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WBSCM Material Description and Number
PEAS, GREEN, SPLIT BAG-50 KG 100556
PEAS, GREEN, WHOLE BAG-50 KG 100559
PEAS, YELLOW, SPLIT BAG-50 KG 100555
PEAS, YELLOW, WHOLE BAG-50 KG 100558
Peas are pulses available for food aid in four varieties: green whole, green split, yellow whole and yellow split peas. The four varieties of peas available offer the ability to meet local taste and cooking preferences. Peas are a cool season crop planted in the early spring and harvested in the summer in the cooler climates of the Northern Plains and the Palouse (including eastern Oregon and Washington and Idaho) regions of the United States. For more information on pea characteristics, production, nutritional content, and processing, refer to the United States Dry Pea and Lentil Council (http://www.pea-lentil.com/technical-manual). Peas are packaged in 50-kilogram polypropylene woven bags whose fabric contains an inhibitor to resist ultraviolet absorption and an anti-skid coating. If stored at less than 16 percent moisture and 60 degrees, peas have a shelf life of up to three years; however, long storage may cause discoloration, hardness or moisture absorption. For full product specifications refer to the USDA Commodity Requirements Document for peas and lentils.
Split and whole peas can be programmed in emergency or development settings as illustrated by the 2011 Food Aid Quality Review (FAQR) report decision trees:
- Emergencies: Peas may be provided with oil and either a fortified flour/meal or grain in the second phase of emergency food distribution. Either corn soy blend (CSB) or a ready-to-use supplementary food (RUSF) should be added as a targeted supplement to this ration, for children under two (U2). In a longer-term emergency, peas may be provided in Food for Assets, Food for Work, Food for Training, as well as Vulnerable Group Feeding, and Food for Education programs.
- Development: Peas may be used as part of a general household ration, along with a grain and oil, where this is appropriate. Peas may also be provided in Food for Assets, Food for Work, Food for Training, as well as Vulnerable Group Feeding, and Food for Education programs.
Peas are consumed as an affordable source of protein and starch in North America, Asia, Europe and parts of the Middle East. They are a good source of plant-based protein, complex carbohydrates, iron, magnesium, phosphorus and potassium and an excellent source of copper, fiber, folate, manganese and thiamin. When combined with a grain, peas contribute complementary amino acids to form a complete protein meal. Peas can be prepared using a variety of methods, including boiling, frying, roasting, mashing, sprouting, fermenting, and milling into flours to make a variety of dishes, including soups, stews, roasted snacks and baked goods. Preparing whole peas involves overnight soaking, after which they will cook in approximately one hour. Split peas need not be soaked before cooking and will cook in 25 to 30 minutes. If split peas are soaked overnight, cooking time can be reduced to 13 to 15 minutes. Whether whole or split, cook by combining peas with double the amount of water.
USDA Nutrient Database
Peas, green, split, mature seeds, raw: http://ndb.nal.usda.gov/ndb/foods/show/4823?manu=&fgcd=
Peas, green, raw: http://ndb.nal.usda.gov/ndb/foods/show/3052?manu=&fgcd=
*Note: There is no USDA Nutrient Database link for yellow whole, or yellow split peas; however, these products are nutritionally similar to green peas.
Shelf Life/Best if Used By Date (BUBD)
- Shelf life - not available
- BUBD - not available
U.S. Department of Agriculture, Agricultural Research Service. 2015. USDA National Nutrient Database for Standard Reference, Release 28. Nutrient Data Laboratory Home Page. Retrieved May 31, 2016 from: http://ndb.nal.usda.gov/
United States Department of Agriculture, Farm Services Agency. 2008. USDA Commodity Requirements. PL6 Peas and Lentils for Use in Export Programs. Retrieved May 31, 2016 from: http://www.fsa.usda.gov/Internet/FSA_File/pl6.pdf
USA Dry Pea & Lentil Council. 2012. Preparation and Storage Information. Retrieved May 31, 2016 from: http://www.cookingwithpulses.com/about-pulses/preparation/
Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan. 2011. Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming. Retrieved May 31, 2016 from: http://pdf.usaid.gov/pdf_docs/PNADZ842.pdf
Last updated: June 15, 2016