The Legumes are experiencing a peculiar moment in SpainWhile organizations, nutritionists, and international studies insist that they should play a leading role in the diet for health and sustainability reasons, those who produce and package them are grappling with increasingly tight margins and with strong cost and price pressures. At the same time, the organized sector is trying to strengthen its image and push for a consumption that growsBut it is still far from its potential.
Among the chickpea, lentil, and bean packing plants, the tributes to industry veterans, and the recommendations from the scientific community, a single message emerges: Legumes are key for healthy, affordable and environmentally friendly food, but they need an economic and social environment that allows them to continue reaching the plate in a fair way for the whole chain.
Pressure on margins in legume packaging companies
In a packaging plant in the province of León, where around [number] are processed each year 400.000 kilos of chickpeas of Spanish originThe legume business can be explained with a calculator in hand. The manager of the company Legumbres Arconada explains that, with current prices, buy a kilo of chickpeas for 1,50 euros And selling it for 2 euros leaves an apparent margin that, on paper, might seem reasonable.
The problem is that this margin diminishes as more are incorporated costs associated with packaging and logisticsThe price of the plastic needed for the bags has triplicate In recent times, and the cost of transport per kilo has increased by around nine centsBetween these factors, the actual profit remaining for the packaging company barely reaches five cents per kilo, a figure that leaves very little room for maneuver in the face of any further cost increases.
When large-scale distribution enters the picture, the picture narrows even further. The largest supermarket chains are negotiating aggressively. And in many cases, they set the final price for the supplier. The León plant explains that the company is often forced to choose between accepting that price or forgoing the supply, resulting in situations where the profit margin is reduced. at just one cent per kiloIn other words, selling 100 kilos of legumes can yield a profit of barely one euro.
This dynamic illustrates the extent to which a seemingly simple food chainThe production of dried legumes, like that of dried legumes, can be strained by rising costs of packaging, fuel, and other inputs. And it brings to the forefront a debate that is increasingly present in the Spanish agri-food sector: the difficulty of reconciling low prices for the consumer with sufficient remuneration for producers and packers.
Legumes: quality protein since Roman times
Beyond the economic situation, legumes carry a long history in the food history of the peninsulaAt a conference held in Cuenca on the legacy of Rome, the pharmacist and popularizer María de los Ángeles García, known as Boticaria García, recalled that a clear [presumably referring to a specific type of medicine] already existed in Roman society. inequality in access to food, very similar to the current one.
While the elites could afford meat regularly, the working classes did not have that option, but they did have access to a high-quality source of plant protein: legumesChickpeas, lentils, and other varieties were a regular part of the daily lives of families with fewer resources, who supplemented their diet with porridge and cereals such as spelt, which is now fashionable again in many homes due to its nutritional profile.
This dietary pattern, although simple, is considered today especially healthyAs the science communicator from Cuenca pointed out, the Romans had developed a fairly solid nutritional structure, based on basic vegetable products Over time, this dish has evolved into heavier, sugarier recipes, far removed from its original form. A clear example is some modern porridge preparations, which are much richer in sugars and fats than their historical versions.
The Roman case reinforces the idea that legumes have been, for centuries, an essential tool for guarantee accessible protein to the less fortunate, a role that remains relevant in present-day Spain given the rising price of other foods of animal origin.
Boosting the sector: the role of the Spanish Association of Legume Growers
In this context of tradition and economic challenges, the Spanish Association of Legume Growers (ALE) It has established itself as one of the key players in shaping the sector. During its latest General Assembly, the organization held an event to recognize several of its members. ex-presidents, highlighting the work developed in recent decades to give stability and visibility to Spanish legumes.
During the tribute, the following were presented memorial plaques Guillermo García-Luengo, who presided over the Association from 2002 to 2010 and from 2014 to 2018; Eulogio Sánchez, who led the organization from 2010 to 2012; and Ángel Díez, president from 2013 to 2014. Under their leadership, the ALE has consolidated its position as reference organization for legume companies, promoting internal dialogue, defending common interests before the administrations and participating in national and international debate spaces.
The Association itself emphasizes that the progress achieved in recent years is not solely due to the work of those who have held the presidency, but also to the joint effort of the partner companiesThis collective effort has made it possible to respond better to changes in consumer habits, new regulatory requirements and market fluctuations, both in Spain and in other countries where legumes are exported.
Promotion of consumption and upward trend in Spain
Currently, a large part of the ALE's strategy focuses on to promote the consumption of legumes and in communicating more clearly the value they bring. Their lines of work include improving the sectoral communication, cooperation between companies, dialogue with public administrations and active participation in forums that address nutrition, sustainability and the agri-food chain.
According to the Association, in recent years a trend has been observed in Spain sustained growth in the consumption of chickpeas, lentils, beans and other varietiesThis increase is linked both to greater public concern for health and diet quality, and to the growing recognition of nutritional and environmental value of legumes. Their contribution of protein, fiber, vitamins and minerals, combined with a generally lower environmental impact than that of many animal products, places them at the center of many dietary recommendations.
Furthermore, the culinary versatility of legumes is no longer limited to traditional stews. They are becoming increasingly common in salads, creams, hummus, veggie burgers and other preparations adapted to current lifestyles, something that, according to ALE, has helped to attract a young audience that previously consumed them less frequently.
The Association links this positive evolution to a strategic role within the national agri-food system: as it is a product relatively affordable and long-lastingLegumes are considered an ally against food inflation and food waste, two challenges with increasing importance on the public agenda.
Legumes and a healthy diet: from everyday cooking to scientific recommendations
Beyond the professional sector, international scientific organizations also consider legumes as pillar of healthy eating patternsAlthough the latest EAT-Lancet Commission report focuses on a global framework, its proposal for a Planetary Health Diet fits well with the Mediterranean culinary tradition, where legumes play a significant role. prominent position alongside cereals, vegetables and olive oil.
These types of recommendations support the idea that increasing the presence of legumes in weekly menus not only benefits the body, but also contributes to reduce the environmental pressure on the food systemThese crops, in many agricultural rotations, help fix nitrogen in the soil, promote fertility, and may require fewer resources than other protein sources.
At home, Spanish nutritionists have popularized practical advice for to make better use of the nutrients in legumes, such as Tricks to prevent legumes from causing gasIn the case of lentils, for example, some specialists recommend adding a splash of vinegar during cooking to improve the absorption of the non-heme iron they provide, thus making better use of their potential as a food rich in this mineral.
These small guidelines, combined with a greater presence of legumes in collective catering and hospitality, can help these foods regain the importance they had in previous generations, maintaining their essence as a simple, nutritious product adaptable to all types of budgets.
With a focus on health, household finances, and the balance of the agri-food chain, Legumes are consolidating their position as a strategic food In Spain: fundamental for those who grow and package them, indispensable for consumers looking for affordable and healthy options, and essential in plans that propose a more planet-friendly diet.