Chapter 19 - Sustainable food production systems: the potential of pulses

Abstract

Food production systems are highly variable and vary from region to region. Maintaining a sustainable food production chain is now more important to food producers than ever before. This chapter focuses on current challenges with the food production systems such as greenhouse gas effects; increasing nutrient-use efficiency, water-use efficiency; and maintaining and restoring soil fertility. This chapter emphasizes the role of pulses in sustainable food systems. The pulse industry must diversify its market base for pulses and generate value by focusing on consumer drivers such as health, nutrition and environment, and by addressing the food science and food engineering challenges associated with the development of pulse ingredients and their incorporation into new food products. Focused investments in research and communications will be required to educate consumers and the food industry on the value of pulses in terms of nutrition, health, environmental benefits, and functionality, and to provide the knowhow to effectively develop new food products with taste and texture that appeal to consumers.