Unlocking Jojoba (Simmondsia chinensis) Protein as a Climate-Smart Alternative: A Life Cycle Assessment

Abstract

The environmental sustainability of jojoba protein production was evaluated using a Life Cycle Assessment (LCA) approach. Jojoba protein demonstrates strong potential as a climate-smart plant protein due to its ability to grow on marginal lands, reduced greenhouse gas emissions, and significantly lower water requirements compared to conventional plant protein sources. Background: The growing demand for climate-resilient and sustainable protein alternatives has accelerated interest in underutilized and unconventional crops. Jojoba (Simmondsia chinensis), a drought-tolerant perennial species, is traditionally cultivated for its oil-rich seeds but also represents a promising source of plant protein. This study investigates the environmental performance of jojoba protein production, with emphasis on land use efficiency, resource consumption, and associated carbon footprint, in comparison to commonly used plant proteins. Methods: An ISO-compliant Life Cycle Assessment (LCA) framework was employed to quantify the environmental impacts associated with the production of 1 kg of jojoba protein powder under a cradle-to-gate system boundary. The assessment included jojoba cultivation, seed processing, protein extraction, and packaging stages. Key impact categories analyzed were land use, water consumption, energy demand, and greenhouse gas emissions. Results were benchmarked against soy and pea protein production systems. Results: Jojoba protein production exhibited 50–60% lower water consumption than soy and pea protein, primarily due to jojoba’s ability to thrive under minimal irrigation conditions. Additionally, the global warming potential was approximately 25% lower, driven by reduced fertilizer inputs and energy-efficient processing practices. Cultivation on marginal lands minimized competition with food crops and reduced deforestation pressure. However, the protein yield per hectare was lower than that of conventional protein crops, indicating a need for further optimization. Significance: The findings suggest that jojoba protein is a promising, environmentally sustainable alternative to conventional plant proteins, particularly in arid and water-limited regions. By reducing resource inputs and enabling productive use of non-arable land, jojoba protein supports climate-smart and sustainable food systems. Further research is needed to enhance the production efficiency and scalability of Jojoba protein.