Quality of western Canadian peas 2023

Growing and harvesting conditions

Figures 1 and 2 show the monthly mean temperature differences from normal in the Prairie region during the 2023 growing season (June and July). Figure 3 shows the total precipitation in the Prairie region from April 1 to October 31, 2023.

In Manitoba, cold temperatures in early spring slowed the progress of seeding. Warmer than normal temperatures in May allowed seeding operations to advance and seeding was completed by early June. Warm conditions and inadequate moisture in June affected some crops in the central region of Manitoba (Figure 1). Rainfall was variable throughout the growing season (Figure 3). Growing conditions were good except for low topsoil moisture for crops seeded late. Cool temperatures in July helped crops in some areas thrive under dry conditions (Figure 2). By the end of July, crops started to ripen prematurely in some fields due to persistently warm and dry conditions. Harvest began in mid-August and was completed by mid-September. Pea yields varied, depending on precipitation.

In Saskatchewan, seeding began in early May and was completed by early June. Warm temperatures and timely rain in the southeast, east-central, northeast and northwest regions were beneficial for plant growth (Figures 1, 2 and 3). Warm and persistently dry conditions in the southwest and west-central regions, however, caused crops to mature early and resulted in an early harvest (Figure 3). Harvest progressed smoothly and all peas were in bins by mid-September. Pea yields also varied throughout Saskatchewan, depending on precipitation.

In Alberta, unseasonably warm temperatures allowed seeding to begin in early May and be completed by early June. Hot, dry and windy weather depleted soil moisture in June and July, stressing and maturing plants more quickly than normal (Figures 1 and 2). Harvest began in early August in the south and central regions due to dry conditions but was delayed due to wet and cool conditions in the northern parts of the province (Figure 3). By mid-September, the pea harvest was near completion. Pea yields were higher than the five-year provincial average in the northwest and northeast regions, but lower in the other regions.

Production

Pea production in 2023 was estimated to be 2.6 million tonnes, which is approximately 23.7% lower than in 2022, and 31.5% lower than the 10-year average of 3.8 million tonnes (Table 1). The lower production is due to a 16.7% decrease in yield and an 11.0% decrease in harvested area compared to 2022. Saskatchewan had the highest pea production (48.8 %), followed by Alberta (42.8 %) and Manitoba (8.4 %).

Harvest samples

Samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by pea producers and grain companies across western Canada (Figure 4). The program received 446 pea samples, consisting of 390 yellow pea samples and 56 green pea samples.

All samples were graded and analyzed for protein content. Composite samples were prepared based on class (yellow or green), crop region and grade (No. 1 or No. 2 Canada). All composites were tested for chemical composition (moisture, protein, starch, crude fat, total dietary fiber and ash content), mineral content, functional properties (water holding capacity and emulsifying capacity) and physical and cooking characteristics (100 seed weight, water absorption, cooking time and firmness of cooked peas). Samples reported by grade do not necessarily represent the actual distribution of the grade across western Canada.

Protein content

The protein content ranged from 16.5% to 30.9% with a mean of 23.4% for yellow peas (Table 2) and ranged from 19.9% to 29.2% with a mean of 24.2% for green peas (Table 3). The mean protein content was lower for both types of peas than in 2022. The mean protein content of yellow and green peas combined was higher in 2023 than the 10-year mean of 23.1% (Figure 5). Tables 4 and 5 show the mean protein and starch content for yellow and green peas according to crop region (Figure 6).

Graph data

Mean protein content

Crop year	Protein (%, dry basis)
2013	22.0
2014	23.4
2015	22.1
2016	22.1
2017	22.6
2018	23.2
2019	23.1
2020	23.3
2021	24.8
2022	24.0
2023	23.5

Description

Manitoba crop regions: 1 (Southwest Manitoba), 2 (Northwest Manitoba), and 3 (Eastern Manitoba); Saskatchewan crop regions: 4 (Southeast Saskatchewan), 5 (Southwest Saskatchewan), 6 (Northeast Saskatchewan), and 7 (Northwest Saskatchewan); Alberta crop regions: 8 (Southern Alberta), 9 (Central Alberta), and 10 (Northern Alberta).

