The Legumes have become one of the most strategic foods of the food system, both for their nutritional value and their economic importance to thousands of producers and packers in Spain. However, the current context reveals a complex reality: while experts insist that we should eat more lentils, chickpeas, or beans, those who stock supermarket shelves claim they are working practically "by the penny."
In parallel, Legumes are once again at the center of the debate on healthy and sustainable food.From the Roman villas of Cuenca to international scientific reports, this humble food has gone from being the basis of the diet of the popular classes to being claimed as a key element to take care of health and the planet, while strengthening the Spanish agri-food fabric.
The harsh economic reality of legume packaging companies
In a packaging plant in León, a company specializing in Spanish chickpeas has opened its doors to show the economic fragility under which the sector operatesThere, around 400.000 kilos of domestic chickpeas are processed annually, according to data on the legume productionBut maintaining activity is becoming a real challenge.
According to their management, Chickpeas are bought for around 1,50 euros per kilo and sold for around 2 euros.On paper it might seem like a reasonable margin, but the reality is different when you break down the costs associated with packaging and logistics, which have continued to increase in price.
One of the most critical points is the packaging material: The price of plastic per kilo has tripled In recent times, this has immediately put a strain on the cost structure. Added to this is transportation, which has increased by around nine cents per kilo, further reducing unit profits.
Once these expenses are covered, The actual profit margin per kilo is barely around five cents.And that figure can be reduced even further when modern distribution comes into play, especially large supermarket chains, which concentrate a good part of the negotiating power.
The company from León reports that The larger the supermarket chain, the greater the pressure on prices.In many cases, it is the distribution itself that defines the final selling price, leaving the packaging companies with a clear dilemma: accept very tight conditions or give up being present on certain shelves.
The situation has reached the point where, according to the firm, There are deals that are closed with margins of barely one cent per kiloTranslated into volume, this means that for every 100 kilos sold, the profit is just one euro, a very fragile balance for any company that has to deal with salaries, energy, investments and maintenance.
This context highlights that the intermediaries who clean, select, package and distribute the legumes They face similar difficulties to those of farmers. In a highly competitive market, the industrial sector is caught between rising costs and the reluctance of large retailers to fully pass those increases on to the consumer.
Legumes: from a resource for the poor Romans to a trendy healthy food
Beyond the economic situation, legumes carry a long history linked to popular food and healthy dietsIn present-day Spain, the legacy of Roman gastronomy still resonates, in which the population with fewer resources had little access to meat, but did have access to foods of high nutritional quality such as legumes.
In Cuenca, for example, archaeological investigations at sites such as the Roman villa of Noheda have allowed researchers to reconstruct part of that culinary heritage. According to a pharmacist and science communicator from Cuenca, Humble families in the Roman period ate dishes based on legumes, porridge, and cereals such as spelt.ingredients that are once again being celebrated for their healthy profile.
These are products that at the time were not exactly associated with luxury, but which They provided high-quality plant-based protein, fiber, and a remarkable feeling of satiety.Currently, scientific evidence supports that these types of dishes fit perfectly with Mediterranean diet patterns and with recommendations for preventing chronic diseases.
The same expert points out that Rome not only transmitted ingredients, but also fairly consistent nutritional structures. with what is now considered a balanced diet. Over time, some of that heritage has been transformed: simple porridges of the past have given way to much sweeter modern versions, but the core of that diet—olive oil, grains, legumes, and vegetables—remains part of the ideal of healthy cooking.
In this context, Legumes are once again gaining prominence in both scientific dissemination and nutritional education campaigns.More and more healthcare professionals insist that they should have a permanent place on the weekly menu, not only because of tradition, but because of their positive impact on metabolic and cardiovascular health.
Legumes in new healthy and sustainable diets
The relevance of legumes is not limited to history or Mediterranean culture. Major international reports on nutrition and the environment They repeatedly point out that these foods should play a leading role in the diets of the future.
The call Planetary Health DietDesigned by an international group of nutrition and sustainability specialists, this food model proposes a diet with a strong presence of plant-based products, among which legumes play an essential role. The idea is to reconcile healthy eating for billions of people with respect for the planet's ecological limits.
According to those responsible for this approach, Increase consumption of legumes and reduce dependence on resource-intensive animal proteins It could help prevent millions of premature deaths worldwide. At the same time, it would alleviate pressure on arable land, freshwater, and pollution associated with food production.
In Europe, and especially in countries with a tradition of stews, soups and casseroles, such as Spain, The transition to this type of eating pattern is more manageable. than in other contexts. Classic dishes of chickpeas, beans or lentils can be easily adapted to current recommendations, reducing saturated fats and enhancing vegetables, spices and lighter cooking techniques.
Experts also focus on everyday habits: The main challenge is not so much the availability of legumes, but getting them to become a stable part of the routine.In an environment where ultra-processed foods and fast food abound, reclaiming the time and planning needed to cook a good legume dish has become almost an act of healthy resistance.
Even small cooking tricks, like Add a touch of vinegar to the lentils during preparationThey are used by nutritionists to improve palatability and promote the absorption of certain nutrients such as iron, thus reinforcing the nutritional profile of these traditional dishes.
The role of the Spanish Association of Legume Growers
Meanwhile, at the sectoral level, the The Spanish Association of Legume Growers (ALE) has established itself as a key player to coordinate companies dedicated to the marketing and processing of legumes in the country. At its last general assembly, the organization took the opportunity to recognize the work of several former presidents who have contributed to the organization's development.
Among those honored are officials who have presided over the Association during the last few decades, promoting internal dialogue, defending common interests and increasing the visibility of Spanish legumes across the entire agri-food sector. ALE emphasizes that the current stability is not the result of a single term, but rather the continuous work of many individuals and companies.
Currently, the Association's activity focuses on to promote the consumption of legumes, strengthen sector communication and improve cooperation between companiesIt also dedicates a good part of its efforts to dialogue with public administrations and to participation in national and international forums where food and agricultural policies are debated.
One of the entity's recurring messages is that Legume consumption in Spain has shown an upward trend for several years.This increase is related to greater social concern for health, environmental sustainability and the search for plant-based protein alternatives, as well as the culinary rediscovery of these products.
This surge in consumer interest, coupled with culinary tradition and the importance of domestic production, reinforces the strategic role of legumes within the Spanish agri-food systemHowever, for this potential to translate into a solid future, the productive and industrial link needs to operate with margins that allow for investment, innovation, and generational renewal.
Through acts of recognition and various campaigns, the ALE wants to make it clear that The sector's commitment is not limited to selling more kilos of legumesbut also to highlight its contribution to public health, rural development and the fight against climate change, aligning itself with European priorities in sustainable food.
All these elements—the pressure exerted by large retailers on packers, the long historical tradition of legumes as a staple food, their central role in healthy and sustainable diets, and the coordinated work of the sector through the ALE—contribute to a broader picture. a scenario in which legumes remain a humble but decisive product to understand the challenges and opportunities of food in Spain and Europe in the coming years.
