{"id":20084,"date":"2020-03-05T11:02:59","date_gmt":"2020-03-05T10:02:59","guid":{"rendered":"https:\/\/www.axfoundation.se\/?p=20084"},"modified":"2020-04-17T15:05:55","modified_gmt":"2020-04-17T13:05:55","slug":"grey-peas-a-forgotten-staple-that-adds-flavor-to-minced-legumes","status":"publish","type":"post","link":"https:\/\/www.axfoundation.se\/en\/news\/grey-peas-a-forgotten-staple-that-adds-flavor-to-minced-legumes","title":{"rendered":"Grey peas \u2013 a forgotten staple that adds flavor to minced legumes"},"content":{"rendered":"
\n
\n
\n

Which protein crops are the most interesting to push in Sweden to enable a protein shift<\/a>? This was the question asked by Axfoundation when the first test cultivation was planned at Tors\u00e5ker farm<\/a> during the spring of 2017. The result was the sweet lupine<\/a> for its high protein content, broad bean because it\u2019s already widely established in Sweden and the nutty but forgotten grey pea \u2013 a trio that today forms the base of Swedish Minced Legumes<\/a>. An increased demand for grey pea is now noticeable and its cultivation is beginning to re-start in Sweden. <\/strong><\/p>\n

\u201dWe notice that grey peas have really gathered momentum and we get more and more inquiries from food companies that are interested. We think that it\u2019s mainly because of the minced legumes.\u201d \u2013 H\u00e5kan Jonsson, Managing Director at Kalmar \u00d6land Tr\u00e4dg\u00e5rdsprodukter (K\u00d6TP)<\/p><\/blockquote>\n

Grey pea is the legume that adds both nuttiness and body to the Swedish Minced Legumes<\/a>. It, together with sweet lupines, broad beans and leftovers from cold-pressed rapeseed production and a little salt is the content of Swedish Minced Legumes, which is completely free from preservatives, texture additives and flavour enhancers. Nothing else is needed to create a tasty mince full of proteins with good amino acid profile and fibres. The minced legumes were born at Tors\u00e5ker far<\/a>m, were production developed in collaboration with Urban Deli and Gr\u00f6nsakshallen Syd and then scaled up. Today it is sold to restaurants, school canteens and food companies all over Sweden.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

\n
\n \"At\n

At Tors\u00e5ker farm, Axfoundation has tried to grow wheat and grey pea together.<\/p>\n <\/div>\n<\/section>\n\n\n

\n
\n
\n

Swedish farmers are increasing the cultivation of grey peas<\/h4>\n

The production of minced legumes quickly outgrew Tors\u00e5ker farm since it is a test farm and today it is farmers around Sweden who have continued to grow the crops for the mince. The grey peas primarily come from the producing cluster Kalmar \u00d6land Tr\u00e4dg\u00e5rdsprodukter (K\u00d6TP) which consist of 125 growers on \u00d6land and in the Kalmar region. That Kalmar \u00d6land Tr\u00e4dg\u00e5rdsprodukter could quickly kick-start the cultivation was partly thanks to the neighbouring Baltic States. Farmers there have, unlike in Sweden, never stopped growing grey peas, but have instead continued to develop it. In Latvia they have gone even further and have had the finest variety, Retrija, protected through the EU\u2019s Protected Geographical Indication.<\/p>\n

\u201cWe have a very good working relationship with Latvia University of Agriculture and have been given the opportunity to buy seeds from them. It would have taken many years to reach commercial volumes without their help.\u201d – H\u00e5kan Jonsson, Managing Director K\u00d6TP<\/p><\/blockquote>\n

Historically a staple in the Nordic countries<\/h4>\n

It is surprising that the grey pea, with its high nutritional value and rich taste, completely lost ground in Sweden from the 19th century till today. Together with beets and grain it was staple in the Nordic countries and was used in everything from soups to bread. It has even been said that each parish in Sweden had its own grey pea variety before it was phased out to make room for more crop secure peas (yellow and green).<\/p>\n

However, thanks to The Nordic Genetic Resource Centre, several grey pea varieties of Swedish origin are preserved. The company Nordisk R\u00e5vara have cultivated many varieties, one being the much appreciated \u201cR\u00e4ttviks gr\u00e5\u00e4rt\u201d, which today is sold to the best restaurants in the country.<\/p>\n

How did the first tests of grey pea cultivation turn out at Tors\u00e5ker farm that spring of 2017 then?<\/p>\n

\u201cThe first tests at Tors\u00e5ker did not go very well. The seed was irresistible to the large flock of pigeons that were close by during the sowing and they ate most of it. We had an OK yield the following year in spite of the extreme draught and we\u2019re convinced that this is a pea to back in a big way.\u201d – Anna Henning Moberg, Project Developer Tors\u00e5ker farm, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

\n

Contact<\/h2>\n