Introducing chocho

Around the world, most people have never heard of chocho yet this small, powerful legume has been eaten for over 1,500 years. Prized for being its high levels of protein, low sugar content and hardy adaptability, chocho has been a consistent staple of the diet in Ecuador and Andean Region of South America.

Does the world need another plant protein? It’s a fair question and one that we asked ourselves too. And the answer is, yes we do.

Here's Why

Chocho is your new best friend

  • planet friendly

  • paleo friendly

  • keto friendly

  • digestion friendly

  • vegan friendly

  • recipe friendly

The Challenges with other plant proteins Benefits of Chocho
Low protein content requires
heavy/chemical processing
High protein makes it useful
as a whole food
Strong flavors that alter the
taste of drinks or baked goods
Mild taste makes it an easy
addition to your favorite foods
and drinks
Hard to digest Easily digestible
Not paleo or keto friendly No net cards
No anti nutrients
No lectins
No isoflavonoids
Extractrive crops Regenerative crop
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Story of chocho

Chocho is cultivated today as it always was, high up in the mountains, super-powered by the sun. This bean is born in the scenic magic of the Andes. Surrounded by volcanic mountains soaring above 13,000 feet, with condors gliding overhead, the hills are painted with the distinctive purple flowers of this hearty regenerative crop. The farmers here have always known that the miraculous chocho bean fortifies the health of the soil while it grows.

In Ecuador and Peru, chocho is eaten as a whole bean in hot and cold foods alike. It shows up in street vendor ceviche, in home cooked soups and stews and in the finest restaurants of Quito and Lima. Chocho’s mild flavor makes it a versatile, satisfying ingredient.

For us, chocho is a reminder that there are still new things to discover and that mystery and wonder still exist in the world.