The Canadians consume few legumes, hardly 125 ml (1/2 cup) per capita, on a weekly basis. Yet, they are good for health to several considerations.
" It could be better, because he/it is recommended to consume 750 ml of it (3 cups) per week – either six times more that the present consumption", underlined Peter Watts, director of the innovation at Pulse Canada1, instigator of the symposium on the legumes held lately in Toronto.
A problem of picture?
The Canadian market of the legumes is oriented mainly toward the export: 80% of the production are destined to more of 150 pays2. Only 5% of the production of the dry legumes to the country are sold directly to the consumers.
According to Peter Watts, the picture that the legumes evoke to the consumers often amounts to the beans to the bacon and to soup with the peas. " We must make know their potential more on health", he/it has affirmed.
The president of the Center of food technology of Guelph in Ontario, Gary Fread, increases: " The legumes are a source of proteins less expensive and more health than meat". in addition to constitute an excellent source of fibers, he/it has added.
Of the thousands of returns
The diffusion of returns is an inescapable means to make to know and to appreciate the legumes to the consumers better, believes Sara Pink, spokesman of the enterprise American Bush Brothers Company and, that transforms the legumes. " To propose some returns proves to be crucial if one wants that people adopt the legumes", she/it has specified.
The entreprise3 offers 1 000 returns free to prepare the legumes, that it is in appetizer, in entries, in soup, in salad or in main dish. Every recipe can be valued by those that make the test of it, what facilitates the choice of the dishes that the neophytes wish to concoct.
Soon in different food
According to researcher John Michaelides of the university of Guelph, it is necessary to expect that also that more food products contain, in the future, of the flours of legumes. Already, one experiments new doughs, of the muffins, the cracknels, juices and the yogurt, in order to find the optimal dosages for health… and to the taste of the consumers.
" A lot of research and innovations go in this sense, because of their potential kindness on the repletion, the diabetes and the illness coeliaque", he/it has concluded.
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