to meet the growing demand for healthier and more environmentally sustainable alternatives to traditional animal-based sources of protein. However, insight on the heterogeneity in consumer preferences for alternative sources of protein is limited. This mixed-methods exploratory study investigates consumers’ motivations, intentions, and preferences regarding alternative protein sources using online survey data from a nationally representative sample of 1012 Australian food shoppers. Overall, 52% of consumers reported never purchasing alternative protein products, mainly due to lack of interest, sensory characteristics, lack of familiarity and price. Among the 62% of consumers who previously purchased or were interested in purchasing alternative protein products, six distinct segments were identified. One segment was ‘Indifferent about protein source’ (34%), another was ‘Open to all alternative protein sources’ (16%), three segments were more discriminating regarding protein sources – ‘Prefer plant-based alternatives’ (20%), ‘Prefer plant-based and averse to some novel alternatives’ (13%) and ‘Prefer some plant-based and averse to novel alternatives’ (11%) - and the final segment was ‘Averse to all alternative protein sources’ (6%). Findings suggest there is interest in more traditional plant-based sources of protein as well as novel sources, but that taste is a priority, along with price, health, and nutrition.

Plant and animal protein for muscle mass and strength gains: a systematic review

Background: Controversial approaches to studying the effect of proteins of various origins on the functional parameters of human skeletal muscles have led to the erroneous opinion that plant-based protein is a lesser stimulator of muscle mass growth and muscle strength than animal protein. Therefore, the purpose of this systematic review was to actually evaluate the effects of plant and animal protein intake on muscle mass and strength through studies comparing protein supplements.Methods: Literature search was carried out in the databases PubMed, Research Gate and the database of the Russian State Library. Studies were considered both in English and in Russian, over the past 20 years, filtered by date: from July 2002 to July 2022. Inclusion Criteria: Participants are healthy men and women over 18 years of age; taking protein supplements from plant products (soy, wheat, pea, rice, etc.); comparison with a group taking protein supplements from animal products (whey, beef, egg, etc.); studies assessed lean and/or muscle mass and assessed participants' muscle strength before and after supplementation; randomized controlled trial.Results: A total of 970 studies were found. After initial screening for title and abstract, 938 studies were excluded. Of the 32 publications selected, 5 duplicates were excluded, and after a secondary selection, 18 studies that did not meet the PICOS criteria were excluded. As a result of the search and selection, the review included 9 publications.Conclusions: Athletes and active individuals who prefer to consume plant-based protein products may not be inferior in terms of muscle strength and muscle mass to those athletes who prefer animal-based protein products. To further explore this topic, more randomized controlled trials should be conducted, taking into account the requirements for standardization and with a large number of participants.Registration: PROSPERO 2022 CRD42022345245

Development of a Molasses-Based Medium for Agrobacterium tumefaciens Fermentation for Application in Plant-Based Recombinant Protein Production

The Agrobacterium-mediated transient gene expression system is a rapid and efficient method for heterologous recombinant protein expression in plants. The fermentation of genetically modified Agrobacterium tumefaciens is an important step in increasing the efficiency of recombinant protein production in plants. However, the limitation of this system that makes it economically non-competitive for industrial-scale applications is the Agrobacterium suspension production cost. In this study, the utilization of sugarcane molasses as an alternative low-cost source of carbon at a concentration of 8.7 g/L and nitrogen at a concentration of 2.4 g/L for Agrobacterium cultivation was investigated. Molasses pretreatment using sulfuric acid (SA) was applied before fermentation, and it resulted in a maximum specific growth rate of 0.232 ± 0.0063 h−1 in the A. tumefaciens EHA105 culture. The supplementation of antibiotics in the molasses-based medium was shown to be unnecessary for plasmid maintenance during fermentation in both Agrobacterium strains, which helped to reduce the production cost. We evaluated recombinant protein production using an Agrobacterium culture without antibiotic supplementation in the growth media by demonstrating green fluorescent protein expression in wild-type Nicotiana benthamiana leaves. In the evaluation of the culture medium cost, the molasses-based medium cost was 6.1 times lower than that of LB. Finally, this study demonstrated that the newly developed molasses-based medium for Agrobacterium fermentation is a feasible and effective medium for transient recombinant protein production in plant tissues.

Plant-based Protein Food Products: Perceptions from the Greek Food Industry

The food industry is under pressure to improve food production and reduce its impact on the environment. Furthermore, consumers today are increasingly shifting to more sustainable diets. In this context, plant-based protein sources appear as a promising solution. This study investigates the perceptions of company representatives operating in Greece who produce or intend to produce, food products containing plant-based proteins. Based on 360 responses, this quantitative analysis a) identifies the main drivers and barriers for consumer acceptance of these products, b) ascertains the most popular choice (word and phrase) on their labels, and c) explores variations in key marketing factors such as organoleptic characteristics, price, and promotion of plant protein-based products versus those with animal protein sources. According to the findings, “human health” is the prevailing incentive to shift to the consumption of plant-based protein food products. Additionally, “reluctance” is the predominant barrier for consumers to change their eating habits. Regarding the use of words and phrases on labels, the word “plant-protein” and the phrase “high in vegetable protein” were found to be the most popular. Furthermore, there is an agreement that both the organoleptic characteristics and the promotional strategies of plant-based protein products and animal-based protein products, are or should be similar. Interestingly, the majority of respondents noted that the price of plant protein products is or will be higher compared to animal protein products. This study provides meaningful insights into the food and beverage industry and companies that either have or will have products with plant-based sources of protein.
 Keywords: alternative proteins, alternative products, plant-based proteins, plant-based substitutes, food industry, business perceptions

