Grain legumes provide healthy, valuable nutrition but also sustainable food production. On organic farms with low livestock numbers, legumes are an integral part of the crop rotation, and on farms with livestock, grain legumes act as a vital protein feed.

Legumes fix nitrogen from the air by forming a symbiosis with nodule bacteria. This nitrogen is available for the legume itself as well as for subsequent crops. The cultivation of legumes has a positive effect on soil health and fertility, through the intensive rooting of the soil and the legumes ability to make phosphorus compounds available in the soil. They are particularly good at breaking the buildup of diseases and weeds that affect other crop types. 

Plant protein is deficient in Europe, especially for livestock feed. As a result, the EU imports a lot of these protein sources like imported soy, which are often associated with deforestation and other environmental and social problems. Concern about this are stimulating an increased demand and regulation for locally, organically produced grain legumes, for both animal and human consumption.

Featured on this page, you will find many tools related to grain legumes, from production to processing.