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Dry vegetables: Terres Inovia is involved in the JACK project

16 Mar 2023

The JACK project was launched on January 16, 2023 at the Ecole Supérieure des Agricultures (ESA) in Angers. Terres Inovia is involved in this project, coordinated by ESA, which brings together 16 private and public partners to enhance the value of pulses, from field to plate.

Lentils, chickpeas and dried beans are particularly rich in proteins and vitamins. Although they have many advantages that appeal to consumers, they are still too often misunderstood and too little produced in France.

How can we promote and encourage the consumption of more legumes? This is the challenge of the JACK project, financed by a grant managed by the French National Research Agency under France 2030. The four-year project was officially launched on January 16, 2023 at the Ecole Supérieure des Agricultures (ESA) in Angers.

Identifying sustainable levers to change eating habits

To enhance the value of legumes, this R&D project is developing a gastronomic approach coupled with a better understanding of their agronomic, nutritional, functional, sensory and environmental qualities.

Sixteen private and public partners, more than fifty contributors including four doctoral students and post-doctoral fellows, several hundred consumers and networks of farmers will be mobilized.

The objective is to identify action levers for a sustainable change in dietary behavior, to measure the link between the quality of legumes and their culinary functionalities by identifying physicochemical variables and agronomic and varietal factors, but also the environmental impact of production and processing. The project will start with both the creation of innovative recipes by chefs and the collection of a wide variety of legume samples in the field, with a known technical itinerary. New ingredient and product concepts will be developed with chefs and consumers.

Agronomic work, analyses and processing: the institute is strongly mobilized

Terres Inovia is actively involved in this large-scale project, which mobilizes players from upstream to downstream.

On the agronomic side, the institute will be in charge of identifying the agronomic determinants involved in the development of seed quality and culinary capacity, as well as in yield stability. "To do this, we will, with our partners, monitor networks of lentil and chickpea plots in order to establish the link between practices, soil and climate conditions and the culinarity of the seeds," explains Agathe Penant, a development engineer at Terres Inovia involved in the project.

The technical institute will also be responsible for carrying out physico-chemical analyses of the seeds, as well as conducting an environmental assessment thanks to a CIFRE (Conventions Industrielles de Formations pour la Recherche) thesis supported by Terres Inovia, which will work on life cycle analysis from the field to the plate for dried vegetables.

Finally, in collaboration with the CTCPA, Terres Inovia will work on seed transformation processes to obtain model foods on a semi-industrial pilot scale.

Read the press release in attachment



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