This article was written by Kevin Moran, and originally appeared on Kemnovation.com.
Not before time 2016 has been called ‘the international year of pulses’ by the United Nations (UN) placing a strong focus on this under-valued but very diverse group of crops, comprising mainly beans and peas, in achieving future food and nutrition security.
It is a sad but real irony that during the Green Revolution, in the second half of the 20th century, production of pulse crops declined greatly as that of common cereal grains, such as wheat, maize and rice, increased enormously.
And as pulses usually contain about twice as much protein, minerals, micronutrients and fibre than the common cereal grains, this transition has contributed significantly to the increasing global occurrence of deficiencies in these essential dietary components.
Therefore bringing more pulses back into diets will contribute greatly to reducing the incidence of protein, mineral and micronutrient deficiencies, particularly in developing countries.
Furthermore the potential role of pulses in increasing the intake of fibre in Western life-style diets should now receive more attention following the recent publication of research work by Sonnenburg et al (Nature Vol 529 p. 212-215).
Their ground-breaking research has shown that the diversity of beneficial human gut microbes is decreasing in Western populations compared to those present in populations living traditional life-styles – and without inclusion of more fibre in the Western-style diets then these beneficial microbes may, in future generations, become extinct!
The importance of fibre in maintaining the diversity of beneficial gut microbes arises from its high content of ‘microbial available carbohydrates’ or MAC’s which are usually low in many Western diets (high in fat; simple carbohydrates like sugars; low in fibre) compared to traditional (typically rural agrarian) diets.
The beneficial microbes feed on the MAC’s to produce short-chain fatty acids (SCFA’s) and research has shown that a lack of these may lead to disruption of the immune and anti-inflammatory systems which underlie diseases such as diabetes, heart disease, asthma, allergies and inflammatory bowel and might explain some of their increasing occurrence in young Westerners!
This study adds further support for the UN’s initiative to increase awareness, production and consumption of pulses starting now in their designated international year.
“The evidence is irrefutable that pulses have a key role in improving human health mainly through their contribution of protein, minerals and micronutrients in developing countries; and boosting dietary fibre (and MAC intake) in Western diets” says Dr Kevin Moran of Kemnovation.
He adds “Finally this also illustrates the importance of introducing a broader diversity of food crop types into diets to help achieve food and nutrition security for a growing planet”.
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This post originally appeared on LinkedIn.
Written by Nicholas J Parkinson.
Communications Manager at Agribusiness Market Development Program in Ethiopia
The United States Agency for International Development (USAID) Mission Director, Dennis Weller, joined Ethiopian food processor and exporter Agro Prom to inaugurate Ethiopia’s first industrial chickpea processing and cleaning machine in Adama, Ethiopia.
The processing machine is the result of an innovation grants program designed by the Feed the Future and USAID funded AGP-Agribusiness Market Development—initiative focused on improving the competitiveness and potential of Ethiopia’s chickpea sector. The processor and warehouse are worth an estimated $1.2mn, of which USAID funded $168,000, and Agro Prom invested the rest.
“USAID’s partnership with Agro Prom is a prime example of the new model of aid development in which the private sector also makes investments. These types of partnerships guarantee better prices for farmers and are important for the entire value chain,” the USAID Mission Director said at the event.
Due to gaps in quality, Ethiopia chickpea exports go to lesser value markets. In addition, exporters sell to high volume food processing companies in India and Pakistan, where the chickpea end up mixed with other chickpea lots, losing their ‘Ethiopianess’, one of the selling points for marketing the grain to high value markets.
With the processing equipment, Agro Prom is poised to sell to the more demanding and higher value American, European and Middle Eastern markets. The machinery cleans chickpeas to above 99% purity using gravity separators and electromagnetic technology to remove soils and other impurities. In 2014, 1 million farmers produced over 400,000 MT of chickpea, of which an average of 60,000 MT per year are exported.
“Quality is our biggest problem and preventing us from entering the big markets. Yes the Pakistanis buy from us, package it and sell it for more to better markets. But now that will change. If we want to reach quality standards, we had to put up a quality machine. We now have that machine,” says Agro Prom founder and CEO, Elias Geneti.
