Exports of Russian grain show new records: Farmers will continue to increase pea and chickpea crops

Published Apr 27, 2024

Tridge summary

In 2023, Russia achieved record exports of dried chickpeas, reaching over 540 thousand tons, with the main buyers being Türkiye, Pakistan, and Egypt. The chickpea export potential is projected to reach 700 thousand tons by 2030, generating approximately $450 million. The chickpea cultivation area in Russia expanded to over 492 thousand hectares, predominantly in the Volga and Southern federal districts, with the Saratov region leading. Russia's pea exports also saw significant growth, becoming the third-largest exporter after Canada and Australia, with a threefold increase compared to 2022. The main importers of Russian peas are China, Turkey, and Spain, and farmers in Russia are planning to increase legume cultivation due to increased global demand and reduced profitability of wheat.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

In 2023, Russia exported a record volume of dried chickpeas - more than 540 thousand tons, reports the federal center Agroexport. The largest buyers were Türkiye, Pakistan and Egypt. According to preliminary calculations by Agroexport, by 2030 the potential for Russian chickpea supplies is estimated at 700 thousand tons worth about $450 million. According to Rosstat, in 2023, the area under chickpeas in Russia exceeded 492 thousand hectares. At the same time, the main part of the territory is concentrated in the Volga and Southern federal districts. At the same time, the leader is the Saratov region - more than 167 thousand hectares. The volume of shipments of Russian peas is also growing: last year, Russia took third place in terms of volume of pea exports in physical terms after Canada and Australia, Elena Tyurina, director of the analytics department of the Russian Grain Union (RGU), told Agroinvestor. According to the Agroanalytics Center of the Ministry of Agriculture, in ...
Source: Zol
By clicking “Accept Cookies,” I agree to provide cookies for statistical and personalized preference purposes. To learn more about our cookies, please read our Privacy Policy.