A lack of sustainability creates problems not just for the companies who produce the crops, but also for the environment.
The race is on to find the best plant-based alternatives to animal protein and better use and preserve the land. Cows produce vast quantities of methane gas and require large tracts of land for grazing. Peas, on the other hand, do not produce methane. And, according to Roquette — a global leader in plant protein production — peas require three times less water than bovine meat. Furthermore, fewer nitrogen fertilizers are required. Peas actually absorb nitrogen from the atmosphere and store it in their roots leaving nutrient-rich soil behind. Peas are also significantly more drought-resistant than other crops, such as soy.
Both yellow and green peas have similar nutritional profiles including 16 grams of protein per half-cup serving.
For all these reasons and more, peas are a fantastic option for sustainable protein creation and one of the main reasons why they are primary ingredients in highly popular plant-based food products ranging from burgers, offered by Beyond Meat, to dairy products such as the popular plant-based line offered by McConnell’s Fine Ice Creams.
Undeniably, sustainability and practicality have propelled great interest in pea farming and pea protein production. In fact, Roquette recently invested $500 million in a new facility in Manitoba, Canada, processing 125,000 tons of yellow peas annually. As climate change continues to worsen, experts and activists are calling on countries and consumers around the world to reconsider their protein sources. The mighty pea is and will continue to be at the top of the list.