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Johanna Stobbs
International Representative of the
US Dry Bean Council
USA Dry Pea & Lentil Council jstobbs@marketbase.fr
Healthy Nutrition and a Healthy Life with Pulses
Istanbul, Turkey, May 17, 2016
With special thanks to:
Dr. Girish Ganjyal,
School of Food
Science, Washington
State University
and the
Northern Crops
Institute,
Fargo,
North Dakota,
USA
How can pulses be used?
• Whole
• Split
• Soups
• Snacks
• Drinks
• Roasting
• Dips
• Cereal products - breads, cakes, porridges,
noodles, etc.
• Sauces
they are dry beans, dry peas, lentils, chickpeas - harvested for dry seeds in pods.
they grow on a vine, yielding 1-12 seeds per pod.
they dry naturally in the field.
they are Not grown for oil extraction.
they tolerate cool weather.
they mature and harvest in 4 to 5 months (planting in April/May, harvest in August/September).
What are pulses?
Pulses (~25% protein, 20% fiber)
are part of the legume family
Dry Peas
Lentils
Chickpeas
Dry Beans
Pulses
LEGUME FAMILY
Peanuts
Soy Beans
Fresh Green Beans
Fresh Peas
Fresh
Oil Seeds
Pulses & the environment =
sustainability ....
pulses actually improve the soil by replenishing nitrogen as they grow -
naturally.
few other crops have a better environmental
story to tell because pulses require less water
and fewer fertilizers during cultivation.
Irrigating pulse crops.
Pulses & the environment =
sustainability ....
Salty roasted
chickpeas
Shrimp scampi with
black bean pasta
Bacon white bean
burgers
Chickpea nuggets
What can you do with
pulses – and what can
pulses do for you?!?
Lentil tacos Mung bean
dumplings
Adzuki sushi
More ideas from around the
world to whet your appetite!
Whole pulses can be …
• Raw
• Cooked, canned/shelf-stable
• Cooked frozen/refrigerated
Raw Canned Frozen
Here are some pulse products
from several different countries.
For example, Beanitos chips are
very popular in the US.
• Heinz concentrates on
taste, convenience and
environmentally-
friendly packaging.
• Among its claims: high
in fiber and protein,
low in fat & gluten-free.
Heinz dominates the UK and many markets throughout Europe.
More pulse products from
around Europe.
HAK’s doy packs: pre-cooked beans in
sauces (Netherlands).
Branston’s baked beans in cans (UK).
Bonduelle’s food service pre-cooked
beans in re-closable bags (France).
D’Aucy’s dark red kidney beans in cans
(France).
• lentils & bean shoots - a mixture of sprouted lentils, peas and beans.
• claims “a crunchy texture and extra goodness”.
• used in stir fries, casseroles and soups.
Here’s something completely new from the UK.
Pulse consumption is on the rise the world over.
North America
Traditionally consumes all
kinds of pulses. Pulses
are gaining attention as
the new food ingredient.
Latin America
Traditionally consumes
mostly beans.
Asia
Traditionally consumes both
dry peas & beans.
Middle East & Africa
Traditionally consumes all
pulses.
Europe
Traditionally consumes all
pulses.
UNITED NATIONS
The General Assembly of the United Nations has declared 2016 as the International Year of Pulses (IYOP) “creating an unprecedented opportunity to raise awareness and celebrate the role and contribution of pulses to health, nutrition, food security and sustainability”.
UNITED NATIONS
www.iyop.net
Let’s go back and look at pulses again.
They are found on retail shelves in countries around the world.
dry packages
cans
dry snacks
Pulses are a strong player in soups.
soups with pulses can be:
• canned
• frozen or refrigerated
• dry soup mixes and soup cups (add water)
Here are some pulse soups from around the world.
Organic bean soup Cereal pulse soup Meat & pulse soup
Mixed vegetable soup Pulse soup Lentil and rice noodle soup Pea soup
What about dips?
• Most products in this category are hummus. • Hummus is one of the fastest-growing new
food products in the US.
chickpea hummus lentil hummus pulse dip
And then there are snacks.
• As consumers turn away from traditional salty, fatty snacks, the global volume of international snack foods is expected to continue to increase to meet new demand.
• The US remains the largest single market for such snack foods, but Latin America, the Asian Pacific region, and Eastern Europe represent the greatest opportunities for manufacturers of snack foods.
• Perhaps Turkey as well!
Chinese green pea chips UK lentil chips Canadian chickpea chips
US lentil chips Singapore pea chips
Toasting, roasting & pea flour. • Subjecting pulses to heat for varying
periods of time (i.e., toasting and roasting) is widely practiced as a method of food processing.
• Roasting pulses by subjecting them to high temperatures for a short time has been practiced in Asia, the Middle East, and South America for many years.
• Roasted pea flour serves as an effective flavor carrier and flavor improver, ideal for making more nutritious flatbreads, tortillas, pita breads, crackers, cookies, energy bars, and extruded snacks. It also enhances dough yield, firmness, and texture.
Roasted chickpeas. • We are in the land of leblebi.
Turkey is the leading country in the world producing this kind of roasted chickpea. Roasted chickpeas are also consumed throughout the Mediterranean region and the Middle East, although the method of preparation can differ from country to country.
• Roasted chickpeas have also come to the US. Roasted chickpeas with spicy chili and lime flavors can be found in shops along the West Coast.
Frying pulses.
• Different varieties of pulses can be fried in oil to manufacture a range of snacks.
• It is essential that food manufacturers not only have the right equipment to do this properly and safely, but also the technical know-how to produce a high-quality product with that equipment, whether it be fried peas, fried chickpeas or fried lentils.
Fried pea snacks are especially popular in Asia.
We live in a world of ready-to-eat foods. Pulses are part of that world.
Pulses are popular in Europe.
• In France broad beans (faba beans) are common additives in cereal products.
• UK is the leading country of pulse use.
• There is increasing pulse consumption in Europe because of new products.
Pulses are popular in Asia.
• Traditional use of pulses:
–bean paste (sweet and savory)
–drinks
– cereal products - breads, cakes, porridges, noodles
– sauces
• Pea starch for Chinese vermicelli noodles.
Pulses are popular in China.
Baby foods
Pea flour Pea flour
Chinese meat snacks.
Pea flour Pea flour
Chinese cakes and sweets.
Lentil flour
Pea flour
Thank you !
Johanna Stobbs
International Representative
US Dry Bean Council
USA Dry Pea & Lentil Council
jstobbs@marketbase.fr
Websites:
www.iyop.net
www.legumechef.com
Websites:
www.pea-lentil.com
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