Super Lupins!

A recent breakthrough in the genetic mapping of the lupin plant has provided a promising pathway to developing superior crops.

Possessing more protein and fibre than other legumes, lupins are quickly becoming a staple in recipes to meet the needs of low GI, gluten free and plant- based diets.

Perth scientist, Dr Penghao Wang from the Food Futures Institute at Murdoch University, explains how and why his team improved the plant’s reference genome, which should enable the production of new lupin varieties.

Image: DPIRD

Lupins