Alfalfa is the world most cultivated forage, widespread in almost all climate zones. In Italy 0.7 million hectares are cultivated, in Europe 2 M and in the world 20 M hectares.  

The traditional technique taken as reference in the project is the most commonly used, with partial drying of alfalfa in the field. 

The proposed solution could also replace the corn/soya combination widely adopted in Europe, which uses pesticides, nitrogen fertilizers, irrigation and significantly depletes the organic carbon content in the soil and biodiversity. 

The proteins to be produced are vegetable proteins with low allergen content, with high functional properties, potentially alternatives to those of eggs. They are in demand all over the world, with strong growth trends.