Dry Pea

Overview

Production

Cultivation

Health Benefits

What is Dry Pea?

Dry peas are legumes that come from the Pisum sativum plant, which is native to the Mediterranean region. They are harvested when they reach maturity and the pods have dried up and turned brown. At this stage, the peas inside are fully mature and have a hard texture, which makes them ideal for drying and storage. Dry peas have been used as a food source for centuries and have played a significant role in the diets of many cultures.

The nutritional value of dry peas is quite impressive. They are rich in fiber, protein, and a variety of essential vitamins and minerals. They are also low in fat and contain no cholesterol, making them an excellent choice for those looking to maintain a healthy diet. The high fiber content of dry peas has been linked to a reduced risk of heart disease, diabetes, and some types of cancer.

Dry peas are used in a variety of dishes around the world, including soups, stews, salads, and side dishes. They are often combined with other ingredients, such as vegetables and grains, to create nutritious and flavorful meals. In addition to their culinary uses, dry peas are also used in the production of animal feed, as well as in the manufacturing of products such as pea protein powder and pea starch.

Overall, dry peas are a versatile and nutritious food that has been enjoyed by people for centuries. With their high fiber, protein, and vitamin content, they make an excellent addition to a healthy diet. Whether you're looking to cook up a hearty stew or add some plant-based protein to your diet, dry peas are a great choice.

Dry Pea Production in the World

The Russia is the top country producing Dry Peas in the world. As of 2022, the Russia produced 3,616,059 tonnes of Dry Peas, accounting for 25.53% of the total production. Canada is the world's second-largest Dry Peas producer, with 3,423,266 tonnes, which represents 24.17% of the total production. In terms of Dry Peas yield, Burundi is the most productive country on the planet with 55,021. China, India, and the United States are the top three leading countries with '1,476,488', '1,004,402', '684,560', and '400,888' tonnes respectively. The South Korea has the lowest production of Dry Peas in the world with only 6 tonnes in 2022. The world's total production of dry peas was estimated at 14,166,028 tonnes in 2022.

Source: FAOSTAT

Top 10 Countries by Dry Pea Production in 2022

Top Countries by Production of Dry Pea in 2022

Rank	Country	Production(Tonnes)	Acreage(Hectare)	Yield
1	Russia	3,616,059	1,611,745	22,436
2	Canada	3,423,266	1,348,000	25,395
3	China	1,476,488	934,343	15,802
4	India	1,004,402	761,959	13,182
5	United States	684,560	348,840	19,624
6	Ethiopia	400,888	225,144	17,806
7	France	399,910	133,490	29,958
8	Germany	322,600	106,900	30,178
9	Argentina	296,957	112,446	26,409
10	Australia	261,140	192,000	13,601
11	Ukraine	259,660	125,700	20,657
12	United Kingdom	160,261	57,236	28,000
13	Lithuania	152,270	71,460	21,308
14	Kazakhstan	149,967	117,126	12,804
15	Spain	136,010	122,510	11,102
16	Czech Republic	115,140	40,630	28,339
17	Romania	109,240	68,060	16,051
18	Estonia	94,860	37,260	25,459
19	Finland	92,250	31,000	29,758
20	Sweden	85,000	23,810	35,699
21	Belarus	63,486	24,779	25,621
22	Denmark	63,350	14,400	43,993
23	Poland	63,350	27,560	22,986
24	Latvia	51,700	21,700	23,825
25	Peru	51,239	44,665	11,472
26	Italy	45,760	16,030	28,546
27	Colombia	43,265	28,030	15,435
28	Malawi	43,020	47,863	8,988
29	Myanmar	37,416	42,497	8,804
30	Greece	35,190	20,310	17,326
31	Slovakia	34,550	12,250	28,204
32	Tanzania	32,393	53,568	6,047
33	New Zealand	24,540	6,972	35,198
34	Hungary	24,360	10,850	22,452
35	Pakistan	22,086	33,628	6,568
36	Bulgaria	20,110	9,760	20,605
37	Madagascar	19,820	16,295	12,163
38	Turkmenistan	17,800	9,916	17,950
39	Moldova	15,400	10,700	14,393
40	Austria	14,480	5,880	24,626
41	Rwanda	14,065	18,487	7,608
42	Uganda	13,240	27,416	4,829
43	Tajikistan	11,866	8,798	13,486
44	Burundi	11,566	2,102	55,021
45	Switzerland	10,596	2,985	35,497
46	Morocco	10,107	28,755	3,515
47	Algeria	9,499	9,538	9,959
48	Mauritania	9,369	31,145	3,008
49	Bangladesh	8,131	7,396	10,994
50	Azerbaijan	7,492	6,039	12,406
51	Republic of the Congo	6,974	9,372	7,442
52	Israel	6,522	17,257	3,779
53	Libya	5,988	3,743	15,998
54	Norway	5,855	5,818	10,063
55	Paraguay	5,442	6,140	8,864
56	Bolivia	5,356	3,795	14,115
57	Tunisia	5,288	5,991	8,825
58	Lebanon	3,832	805	47,587
59	Brazil	3,720	1,015	36,650
60	Syria	3,556	2,409	14,761
61	Uzbekistan	3,472	1,235	28,118
62	Sierra Leone	3,138	3,620	8,667
63	Uruguay	2,756	1,291	21,343
64	Yemen	2,700	1,713	15,760
65	Ireland	2,640	540	48,889
66	Mexico	2,433	1,549	15,703
67	Turkiye	2,392	887	26,967
68	Belgium	2,230	710	31,408
69	North Macedonia	2,177	1,060	20,547
70	Belize	1,705	1,827	9,332
71	Bosnia and Herzegovina	1,607	1,064	15,103
72	Democratic Republic of the Congo	1,476	3,641	4,054
73	Montenegro	1,445	462	31,266
74	Croatia	1,440	670	21,493
75	Niger	1,207	2,806	4,303
76	Japan	1,133	455	24,931
77	Bhutan	990	569	17,388
78	Chile	977	952	10,262
79	Luxembourg	970	270	35,926
80	Jamaica	960	836	11,483
81	South Africa	916	894	10,249
82	Ecuador	787	1,480	5,322
83	Slovenia	730	320	22,813
84	Eritrea	664	1,528	4,348
85	Guyana	488	829	5,880
86	Lesotho	469	1,371	3,421
87	Dominican Republic	443	479	9,243
88	Egypt	274	93	29,602
89	Kyrgyzstan	261	169	15,444
90	Venezuela	147	92	16,040
91	Palestine	109	43	25,525
92	Georgia	83	84	9,789
93	Cyprus	60	40	15,000
94	Armenia	36	26	13,731
95	South Korea	6	4	14,331

