Since 2018, the United Nations (UN) has recognised World Pulses Day through the Food and Agriculture Organisation (FAO) to highlight the nutritional, environmental and economic benefits of pulses.
This year’s theme, “Pulses: Bringing Diversity to Agrifood Systems”, underscores their vital role in sustainable agriculture and human health.
Pulses, ranging from lentils and chickpeas to regional varieties such as stink beans (petai), are gaining attention as a sustainable, nutritious, and equitable food source. But how exactly do these small but mighty crops contribute to diversified agri-food systems and a better future?
Pulses belong to the legume family, and include dry edible seeds such as lentils, chickpeas, beans and peas.
Unlike oil-producing legumes such as soybeans and peanuts, pulses are primarily grown for human consumption, and are distinguished by their high protein, fibre and micronutrient content.
Pulses have been cultivated for more than 3000 years, playing a crucial role in ancient civilisations from Egypt and Greece to China and India.
Today, their importance in global food security is more critical than ever, as they contribute to sustainable farming, improved nutrition, and climate resilience.
Pulses promote crop diversification, reducing the risk of monoculture depletion and enhancing farm resilience.
They break pest cycles and improve soil health, making them a natural alternative to synthetic fertilisers.
Growing pulses alongside staple crops enhances farm productivity and economic stability for farmers.
Additionally, pulses are natural soil enhancers, fixing atmospheric nitrogen in the soil, and reducing the need for chemical fertilisers.
Their root structures improve soil aeration, water retention, and microbial biodiversity. They help replenish degraded soils, making farming more sustainable in the long run.
In Southeast Asia, including Malaysia, pulses have long been a staple in traditional diets. Some notable local examples include:
- Petai (stink bean), known for their strong aroma, and often stir-fried with sambal, enhancing both taste and nutrition
- Kacang hijau (mung beans) is a key ingredient in desserts such bubur kacang hijau (mung bean porridge), and is highly digestible and packed with protein
- Kacang botol (winged bean) is a versatile bean that is nutrient-dense, with high protein content and edible leaves, pods and tubers.
Stink beans are rich in antioxidants, fibre, and plant-based proteins, traditionally used to support kidney health and regulate blood sugar levels, while naturally repelling pests and reducing pesticide reliance.
Mung beans are a good source of folate, iron, and protein, aiding digestion and gut health due to their high fibre content.
Winged beans are exceptionally high in protein, vitamins, and iron, enhancing soil nitrogen content and contributing to sustainable farming.
“Embracing these local pulses can contribute to a resilient and diverse food system,” says Associate Professor Choo Wee Sim, lecturer in food science and technology at the School of Science, Monash University, Malaysia.
She’s conducted scientific research on stink beans and winged beans.
Pulses are high in protein (20-30%), making them a plant-based meat alternative. They’re also rich in dietary fibre and complex carbohydrates, promoting digestive health and blood sugar stability.
Additionally, they’re low in fat, reducing the risk of heart disease and obesity. Packed with iron, zinc, folate, and B vitamins, pulses are essential for immune function and brain development.
Their high folate content is crucial for maternal and child health, and their abundance of antioxidants helps combat inflammation and chronic diseases.
Pulses contribute to climate resilience, as they require less water compared to other staple crops, making them ideal for drought-prone regions.
They enhance carbon sequestration, helping reduce greenhouse gas emissions. Pulse production contributes significantly less methane and nitrous oxide than livestock farming, and adopting pulse-based diets can lower individual carbon footprints.
Pulses have a long shelf life, reducing food spoilage, and require minimal post-harvest processing, making them an efficient and affordable food source.
Despite their many benefits, pulse farming still faces challenges.
There’s a lack of investment in pulse farming compared to staple crops, and they’re vulnerable to pests and diseases that affect yield.
Overcoming dietary barriers is another challenge, as some cultural perceptions limit pulse consumption. However, culinary innovations and education can promote greater acceptance.
Consumers, farmers, and policymakers all have roles to play in promoting pulses. People can incorporate pulses into their daily meals with simple, delicious recipes.
Farmers can diversify their crops by integrating pulses into rotational farming. Policymakers and food industry leaders can promote pulse-based products and invest in sustainable agriculture.
Pulses hold the key to a sustainable, nutritious, and equitable future. With their ability to restore soil health, reduce climate impact, and improve human wellbeing, they deserve a greater place in our diets and agrifood systems.
As we celebrate World Pulses Day 2025, let’s remember:
“By embracing pulses, we are not just diversifying our plates, we are ensuring a sustainable planet for generations to come.”
