Pea and pulse seeds: high-performance solutions with ID GRAIN

The Kabuli Chickpea is mainly intended for human consumption, its grains are generally larger, with a light color, ranging from white to beige.

It is mainly cultivated in the Mediterranean, Europe and North America where it enjoys strong demand. It is adapted to temperate and dry climates and requires well-drained soils.

The DESI Chickpea is widely used in traditional South Asian dishes, often eaten hulled or grounded into flour. Its grains are smaller, angular, and often darker in color (brown, black, or green) with a thicker skin than Kabuli chickpeas.

More resistant to arid conditions, it adapts well to dry and hot climates. It is mainly cultivated in India, Pakistan and other regions of Asia.

The Navy Bean with its round and full grain, is rich in complex carbohydratesand used in slow-cooked dishes.

It tolerates light and fertile soils well.

The Dark Red Kidney Bean is rich in iron and primarily used in cooked dishes, especially in Latin American and Asian cuisine.

It is grown in temperate regions, resistant to drought, and tolerates various soil types.

The Borlotto Bean, also known as Borlotti, firetongue or cranberry bean, has marbled pods and grains and is rich in fiber. It is highly valued in cooking for its rich flavor and creamy texture and is commonly used in Mediterranean and Italian dishes, especially in soups or stews.

The Borlotto bean is also used in the food industry for canned production.

It is suited to temperate climates, requires well-drained soil and full sun exposure.

The White Lingot Beanis generally more elongated with larger grains.
Firmer in texture, it holds its shape well after cooking.It is appreciated for its high protein and fiber content, making it a preferred ingredient in human nutrition, especially for slow-cooked dishes and cassoulets, as it withstands long cooking times.

This variety is well adapted to dry conditions, widespread in southwestern Europe.

The Great Northern bean, a white bean rich in starch, is very popular in North America for its delicate flavor, creamy texture, and small grain size.
Great Northern Beans are mainly used in stews, soups and salads.

It is more resistant to cool climates, weather fluctuations, and heat than most other varieties and adapts to various soil types.

The Black Bean, rich in protein and fiber, is valued for its slightly sweet flavor.
Widely used in South American and Caribbean cuisine, the Black Bean is a key ingredient in traditional dishes such as chili, soups and stews.

It is also processed in the food industry for canned or frozen products.

It is grown in tropical or temperate regions and prefers fertile, well-irrigated soils.

Vigna radiata, Fabaceae (Fabaceae – Leguminosae)

Many other related species are also referred to as "beans", including those from the Vigna genus Vineyard, such as the Mung Bean.

The Mung bean, is also known as green soy due to its green seeds used in human nutrition. It is often consumed as sprouted seeds (commonly misnamed soybean sprouts) or used in noodles production.
Mung bean's grain is of great interest to the food industry due to its neutral taste, diverse applications, high nutritional value and high digestibility.

In animal feed, it is processed into cattle cake due to its high protein content. It can be integrated into poultry feed formulations thanks to its good digestibility and a balanced nutritional intake of essential amino acids.

It is a short-cycle crop, adapted to tropical and subtropical regions. Mung bean is renowned for its resilience in harsh climatic conditions (drought, poor soils) and its beneficial role in crop rotation.

We distinguish the MAPLUS variety of Maple Pea type and MANTARA variety of Dun Pea type.

Its cultivation adapts well to various soil types and temperate climates. Thanks to its ability to fix atmospheric nitrogen, it contributes to improving soil quality.

The blond lentilis known for its pale yellow to golden grains.
Used in various culinary preparations, it is rich in protein and fiber, making it ideal for soups, salads and main dishes.

The red lentil is characterized by its reddish-orange color.
It is used in various cuisines around the world for its nutritional qualities and quick cooking time, especially in soups, stews and purees.

Coral lentil is actually a hulled red lentil, which makes its cooks faster than other lentils.

The green lentilis commonly used in salads, soups and slow-cooked dishes due to its firm texture and excellent cooking stability.

In human nutrition, dry green peas are consumed in soups, purees and other preparations. 

When harvested young, peas are eaten fresh (fresh peas or green peas) or frozen, highly valued for their sweet taste.

In animal feed, dried green peas serve as a protein source in rations for livestock, poultry and pigs.

The yellow pea, richer in starch, is mainly consumed in the form of flours and purees.