In the last decade, the world production of pulses It has taken a remarkable leap that is very much in line with the change in consumption habits. According to the most recent data from the Food and Agriculture Organization of the United Nations (FAO), the global volume has increased from 88 million tons in 2016 to 97 million tons in 2024consolidating these grains as a pillar of food and sustainable agriculture.
This increase comes exactly ten years after 2016 was declared International Year of PulsesA campaign that, as the FAO itself acknowledges, has served to completely transform the image of these foods. What was once seen as a humble, almost subsistence product has become a key ingredient in addressing challenges such as... poverty, malnutrition and the environmental impact of food systems.
A global leap: from 88 to 97 million tons
FAO data indicates that in just a few years the Global production of pulses has grown steadily, going from 88 million tons in 2016 to 97 million in 2024. This progress is not only explained by improved yields, but also by a clear increase in consumption in many countries, including European ones.
Organization officials, such as Agriculture Officer Teodardo Calles, emphasize that the declaration of the International Year of Pulses helped to “reshaping production and consumption patterns”As a result of this initiative, governments, producers, and consumers began to view pulses in a new light, better integrating them into both agricultural strategies and... public health policies.
The FAO considers that pulses have gone from occupying a secondary place in the diet to being an increasingly visible element in debates about food security, sustainability and nutritionThe increase in its production to 97 million tons is, to a large extent, a reflection of this change in international focus.
Productive growth is also accompanied by a recognition of their strategic value in regions with less access to animal protein. In many developing countries, pulses have become established as accessible source of proteinwhich helps to reduce malnutrition and diversify farming systems.
In parallel, in mature markets such as the European Union, there is greater sensitivity towards the healthy nutrition And the search for plant-based alternatives has contributed to increasing the value of these crops, driving a demand that supports this global increase to the current 97 million tons.
Legumes as allies against climate change
Beyond production figures, legumes have established themselves as strategic crops in the fight against climate changeIts main agronomic advantage is its ability to fix atmospheric nitrogen through a symbiosis with soil bacteria, such as Rhizobium and BradyrhizobiumThis natural relationship allows for a significant reduction in dependence on synthetic fertilizers.
In a context where agricultural inputs are subject to strong price fluctuations and where the goal is to achieve agriculture with lower environmental footprintThis characteristic is especially valuable. The FAO emphasizes that incorporating pulses into crop rotations helps maintain soil fertility and improve farm profitability in the medium and long term.
In addition to fixing nitrogen, some legumes are able to mobilize phosphorus from the soilPhosphorus, a key nutrient whose agricultural supply comes mostly from phosphate rock, a non-renewable resource. By improving the phosphorus cycle, these crops help optimize the use of mineral fertilizers and extend the lifespan of these limited reserves.
The combination of nitrogen fixation and improved phosphorus management makes legumes a particularly good fit for agricultural systems that prioritize... crop rotation and diversificationThe FAO identifies them as essential tools for building a more resilient agriculture in the face of extreme events and soil degradation.
This agronomic role reinforces its relevance in European countries, where regulatory and social pressure to reduce fertilizer use and related emissions is constantly increasing. Integrating more legumes into cropping systems is thus presented as a practical way to move towards this goal. more sustainable production models without sacrificing productivity.
A key food for health and disease prevention
In terms of nutrition, international organizations agree that legumes are one of the most complete foods that can be included in the diet. They are a important source of plant-based proteinThey provide a high amount of dietary fiber and concentrate B vitamins along with essential minerals such as iron, potassium, magnesium and zinc.
The FAO points out that when other protein sources richer in saturated fats are replaced with legumes, it contributes to reduce your intake of these types of fatsThis substitution is the basis of many recommendations for preventing chronic diet-related diseases.
The agency reminds us that up to a 80% of cardiovascular diseases, strokes, and type 2 diabetes And certain types of cancer could be prevented with changes in eating habits, including a greater presence of legumes in the weekly menu. That's why they are increasingly appearing in official nutritional guidelines and food education campaigns.
