Sharing views on the role of pulses

The FAO Technical Dialogue, held at the headquarters of the Ministry of Agricultural Development and Irrigation (MIDAGRI) of the Republic of Peru as part of the World Pulses Day 2025 celebration, brought together key stakeholders in the pulses sector. Panelists, along with in-person and online participants, explored the role of pulses in building sustainable and diversified agrifood systems.

The technical dialogue was opened by Vice Minister Iván Ramos Pastor, who emphasized the historical and cultural significance of pulses in Peru. He also underscored their essential role in both agriculture and nutrition, noting that their high protein, fibre and micronutrient content makes them a valuable ally in combating hunger and malnutrition. 

The event featured four panelists:

• Carol Abanto, Corporate Director for Research, Development and Innovation, Danper 
•  Juan José González Guzmán, Research Coordinator, Alliance Bioversity & CIAT
• Cecilia Baginsky, Associate Professor, Faculty of Agronomic Sciences, University of Chile 
• Julio Francisco Castillo, Entrepreneur and Founder, Allpa Cuna Foundation
  

Key discussion points

1. Pulses’ genetic diversity and climate change

• The genetic diversity of pulses is a critical asset for climate adaptation and mitigation efforts as some varieties are better adapted to water stress and rising temperatures, enabling farmers to adjust crop cultivation to current and future climate conditions. 
• Pulses contribute to low-input agriculture due to their benefits in improving soil fertility and increasing soil organic carbon and water-holding capacity.
• Genebanks are instrumental in preserving pulses’ genetic diversity. CIAT’s genebank holds over 30 000 bean accessions from different parts of the world. Yet, little is known about each accession’s adaptability to environmental stressors such as soil salinity, extreme heat and drought, indicating an important area for research.
  

2. Stimulating the consumption of pulses

• In Peru, companies such as Danper offer ready-to-eat tarwi products that are moderately processed, involving debittering, cooking, and seasoning with natural ingredients. In this context, moderately processed does not imply an unhealthy product. Rather, food processing methods and technologies can provide a convenient and safe option for consumers while preserving the nutritional value of the food.
• Compared to cooking pulses at home, large-scale pulses processing is more resource-efficient, consuming less water and energy per unit of output.
• Collaboration and coordinated action among stakeholders are key to increasing the consumption of pulses. In this regard, national policies can help integrate and coordinate efforts across sectors, creating synergies and incentives that encourage more people to include pulses in their diets and farmers in their agricultural practices. 
  

Teodardo Calles, Agricultural Officer at FAO, moderated this lively discussion among panelists and participants, during which questions from the audience were answered.

Exhibition of pulses showing its genetic diversity.  ©FAO/Wenwei Luo

Concluding reflections 

The dialogue fostered an engaging discussion among panelists and participants, strengthening their commitment to leveraging the nutritional and environmental benefits of pulses in addressing global challenges and building a resilient and sustainable future for all.

A shared resolve emerged to continue working toward making pulses a cornerstone of sustainable agrifood systems. In her closing remarks, Angela Medina, Director at MIDAGRI’s General Directorate of Agricultural Development and Agroecology, reiterated MIDAGRI's commitment to strengthening ongoing initiatives to promote pulse production and consumption through inclusive, multi-stakeholder engagement.