Latvian gray peas are starting to conquer the world. Interest in them is already in Europe and America. It should be noted, however, that it is not the gray peas that we saw on our Christmas table, but the gray peas, and these flours are a raw material for organic producers. Aloja-Starkelsen, a producer of potato starch, has started processing organic grain peas.
The start of a new road – the processing of the gray peas at the Aloja-Starkelsen, which has already successfully entered the market for organic potato starch, is now comparable to the processing and processing of gray peas. The director general of Janis Garančs shows the finished products on the stand and they are two types of pea flour:
& # 39; & # 39; We produce protein-rich flour with more than 50% protein, functional proteins, which work both as an emulsifier and as a texture maker, both mayonnaise or ice cream and cheese. And the second product is peas with a normal protein content of 17 percent protein, and this is an ideal substitute for flour, such as wheat and rye flour in non-gluten products. & # 39; & # 39;
Pea meal will be a raw material for producers of organic food. The company concludes that there is a shortage of these raw materials in the world and that is why it is also of great importance for the new products.
& # 39; & # 39; The grape pea conquers the world already, because the product is produced, we have already sent samples and the first batches not only in Western European countries, but also traveled across the ocean. There is interest in Asia, America and throughout Europe. And now in the 14 different projects for the replacement of milk and meat products, as well as for the production of gluten-free products, these gray peas are being tested. And new products were produced as soon as I got a message from Sweden that is ready to produce vegan ice cream with our pea meal, says Garančs.
At this moment the Bruno pea variety is selected for processing, which is best suited for this purpose:
We have chosen a variety where these peas are less, because our first step is – they have to be hung up, and peeling in small ones is easier than the big gray peas that we put on the Christmas table. But of course, according to taste, and essentially the same gray peas. Currently we have the variety & # 39; Bruno & # 39; chosen, a variety that is based in the Priekuli Selection Institute. & # 39; & # 39;
Aloja-Starkelsen is already a cooperative partner, farmers who grow peas, but there are also new partners to grow in agriculture, says Garančs:
"Because we need more and more peas, we are ready to make long-term contracts with a farmer, so he can be sure that we will buy these peas in the autumn." We will try to help ourselves as much as possible with seed material. & # 39; & # 39;
The main agronomist of the company, Aiga Kraukle, says – the peas are grateful for the cultivation with the use of crop rotation, but the requirement for quality is high:
"Many farmers are the ones who supply both types of products – both potatoes and peas, and the organic pea is even very good, they also need butterflies, because they are partly prepared to take those peas. [audzēt]. One part says – frightened, risky, last year the peas could not be harvested, lying on the ground, sad … We have a very important quality, microbiological quality; it is not the gray pea that we remove, we also sell it
we develop a processed product and this protein derived from peas is very important in quality. We have a high path for ourselves and therefore for the farmer. & # 39; & # 39;
Currently, while volumes are not large, the processing of gray peas goes to Finland, because according to the general manager of the company, Janis Garanès, specific equipment is needed for this purpose, but in the near future will also be on the site:
"In addition to becoming one of the largest producers of organic potato starch in the world, we aim to become the leading, functional producers of bio-raw materials, where the gray pea will be just as large or even larger than potato starch."
With a full capacity, Aloja-Starkelsen hopes to process gray peas the following year, so that the next harvest season can be recycled locally.