Cultivation of Dry Peas

Dry pea is a crop that is relatively easy to cultivate and is grown in many parts of the world. Here are some key points to consider when cultivating dry peas:

Climate: Dry peas are adaptable to a variety of climatic conditions, ranging from cool temperate to subtropical regions. They thrive in a cool and moist growing season and are also tolerant of frost. The ideal temperature range for optimal germination falls between 15-25°C.
Soil: Dry pea grows best in well-drained soils with a pH range of 6.0 to 7.5. The soil should be free of weeds and well-prepared before planting. Adding organic matter such as compost or manure can help improve soil fertility.
Planting: Dry pea is typically planted in the spring, between March and May, depending on the region. Seeds are usually sown directly into the soil, with a planting depth of 2-5 cm. Rows should be spaced 30-50 cm apart to allow for adequate growth.
Fertilizer: Dry pea is a legume and can fix nitrogen from the atmosphere, reducing the need for nitrogen fertilizer. However, phosphorus and potassium fertilizers can be beneficial in increasing crop yield.
Watering: Dry pea requires moderate water, with an average of 40-50 cm of rainfall during the growing season. Irrigation can be used in drier areas, but care should be taken not to over-water, as this can lead to disease and reduced crop quality.
Pest and disease control: Common pests include aphids, cutworms, and spider mites, while diseases such as powdery mildew and root rot can affect crop health. Integrated pest management practices, including crop rotation and the use of natural predators, can help control pests and reduce the need for chemical treatments.
Harvesting: Dry pea is ready for harvesting when the pods have dried and turned brown. The crop is usually harvested using a combine harvester, with care taken to avoid damage to the seeds. Once harvested, the crop should be dried and stored in a cool, dry place to prevent spoilage.

In summary, dry pea is a crop that can be grown in a range of climates and soil types. With proper care and attention to planting, fertilizing, watering, pest and disease control, and harvesting, growers can produce a healthy and high-quality crop.

Health Benefits of Dry Peas

Dry peas are a nutrient-dense food that provides a wide range of health benefits. Here are some key health benefits of consuming dry peas:

High in protein: Dry peas are a good source of plant-based protein, making them an excellent choice for vegetarians and vegans. One cup of cooked dry peas provides approximately 16 grams of protein.
Rich in fiber: Dry peas are high in dietary fiber, which can help promote digestive health, lower cholesterol levels, and reduce the risk of chronic diseases such as heart disease, diabetes, and cancer.
Low in fat and calories: Dry peas are low in fat and calories, making them a good choice for people looking to manage their weight or maintain a healthy diet. They are also free of cholesterol and saturated fat.
Rich in vitamins and minerals: Dry peas are a good source of vitamins and minerals, including vitamin C, folate, iron, and potassium. These nutrients are essential for maintaining a healthy immune system, preventing anemia, and regulating blood pressure.
May lower the risk of chronic diseases: The high fiber content of dry peas has been linked to a reduced risk of chronic diseases such as heart disease, diabetes, and some types of cancer. They also contain antioxidants, which can help protect against oxidative stress and inflammation.
May improve blood sugar control: Dry peas have a low glycemic index, which means they do not cause a rapid increase in blood sugar levels. This makes them a good choice for people with diabetes or those looking to improve their blood sugar control.

