Pulses | PMG Engineering

Pulses

Pulses, a subgroup of legumes, include beans, lentils, chickpeas, and peas. Known for their high nutritional value, they are a vital source of plant-based protein and are integral to various global cuisines. As a food consultant or food processing consultant, the increasing demand for pulses presents a significant opportunity.

Types of Pulses

Understanding the diversity of pulses is crucial for any food technology consulting business.

Lentils: Available in brown, green, or red, these small, lens-shaped seeds are staples in soups, stews, and salads.
Chickpeas: Also known as garbanzo beans, they are essential in dishes like hummus and falafel.
Black Beans: Popular in Latin American cuisine, used in soups and refried beans.
Peas: Green or yellow, peas are frequently used in soups, stews, and salads.
Kidney Beans: Recognizable by their red or dark brown kidney shape, mainly used in chili dishes.

The Market Scope for Pulses

Pulses serve not only households and restaurants but also form vital ingredients in manufactured food products like vegetarian burgers and snacks. As a food manufacturing consultant, recognizing their role in animal feed and agricultural systems can open new avenues for growth.

Global production reached 77.8 million tonnes in 2019, with India, Canada, Myanmar, China, and Australia as leading producers. As a food industry consultant, understanding the economic significance of pulses, particularly in developing countries, can enhance your consultancy's value proposition.

Consumption Trends

With the increased interest in plant-based protein in North America and Europe, pulses are becoming mainstream. This shift offers robust opportunities for food business consultancy services to innovate in meat alternatives and other health-centric food products.

Key Commercial Players and Competitive Landscape

Prominent market players include ADM, Cargill, AGT Food and Ingredients, and The Scoular Company. However, the market is diverse, with numerous smaller players, making it competitive and ripe with potential for strategic alliances and expansions.

Process of Commercial Production

A successful strategy for a food factory design or food processing plant construction needs to consider the detailed process of commercial pulse production:

Planting: Requires strategic planning based on crop variety and seasonality.
Crop Management: Involves systematic watering, fertilization, pest control, and rotation.
Harvesting: Maturity signals the need for mechanical or manual harvesting techniques.
Processing: Entails cleaning, grading, and varied processing methods like splitting or grinding.
Packaging and Distribution: Ranges from bulk packaging to consumer-size packs, necessitating efficient logistics.
Marketing and Sales: Targeting food manufacturers and retailers with tailored marketing strategies.

Food engineers and food engineering consultants should be prepared to innovate in food plant engineering and food processing plant design to optimize these processes.

Conclusion

The commercial production and consumption of pulses present numerous opportunities for food manufacturing engineers and those involved in food and beverage engineering. By understanding the nuances of the pulse market, food consultants can guide their clients toward successful and sustainable ventures.