Grey peas - a resource in the nordic gastronomy yet to be discovered

Important results from the project

The aim was to develop a grey pea burger. To achieve the goal, we carried out cooking experiments, sensory analysis, consumer tests and workshop with a winner of ´chef of the year´. Another aim was to cultivate Retrija grey pea in Sweden. To achieve the goal, we carried out field experiments at various locations in Sweden. We have also, at two locations (Östergötland and Öland), compared yield, protein content and ripening time with a large number of different pea varieties.

Expected long term effects

Expected effects was to generate new ideas regarding gastronomic uses of grey peas. In this project we have developed minced grey peas that can be used in mince-based dishes, e.g. as burger or sausage. In this project, we have also developed a new dish that is especially suitable for minced grey peas. Expected effects was also to increase the amount of grey pea seeds. Grey peas are still cultivated on a small scale in Sweden, 2016 may be considered the year that the cultivation really started.

Approach and implementation

The approach included sensory analysis, to increase the amount of grey pea seeds, consumer tests, further development of the product as well as harvest and evaluation of cultivation. This approach was carried out as planned. The workshop was shown to be an effective method for developing recipes and dishes. Consumer tests took more time but gave valuable information from different target groups. The field experiments showed the cultivation potential of grey peas at various locations in Sweden.