Overall, consuming dry peas as part of a balanced diet can provide a range of health benefits, including improved digestive health, lower cholesterol levels, and a reduced risk of chronic diseases.

Nutritional Information of Dry Peas

Here is the approximate nutritional profile of dry peas per 100 grams:

Calories: 81
Protein: 5.4 grams
Carbohydrates: 14.5 grams
Fiber: 5.5 grams
Fat: 0.4 grams
Sugars: 3.3 grams
Sodium: 5 milligrams
Potassium: 244 milligrams
Calcium: 25 milligrams
Iron: 1.5 milligrams
Magnesium: 33 milligrams
Phosphorus: 98 milligrams
Vitamin C: 1.9 milligrams
Folate: 65 micrograms

Dry peas are a good source of plant-based protein, fiber, and a variety of essential vitamins and minerals. They are also low in fat and calories, making them a healthy addition to any diet. The high fiber content of dry peas has been linked to a reduced risk of chronic diseases such as heart disease, diabetes, and some types of cancer. Additionally, dry peas are a good source of iron, which is important for preventing anemia, and potassium, which can help regulate blood pressure.

Structure of Dry Peas

Dry peas are a type of legume and have a distinctive structure that sets them apart from other types of plant foods. Here are the main structural components of dry peas:

Seed Coat: The outer layer of a dry pea is the seed coat, which is typically tan, brown, or green. The seed coat is hard and protects the seed inside.
Cotyledons: The two halves inside the seed coat are the cotyledons, which are the nutrient-rich parts of the seed that provide energy and nutrition for the developing plant. When cooked, the cotyledons become soft and tender.
Embryo: The embryo is the small, developing plant that is located at one end of the cotyledons. The embryo contains the genetic material necessary for the development of the plant.
Hilum: The hilum is the small, oval-shaped spot on the surface of the pea where the seed was attached to the pod. The hilum is typically lighter in color than the rest of the seed coat.
Radicle: The radicle is the small root that emerges from the embryo and is the first part of the plant to grow when the seed is planted.
Plumule: The plumule is the tiny shoot that emerges from the top of the embryo and eventually develops into the stem and leaves of the plant.

In summary, the structure of dry peas consists of a hard seed coat that protects the nutrient-rich cotyledons, which contain the developing embryo, hilum, radicle, and plumule. This unique structure makes dry peas a versatile and nutritious food that can be used in a variety of dishes.

Types of Dry Peas

Several different types of dry peas are commonly used for food and feed. Here are some of the most popular types of dry peas:

Green Peas: Green peas are the most common type of dry pea and are often used in soups, stews, and curries. They have a sweet flavor and a bright green color.
Yellow Peas: Yellow peas are slightly larger than green peas and have a mild, earthy flavor. They are often used in split form to make pea soup.
Chickpeas: Chickpeas are a type of dry pea that is popular in Middle Eastern and Indian cuisine. They have a nutty flavor and a firm texture and are often used in dishes such as hummus and falafel.
Black-Eyed Peas: Black-eyed peas are a type of dry pea that is commonly used in Southern cooking. They have a creamy texture and a mild, nutty flavor.
Split Peas: Split peas are made by splitting green or yellow peas in half, which makes them cook more quickly and creates a smooth texture. They are often used in soups and stews.
Pigeon Peas: Pigeon peas are a type of dry pea that is commonly used in Caribbean and Indian cuisine. They have a nutty flavor and are often used in dishes such as rice and peas.

In addition to these common types of dry peas, several other varieties are used in different parts of the world. Each type of dry pea has its unique flavor and texture, which makes them suitable for different types of dishes.

Uses of Dry Peas

Dry peas are a versatile ingredient that can be used in a variety of dishes. Here are some of the most common uses of dry peas:

Soups and Stews: Dry peas are often used to make hearty soups and stews, such as split pea soup or minestrone. They add a thick, creamy texture and a nutty flavor to these dishes.
Side Dishes: Cooked dry peas can be used as a side dish, either on their own or mixed with other vegetables. They can be seasoned with herbs and spices to enhance their flavor.
Salads: Dry peas can be added to salads to provide protein and fiber. They can be cooked or sprouted and mixed with other ingredients such as lettuce, tomatoes, and cucumbers.
Snacks: Dry peas can be roasted or seasoned with spices to create a crunchy, savory snack. They are a healthier alternative to potato chips or other processed snacks.
Veggie Burgers: Dry peas can be mashed and mixed with other ingredients to make vegetarian or vegan burgers. They add protein and fiber to the burgers and provide a nutty flavor.
Animal Feed: Dry peas are also used as animal feed, particularly for livestock such as pigs and poultry. They are a good source of protein and are often used as a substitute for soybeans.

In addition to these common uses, dry peas can also be used in baking, as a thickener for sauces and gravies, and as a meat substitute in vegetarian dishes. Their versatility and nutrient content make them a valuable ingredient in any kitchen.