“Love Pulses”: FAO’s annual event spotlights pulses’ nutritional versatility and sustainable food systems

10 Feb 2021 --- Today is World Pulses Day, hosted by the UN Food and Agriculture Organization (FAO).

This year’s World Pulses Day theme is Love Pulses – for a healthy diet and planet.

The FAO, global governments and partners mark the event in recognition of pulses’ nutritional benefits as well as contribution to sustainable agri-food systems and a world without hunger.

The UN General Assembly in 2018 first designated February 10 as World Pulses Day and FAO as the lead agency for the occasion, following the success of the 2016 International Year of Pulses led by FAO.

Why pulses?
Pulses – the edible seeds of legume plants, such as lentils, chickpeas and Bambara beans – are rich in nutritional value, an essential part of a healthy diet, and a good source of protein and micronutrients.

Pulses have a higher selling price than other staple crops, offering a vital cash crop opportunity to smallholder farmers, says the FAO.

This year’s World Pulses Day theme is Love Pulses – for a healthy diet and planet.Pulses are also known for their ability to fix atmospheric nitrogen, catalyze high-quality organic matter in soils and facilitate water retention.

These characteristics help farmers optimize their use of fertilizers and energy in arable agricultural systems, reducing greenhouse gas emissions.

Good crops
Growing pulses needs less water compared to other protein sources and is vital to biodiversity. For example, intercropping with pulses increases farm biodiversity and creates a more diverse landscape for animals and insects.

Pulses can be stored for months without losing their high nutritional value, providing increased food availability between harvests.

Pulses can help render global agri-food systems more sustainable and are critical to addressing the challenges of poverty, food security, human health and nutrition, and the environment. Overall, pulses play an essential role in achieving Sustainable Development Goals.

Pulses in the spotlight
Last month, FoodIngredientsFirst published a Special Report on Trending Proteins. With the COVID-19 pandemic impacting daily choices, more consumers are turning to plant-derived proteins, hailed as better for the planet and better for personal health.

Fava was one protein source that suppliers said was standing out in the protein sector.

Meanwhile, researchers developed a pulse ingredient to reduce blood glucose response in refined carbohydrate products, paving the way for better-for-you bakery.

Pulses have a higher selling price than other staple crops, offering a vital cash crop opportunity to smallholder farmers, says the FAO.Researchers from the Quadram Institute and King’s College London last month showed that replacing wheat flour with a new ingredient derived from chickpeas can lower glycemic response by 40 percent compared to conventional white bread.

Last November, Cham Foods launched a line of dry, ready-to-eat pulses and grains for instant meals and soups to fill the demand for a quick, nutritious meal at home or on-the-go.

The line maintains the full flavor and texture of grains and legumes, tapping into demand from food companies, diet-meals start-ups and emerging brands.

Furthermore, in June last year, fava, pea and water lentils were touted as starring ingredients for protein amid the COVID-19 pandemic.

FoodIngredientsFirst reported that a more significant focus on specific proteins is pending, specifically for proteins derived from starring plant ingredients that hold promise in the plant-based arena.

Edited by Elizabeth Green

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