Legumes & seeds

Legumes have been highly cultivated by different cultures throughout the history of mankind. Beans, peas, chickpeas, lentils, beans or beans … all of them are a source of especially recommended nutrients in our Mediterranean diet, fundamental ingredients of our recipes as well as renowned regional dishes, famous Asturian fabada, cooked Madrid And Galician, lentil soup, beans with quail, etc. These are very versatile products that can be prepared in many different ways.

CHARACTERISTICS OF LEGUME SECTOR

PRODUCTION OF LEGUMES
The area of legume grain in the marketing year 2014/15 reached 275 thousand hectares. The national production was 220 thousand[…]
BUSINESS STRUCTURE OF LEGUMES SECTOR
___TVE_SHORTCODE_RAW__The business sector of legumes has been characterized by a very conservative character, with medium-sized companies and little modernization. The[…]
CONSUMPTION OF LEGUMES
___TVE_SHORTCODE_RAW__The Spanish legume market continued to grow during the last fiscal year to 302,000 tonnes. At the end of the[…]
FOREIGN TRADE OF LEGUMES
___TVE_SHORTCODE_RAW__Despite increases in domestic production of dried beans, chickpeas and lentils, harvests are insufficient to meet domestic demand, so we[…]

SUBSECTORS OF THE CATEGORY

GREEN AND CANNED LEGUMES
___TVE_SHORTCODE_RAW__Legumes are the seeds that contain the plants of the legume family (Fabaceae). This family is very broad, but the[...]
DRY LEGUMES
___TVE_SHORTCODE_RAW__Beans:Under a variety of Spanish names (beans, name of Arab origin, beans, American origin or beans, beans ...) these legumes[...]

QUALITY FOODS BADGETS

KNOW HERE ALL  QUALITY DISTINCTIVES OF LEGUMES AT EUROPEAN AND REGIONAL LEVELS