We have decided to focus on three highly sustainable legumes: chickpeas, green peas, and high-protein peas (Pisum Sativum L.) require less water and naturally contribute to the richness of the soil.
Moreover, we use crop rotation to increase fertility while also reducing micro-environmental problems and fungal diseases.
We select and calibrate the production of chickpeas according to the needs of the individual customer. These versatile legumes can be the basis for food preparations or used as they are.
- Green Pea
- Yellow pea (Pisum Sativum L.)
This highly sought-after legume finds application in many plant-based products, from vegetable drinks to meat analogs.
An excellent vegetable protein source, green peas contain significant amounts of essential (lysine, leucine) or semi-essential (arginine) amino acids.
Pea proteins have an almost complete amino acid profile. From this point of view, they are very similar to soy, which is currently one of the most widely used plant-based protein sources.
This smooth and yellow-colored legume stands out for its high protein content. The yellow pea can undergo physical and thermal treatments without negative repercussions on the nutritional content. Its versatility makes it ideal for many applications in vegetable drinks and derivatives. Finally, it is an excellent source for extracting vegetable protein for various uses.