Chick Peas |
| |
 |
| Product Description: |
Two commercial types of
chickpeas are produced: kabuli and desi. The
kabuli or garbanzo type, large-seeded with a
thin, delicate and colorless or white seed coat,
often is made into snacks (in South Asia), ground
into hummus (in the Middle East) or canned whole
for the salad bar trade (in North America).
The desi type, small-seeded with a thick, hard
and colored seed coat, often is exported whole
to the Indian subcontinent. The desi type usually
is prepared for consumption either by dehulling
and splitting or by dehulling and grinding into
flour. |
| send
Enquiry |
|
|
Chickpeas are grown almost exclusively
for human consumption, with seed type and ethnic culture determining
their use. Chickpeas are an excellent source of protein, fiber,
complex carbohydrates, vitamins and minerals. Small volumes
of low-quality chickpeas are being used for livestock feed.The
two distinct types of chickpeas really are two different crops,
each with a separate use and market. There is a small but
growing demand for high-quality kabuli chickpeas in North
America, where they mainly are used in salad bars and vegetables
mixes. They also are used in producing a wide variety of snack
foods, soups, sweets and condiments. |
About 85 percent to 90 percent of the
world chickpea production is the smaller, lower-priced desi
while the remainder is the larger, higher-priced kabuli or
garbanzo bean. A large portion of chickpeas are consumed in
the countries where they are produced. India alone accounted
for 56 percent to 72 percent of world production each of the
past five years The bulk of the desi type is produced in the
Indian subcontinent. India imports significant amounts of
chickpeas despite being the world’s largest producer.
India and the subcontinent, where chickpeas are a staple in
their diet, import mainly the desi type, while countries in
the Western Hemisphere, Europe, the Middle East and northern
Africa import primarily the kabuli type. |
| |
