BioMatNet Item: FAIR-CT97-3527 - Exploitation of the unique genetic variability of peas in the production of food and non-food ingredients

FAIR-CT97-3527
Exploitation of the unique genetic variability of peas in the production of food and non-food ingredients

Contacts
Website: www.ato.dlo.nl/eu-peas
Further Information

To find similar Items, click on a keyword below:
Biotechnology : FAIR Area 1.2 - Green Chemicals and Polymers Chain : Fibre : Paints/Coatings/Plastics : Process Engineering : Protein/Amino Acid : Separation/Fractionation : Starch

	Type of Project	Shared Cost
	Contract No	FAIR-CT97-3527
	Total Cost	1,779,500 ECU
	EC Contribution	950,000 ECU
	Start Date	01/04/98
	Duration	36 Months

Exploitation of the unique genetic variability of peas in the production of food and non-food ingredients

Objectives

The current market situation for peas within the EU is strongly related to the world production of soybeans. More than 90% of the present EU production of peas is used in animal feed. Pea seeds are, however, very versatile. All their major constituents, i.e. starch, protein and fibre, can be utilised in a range of added value food and non-food products. The development of the pea crop as a source of raw materials would reduce imports and create a crop that can satisfy the requirements of EU states for both protein and starch. Moreover, by exploiting the unique genetic variability of peas the need for chemically modified ingredients may be reduced.

Technical Approach

The main objectives of the proposed work are:

to exploit the unique genetic variability available for of peas in the production of functional ingredients for food and non-food applications
to contribute to the creation of a stable market situation for the pea crop in the EU

A well-balanced consortium of leading European research centres and industrial partners has been established. The industrial partners represent all steps in the chain (from primary production to end-user), this will ensure that the project will be directed as much as possible by industrial demands. The research will involve the utilisation of novel pea genotypes that have seed components with a broad range of functional properties as well as an assessment of the agronomic and economic aspects of their production. Existing dry and wet fraction technologies will be adapted for fractionation of the seed components. Wherever possible the cheaper and more environmentally friendly dry separation technology will be preferred. Raw-materials and isolated fractions will be thoroughly characterised for their chemical, physical and functional properties. Novel and improved processing technologies, e.g. thermoplastic processing of starches, will be developed to make the pea seed constituents applicable to a wide range of food and non-food applications.

Expected Results

The project will result in:

quantification of the genetic variation of peas with respect to the chemical components of the seeds
assessment of the agronomic and economic aspects
increased knowledge of the relation between genetic effect and functional properties and property/process/function relationships dry and wet separation technology for pea components

Contacts

Coordinator

ATO BV Agrotechnological Research Institute / NETHERLANDS

EC Scientific Officer

Ciarán MANGAN / European Commission - DG Research Quality of Life Programme - Unit B1.2 / BELGIUM

Participant