Victoria’s pulse production is getting a boost, with over $13 million invested into new plant protein research.
Australia exports on average 2.5 million tonnes of pulses a year, making it the second largest pulse exporter in the world. More than 90 per cent of Australia’s pulses are exported with prices defined by visual quality and used primarily for human consumption, with a small proportion sold into the lower value, domestic livestock feed market.
According to agribusiness specialist Rabobank, Australian pulse production is expected to reach historically-high levels this season, as growers capitalise on strong international demand.
The 2024/25 Australian pulse harvest – including chickpeas, lentils, faba and mung beans, lupins and field peas – is expected to exceed last year’s volumes, due to a higher area planted and despite dry seasonal conditions in some growing areas.
RaboResearch general manager Australia and New Zealand, Stefan Vogel, said until the September frost events in southern growing areas, Australia was poised to deliver the second-highest pulse harvest on record, at just under 4.5 million tonnes.
“Harvest yields will be down as a result of the frosts, but there is hopefully still time for post-frost regrowth and recovery in production,” he said.
Victoria is a major contributor to Australia’s pulse industry, generating $638 million in export income last financial year.
Investing in the growing demand for pulses both domestically and internationally, the Grains Research and Development Corporation (GRDC) put forward $8.8 million on behalf of Australian grain growers, and $2.4 million from industry collaborators, towards a new research project at the Horsham Smart farm. The Victorian government has also invested $2.4 million.
GRDC chair, Sharon Starick, said as the organisation seeks to optimise productivity and increase the production of pulse crops as part of a profitable farming system for Australian growers, it is essential that they are fit-for-purpose for existing and new markets.
“This national project seeks to maintain Australia's competitiveness and capitalise on emerging growth opportunities in value addition and provide opportunities to capture value from greater levels of onshore processing that attract higher premiums for growers as well as providing a diversity of markets,” said Starick.
The four-year project will help Australian pulse producers develop varieties with traits that are driven by the market – supporting Australian farmers to market demand and ensure consumers are getting the product they want.
It will capitalise on the growing plant-based protein market, with demand for these foods forecast to surpass $250 billion globally by 2035.
The nationwide project will involve all parts of the pulse supply chain, including 13 subcontractors, food and ingredient manufacturers and processors, as well as an international partner.
Minister for Agriculture, Ros Spence, said the government was working with the grains industry to deliver innovative new research that will put Victorian producers at the forefront of the growing plant-based protein market.
“This research will help Australian farmers to better meet market needs, strengthening export opportunities and increasing jobs along the supply chain,” said Spence.
Monash University is a strong supporter of this investment, as a driving force for alternative protein research. Associate Professor Sushil Dhital has led projects focused on the creation of lupin-oat yoghurt as a dairy-free alternative, plant-based meat alternatives using high-moisture extrusion technology, and sustainable plant-based food production.
“The GRDC's support for pulse development is commendable, especially as the plant-protein market is projected to grow significantly. Advances in protein extraction are shifting toward dry fractionation, with two plants now operational in Australia, enhancing protein recovery and functionality,” said Dhital.
“However, pulses are primarily grown in Australia for other purposes, leading to a lack of focus on sensory attributes like flavour and phenolic profiles. The ‘beany’ flavour and off-tastes from phenolic and fatty acid interactions are challenges that need addressing. Current initiatives should aim for pulse varieties optimised for protein extraction.
“Moreover, the government should emphasise sustainable protein processing, especially given the financial struggles of Australian Plant Proteins. Without valorising byproducts like starch and fibre, and improving factors such as flavour and protein quality, the potential of Australian pulses as plant protein sources cannot be fully realised. A coordinated effort among GRDC, growers, and manufacturers is crucial,” he said.
