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The legume known as the chickpea or chick pea belongs to the Fabaceae subfamily of plants. For the plant’s nutrient-rich seeds, it is grown. Its seeds are abundant in fibre and protein.
Gram, Bengal gramme, garbanzo, garbanzo bean, and Egyptian pea are additional names for chickpeas.
The Global Ultra-High Protein Chickpeas market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
It has taken NuCicer a while to transform the chickpea into a hardy, higher-yielding crop with more protein and certain functional and dietary qualities.
But today, as a result of years of research, a new super chickpea type offers a protein level that is 75% more than that of regular chickpeas, solidifying its position as the best plant protein.
The new range of variations, created utilising natural genetic diversity, will enable more economical and sustainable plant proteins as well as high-protein, gluten-free flours and whole bean products, the business claims.
They are renowned for their neutral flavour and colour as well.
Through an international agreement with the Food and Agriculture Organization of the United Nations, NuCicer exploits the genetic potential to commercialise high-value features like enhanced protein content and helps to efforts to protect biodiversity and ensure global food security.
By integrating features for environmental resilience like heat and drought tolerance, NuCicer is also trying to boost the yield and production stability of these newly developed chickpeas.
The new variants will roughly lower the price of chickpea protein in half, putting it on par with other plant proteins like soy, wheat, and pea in terms of price.
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