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Field of tarwi high in the Peruvian Andes, near Chiara, Department of Cuzco. (D.W. Gade)


Industrialized Regions. This adaptable plant will flower both in the short days of the tropics and in the long summer days of the temperate zones. As noted, it has already been grown experimentally in Europe, South Africa, and Australia. Current types mature late in temperate latitudes, but a diligent search of the native germplasm in the Andes will likely turn up quick-maturing forms.

USES

As has been mentioned, tarwi appears to be a ready source of vegetable protein and vegetable oil for both humans and animals. It is also suitable for processed food products, high-protein meal for food and feed, and margarine. In the Andes, the cooked seeds are popular in soups, stews, and salads, or are eaten as snacks, like peanuts or popcorn. The soft seed coat makes for easy cooking.

Like other lupins (for example, the “lupini beans” of Italy and the white lupins of Eastern Europe), tarwi is an excellent green manure



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