Chick Peas - http://www.aenixexim.com/



Chickpea is a highly nutritious pulse and places third in the importance list of the food legumes that are cultivated throughout the world. There are mainly two types of chickpea produced i.e. Desi and Kabuli. They can be separated on the basis of their following features Desi chickpea - These are spilt peas and are relatively smaller in size having a thicker seed coat. 

They appear dark brown in color and they can be used and served in many ways. Kabuli chickpeas have a whitish-cream color and are relatively bigger in size having a thinner seed coat. They are generally used in soups /salads or as flour. The world's total production of chickpeas hovers around 8.5 million metric tons annually and is grown over 10 million hectares of land approximately. The Desi type chickpea contribute to around 80% and the Kabuli type around 20% of the total production.

India is the largest producer of this pulse contributing to around 70% of the world's total production. Desi type chickpeas largely dominate the ratio of production in India. Regarding the consumption pattern, all most all of the chickpea is consumed in the countries where it is produced. According to World Trade Statistics, the total world exports in 2002 were 743 thousand tons.

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