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DISCUSSION No. 133 • FSN Forum digest No. 1272
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Pulses: innovations from the field to the cooking pot
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until 4 November 2016
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Dear Members,
As this second round of exchanges on pulses is coming to a close, we share the latest contributions received to the online
discussion Pulses: innovations from the field to the cooking pot.
Several initiatives and ideas have been shared so far on how to increase the consumption of pulses. Participants looked
at innovations in the way pulses can be prepared and presented and at how to raise awareness on their benefits, as well as making them attractive for producers.
This International Year has certainly helped in shedding light on the immense potential of these beneficial crops.
Please feel free to continue sharing your ideas; if you have any recipes based on pulses, we would be happy to publish
them and give them their well-deserved visibility, one of the objectives of the
International Year of Pulses 2016.
The
discussion topic is available in
English,
French and Spanish; comments are welcome in any of
these languages.
Your FSN Forum team
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CONTRIBUTIONS RECEIVED
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Dorian
Kalamvrezos Navarro, FAO, Italy
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In response to Sieg's note on the need to give more attention to statistics on pulses, Dorian shares information on efforts
made by FAO to improve the classification and the accuracy and timeliness of the data on pulses. However, he also stresses that the quality of data supplied to FAO by countries themselves is fundamental.
Read
the contribution
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Patricia
Siwajek, Nestlé, Switzerland
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Patricia shares an example of an initiative for educating influencers who are reaching consumers to help change their
dietary behaviour: the Food and Nutrition Conference and Expo (FNCE) recently held in Boston, USA, was attended by over 10,000 nutrition professionals. The conference featured a wealth of communication and training activities on pulses and their role in healthy
diets. These nutrition professionals can now educate other professionals and influence consumers.
Read
the contribution
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Michelle
O. Fried, Slow Food, Italy
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Regarding the preparation time of pulses, Michelle points out that promoting a one-hour soak instead of the traditional
overnight soak could go a long way in increasing pulse consumption worldwide.
Read the contribution
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Ebrahim
Eldeeb, Egypt
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Ebrahim praises the great nutritional values of lentils and their "cost-effectiveness"; indeed, in his country a family
of five could easily consume a lentil-based meal twice in a week for the cost of less than 2 USD.
Read
the contribution
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Priya
Rampal, MS Swaminathan Research Foundation, India
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Priya describes the challenges that India faces in promoting a higher consumption of pulses, especially among poor households.
An important step in this direction has been taken in some states where pulses have been included in the Public Distribution System. In addition, it is necessary to promote production by limiting price volatility.
Read
the contribution
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Salvador
Peña, Sinú Verde, Colombia
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Salvador argues that one of the main impediments to the consumption of pulses is their association with difficult recipes.
It is therefore necessary to develop new and interesting preparation methods to attract new consumers. He also suggests that it would be beneficial to reduce the role of intermediaries to make the production of pulses more interesting for farmers, also in
recognition of their role in providing ecosystem services.
Read
the contribution
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Kafilat
Oloyede, Global Initiative for Community Development Awareness, Nigeria
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In her first contribution Kafilat highlights the many advantages of pulses and the multiple uses in her country. In her
second contribution she elaborates on the challenges that women encounter in their preparation and on the use of pulses in street food.
Read the first
and the second contribution
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Peter
Steele, Australia
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Peter shares a study undertaken a few years ago to promote greater investment in the legumes industry in South Africa
and to overcome the marginalisation of pulses / legumes and of those who produce them. He highlights that investment in this pulse / legume industries represents a
‘win-win’ situation for everyone concerned.
Read
the contribution
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Mariam
Jorjadze, Elkana, Georgia
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Mariam shares three stories of pulse growers in Georgia giving insights into their production methods and on how they
prepare meals with the pulses they grow. In addition she provides an overview of the recovery and conservation efforts related to pulses in the country.
Read
the contribution
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