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Background and challenges

The project is part of a twofold transition involving, on the one hand, protein and on the other, agro-ecology. Interprofessional organisations and associations have begun work on the use of lentils for these transitions in both food and agricultural systems. However, society and interprofessional organisations need aggregate knowledge on the possibilities of diversifying protein food while keeping farms viable and sustainable in the environmental, social and economic sense.

On the production side, although lentils have agri-environmental and nutritional benefits, their production area is decreasing in France. This is due to the fact that lentils are at a disadvantage compared to cereals, as a result of a combination of factors including, for example, varietal selection, public subsidies and food systems and increased yields. This is felt both in the production area and in the lentil processing industry. Reversing the trend could be achieved for example by working simultaneously on agricultural cost accounting, nitrogen management, institutional innovations and market opportunities. Moreover, lentil production, like that of other legumes, is the victim of an international block by soybeans. This imbalance between legumes is favoured by academic research that is mainly oriented towards soybean cultivation.

As far as consumption is concerned, legumes do not have a positive image among consumers, even though lentils are the preferred legume. Their consumption should be encouraged given the benefits they can bring to consumers and society at large. Information campaigns in favour of legumes could influence consumption but their effects seem to depend on the characteristics of the consumers and the products marketed. Moreover, consumer response to information campaigns also depends on the type of lentils - with or without a quality label. More generally, the protein transition towards higher lentil consumption requires further analysis of consumption behaviour.

Goals

The project aims to answer the following questions:

- In terms of agronomy, what are the sustainable lentil production systems for farmers within the framework of the current supply chains in France?

- In terms of human nutrition, what are consumers' expectations in terms of lentil quality and what are the health risks (microbiological and chemical) for lentil consumers?

- In terms of economics, what are the barriers and levers in the adoption of lentils by consumers given the characteristics of the market and the products?

INRAE unités involved

• Laboratoire Agronomie et Environnement
• Characterization and control of microbial risk in meat and seafood products
• Toulouse School of Economics