Global Forum on Food Security and Nutrition

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DISCUSSION No. 133   •   FSN Forum digest No. 1272

Pulses: innovations from the field to the cooking pot

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

 

 

 

CONTRIBUTIONS RECEIVED

iconDorian Kalamvrezos Navarro, FAO, Italy

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

 

iconPatricia Siwajek, Nestlé, Switzerland

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

 

iconMichelle O. Fried, Slow Food, Italy

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

 

iconEbrahim Eldeeb, Egypt

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.

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iconPriya Rampal, MS Swaminathan Research Foundation, India

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.

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iconSalvador Peña, Sinú Verde, Colombia

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

 

iconKafilat Oloyede, Global Initiative for Community Development Awareness, Nigeria

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

 

iconPeter Steele, Australia

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.

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iconMariam Jorjadze, Elkana, Georgia

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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