World Pulses Day today
View(s):World Pulses Day will be commemorated today (February 10) with the local Essential Food Commodities Importers and Traders Association (EFCITA) marking the event by distributing pulses to 3500 patients at the National General Hospital Colombo, and 1500 patients at the Maharagama Cancer Hospital.
In a media release, the local organisation said that world population is projected to reach 9.7 billion by 2050 and 11.2 billion in 2100. To meet the needs of the world’s growing population, a 70 per cent increase in agricultural production by 2050 is required.
“However, meeting the needs of this growing population requires us not only to produce much more food but to produce it environmentally, efficiently and sustainability. Particularly since climate change is making it more difficult to grow crops and raise animals in the same ways and same places as we have done in the past,” the EFCITA said.
Pulses’ low carbon footprint and water efficiency makes them the ideal sustainable foods of the future. Many pulses, like dry beans, chickpeas, dry peas and lentils extract water from a shallower soil depth, leaving more water deep in the soil for other crops, which makes them well-adapted for drought prone areas. Many pulses are also very hardy under cold conditions making them suitable for wide range of growing environments.
Farmers have learned that producing pulses helps improve their soil health and improves yields for crops that follow pulses. Pulses do not require nitrogen fertilizer as they acquire their own biologically – taking nitrogen from the air and fixing it in the soil (pulses can provide 30kg to 40kg of nitrogen per hectare). Pulses also improve the soil’s carbon sequestration and biodiversity.
“Pulses are an ancient, though often underappreciated, crop that has been a part of the human diet for thousands of years. Chickpeas are thought to have originated in south east Turkey about 8000 years ago and were spread overland by traders to Europe, North African and India, where they arrived about 2000 years ago. Cowpeas travelled from West Africa to Asia sometime in the third millennium BC. They are grown and consumed all over Asia, Africa, Southern Europe, and Central and South America. While mung beans are known to have been widely cultivated throughout India 3500 years ago and later spread to China and Southeast Asia,” the EFCITA said.
Lentils are believed to have originated in West Asia. Archaeologists discovered traces of lentils buried with the Pharaohs of ancient Egypt. The humble lentil was praised amongst early Egyptians for its ability to enlighten the mind. “Perhaps this is why the reddish-orange varieties common in Sri Lanka today, called masoor dhal, are also known as Egyptian lentils. Lentils also come in a wide variety of types and other colours, from yellow to green, brown and black. Unlike their cousins, chickpeas and dry beans, lentils do not need to be soaked prior to cooking which makes them an ideal ingredient for soups, stews, and delicious dhaals,” it said.
Pulses, including lentils, dry beans, chickpeas and dry peas are not just delicious but are also great sources of carbohydrates, proteins and other nutrients. Pulses contain twice the amount of protein found in whole grain cereals like wheat, oats and barley, and three times that of rice.
Even though pulses contain carbohydrates, they don’t give sharp rise to blood glucose levels compared to other carbohydrate containing foods. Pulses contain both soluble and insoluble fibre. Soluble fibre is instrumental in lowering blood cholesterol levels and controlling blood sugars. Insoluble fibre aids in digestion and regularity. Combined, the soluble and insoluble fibre content and the fact that they are high in protein slows down the breakdown of the carbohydrates into glucose in the blood – providing energy over a longer period of time. Not only does this give a feeling of satiety (full feeling), but it also helps stabilise blood sugar and insulin levels by reducing spikes after mealtimes, the release said.
Some of the key minerals found in pulses include iron, potassium, magnesium and zinc. Pulses are a great food for preventing iron deficiency anaemia in women and children when combined with foods containing vitamin C to improve iron absorption. And in some studies researchers found that regular consumption of potassium and fibre rich pulses – four or more times per week – helps reduce the risk of cardiovascular disease in study subjects by 22 per cent compared to subjects who consumed pulses less than once a week. This is due to the fact that potassium and fibre can help lower blood pressure and reduce LDL cholesterol.
Pulses are rich in bioactive properties such as phytochemicals and antioxidants, which help in the prevention of diseases such as breast, prostate and colon cancers. Pulses also contain phytoestrogens which are known to help prevent cognitive decline, reduce menopause symptoms and promote bone health.
“Today, as we try to figure out how to produce enough nutritious food for a rapidly growing population without further depleting natural resources it is clear that highly nutritious, sustainable pulses must be part of the solution. Pulses represent an incredible and affordable source of plant protein, minerals and micronutrients that can help address malnutrition and promote good health,” the release said.