World Pulses Day

World Pulses Day History

World Pulses Day is dedicated to recognizing the vital role pulses play in achieving comprehensive, inclusive and sustainable development. Pulses, such as lentils, chickpeas, beans, and peas, are nutritional powerhouses that contribute to food security, health, and biodiversity. They are also instrumental in combating malnutrition and stimulating soil rejuvenation. Celebrated globally, this day serves as an opportunity to raise awareness about the environmental and nutritional benefits of consuming and cultivating pulses.

The United Nations General Assembly established World Pulposes Day in 2019, building on the successes of the International Year of Pulses in 2016. For New Zealanders, pulses are an essential part of the agricultural sector, both economically and environmentally. New Zealand is recognized globally for its high-quality pulse crops due to its favourable climate and soil conditions. Besides being grown on local farms, pulses are also imported to meet the increasing demand in the country. World Pulses Day highlights the vital role pulses play in New Zealand's agricultural industry and encourages awareness of their nutritional benefits.

New Zealand observes World Pulses Day through a series of organised events and initiatives aimed at promoting pulses. Activities range from educational programs in schools and community centres, to farmer workshops highlighting the benefits of pulse cultivation. The day serves as a reminder for people to incorporate pulses in their diet not only for their nutritional benefits but also for the several advantages they yield for sustainability and agricultural diversity. World Pulses Day in New Zealand takes place on February 10.

Top 8 Facts for 2026 World Pulses Day in NZ

• The Heart Foundation of New Zealand recommends that Kiwis consume legumes and pulses at least four to five times per week to help lower cholesterol and manage heart health.
• Research conducted for the Specialty Grains and Pulses Report suggests that New Zealand has significant untapped potential for growing high-value crops like chickpeas, lentils, and quinoa, particularly as consumer demand for locally sourced plant proteins continues to rise.
• Pulses are unique environmental "heroes" because they possess the natural ability for nitrogen fixation, which allows them to draw nitrogen from the atmosphere into the soil, significantly reducing the need for synthetic fertilizers on New Zealand farms.
• While the terms are often used interchangeably, the Food and Agriculture Organization distinguishes pulses as specifically being the dry, edible seeds of leguminous plants, excluding crops harvested green like garden peas or those grown for oil extraction like soybeans.
• In New Zealand, the Canterbury region is the undisputed hub for pulse production, accounting for approximately 77 percent of the country’s total field pea crop.
• Increased consumption of pulses is vital for public health in New Zealand, as these "superfoods" provide a critical source of folate, an essential nutrient that helps prevent neural tube defects in infants.
• The 2025 international theme for the observance, Pulses: Bringing Diversity to Agrifood Systems, underscores how these crops can improve the resilience of New Zealand’s agricultural sectors against the challenges of climate change.
• Beyond their nutritional profile, pulses are highly valued for their low water footprint and drought-resistant properties, making them one of the most sustainable food choices for environmentally conscious consumers.

In the News and Trending in NZ for World Pulses Day

Top things to do in NZ for World Pulses Day

• Learn more about pulses and their benefits with an educational video by the FAO.
• Learn about the Global Pulse Confederation, a not for profit hoping to create an inclusive global pulse organization.
• Go to a Farmers Markets: Attend a local farmers market, where you can purchase and learn about different regional variety of pulses.
• Participate in Cooking Competitions: Showcasing pulses (beans, lentils, peas) in culinary competitions. Chefs could compete to create the most delicious dish using these ingredients.