FAO.org

Pulses are a sub group of legumes with extraordinary nutritional and environmental benefits. Pulses are rich in proteins, in comparison with other plant-based protein sources and hence, act as major protein sources for vegetarians and in regions where meat and dairy are not physically or economically accessible. Pulses have a greater genetic diversity than the other crops, with many varieties of pulses resistant to floods, drought and other extreme and marginal environmental conditions.  

Considering the benefits of pulses, the Government of Sri Lanka has initiated several programmes to promote pulses to address micronutrient deficiencies, which are widespread, particularly among nutritionally vulnerable groups, such as women, children and populations living in the estate sector in Sri Lanka. Despite these efforts, production and consumption of pulses in Sri Lanka falls below national targets . This is due to several factors, including production being concentrated only in a few districts in the country; poor consumer awareness of the benefits of pulses and lack of knowledge for optimal culinary preparation. Thus, there is room to strengthen pulse value chains through interventions in marketing and expanding domestic demand through awareness raising.  In this respect, this policy brief examines the factors that hinder pulse production and consumption, the impact of pulse consumption on the nutritional status of populations and provides policy recommendations to promote pulse production and consumption in Sri Lanka.