The lentil (Lens culinaris) is one of humanity’s oldest foods. Since approximately 7000 BC, this species has been cultivated in Southwest Asia. It is a legume with high nutritional value, an important source of proteins, vitamins and minerals such as calcium and iron, which contains the essential amino acids isoleucine and lysine. Eating foods rich in fiber, such as lentils, helps with weight loss; Fibers, in addition to improving the digestive process as a whole, provide a feeling of satiety. This grain is quite versatile in preparing dishes, being easier to cook and more digestible than beans.
In producing and traditional consuming countries, green lentils are also sold canned. Lentil flakes, similar in appearance to oat flakes, can be used in nutritional bars or breakfast cereals, with the benefit of having twice the protein content of cereals. Lentils in puree form are an ingredient for cakes and breads, helping to modify the texture and add fiber and proteins to the dough. Lentil grains have gained importance among those who value healthy eating and in gourmet markets.
Lentils are a great option for people with dietary restrictions related to animal protein consumption and gluten intolerance. There is a growing demand for vegetable protein by segments looking for healthy foods or alternatives for people with celiac disease and vegetarian and vegan diets. In this last aspect, there is a significant growth in “plant-based” products worldwide, such as burgers, sausages, nuggets, eggs, among others, based on pulses (dried grain legumes), including lentils.
Although lentils are an important food in the diet of many people, this grain is relatively little known and even less consumed in Brazil, with a large part of the population only consuming it on specific dates, such as New Year's Eve. In our country, we mainly consume lentils with large grains, gray-green seed coats (shells) and yellow cotyledons, sold as whole grains with shells, although other types can be found in specialized stores.
Despite being a good option for irrigated winter agriculture, especially in the Cerrado region, where this crop reaches productivity of 1.200 to 1.500 kg/ha, the cultivated area in Brazil is very small. With these productivity levels and high efficiency in the use of inputs, it is expected to have production costs in our country that are competitive in relation to those of those producing countries that export to Brazil.
Brazil has imported all the lentils intended for consumption. In 2021, the country imported around 15,6 tons worth US$13,7 million (SECEX, 2022), mainly from Canada, one of the largest producers and exporters of lentils in the world. This import occurs mainly due to the lack of interest of large importers and/or packagers in stimulating national production, as well as the lack of cultivation tradition on the part of our farmers. Combined with these factors, there was no adequate technology for production in Brazil, nor cultivars adapted to our climate and soil conditions. Currently, thanks to research work carried out by Embrapa and partner institutions, this technology is available, as well as promising cultivars.
As a significant portion of the Indian population is vegetarian, pulses play an important role in providing protein, although protein consumption in India is quite low when compared to WHO recommendations. Lentils are one of the most consumed pulses in India. In this country, the orange cotyledon lentil, also called red lentil, is very popular and is the most consumed, but green lentils may be imported to mix with other grains, such as pigeon pea, for example.
The local name for lentils in this country is Masoor (Mansur), and is sold mainly in the form of split grains without seed coats (after processing, with the removal of the shell and division of the seed coat - cotyledons), and the name of the main dish of the Indian cuisine - Masoor Dal - is lentils cooked with spices, but the product is used in other dishes, including sweets, or also in the form of flour. Lentils, when cooked, disintegrate into a thick, dry, yellowish puree and are therefore mainly used to prepare purees, soups and Indian dishes such as dhals, with their flavor enhanced by the use of seasonings and spices.
India is the world's second largest producer of lentils, with 22% of global production, behind Canada with 38% and ahead of Australia with 9% (FAO Stat, 2019). While Canada produces mostly for export, Indian production is for domestic consumption. Canada dominates the world lentil market, accounting for 64% of exports in 2020, followed by Australia with 14% of the market. India is the world's largest importer, absorbing 21% of the lentils sold on the international market (TRADEMAP, 2021); in 2020, this country imported around one million tons of lentils.
Lentil is a winter crop in India, with the most important producing states being Madhya Pradesh and Uttar Pradesh, which together account for two-thirds of Indian production. The productivity obtained in India is low, less than 1.000 kg/ha, and in recent years, there has been a reduction in the area planted with this legume.
Strengthening research aimed at developing new cultivars, as well as generating technologies and information about the lentil production system, can make Brazil an exporter of the grain to Asia, in addition to consolidating the domestic market and offering alternatives to Brazilian farmers by expanding the range of potential economic gains.
In India, where there is an increase in lentil consumption, a reduction or stability of production areas and low productivity, the government has been seeking to diversify its suppliers and commercial partners, which can stimulate our national production, targeting this external market.
Brazil does not yet have an open lentil market in India, as until now there was no availability of the product for export. This is a good time for the Ministry of Agriculture, Livestock and Supply (MAPA), with the support of Embrapa and partners, include lentil cultivation in bilateral negotiations, especially considering the prospect of increasing production in Brazil.
Without a doubt, another diversification for our agriculture and another valuable contribution from the productive sector to the balance of trade.
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