While the Ethiopian chickpea is smaller than most chickpeas on the world market, it makes up for size with its rich taste. Within the next two years, Agro Prom plans to turn its cleaned and sorted chickpeas into value added products, especially hummus, before exporting.
A Sustainable Source
In 2005, Agro Prom became the first Ethiopian agro-processor to use contract farming with nearly 5000 smallholder sesame farmers in Northern Ethiopia. For chickpea, Agro Prom is using the same contract farming model to source grain for its Adama-based processing plant. Under the contract farming structure, Agro Prom provides financing, pays a guaranteed price, provides on-site agronomists and gives training to sesame farmers.
“Agro Prom is replicating the same contract farming model with chickpea farmers. We need to link the entire value chain to guarantee fair distribution of the benefits and nurture sustainability,” says Geneti.
The USAID AGP-Agribusiness Market Development initiative made the initial link between Agro Prom and chickpea growing farmer unions, Erer and Lume. The two unions signed initial contracts to each provide 1000 MT of chickpea to Agro Prom in the first year, an activity that benefits over 2000 farmers.
USAID AGP-AMDe uses an integrated value chain approach to improve productivity and competitiveness, among farmer unions as well as private agribusiness. In chickpea and sesame, the program partners with the Ministries of Agriculture and Trade, farmer cooperative unions and the private sector to introduce improved quality seeds, better harvesting and post-harvest handling techniques in addition to processing and cleaning technology. The program has assisted chickpea and sesame exporters gain access to finance and international buyers through conferences and international trade shows.
Over the past four years, USAID AGP-AMDe reached over 13,500 chickpea farmers with training and activities and helped farmers sell approximately 5000 MT of chickpea at farmgate, worth $2.8mn USD.
Under the contract farming agreement, Erer Union manager, Mekonnen Hailu, can guarantee income for two primary cooperatives representing over 1000 farmers. “The advantages are that farmers do not have to worry about a market for their produce and when they get better prices, they are encouraged to increase production,” according to Hailu.
Next year, Agro Prom and the chickpea farmers will increase the contract to 1500 MT, which will allow Erer FCU to incorporate more primary cooperative members into the chickpea value chain.
Mechanization on the Farm
Earlier this year, chickpea farmer Million Meskele made history when he made the first mechanized chickpea harvest of 75 hectares with a combine harvester. Million owns the Bale Green farm located in the Oromia Region in Southeastern Ethiopia.
In February 2015, Million harvested, threshed and winnowed 125 metric tons of chickpea with the combine. Area farmers came and witnessed so they too could understand the benefits and opportunities of the new farm machinery. These types of technologies improve the chances of reaching a higher quality grain and the ability to reach processors such as Agro Prom. In addition, a combine can increase Bale Green’s chickpea harvest by approximately 15% compared to a manual harvest. The combine is a result of a matching-grants partnership with AGP-Agribusiness Market Development.
“This has been a great contribution to Bale Green and represents a turning point in the development of the chickpea agricultural sector. We will serve as a model for others trying to expand into mechanized farming,” explains Million Meskele, owner of Bale Green.
AGP-AMDe also supported Bale Green to attain a seed business license in order to distribute seed to area farmers. Next planting season, more than 1000 farmers could benefit through Bale Green’s seed multiplication activities.
“Really, the link between farmer and processor is at the heart of the Feed the Future initiative. A processing facility is the first step in adding value, and these actions all add money in the pocket of chickpea farmers,” said Dennis Weller, USAID Mission Director.
The International Legume Society has created an 11th issue of their Legume Perspectives journal. The January issue focuses on advances in pigeonpea research for developing a crop for the developing world.
Contents include articles written by Rajeev K. Varshney, and Rachit K. Saxena, as well as a multitude of research on legumes.
Read the full issue here.
Dubai, January 6, 2016: Join us in celebrating the International Year of Pulses 2016 (IYP) during a Pulse Feast held at Istanbul Flower Restaurant, Marina branch from 13.00 – 15.30 on January 6th, 2016to create awareness on achieving sustainable development in the region’s nutritional habits.
