When world-class athlete Ricky Echanique faced autoimmune issues that hindered his training, he sought recovery through two avenues: a plant-based diet and his native Ecuador. His experience with plant-based nutrition revitalized him, inspiring him to create a functional beverage that would help prevent other athletes from encountering similar health challenges. However, as Tara Kriese, a strategic marketing adviser with Mikuna Foods—Echanique’s eventual company—pointed out, the prevalent plant-based proteins on the market fell short of his expectations. While soy and pea proteins have their merits, they often lead to digestive discomfort, undesirable flavors, and allergenic reactions.
Hailing from a fourth-generation Ecuadorian farming family, Echanique discovered an unexpected solution in his homeland: a lupini variety known as chocho, which thrives in the high Andes. Frequently overlooked as a food source, chocho boasts an impressive protein content of 54% by weight and is a complete protein packed with vitamins E and D, omega fatty acids, and 300 milligrams of calcium per serving. “After conducting various tests, he realized he had found one of the most potent plant-based proteins available,” Kriese noted.
Echanique founded Mikuna Foods to introduce this nutrient-rich bean to manufacturers and consumers. Currently, Mikuna offers ground chocho protein powders on its website and has recently partnered with Elohi Strategic Advisors to broaden its product range. Kriese emphasized chocho’s vast potential as an ingredient, stating that Mikuna aims to sell its products while becoming a supplier for other brands. Beyond protein powder, chocho can serve as a higher-protein alternative to baking flour, can be extruded, and is an easy addition to enhance the nutritional profile of consumer packaged goods.
Mikuna has established a few business-to-business ingredient contracts and is eager to expand further. The company collaborates with specialists and food scientists to explore innovative applications for chocho. Although chocho has been cultivated in Ecuador since the time of the Incas, Kriese explained that it has rarely been utilized as food. Traditionally, chocho was consumed only during tough times, both economically and climatically.
The bean, however, is rich in beneficial qualities. It grows effortlessly, requiring only rainwater during droughts, and boasts a long shelf life. Historically, chocho has been planted to restore soil health, enriching it with nutrients as a beneficial rotational crop. Similar to European lupini beans, chocho is nutrient-dense; Kriese added that adverse growing conditions actually enhance its protein and nutrient content. “It’s environmentally phenomenal,” Kriese remarked.
After uncovering chocho’s potential, Echanique dedicated several years to establishing a supply chain and processing methods for the beans. Through family connections, he secured a substantial supply of chocho cultivated in Ecuador, sufficient for Mikuna’s future needs. He also developed a method to remove the outer layer of chocho, which can complicate digestion. This technology also neutralizes the flavor, resulting in a palatable and nutritious protein powder, according to Kriese.
Despite its unique origins, chocho will be competitively priced compared to other common plant-based proteins, enhancing its appeal due to its social, environmental, and dietary benefits. Mikuna initially launched protein powder due to its ease of production and its alignment with Echanique’s vision for a functional beverage that improves athletes’ nutrition. However, more products are on the horizon.
The partnership with Elohi Strategic Advisors is set to pave the way for Mikuna to introduce chocho to new markets. The consulting firm has previously aided several leading plant-based brands, such as Greenleaf Foods and New Wave Foods. “We are attuned to the trends and innovators shaping the food and beverage sectors,” stated Stephanie Lind, Elohi’s founder and chief business development officer. “We believe Mikuna’s chocho introduces a unique plant-based superfood protein that will prompt the industry to reconsider their ingredients and the possibilities for cleaner labels and enhanced nutrition.”
Mikuna’s chocho powder has been available on its direct-to-consumer website, and it will soon hit grocery store shelves. Behind the scenes, the company is actively pursuing retail expansions and business-to-business ingredient contracts. Mikuna aims to build its brand around regenerative sustainability, ensuring its ingredient applications align with manufacturers that share this ethos. “Consumers can expect to see more from our brand very soon,” Kriese stated.
In addition to its nutritional benefits, chocho is also being considered for applications that could include topical calcium citrate, further enhancing its appeal as a versatile ingredient. Mikuna is committed to leveraging the unique attributes of chocho to create innovative products that promote health and sustainability.