Lupine

In the Middle Ages, the Greeks and Egyptians ate lupine and used it as green manure. It’s a rustic plant that is resistant and perfectly suited to European climates, belonging to the legume family (Fabaceae) and the Lupinus genus. There are three species of lupine that are of value for agriculture: white lupine (with white or blue flowers grown in France); blue lupine (with white, pink or blue flowers grown in Australia); and yellow lupine (with yellow flowers grown in central Europe).

The Poitou-Charentes is the 2nd largest area in which winter lupine is produced.

Since 2008, an association has shown interest in this plant grown from seeds with a traceable lineage and guaranteed non-GMO. Lupine can be used:

• in animal fodder to build up the food autonomy of farms in the region (sheep, goat, cattle industries, and snail and fish farming),
• in foods for human consumption (bakery goods and pastries (as an substitute for eggs and fat, to improve texture, etc.) or even in health and diet foods (high in proteins, fibres, Omega 3 and 6, gluten free, etc.), and beauty products.