Argentina has emerged as one of the leading exporters of chickpeas, with the Kabuli variety standing out for its exceptional quality. This variety, globally recognized for its large size, creamy white color, and smooth texture, is highly valued both in direct consumption markets and the food industry. In Argentina, producers have specialized in cultivating high-quality Kabuli chickpeas, enabling them to meet the growing demand for this product in international markets.

Argentine Kabuli chickpeas are widely used in Mediterranean and Middle Eastern cuisine, serving as the foundation for traditional dishes such as hummus, falafel, and salads. Additionally, their use has expanded into the processed food industry, particularly in the production of chickpea flour, which is highly prized for creating gluten-free products like bread, cookies, and cakes. This versatility makes it a key ingredient in global trends favoring healthy, plant-based diets.
The export of Kabuli chickpeas has been one of the primary drivers of growth for Argentine agriculture, with India, Pakistan, Spain, and other European Union countries being the main destinations for this product. In recent years, Argentina has exported between 50,000 and 70,000 tons of chickpeas annually, valued at approximately USD 30–50 million. The excellent quality of the Kabuli variety has allowed Argentina to establish itself as a key supplier of this legume, capitalizing on its high international demand and the growing interest in plant-based and gluten-free dietary alternatives worldwide.
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