Sustainability

Legumes are part of the biodiversity life cycle because of their innumerable benefits.

Its power to fix nitrogen in the soil reduces the carbon footprint and thus contributes to mitigating greenhouse gas emissions.

They are necessary and crucial for crop rotation to increase soil fertility.

They are affordable and versatile. Crop residues can be used as animal fodder.

They are climate-smart, because they adapt to climate change and also contribute to mitigating its effects.

One of the great advantages of legume cultivation lies in the small amount of water needed for its production, thus contributing to being one of the most sustainable crops.

Drought tolerant and frost resistant. They can grow in hostile environments.

They can be stored for long periods of time without losing their nutritional value and minimizing losses.

Natural fertilizers enrich the soil where they grow, reducing the need for chemical fertilizers.

Once harvested, they require little processing for their conservation, thus reducing the consumption of natural resources.