Yellow peas

Table 6 contains the 2023 quality data for yellow pea composites by grade. No. 1 and No. 2 yellow peas were lower in mean protein (22.8% and 23.4%) but higher in mean starch (48.5% and 47.9%) than in 2022. Total dietary fiber of No. 1 yellow peas was lower than in 2022 but was similar for both years for No. 2 yellow peas. No. 1 and No. 2 yellow peas had higher crude fat content than in 2022, but the ash content was similar.

Potassium (K) was the most abundant macroelement present in yellow peas, followed by phosphorus (P), magnesium (Mg) and calcium (Ca). Among the microelements, iron (Fe) was the most abundant, followed by zinc (Zn), manganese (Mn) and copper (Cu). The majority of elements in No. 1 and No. 2 yellow peas were present at lower levels compared to 2022.

No. 1 and No. 2 yellow peas were higher in mean water holding capacity (0.91 and 0.92 grams of water per gram of sample) but were lower in oil emulsifying capacity (272.8 and 270.6 millilitres of oil per gram of sample) than in 2022.

The mean 100-seed weight for No. 1 and No. 2 yellow peas (22.5 and 22.1 grams per 100 seeds) was lower than in 2022. The water absorption values were similar to 2022 for both grades.

The cooking time of No. 1 yellow peas (25.4 min) was similar to that in 2022 but was longer for No. 2 yellow peas (29.8 min) compared to 2022 (Table 6). The cooked seed texture was firmer for No. 1 and No. 2 yellow peas (26.6 and 26.4 newtons per gram of cooked seeds) than in 2022.

Green peas

Table 7 contains the 2023 quality data for green pea composites by grade. The protein content was higher for No. 1 green peas (25.4%) but lower for No. 2 green peas (23.5%) compared to 2022. The starch content of No. 1 green peas (45.5%) and No. 2 green peas (45.9%) was higher compared to 2022. The total dietary fiber of No. 1 green peas (16.5%) and No. 2 green peas (17.2%) was lower than in 2022. The mean crude fat content was higher for No. 1 green peas (1.08%) and No. 2 green peas (1.15%) than in 2022. The ash content was lower for No. 2 green peas (2.5%) than in 2022, but was similar to 2022 for No. 1 green peas (2.5%). In 2023, the trends in macroelement and microelement content in green peas were similar to those described above for yellow peas, with lower levels for the majority of the elements in No. 1 and No. 2 green peas compared to 2022.

The mean water holding capacity for No. 1 green peas and No. 2 green peas (0.91 and 0.93 grams of water per gram of sample) was higher than in 2022. The mean oil emulsifying capacity value of No. 1 green peas (286.5 millilitres of oil per gram of sample) was higher than that in 2022 but was lower for No. 2 green peas (276.9 millilitres of oil per gram of seeds).

The mean 100-seed weight of No 1 green peas (21.1 grams per 100 seeds) was lower compared to 2022 and higher for No. 2 green peas (22.6 grams per 100 seeds) compared to 2022. The water absorption value of No. 1 green peas (0.93 grams of water per gram of seeds) was similar to that in 2022 but was lower for No. 2 green peas (0.87 grams of water per gram of seeds). The cooking time of No. 1 green peas (17.2 min) was shorter compared to 2022 and longer for No. 2 green peas (23.8 min). The cooked texture of No. 1 green peas (22.4 newtons per gram of cooked seed) was similar to that in 2022 but was firmer for No. 2 green peas (25.1 newtons per gram of cooked seeds).

Acknowledgements

The Grain Research Laboratory acknowledges the cooperation of western Canadian pulse processors, producers and grain companies in supplying the samples of newly harvested peas. We are also grateful to the following groups within the Canadian Grain Commission: Industry Services for assistance with grading the samples, the Pulse Research Program staff for technical assistance, the staff of the trace elements unit for mineral analysis, and Multimedia services for their assistance in the publication of this document.