Tarwi (Lupinus mutabilis Sweet), also known as tauri or chocho, is a Fabaceae used as nourishment since pre-Inca times in the Andean countries. It is characterized by its high percentages of protein and fat, by setting atmospheric nitrogen into the soil, having a bitter taste due to its alkaloid content and being adaptable to various climatic conditions with minimal soil requirements. However, the use of tarwi is decreasing due to the lack of knowledge of its nutritional contribution, the lack of technical training for its cultivation and the scarce information about the technological potential and transformation possibilities it offers. In this adverse context, the relevance of this book acquires greater significance. This work of renowned researchers presents updated information on tarwi, not only of its taxonomic or botanical features, but also of its industrial and biotechnological potentials. In this way, this research promotes the cultivation of this legume and highlights its great diversity and genetic variability, which has led to the interest in studies on its production, marketing, use in human and veterinary medicine, and others.