No one denies the peas are nutritious. Whether you are delicious, this is debatable. But the arguments formulated to taste does not matter, because the peas, yellow peas are especially in many products, which are inevitable, and often invisible. As the pea crop has risen and fallen out of favor, but today everyone seems to confirm that afflict the box against the major problems occurred earth: air, food and health. do from the point of view of sustainable, green peas, in the family of legumes, whole wheat, corn and soybean not. They need less water, are resistant to drought, reducing the need for nitrogen fertilizers, because they take the gas nitrogen from the air and store it in their roots, and makes it an ideal candidate for the rotation. Concerned about the genetically modified peas? They do not exist outside of the laboratory. If you want to avoid allergens? Probably you are good there too; Allergies are rare, leaving another peas soybeans reason in their dust. Mintel, reports the market research company that 757 new pea-food as it did on the shelves last year. That is in addition to what is already out there, most famously including pea flour that over burgers. With one of the strongest first trading day for an IPO in the past two decades, but it is also the meat a good example of our food system of the new priority: vegetable protein. Most of the 20 grams of protein for every hamburger comes from peas, but some come from rice and mung beans. “One of the objectives of this innovation are the sources of proteins to diversify,” says Ethan Brown, founder of Beyond Meat. “We believe that it does not have pea protein as a single protein of our product platforms, a proposal of the most desirable customers.” Right of him. Who wants to eat the same thing every day? Almost every doctor postulated that a plant-based diet is healthier than a high animal protein content. They would also agree that a plate to eat peas is better than processed foods from fractions of peas to eat. However, “There is an assumption in nutritional science that we take things break down into components. I think it has become a part of our culture,” says Liz Carlisle, author of The Underground lentils. Understanding that the food industry for several components of using plants as raw material is started, the key and the pea-found financial success is to understand. Peas are easily divided into the function modules: starch, fiber and protein. In China, where many production plants that do this work, called fractionation, pea proteins isolate widely thought of as a product of the process. Pea starch is used to make pasta, and the remaining protein is shipped to the US. McConnell’s Fine Ice makes five flavors of non-dairy with micronized pea protein; Ripple foods have seven million gallons of his non-dairy milk with Ripptein, a proprietary protein from yellow peas sold; and Annie, one of the few sparse use of organic peas, stashes it in his mac and cheese. The United Nations has called 2016 the International Year of the pulse containing peas, lentils, chickpeas and beans. Tim said McGreevy, CEO of USA Dry Pea and Lentil Council, helped kick off a “paradigm shift toward plant foods” in the US “Until five years ago, most of our product is exported,” says McGreevy. But now the United States are getting on board with the rest of the world in which very adaptable pulses like peas, chickpeas and lentils are widely used on crops. The federal government supports the tendency to push as well. In the last two farm bills, the government approved for harvest Pulse Health Initiative has funded, including almost $3 million in the past two years the Department of Agriculture of the United States to fund proposals that will accelerate our understanding of peas . However, these efforts pale in comparison to Canada, which vegetable protein and vegetables products $115 million given (approximately CDN $153 million based on current exchange rates) for research. Canada is also to attract investors to build facilities closer to its processing vegetables that are more than double that which is planted in the United States. Roquette, a French company, the spouse James Cameron, the $300 million (about $400 million Canadian) for a pea plant in Manitoba, and deserve Foods, a processing plant of pulses in Saskatchewan, mostly invested in issues, Suzy Amis, an environmental activist. In addition, Canadian companies have to deal with the constant threat of retaliatory tariffs from places like China. “All of Agriculture of the United States was dramatically affected their rates,” says McGreevy. “We have completely closed green and yellow peas, and take full advantage of them Canadians.” Since the United States is no longer a reliable supplier, McGreevy said that his Chinese counterparts on the Baltic region of Europe are trying to fill the gap. However, peas are probably here to stay. “I do not see this as a trend that goes on, as does the world, the world in meeting the food needs,” says Ron Kehrig, vice director of investments for the Ministry of Commerce Saskatchewan. It’s not just food manufacturers who see the beauty of peas. If science can make a legume protein rich, could answer the question of how imminent to feed our growing population. To this end, an international team, the entire sequence of the pea genome, opening the tiny legume for genetic studies to enable ready. “It restores the peas, they belong to,” says Rebecca McGee, a plant breeder with the Agricultural Research Service of the USDA, who worked on the project. “Of course, this comes from a pea growers, it takes so much with a grain of salt.” McGee is working on a related initiative called “MP3”, which stands for “more protein, more peas, more profit.” The goal is to find the genetic nature of the concentration of proteins, which could then be modified to make it more powerful pea. We miss the new in a world and there are a number of plants for their 15 minutes of silence behind the waiting pea. In Canada Kehrig his peasants beans and rapeseed reported test. Brown and his team beyond the flesh, we can prepare sausages lupine beans or false flax, mustard and sunflower seeds received soon. The message is clear and there are not too distant future when our unsustainable dependence is thrown from animal protein for the almost unlimited variety of our sea vegetable kingdom. Photo copyright by the Gluekit illustration for TIME
The rise of the pea: as legumes unpretentious as a front runner in the race Arose to replace meat and milk