Further to the declaration of International Year of Pulses 2016 by the United Nations, a Pulse Feast will be organized all around the world on the same day, January 6th. Organized by Hakan Agro DMCC, in corporation with the GPC, the Pulse Feast in Dubai will be held at Istanbul Flower Restaurant, Marina branch from 13.00 – 15.30 on January 6th, 2016 with the presence of the distinguished local guests and media members. There will be over 30 different dishes made of pulses for the guests to enjoy. Mr Hakan Bahceci, Chair of Global Pulse Confederation’s IYP Committee, GPC representative to the UN International IYP Steering Committee and CEO of Hakan Agro DMCC, will be sharing details about the IYP as well as the role of Pulses in sustainable agriculture and health of future.
“Pulses” are the edible dried seeds of legume crops that include dry beans, dry peas, chickpeas and lentils. This diverse group of staple foods has been cultivated by civilizations across the globe for over 10,000 years. They are high in protein, fibre, various vitamins and amino acids and are hearty crops. Pulses are part of the ‘food basket’ used by the World Food Programme in food assistance strategies.
In 2016, the United Nations is focusing on pulses and their importance to global food security and nutrition. With great potential to help eradicate hunger, pulses can also help tackle many chronic health conditions, such as obesity and diabetes.
“Pulses are a nutrient powerhouse for the developed and developing world. We are grateful to the UN and the FAO for declaring 2016 as the International Year of the Pulses as this year will help put pulses at the heart of the discussions around the 2030 Agenda for Sustainable Development and the 17 Sustainable Development Goals recently adopted by the UN in New York. The International Year will put pulses at the centre of people’s diets”, said Hakan Bahceci, Chair of GPC’s IYP Committee, GPC representative to the UN International IYP Steering Committee and CEO of Hakan Foods.
Hakan Bahceci, the former Chairman of the Global Pulse Confederation in 2011, wanted to shine a spotlight on the important role pulses play in fighting the dual challenges of hunger and obesity. The Governments of Turkey and Pakistan showed great leadership and ultimately proposed the motion at the United Nations. After much committee process and many approvals needed, it was agreed in December 2013 that 2016 would be the International Year of Pulses.
We hope to see the world eating pulses on January 6th for Pulse Feast. You will be surprized by the delicious innovative Pulses versions of traditional dishes like Green Lentil Pomegranate Tabbouleh, Grape Leaves filled with Pulses and many more…
For more information on the global event, visit iyp2016.org. Share your photos and videos with Twitter, Vine, Periscope and Instagram with the hashtags #LovePulses and #PulseFeast. Follow @LovePulses on Twitter for updates on the events.
Ends
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Ece Barlah
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Notes to editors
[1] http://www.helpguide.org/articles/diet-weight-loss/diabetes-diet-and-food-tips.htm
[2] http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=909096&fileId=S0007114502002519
[3] http://ijcm.org.in/article.asp?issn=0970-0218;year=2007;volume=32;issue=1;spage=67;epage=68;aulast=Goel
Do you have a great pulse picture? The Arbella 6th International Photography Competition works to bring together photographers and artists from across Turkey and around the world to celebrate pulses. There are several categories including “Life and Healthy Dishes with Pulses”, to "Digital/Color”
The judges include Huseyin Arslan, Arbella Pasta Board member; Reha Bili, Photographer; Erol Doganer, Photographer and founder member of GIFSAD, Izzet Keribar, Photographer; and Hasan Huki Muradi, Founder member of Merson Olba Photographic Association.
Awards include a first prize of 1,000 USD and FIAP Gold Medal, second prize of 500 USD and a FIAP Silver medal, third prize of 250 USD and a FIAP bronze medal, and more!
For more information, review the contest guidelines:
El Año Internacional de las Legumbres está tomando muchísima fuerza también en Colombia, donde se están preparando muchas nuevas recetas. Éstas son creadas en conjunto por un chef y un nutriólogo para que no falte nutrición y sabor. Aburra, una conocida marca en Colombia, ha lanzado un Club de Amigos en el cual enseñará tanto a chicos y grandes, de ambos sexos, a cocinar de muchas formas los frijoles, lentejas, garbanzos y arvejas.