Beans & Pulses form an essential group of leguminous crops that have been cultivated for thousands of years and remain vital to global nutrition and food security. As rich sources of plant-based protein, dietary fiber, and essential micronutrients, they serve as staple foods across cultures—particularly in vegetarian and protein-scarce diets.

This diverse category includes a wide range of varieties such as chickpeas (garbanzo beans), green mung beans, black matpe (urad), red lentils (masoor), yellow split peas (toor/arhar), kidney beans (rajma), and white navy beans, among others. Each type is valued for its unique nutritional profile, culinary versatility, and adaptability to different agro-climatic zones.

Pulses and beans are typically grown in arid and semi-arid regions, often as rotational crops that enhance soil health through nitrogen fixation. Their relatively low water footprint, long shelf life, and storage resilience make them ideal for both subsistence and commercial agriculture. Major producers include India, Myanmar, Canada, Australia, Ethiopia, and parts of Latin America