Johanna Stobbs International Representative of the USA Dry ... Stobbs-2.pdf · they are dry beans, dry peas, lentils, chickpeas - harvested for dry seeds in pods. they grow on a vine,

Johanna Stobbs

International Representative of the

US Dry Bean Council

USA Dry Pea & Lentil Council [email protected]

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

[email protected]

Websites:

www.iyop.net

www.legumechef.com

Websites:

www.pea-lentil.com