February 5, 2021


On International Pulse Day, Andriani shares the FAO’s commitment to facilitate production, knowledge and use of quality pulses, and strengthens its plans for their promotion. 


Somewhere between the future and ancient traditions 

At the heart of many research projects across the world, pulses are also the stars of the future of our tables. The UN’s Food and Agriculture Organization (FAO) takes the lead in promoting pulses, and after declaring 2016 the International Year of Pulses, celebrates them on a dedicated day each year. According to FAO experts, pulses are key ingredients for the prevention of food security and a healthy, balanced diet for everyone, in line with the Sustainable Development Goals of the UN’s 2030 Agenda. 

Pulses played a significant role in cooking traditions for several centuries, and still are a prominent feature of many cooking cultures. 

Pulses are also a key source of protein in many traditional dishes of the Mediterranean diet, declared a UNESCO-protected world heritage due to its positive impact on health, environment and food culture. Economic success has led us to replace pulses with meat and meat-derivatives, but our current environmental emergency means that we urgently need to rediscover them. 


 Sustainable for health and the environment 

Farming pulses has a positive impact on the soil, which becomes more fertile. Compared to animal proteins, and especially meats and meat products, vegetable proteins have a satisfactory nutrition value and a lower environmental cost, enabling us to save precious resources. 

Pulses also have many health benefits. They are rich in fibres, supporting a balanced intestinal flora – which is a significant factor for a balanced 

 immune system – and are highly satiating; in addition to proteins, they provide several minerals and secondary active components with protective properties. 


Andriani’s strategies for pulse promotion 

Andriani promotes pulses alongside the FAO, and adopted several strategies to increase their popularity, following all the steps that support their appreciation, from soil to table. 


A dedicated supply chain 

A key step in the right direction was the creation of a controlled local supply chain for lentils, chickpeas and peas, engaging farmers with organic farming and integrated pest control. 


Quality and biodiversity come first 

A partner of this key project re-introducing pulse farming to the South of Italy is Horta S.r.l., a spin-off from the Universitá Cattolica del Sacro Cuore that specialises in farming technology that can yield maximum productivity while safeguarding quality, biodiversity and environmental resources. 


Different ways to our table: pulse pasta 

In order to make it easier to use pulses, and facilitate their use among those who find it difficult to add pulses to their menus in their standard form, Andriani created pulse pasta that is naturally gluten-free, using yellow and red lentils, chickpeas, peas and Mung beans. A multitude of shapes and colours that guarantees variety, taste and really simple cooking. 


Pulse education in school: the ‘Magic of Pulses’ project 

Schools are the beneficiaries of a special project from Andriani Educational: the “Magic of Pulses” project uses these precious, versatile seeds to help teachers, students and households discover the secrets of a sustainable diet to boost health and the environment