PULSES

Raw Whole Pulses

Processed Pulses

Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colors. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: Red Lentils, Chickpeas, Red Speckled Peas, Pigeon Peas, Lentils, Red Kidney Beans and other different pulses.

Pulses are annual crops that yield between one and 12 grains or seeds. The term “pulses” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green.

Between 2010 and 2013, 173 different countries grew and exported pulses.

Pulses are healthy, nutritious and easy to cook with. Growing pulses also promotes sustainable agriculture, as pulse crops help decrease greenhouse gases, increase soil health, and use less water than other crops.

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