Pulses� A JOURNEY THROUGH ALL REGIONS OF THE PLANET BRAZIL • CHINA • INDIA • MEXICO • MOROCCO • PAKISTAN • SPAIN • TANZANIA • TURKEY • USA AND RECIPES FROM SOME OF THE MOST PRESTIGIOUS CHEFS IN THE WORLD The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-109463-1 © FAO, 2016 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be addressed to [email protected] FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. Pulses� Acknowledgements� Pulses Nutritious seeds for a sustainable future HAS BEEN PREPARED BY THE FAO OFFICE OF CORPORATE COMMUNICATIONS This publication was led by Pedro Javaloyes, and coordinated by Síle O’Broin. Art Director Rubén Bruque was supported by Fabrizio Puzzilli and Monica Umena for the English version, and Isla Gráfica for the French version. Sherri Dougherty produced the videos and photo shoots. Santi Mayor Farguell produced the video version of the book. Síle O’Broin and Lisa R. Tucci edited the English version of the publication, while Hamza Bahri reviewed the French version. The Spanish version was reviewed by María Salas. Eleonora Boni coordinated the translation into French, Spanish, English, Arabic, Chinese and Russian. We would like to thank a number of FAO experts for their contributions to this publication: Teodardo Calles for providing information on the agricultural aspects of pulses, U. Ruth Charrondiere, Fernanda Grande, Maria Xipsiti, and Chiara Deligia for the nutritional and health information on pulses and their compositional data, Salar Tayyib and his Food Balance Sheets team of the Statistics Division particularly, Luigi Castaldi and Rachele Brivio, for providing statistical data and information on pulses throughout the publication. The team of writers, photographers, illustrator and infographer are mentioned at the end of this publication. SEE VIDEO www.fao.org/ pulses-2016 The contents of this publication can be found on the FAO webpage International Year of Pulses www.fao.org/pulses-2016 2 TABLE OF CONTENTS PART 1 PART 2 PART 3 PART 4 WHAT ARE CARING FOR THE POWER HOW ARE PULSES PULSES? AND COOKING OF PULSES GROWN? YOUR PULSES Presence Nutrition Growing your own and power Keep in mind PAGE 35 garden patch PAGE 12 PAGE 28 PAGE 44 Health A brief guide Condiments PAGE 38 Cultivation around the World PAGE 13 PAGE 29 Climate change PAGE 46 Varieties Cooking PAGE 39 PAGE 14 Pulses in the world PAGE 30 Biodiversity PAGE 50 Instruments PAGE 40 Major producers PAGE 31 Food security PAGE 52 PAGE 41 Major exporters and importers PAGE 54 3 T A B L E OF CONTENTS 1 2 PART 5 A WORLD OF PULSES 1. NORTH AMERICA 6. SOUTH AND Photographs by Benjamin Rasmussen SOUTH EAST ASIA PAGE 58 Photographs by Atul Loke (India) 2. CENTRAL and Asif Hassan (Pakistan) AMERICA AND PAGE 122 THE CARIBBEAN 7. FAR EAST AND Photographs by Adam Wiseman THE PACIFIC PAGE 70 Photographs by Justin Jin 3. SOUTH AMERICA PAGE 144 Photographs by Giuseppe Bizzarri 8. NORTH AFRICA PAGE 82 Photographs by Alan Keohane 4. EUROPE PAGE 156 Photographs by Samuel Aranda 9. CENTRAL AND PAGE 94 WESTERN AFRICA 5. EASTERN EUROPE Photographs by Jane Hahn AND WESTERN ASIA PAGE 168 Photographs by Samuel Aranda 10. EASTERN AND PAG E 110 SOUTHERN AFRICA Photographs by Paul Joynson-Hicks PAGE 176 6 7 4 3 4 5 8 9 10 5 TABLE OF CONTENTS PART 5 A WORLD OF PULSES Recipes� 1. UNITED STATES 4. SPAIN 6. INDIA 9. MOROCCO CHEF RON PICKARSKI CHEF ABRAHAM GARCÍA CHEF SANJEEV KAPOOR CHEF MOHAMED FEDAL PAGE 64 PAGE 100 PAGE 132 PAGE 162 Mediterranean “A feira” Octopus. Quabooli. Korain. Humma-Nusha. Chickpea and Madgame. Hummus. Picadillo sauce. Cod stew. Teen Dal Ke Dali Harira. Cannellini Bean Mussels on a bed of Bhalle. Polenta loaf. verdina beans. 10. TANZANIA Scallops, lentils 7. PAKISTAN CHEF VERONICA JACKSON and sobrassada. 2. MEXICO CHEF ZUBAIDA TARIQ PAGE 182 CHEF MUÑOZ ZURITA PAGE 138 Maharagwe ya nazi PAGE 76 5. TURKEY Spinach with (Beans in coconut milk). Refried beans. CHEF DIDEM SENOL white lentils. Makande Takgswahajun. PAG E 116 Yellow lentils (Sweetcorn and Frijol Colado. Red lentils burgers. with soya. bean soup). Warm hummus. Punjmel lentils. Maharagwe. 3. BRAZIL Broad bean dip. CHEF HELENA RIZZO 8. CHINA PAGE 88 CHEF SHE ZENGTAI Farofa Campeira. PAGE 150 Homemade black Bean roulade. bean soup. Lily broad beans. Cowpeas with clams Yellow split pea and mushrooms. pudding. 