Plant-based protein products in the news: Mind the gap between innovation and public discourses

Markets for plant-based protein products are experiencing unprecedented growth. However, the extent to which the wider diffusion of plant-based protein products is beneficial to human and planetary health is still a contested issue in public discourses. The study of media frames for plant-based protein products can serve as a basis for approaches of technology assessment, which aim to inform actors involved in innovation processes of important aspects of diffusion, including controversy and unexpected risks regarding societal reactions. In this paper, we conduct a frame analysis of three U.K. broadsheet newspapers (the Telegraph, the Guardian, and the Times) between 2010–2020 to explore how media frame plant-based protein products. The results show that overall media coverage for plant-based diets has adopted a positive stance. However, there is variation in how plant-based protein products and particularly meat and dairy substitutes are portrayed. The biggest stumbling block appears to be potentially adverse health implications associated with the consumption of meat and dairy substitutes. We therefore argue that the scope of strategic choices regarding product design should also focus on the development of products more analogous to whole plant-based foods. Moreover, we argue that the long-term resilience of the plant-based protein sector will require strategies that convincingly align with policy goals for food security and broader food system sustainability.

A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland

In recent years, the position of meat has been challenged in Western food cultures due to its ecological, health and animal welfare impacts. This study examined consumers’ reported changes in their meat and plant protein consumption in a new situation after the prominent market entrance of novel plant-based products in Finland. The study is based on an online survey (N = 1,000) among 18–79-year-old consumers living in Finland. Using latent class analysis, four consumer clusters were identified based on self-reported past changes in meat and plant protein consumption. The largest cluster was ‘No change’ (43.3 % of the respondents), followed by ‘Less red meat, more plant proteins’ (30.4 %), ‘Less red meat, more poultry’ (17.9 %) and ‘No/very little meat, more plant proteins’ (8.4 %). The clusters differed in their sociodemographic characteristics: gender, age, level of education and area of residence. One-way ANOVA showed differences between the clusters in food neophobia, natural concerns, health and pleasure motives. In addition, the clusters held varying attitudes towards meat, beans, and plant-based protein products. The results suggest an increasing interest among consumers in less-meat diets, indicating support for the needed societal transition towards more sustainable patterns of eating.

Improvement of recombinant miraculin production in transgenic tomato by crossbreeding-based genetic background modification.

An important optimization step in plant-based recombinant protein production systems is the selection of an appropriate cultivar after a potential host has been determined. Previously, we have shown that transgenic tomatoes of the variety 'Micro-Tom' accumulate incredibly high levels of miraculin (MIR) due to the introduction of MIR gene controlled by a CaMV35S promoter and a heat-shock protein terminator. However, 'Micro-Tom' is unsuitable for commercial production of MIR as it is a dwarf cultivar characterized by small-sized fruit and poor yield. Here, we used the crossbreeding approach to transfer the high MIR accumulation trait of transgenic 'Micro-Tom' tomatoes to 'Natsunokoma' and 'Aichi First', two commercial cultivars producing medium and large fruit sizes, respectively. Fruits of the resultant crossbred lines were larger (~ 95 times), but their miraculin accumulation levels (~ 1,062μg/g fresh mass) were comparable to the donor cultivar, indicating that the high miraculin accumulation trait was preserved regardless of fruit size or cultivar. Further, the transferred trait resulted in a 3-4fold increase in overall miraculin production than that of the previously reported line 5B. These findings demonstrate the effectiveness of crossbreeding in improving MIR production in tomatoes and could pave the way for a more efficient production of recombinant proteins in other plants.

Opportunities and Challenges for Market Oriented Lupin (Lupinus spp.) Production in Ethiopia

Over recent years, the demand for livestock products in Ethiopia is increasing; most of this demand is coming from urban centers, especially from Addis Ababa, as the buyers are demanding better quality and more hygienic produce. This has fueled interest in better quality animal feed, mainly from larger-scale commercial livestock producers. With this background, there has been interest in stimulating plant-based protein production that can be incorporated into livestock feed. Small quantities of lupins are grown (less than 20,000 ton per year) in the North Western part of Ethiopia for human consumption. These lupins are bitter due to their alkaloid concentration and are unsuitable for livestock feed. If non-bitter (sweet) varieties are grown, then they could be a source of protein for animals as is the case in some countries, such as Australia. The Ethiopian market for livestock feed was surveyed and segmented to evaluate the opportunities for lupins. The survey revealed that the livestock sector in Ethiopia is suffering from feed shortage both in terms of quality and quantity. Lupin, as a potential protein source feed has an opportunity to be incorporated into the livestock feed industry. Currently it is estimated that if sweet lupins were available, the short-term demand from commercial livestock producers and feed processors market segment is 20,000 t/year. In the medium-term, it is expected that as the national poultry production expands, there will be an increased demand from the large feed mill factories to around 35,000 to 40,000 t/year grain for high quality protein such as lupin. It is recommended that the already started sweet lupin promotion in the country has to be done at scale. In addition, production of sweet lupin in Ethiopia should be focused on the commercial farming sector and the marketing should be through the large-scale processors or direct to large-scale livestock producers.