Science brings gains for lupin production
ChemCentre, in collaboration with the former Department of Agriculture (now the Department for Primary Industries and Regional Development), undertook research focused on developing lupin breeding lines that were productive, high in protein, were pest resistant and palatable (low in alkaloids). Lupins natural produce alkaloids as a defence against things that might eat them. As such there is a balance between having low alkaloids and resistance to pests.
The palatability of the lupin focused on selectively breeding low-alkaloid varieties, opening up the potential for human consumption. Lupin is now incorporated into many foods. Lupin products are naturally gluten free, providing a high protein alternative to other flours.
Parallel work undertaken by ChemCentre, saw lupins also become an important, high protein component of aquaculture feeds.