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DISCUSSION No. 133 • FSN Forum digest No. 1270
Pulses: innovations from the field to the cooking pot
until 4 November 2016
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Dear Members,
We share below three new contributions to the online discussion Pulses: innovations from the field to the cooking pot<http://www.fao.org/fsnforum/activities/discussions/pulses2>.
This discussion aims at shedding light on innovations and policies needed in order to further improve the role that pulses can have for nutrition, food security and sustainable agriculture.
· What can be done concretely to increase to consumption of pulses?
· How can we make pulses an attractive option for farmers?
· What is needed to strengthen pulses value chains?
· What successful policies do we know about?
Please feel free to share your ideas. If you have any recipes based on pulses, we would be happy to publish them to contribute in making them more visible and well known, as per the objectives of the 2016 International Year of Pulses<http://www.fao.org/pulses-2016/en/>.
The discussion topic <http://www.fao.org/fsnforum/activities/discussions/pulses2> is available in English<http://www.fao.org/fsnforum/activities/discussions/pulses2>, French<http://www.fao.org/fsnforum/fr/activities/discussions/pulses2> and Spanish<http://www.fao.org/fsnforum/es/activities/discussions/pulses2>; comments are welcome in any of these languages.
Your FSN Forum team
CONTRIBUTIONS RECEIVED
[icon]Elizabeth Mpofu, Zimbabwe Smallholder Organic Farmers Forum, Zimbabwe
Elisabeth highlights some of the benefits and challenges of pulses: on the one hand stands their high adaptability and their nutritional value, on the other their lower average productivity and the difficulties in accessing seeds. Since small-scale farmers and women in particular are those who are mostly involved in the production and exchange of pulses, they should also be put at the forefront of the strategies for mainstreaming pulses in production and consumption strategies.
Read the contribution <http://www.fao.org/fsnforum/comment/7524>
[icon]Manuel Moya, International Pedriatric Association, Spain
Based on the analysis of nutritional needs of children, Manuel suggests using both chickpea seeds or flour and sorghum to provide a complete protein profile. Since both crops are resilient to dry conditions, they could be grown in many countries to improve the intake of proteins and promote better nutrition of children in particular.
Read the contribution<http://www.fao.org/fsnforum/comment/7528>
[icon]Sarah Najera, FAO, Italy
Sarah draws our attention to an interesting case in Ecuador, where lupines, once considered as "the food of the poor", are now consumed by rural and urban dwellers alike and in particular as a snack for kids. This result was achieved thanks to a government's campaign, the engagement of doctors, and product innovation. In her words, Social media together with gastronomical innovation can help pulses become 'the next quinoa'.
Read the contribution<http://www.fao.org/fsnforum/comment/7530>
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