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In the early 1900s, research conducted by the Canadian Department of Agriculture (now known as Agriculture and Agri-Foods Canada AAFC) identified two varieties of field peas that are suitable for growth in Canada. Canada is emerging as a pulse powerhouse. Many governments, universities, food companies, and investors have recognized the potential of pulses. Projections indicate a 23% increase in global pulse consumption by 2030, with a more rapid increase (about 50%) in Africa (Global Pulse Confederation,, 2016). However, as the world population soars toward an estimated 9.6 billion in 2050, experts predict that meat will become scarce and expensive, and the demand for plant-based proteins like pulses will rise dramatically. In developing economies such as India and China, increased urbanization and rising incomes have contributed to reductions in pulse consumption, with concomitant increases in the consumption of meat, dairy, and processed foods. Meanwhile, North America’s per capita pulse consumption remained modest but steady at about 3.5 kg per year. During the same period, China’s pulse consumption fell from 10 kg to 1 kg. From 1961 to 2001, India’s per capita pulse consumption decreased from 24 kg to 12 kg per year (Canadian Special Crops Association,, 2014). From 1990 to 2014, pulse production grew at the fastest annual rate (7.7%) in North America, largely due to a greater than 10-fold increase in Canadian pulse production.Īlthough worldwide pulse production is increasing, per capita consumption has witnessed a long-term decline. Other major producers, in order of total production, include Canada, Myanmar, China, Brazil, and Australia (FAO,, 2016). Currently, India leads the world in the production and consumption of pulses. Changing dietsĪrcheological sites in India, Egypt, Mesopotamia, the Mediterranean, and Switzerland indicate that humans have been cultivating pulses for thousands of years. The FAO has recognized 11 primary pulses, including dry beans (e.g., kidney, lima, pinto, navy), dry broad beans (fava, horse), dry peas (garden), chickpeas, dry cowpeas (black-eyed pea), pigeon peas, lentils, bambara beans (groundnuts), vetches (used mainly for animal feed), lupines (used mainly for animal feed and as ornamental flowers), and minor pulses (winged bean, guar bean) ( ). This definition excludes oilseeds, such as soybean and peanut, as well as seeds that are eaten in their immature form as vegetables, such as green peas and green beans. The FAO defines pulses as crops that are harvested solely for their dry seeds. Members of the legume family, pulse seeds grow in pods and vary widely in shape, size, and color. To heighten awareness of the benefits of pulses, the United Nations Food and Agriculture Organization (FAO) declared 2016 the “International Year of Pulses.” In addition to being rich in protein and fiber, pulses are widely considered more sustainable than animal-based proteins. However, these days pulses are showing up in unexpected places-in pastas, breads, snack foods, beverages, and meat and dairy substitutes. Stews, hummus, falafel, chilies, and curries all feature the flavorful and nutritious dried legumes.
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Pulses such as chickpeas, lentils, peas, and beans are culinary staples in many parts of the world. Challenges facing the pulse industry include improving protein quality, reducing antinutritive factors, enhancing sensory attributes, and accelerating pulse breeding and agricultural innovation.
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Manufacturers are incorporating pulses, a good source of plant-based protein and other nutrients, into a wide array of foods.Pulses are legumes harvested solely for their dry seeds, such as chickpeas, lentils, peas, and beans.Pulses rising Home Stay Informed INFORM magazine Featured Articles Soybean 360: Agro Processing in Sub-Saharan Africa.Design of lamellar gel network emulsions for personal care and cosmetics applications.Canadian Lipids and Proteins Conference.