US backs Phl food sector

MANILA, Philippines - The United States Department of Agriculture (USDA) recently pushed for greater participation in the Philippine food sector with the recent introduction into the country of pulse flour or flour derived from dry roasted peas and beans.

In a recent conference of Philippine food industry leaders, USDA Agriculture Counselor Philip Schull said the US agriculture sector is extending its full support to the local food industry for the supply of the said commodity. The US is now one of the world’s biggest supplier of pulse flour.

Schull noted that the flour variety has won increasing worldwide popularity because of its high nutritive value. Schull announced that the commodity is now available in the country through Commodity Quest.

Pea flour is also referred to as “peasemeal” in the global flour industry. It is produced from yellow field peas which have been roasted, a process which enrich the protein and starch contents of the flour.

Philippine food industry leaders, meanwhile, welcomed the introduction of pulse flour to the the country, saying the product is a boost to the bakery sector and local consumers’ bid for healthier food options.

Dr. Virgith Buena, chair of the country’s Board of Nutrition and Dietetics, said clinical research in the United States over the past 40 years show that regular intake of peas and pea-derived products lie pea flour “can contribute to marked reduction in serum cholesterol and other blood lipids”.

“The reduction in both result on reduced cardio-vascular risks,” Buena said.

“Peas are the most nutritious leguminous vegetables, contains no cholesterol and are relatively low in calories,” Buena pointed out. They are also loaded with fiber and high quality protein, making it suitable for a wide range of local food product applications.

Buena also said pea flour is “a good source of vitamin K which plays an important role in managing Alzheimer’s disease because it limits neuronal damage in the brain”.

“It also contains adequate amounts of anti-oxidant flavonoids such as carotene, lutein, zeaxanthin and vitamin A,” Buena added.

Buena said she believes adding roasted pea flour to the ingredient mix will enrich the fiber and protein content of snack bars, pasta, breads and other baked goods.

“The addition does not alter the appearance and taste of the finished product,” Buena said.