United Kingdom
February 28, 2018
A bright green sample inside and out is key to fetching large blue pea premiums and choosing the right variety can help growers retain the colour required for top returns.
There are two main premium outlets for large blue peas. The first is micronizing – a process where peas are rolled and toasted for better nutritional value in products such as animal feed.
The second is for the human consumption market, where they find their way into anything from tins of mushy peas to packets of split peas for use in soups or sauces.
In recent seasons, the large blue has been perceived as the poorer relative of the marrowfat pea, with more attractive contracts tempting growers into planting the marrowfat type each spring.
That trend is being reversed, however, with a glut of marrowfats trimming margins and a weaker sterling re-opening export markets on the continent for large blues.
Limagrain UK’s pulse product manager George Hunter says whichever market the crop is destined for, the appearance of the final product is critical to maximising returns.
He adds that with current premiums £50-£90/t above the feed pea price, there is a big incentive to grow for micronizing or human consumption for much improved gross margins.
“Although some select on size, for most processors it is all about the colour of the pea and the first thing growers can do to ensure they get the right colour is to choose the right variety,” explains Mr Hunter.
Colourful Genetics
The large blue pea market has been dominated by a handful of varieties over recent years – namely; Daytona, Campus and Prophet – but newer additions such as Kingfisher have genetic traits that aid all-important colour retention.
Added to the PGRO Recommended List in 2016, Kingfisher not only has a good all-round agronomic package, but has an inherent ability to maintain its green colour if weather delays harvest and increases the risk of colour bleaching.
Andrew Bourne of Kent-based seeds merchant T Denne & Sons says that its standing ability is also a major plus, with lodging potentially causing pea losses through pod shatter and subjecting lower pods to damp conditions, staining the peas inside.
“Kingfisher stood well in difficult conditions this year [harvest 2017] and caught the eye alongside other leading varieties.
“As it has good genetic colour retention to start with, and can be harvested in a timely fashion, it is a good risk management tool for growers when selecting a large blue pea variety for 2018,” he adds.
Encouraging Results
Yorkshire-based feed processor I’Ansons uses micronized large blue peas in its rations and the company’s grain buyer Howard Jackson selects largely on sample colour and to a lesser extent, size.
The firm trialled a small quantity of Kingfisher for its suitabiilty alongside other varieties during 2017 and he says in a difficulty ear, signs were encouraging for the variety.
It yielded on par (with fully recommended variety) Campus and produced a well coloured and bold sample. It’s certainly a variety that we will look out for again next year, explains Mr Jackson.
He adds that the firm pay a healthy contract price for good quality large blues and advises growers to communicate with customers such as I’Ansons to seek contracts and be clear on market demands.
Checklist for securing large blue pea premiums
- Select a variety with good inherent colour retention
- Harvest peas at 18% moisture when colour is optimal
- Store at a maximum depth of 1m whilst drying
- Gently and evenly dry to 15-16% moisture with ambient air to minimise colour loss
Harvest management to keep peas green
Correct harvest timing and storage can significantly improve colour retention in a large blue pea sample, according to Limagrain’s George Hunter.
The logistics of harvesting peas can be tricky, as they typically ripen as wheat harvest is in full swing, but Mr Hunter says growers should try and get straight into the peas with the combine at 18% moisture.
“It gets the crop in the barn while it still has good colour and allows controlled drying down to 15-16% in a way that maintains that colour.
“Where peas are left out in the field to dry, the risk of bleaching can impact on any potential premiums,” says Mr Hunter.
For drying, he adds that ambient air should be blown through the crop to gently drop the moisture content and peas should be heaped at a maximum depth of 1m to avoid uneven drying, which
can cause variability in colour and quality through the sample.
by George Hunter
Pulse and Vining Pea Product Manager
George Hunter is responsible for the product management of pulses in the UK and also the product management and sales of Vining Peas in both foreign and domestic markets. He has been with Limagrain for 9 years working with the arable wholesale team and also acting as the vining pea sales specialist in the UK for the last five years.
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