The United Nation’s Food and Agriculture Organisation (FAO) has emphasised its belief that pulses can contribute to key Sustainable Development Goals (SDGs) and serve as a tool to eradicate food security globally.

The agency made this assertion through its Deputy Director General, Maria Helena Semedo, who in a recent global dialogue held in Rome, argued that pulses could contribute to a substantial number of SGDs in regards to key areas such as nutrition, poverty, soil health and climate change. Semedo added that, if given the right amount of attention, pulses can in many ways guarantee food security and nutrition on a global scale.

The Deputy Director General lamented that consumers are still very much unaware of the countless benefits that pulses, including lentils, peas and beans provide. She urged stakeholders to come up with more initiatives to promote the role of pulses in food systems.

“Pulses should not be revered for their nutritional qualities, but also get the policy attention they deserve” she added.

Dry beans account for approximately one third of global production, followed by dry peas and chickpeas. Other pulses are broad beans, cowpeas, and pigeon pea.

Pulses are inherently gluten-free providing a new avenue for bakers to boost their gluten free portfolios. They also improve the nutritional, providing fiber, protein and minerals, such as iron and potassium.

Annually, around 62 million tons of pulses are grown, with Indian being the largest producer. The value of internationally traded pulses is $7bn, with China, Brazil, Canada, Myanmar and Australia all major contributors.