Pulse weekly outlook: World Pulses Day celebrated

Beth Bechdol, deputy director-general for the UN’s Food and Agriculture Organization (FAO), speaks on a video conference call marking World Pulses Day. (Photo courtesy FAO via Flickr, copyright FAO)

MarketsFarm — The United Nations celebrated the annual World Pulses Day on Feb. 10, highlighting the contribution of pulse crops to world agriculture and nutrition.

“Pulses are more than just nutritious seeds – they also contribute to achieving the goals of the 2030 Agenda of Sustainable Development,” the UN said in a release. “They play a critical role in addressing challenges of poverty, food security, soil health and climate change. These species provide many opportunities for improving the sustainability of agricultural production systems.”

A virtual event was held to highlight the day, bringing in industry and government officials to talk about pulse crops.

“Pulses play a key role in achieving better food systems. They are a source of safe and nutritious food for all and also contribute to the sustainability of agricultural production systems. Today we celebrate the role of this diverse and versatile commodity in addressing food security and contributing to healthy diets,” said Beth Bechdol, deputy director-general for the UN’s Food and Agriculture Organization (FAO).

Pulses can also play a role in reducing poverty, promoting well-being of people and the planet, and achieving the far-reaching and people-centred set of universal and transformative goals and targets of the 2030 Agenda for Sustainable Development, according to comments from Munir Akram, president of the UN Economic and Social Council and permanent representative of Pakistan to the UN.

The benefit of pulses in terms of food security, nutrition, sustainable agriculture and fighting climate change were also discussed during the event.

Pulses have many benefits, and these protein-, fibre- and mineral-rich leguminous crops are in the spotlight when featured in many dishes around the world, said the UN.

A number of chefs also took part in the event, noting the legumes are a part of the food culture, family traditions and diets of many people across the globe.

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