By Alexandra Locke
A recent analysis of research has revealed that 2 out of 3 Australians simply
don’t think to include pulses and legumes in their diet¹ and with 2016 being
deemed the peak of the fashionable paddock to plate movement - a trend which
prioritises local ingredients and whole foods - it seemed only fitting that the
United Nations named 2016 as the International Year of Pulses (IYP): a year
dedicated to raising public awareness of the humble pulse.
One
key objective of IYP was to heighten public awareness of the nutritional
benefits of pulses as part of a sustainable agricultural system, moving towards
global food security and nutrition - a message which has been supported by both
the Grains & Legumes Nutrition Council (GLNC) and Pulse Australia, playing
key roles in the promotion of pulses to both industry and consumer audiences.
As a result of these communications, pulses are now having their moment in the
limelight with many celebrity chefs and foodie influencers adopting their use
as a staple ingredient in everyday and high end cuisine.
Moving
into 2017, the true impact of IYP is just being revealed, showing that the influence has been felt on a global scale. It’s clear that the hard work that
went into planning this momentous year has been worthwhile, raising awareness
of pulses and their benefits for both health and environment. 2016 saw a 51%
increase in media mentions of pulses in Australia in comparison to 2015², which
has helped communicate these messages to a global audience of over 4 billion -
a significant achievement given the initial aim was to reach 30-40 million
people.
On
the back of a record breaking crop in 2016, the raised awareness of pulses
presents opportunities to add wider value to Australian pulse crops. Processors
and retailers have seen the benefit too, specifically via an increase in canned
pulse sales with total pulses seeing positive growth in both value and volume
over the last 12 months in Australia, up 0.3% to a total value of $58.3 million and
7.9% to a total of 20 million kg respectively².
A
consistent problem that those involved in the pulse industry consistently face,
whether grower, manufacturer or retailer and which IYP succeeded in addressing,
is public perception that pulses can be difficult to prepare and are limited in
both flavour and usability. Pulse advocate and celebrity chef Simon Bryant used
IYP’s momentum to help change this consumer perception, with key activities
throughout the year including recipe development, alongside demonstrations to
help communicate the versatility of pulses.
Alongside
growing consumer awareness, manufacturers are now taking advantage of this
momentum by looking for increasingly innovative ways to include legumes into
their products; including a line of mung bean spreads as a low allergen
alternative to nut butters and a range of roasted chickpeas and fava beans as
an alternative to traditional snack products. And many other producers have incorporated
pulses into snack bars, crackers and energy bites amongst others – clearly opportunities
abound for those willing to think outside the box.
Whilst
IYP is now officially over, foundations have been set in place to ensure this
momentum is continued - Global Pulse Day, an annual celebration on January 18th
will help to maintain public awareness over 2017 and beyond, alongside the
continued efforts of all those invested in IYP. The results of 2016 have
demonstrated the success that an initiative such as this can have on improving
health, sustainability and food diversity on a global scale and the future
looks bright to ensure that pulses become an integral and sustainable part of
our food chain.
To access a whole host of resources on pulses, including teaching aids, fact sheets and more, visit the Pulses website here. For more recipes and information on the nutritional benefits of pulses visit GLNC's website here.
References
1. 2014. GLNC
Consumption & Attitudes Study. Unpublished.
2. 2017: 2016
International Year of Pulses: Australian Outcomes Report. Unpublished.