Another factor in its favor is its Long useful lifeUnlike other fresh foods, dried legumes can be stored for long periods without significantly losing their nutritional value, making them a very useful tool for strengthen food security in different contexts, from homes to food banks.
This combination of benefits—nutritional, health-related, and logistical—explains why, in parallel with the increase in production to 97 million tons, many countries are strengthening their presence in school canteenshospitals and food support programs aimed at vulnerable populations.
The evolution of world production up to the 97 billion tonsThe growing recognition of their value for health and the climate, and the renewed interest in countries like Spain show that pulses are no longer a secondary food: today they are at the heart of strategies that seek more sustainable food, more resilient agriculture and better food security, both globally and in the daily lives of European families.
Spain and Europe: plenty of food on the table, challenges in the field
At the European level, Spain appears as one of the largest consumers of legumesThanks to a culinary tradition that keeps chickpea recipes very much alive, brown lentilBeans or dried peas. Stews, soups and casseroles are still present in everyday life, although adapted, in many cases, to faster paces of life.
Despite this strong domestic demand, the Spanish production of legumes It remains irregular and depends largely on the weather conditions of each season. Data from the Ministry of Agriculture, Fisheries and Food shows that in 2024 approximately 127.000 tons were destined for human consumption, while in 2025 the figure dropped to 110.000 tonnes .
This year-over-year decline illustrates the crop vulnerability to weather phenomena Adverse conditions, such as prolonged droughts or episodes of intense rainfall at critical moments in the production cycle, also highlight the need to continue investing in local cultivation if we want to respond reliably to ever-increasing consumption.
In the context of the European Union, the global trajectory to 97 million tons positions pulses as an opportunity for reduce dependence on external proteinThis is especially relevant given the current tensions in international grain and animal feed markets. For Spain, strengthening its own production would contribute to both food security and a balanced trade balance.
Although most of the increase in global production is concentrated in regions with ample available land and lower cultivation costs, the EU and Spain are seeking ways to improving the competitiveness of European pulseseither through specific aid, or by promoting shorter value chains that bring the producer and the consumer closer together.
Castile and León as a showcase of the new legume culture
Inside of Spain, Castilla y Leon It has become one of the most active regions in promoting legumes, both from an agricultural and culinary perspective. The community boasts renowned production areas and a long tradition of dishes based on lentils, chickpeas, and beans, which are now being adapted to more contemporary formats.
In collaboration with the FAO, the Regional Government of Castile and León has participated in various activities related to World Pulses DayUnder the slogan "Legumes of the world: From modesty to excellence," the aim is to place these products in a prominent position not only in home cooking, but also in restaurants and haute cuisine.
An example of this commitment was the gastronomic competition "Uncover the legumes"Held in Valladolid, the event showcased a variety of dishes from chefs and restaurants, combining traditional and modern techniques. Tapas, creative dishes, and updated versions of classic recipes aimed to introduce legumes to younger audiences and those seeking lighter or quicker options.
For the FAO and for experts like Teodardo Calles, these types of initiatives help to position legumes as a product versatile, modern and compatible with new lifestyleswithout losing sight of its cultural and historical dimension. In this way, the increase in global production—those 97 million tons—will actually translate into more presence on the table.
In Calles' own words, legumes have the ability to connecting the past with the futureBy combining traditional cuisine with current sustainability and public health challenges, its role in the next decade involves establishing itself as an everyday ingredient in homes and on restaurant menus, while continuing to strengthen its agronomic importance.
The evolution of world production up to the 97 billion tonsThe growing recognition of their value for health and the climate, and the renewed interest in countries like Spain show that pulses are no longer a secondary food: today they are at the heart of strategies that seek more sustainable food, more resilient agriculture and better food security, both globally and in the daily lives of European families.
