Global Production, Trade, Processing and Nutritional Profile of Dry Beans and Other Pulses

Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection

“…Additionally, legumes can be found throughout the world its adaptability to different biotic areas of the planet (savanna, humid and dry forest, Mediterranean and temperate) which presents a great morphological variety; as well as many intrinsic elements (nitrogen fixation, diversity of its reproductive) and extrinsic systems that have been key to its successful evolution (Koenen et al, 2013). Regarding the distribution of its production and consumption in the world, it can be seen below (Siddiq et al, 2022): East Asia: China, Cambodia, Indonesia, Japan, Korea Rep., Myanmar, Philippines, Thailand, Vietnam. South Asia: Bangladesh, India, Nepal, Pakistan, Sri Lanka. West Asia/ Middle East: Iran, Israel, Jordan, Lebanon, Saudi Arabia, Turkey, Yemen. North America: USA, Mexico, Canada Central America and Caribbean: Costa Rica, Cuba, Dominican Republic, El Salvador, Guatemala, Haiti, Honduras, Nicaragua, Panama. South america: Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, Uruguay, Venezuela. Europe: Albania, Austria, Benelux, Bulgaria, France, Germany, Greece, Hungary, Ireland, Italy, Poland, Portugal, Romania, Spain, Sweden, United Kingdom, and Russian Federation. East Africa: Burundi, Ethiopia, Kenya, Rwanda, Somalia, Sudan, Tanzania, Uganda, Zaire. West Africa: Algeria, Egypt, Morocco, Tunisia. South Africa: Angola, Lesotho, Madagascar, Malawi, Republic of South Africa, Swaziland, Zimbabwe. …”

“…Moreover, dry beans are the most abundant legume, producing27 million tons, followed by dry peas and chickpeas (16 and 15 million tons, respectively) (Boukid, 2021). Therefore, it is important to know which countries are the main producers and the legume produced in greater quantity since it is a food with a good supply of protein according to its amino acid content (FAO, 2020; Siddiq et al, 2022) (Table 1).…”

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Legumes are plants that produce seeds within a pod, belonging to the Leguminosae family, also called Fabaceae, cultivated for the first time in the Mediterranean region (Luna-Vital & González de Mejía, 2018).Nowadays, the production and consumption of these seeds have increased significantly worldwide due to the higher consumers' awareness of their nutritional and health benefits (Carbas et al, 2020). The most common legume species include soybean (Glycine max), common bean (Phaseolus vulgaris), peanut (Arachis hypogaea), chickpea (Cicer arietinum), lentil (Lens culinaris), fava bean (Vicia faba), and pea (Pisum sativum) (Luna-Vital & González de Mejía, 2018).Additionally, legumes can be found throughout the world its adaptability to different biotic areas of the planet (savanna, humid and dry forest, Mediterranean and temperate) which presents a great morphological variety; as well as many intrinsic elements (nitrogen fixation, diversity of its reproductive) and extrinsic systems that have been key to its successful evolution (Koenen et al, 2013).Regarding the distribution of its production and consumption in the world, it can be seen below (Siddiq et al, 2022):

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“…Regarding the distribution of its production and consumption in the world, it can be seen below (Siddiq et al, 2022):…”

“…In addition, the total production of dry beans in 2019 was 28.9 million metric tons, which represented an increase of 64.74% compared to 17.5 million metric tons in 1990. Also, the total production of other legumes, such as chickpeas, lentils, lupins, peas, and others, was 30.7 million in 2019, representing an increase of 66.42% compared to 18.4 million metric tons in 1990 (Siddiq et al, 2022). Moreover, dry beans are the most abundant legume, producing27 million tons, followed by dry peas and chickpeas (16 and 15 million tons, respectively) (Boukid, 2021).…”