Europe’s knowledge
platform for legumes

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The European Legume Hub Community

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      Swiss agriculture can become more sustainable and self-sufficient by shifting from forage to grain legume production

      Switzerland’s livestock production causes high environmental costs and depends strongly on feed imports. While plant-based protein demand increases, the local grain legume production is negligible ( ~ 9000 hectares). Here, we investigated the potential of sustainable legume protein production based on an expert survey followed by a quantitative analysis base...

      Alkaloid analysis in lupins

      Prerequisite for food production
      Lupins are an interesting arable crop for cultivation. They provide a source of vegetable protein, can bind nitrogen in the soil as a legume, and have commercialisation potential thanks to their wide range of uses. However, lupins contain alkaloids, plant defence substances that can be toxic to humans and animals above a certain dose. The alkaloid content ca...

      Genetic diversity in narrow-leafed lupin breeding after the domestication bottleneck

      Narrow-leafed lupins (Lupinus angustifolius L.) were fully domesticated as a valuable grain legume crop in Australia during the mid-twentieth century. Pedigree records are available for 31 released varieties and 93 common ancestors from 1967 to 2016, which provides a rare opportunity to study genetic diversity and population inbreeding in a crop following a ...

        Latest news & events

        UN World Pulses Day – 10 February 2024

        UN World Pulses Day – 10 February 2024

        To mark the United Nations’ World Pulses Day on 10 February, Donau Soja is reminding of the importance of these protein crops for ensuring food security for the European population, improving soils and stopping the deforestation of valuable ecosystems. In 2024, the...

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        The fermentation of pulses around the world

        The fermentation of pulses around the world

          10 Oct 2023, 17:00 - 18:30 online event    Fermentation is one of the oldest and most straightforward methods of food preparation. Enzymes produced by microorganisms like bacteria, yeasts, and mold, have long by used by humans to produce food that is both...

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        Our philosophy

        Scientia potentia est: knowledge is power. Understanding empowers. The Hub is about free access to knowledge, insights and understanding to support growing and using legumes. It is about empowering everyone interested in legume development and use with knowledge. The Legume Hub is also a community for developing and sharing knowledge in which experts from science and practice work together to support the sustainable development of our food systems. The Legume Hub provides timely, science-based information for practitioners and everybody with an interest in legumes, their propagation, processing and use. These include farmers as growers and users of legumes, processors for feed and food purposes, and all other stakeholders involved in the legume value chain. The Hub’s registered expert users and authors form the core of the European Legume Hub Community. They own and govern the Legume Hub.

        Our recent videos

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            WSRC: The bean that shaped the world

            The World Soybean Research Conference (WSRC11) will soon take place in Vienna, Austria: from 18 - 23 June 2023. In this video, Donau Soja presents the history of soya cultivation and the questions to be discussed on the WSRC. The captivating story of the soybean's journey to Europe and its subsequent global spread is now revealed in an extraordinary vide...

            Plant proteins in ruminant nutrition

            Dr Lorna MacPherson presents on the role plant proteins in ruminant diets. The slides were presented as part of a workshop on plant proteins.

            Plant proteins in food policy

            Professor Mads Fischer-Moller's presentation focuses on how is approaching plant proteins for human consumption. The slides were presented as part of a workshop on plant proteins.

              Legume viewpoints