World Pulses Day: an essential food for health and the planet
Today we are celebrating World Pulses Day, declared by the United Nations General Assembly and promoted by the Food and Agriculture Organization of the United Nations (FAO).
On this occasion, we are also very proud that Valladolid has been chosen as the venue for this celebration, a city and region where CARTIF is firmly established and from which it works to promote innovation, in a region that boasts legumes recognized with the Protected Geographical Indication quality label, such as Tierra de Campos lentils, Armuña lentils, and Fuentesaúco chickpeas.
This is an opportunity and a day to raise awareness, even more so if possible, about the importance of pulses and the fundamental role they play in our diet and, more broadly, in transforming food systems towards more resilient, efficient, inclusive, and sustainable forms.
I particularly love the slogan used to advertise this year’s celebration: “Legumes of the world: from modesty to excellence.” In a world of refined trends and the pursuit of great sensory pleasures, the essence of the nutritional importance and roots of a food that is readily available, easy to prepare, inexpensive, and whose consumption is linked to multiple health and environmental benefits has been diluted.
Why are legumes a cornerstone of a healthy diet?
Legumes and the prevention of metabolic diseases
Legumes are a nutritional mainstay: they provide high-quality vegetable protein, complex carbohydrates, dietary fiber, B vitamins, and key minerals such as iron, zinc, and magnesium. Regular consumption is associated with improved cardiovascular health, better glycemic control, and a significant role in the prevention of metabolic diseases. In addition, their low glycemic index and high satiating capacity make them clear allies in the fight against overweight and obesity.
Just last week, the World Health Organization (WHO) updated its concept of a healthy diet with the latest scientific evidence and guidelines derived from that evidence. The exact composition varies according to the characteristics of each individual, the cultural context, and the local foods available. However, the WHO states that four main concepts should be integrated: adequacy, providing sufficient essential nutrients; balance, the right amount of protein, fat, and carbohydrates; moderation, limiting the consumption of foods that are harmful to health; and diversity, incorporating different food groups.
I can’t think of any food that meets these criteria more broadly than legumes, as they provide essential nutrients in adequate amounts, contribute to a proper distribution of proteins, carbohydrates, and fats in the diet, promote consumption patterns based on minimally processed foods, and fit naturally into varied and culturally adapted diets.
Innovation in plant-based protein: extrusion, fermentation, and 3D printing
Innovation is a key strategy for creating value in this area and, without a doubt, a strategy for achieving a stable future for pulses. There is a good opportunity to boost legume consumption through food technology to facilitate their digestibility, nutrient bioavailability, and sensory acceptance, aspects that we are actively working on at CARTIF through the development of advanced technological solutions using extrusion-texturization, 3D printing, membrane technology, fermentation, and advanced characterization of plant proteins.
And not just for our health, but also for the environment.
Legumes play a strategic role in agricultural systems: they fix atmospheric nitrogen, improve soil fertility, and reduce dependence on chemical fertilizers, contributing to more sustainable and resilient agricultural systems. Integrating them into crop rotations promotes biodiversity and improves soil health, which is key in the context of climate change. Technological innovation applied to the field, known as agritech (sensors, digitization, precision agriculture, or new varieties better adapted to water stress), is essential to maximize their productive potential. In this sense, and in line with these needs, water, which has gone from being a simple operating cost to becoming a strategic risk in legume cultivation, allows for better water efficiency.
Legumes, Agenda 2030, and Sustainable Development Goals
The FAO recognizes the potential of pulses to contribute to the fulfillment of the 2030 Agenda for Sustainable Development. Pulses are directly aligned with several Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), as they are an accessible, nutritious, and sustainable source of protein. They also contribute to SDG 12 (Responsible Consumption and Production) and SDG 13 (Climate Action) by reducing the environmental footprint of diets and promoting more balanced food models. For this impact to be real, coordination between governments, agencies, and the productive sector is essential, promoting agricultural, trade, and innovation policies that support those who grow them and encourage their consumption. Technology, knowledge, and tradition must go hand in hand.
You may have noticed that, with all this, there is a clear and unambiguous final message, which is precisely one of the calls of today’s celebration: #LoveLegumes.
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Food Technology PhD and Master in Total Quality in Agrofood Industry. She works in the development of new products and improvement processes. Her main research lines are microbiology, sensory analysis, packaging and food preservation and extrusion processes.
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