Eating legumes is the answer to improving human health and meeting the increasing global demand for food, says new research published by the University of Western Australia.
Co-author Kadambot Siddique, who was recently named ‘special ambassador’ for Pulses 2016 by the UN Food and Agricultural Organization, said legume crops will only achieve a competitive advantage if the grains’ profitability to the farmer is similar or exceeds that of the dominant cereal crops.
“To date, grain legumes have received limited attention from policy-makers and governments despite their multiple benefits,” said Siddique.
“Grain legumes provide an unparalleled solution to food and nutritional security,” he said.
The current level of research and development funding for grain legumes is low and unstable. A recent global survey shows an investment of US$175 million per annum for the 13 grain legume crops, a trifling amount compared to the billions of dollars invested into three major cereal crops each year.
Siddique said there are still tremendous opportunities to accelerate grain legume production and productivity.
Also known as pulses, grain legumes have a significant role because of their health, sustainability, and environmental benefits, such as reducing the carbon footprint and the need for nitrogen fertiliser application.
“Australians eat on average less than one third of a serve (<25 g) of grain legumes a week, and only 35 per cent of people eat grain legumes regularly,” said research co-leader, Dr Michael Considine.
Considine proposed that increased public perception of the health and wellbeing advantages of a grain legume-rich diet may be an important driver of culture change in considering grain legumes as key to food and nutritional security.
Siddique added that the International Year of Pulses 2016 provides an excellent opportunity to reflect on the status of global grain legume production, consumption and potential opportunities for future expansion.