6 �Chefs 1 2 3 4 5 6 7 8 9 10 7 FOREWORD Nutritious seeds for a sustainable future The International Year of Pulses helps to kick off the Our world today faces Agenda. Focusing on seeds for sustainability, FAO a tough challenge: ensuring food security while wishes to promote actions that will contribute to providing a balanced diet for everyone around the ending hunger while protecting the environment, the globe. The figures are daunting: around 800 million planet and its inhabitants. suffer from chronic hunger and roughly two billion live with one or more micronutrient deficiencies. Pulses have been an essential part of the human At the same time, over half a billion people are diet for centuries. Yet their nutritional value is clinically obese. not generally recognized and their consumption is frequently under-appreciated. Undeservedly Overcoming hunger and malnutrition in the 21st so, as pulses play a crucial role in healthy diets, century means increasing food quantity and quality, sustainable food production and, above all, in food while making sure we produce food sustainably, security. This book, Pulses. Nutritious seeds for a efficiently and safely. In September 2015, world Sustainable Future, highlights the benefits of these leaders adopted the 2030 Agenda for Sustainable relatively unknown seeds. Given that pulses come Development, a plan of action for people, the in thousands of varieties, it would be impossible planet and prosperity. It defines a list of Sustainable to list them all. Thus, the book focuses on the Development Goals aimed at ending hunger and main families of pulses to whet your appetite. This malnutrition, as well as eradicating extreme poverty book illustrates the five main ways in which pulses and tackling climate change, among other objectives. contribute to food security, nutrition, health, climate 8 change and biodiversity along with an overview of the exchange among civil society, farmers, the private production and trade in pulses worldwide. sector, researchers, government representatives and policy makers, among others. It also takes you on a voyage around the world to demonstrate how pulses are important historically Our team of nutrition experts is already compiling and culturally, as reflected in today's cooking. We are a food composition database of pulses as part of honoured to present ten world-class chefs sharing the FAO/INFOODS Analytical Food Composition their secrets of both traditional and tasty pulse dishes. Database providing specific data on pulses, biodiversity We hope these recipes will entice you to try some or and their relation to agriculture and processing. all of them and encourage you to include more pulses in your weekly diet. This year marks the beginning of making pulses a household staple for those people and nations who Throughout the International Year of Pulses, we may not know their incredible properties. At the same will continue our efforts in bringing together a wide time, we have made good progress towards our goal spectrum of different actors, from diverse sectors, of having pulses enriching the earth and sustaining to enhance awareness about pulse production and entire populations. These super foods have been consumption around the world. Our intention is nourishing people since historical records began and to create synergies amongst our many and valued a long time before. stakeholders and to lay the foundation for projects aimed at expanding the role of pulses in sustainable So much still needs to be done to end world food production. hunger and provide food security and nutrition for a swelling global population, expected to FAO is disseminating information on pulses in reach over 9 billion by 2050. But one concrete, both print and multimedia, as well as hosting events promising, sustainable and cost-effective at national, regional and global levels. Through these opportunity lies within the tiniest of seeds found regional dialogues and global awareness campaigns, in a multitude of plants: Pulses. Seeds for a we aim to stimulate discussion and information sustainable future. José Graziano da Silva Director-General 9 Part What What are are pulses? �pulses? FAO INTERNATIONAL YEAR OF PULSES Presence and of A brief power guide pulses to Pulses ou see them each Across cultures and cuisines, their open up new pathways for agricultural and every day: at the culinary versatility has given rise to and nutritional developments that, until grocery store, the a host of delicious recipes on every recently, were pure science fiction.