By Sarah Carnvek
Israeli scientists are about to pack a punch to your next falafel sandwich: They have bioengineered new, healthier chickpea varieties that retain high nutritional values without genetic manipulation.
Hebrew University Prof. Shahal Abbo and his team of researchers say the new strains offer a better crop yield, a longer growing season, make more land available to farmers for crops, and have higher lutein content than available chickpeas on the market. Lutein is an important antioxidant whose intake is associated with lower risk of blindness.
Even better, the breakthrough – which will be marketed by Yissum, Hebrew University’s technology transfer company -- uses non-genetically modified (GMO) breeding technologies. "Prof. Abbo uses only traditional hybridization techniques to create a new species," says Michal Levy, Yissum’s vice president and head of business development for agriculture and environment.
The legume is popular the world over and goes by numerous names: garbanzo bean, ceci bean, sanagalu, chana, hummus and Bengal gram.
It is considered a staple of Middle Eastern, African and Indian cuisines. It is the main source of protein for many of the world's poorest people, and a new variety with better nutritional value could mean healthier living for those in need.
"The chickpea is not only a staple diet component in large areas of the globe, but also an important health food in Western countries and its consumption is rising steadily. Therefore, the new varieties, developed by Prof. Abbo using non-GMO techniques, are highly important for human health in developing countries, and may promote marketing in industrialized nations," said Yissum CEO Yaacov Michlin.
Chickpea season
Small, usually beige and not unlike a pebble, the chickpea is modest in looks. But its long, colorful history dates back thousands of years. It is one of the earliest cultivated legumes and has been a staple of cooking since Neolithic times. It forms the basis of such favorites as falafel and hummus.
Chickpea production has increased over the past 30 years from 6.6 million metric tons per year to more than 10 million metric tons.
Yet, chickpea growing seasons are short and farmers today have a tough time warding off a fungus that makes the chickpea inedible and also impedes the growing season.
"These new varieties have better lutein content and some resistance to the fungus disease," says Levy. "Today, the way to overcome the disease is by using chemicals or shifting the growing season. Prof. Abbo offers [varieties with] some resistance to the disease and allows growers to extend the growing season."
The growing season, as it stands today, mainly takes place post-rainy season to avoid the fungus hitch. The paradox is that the legume needs a lot of water to grow and yet farmers miss out on using the rain as a source of irrigation.
Using natural selection techniques, Abbo's team discovered a strain of chickpea that flowers earlier in the colder, rainier part of winter. This extended growing season allows the plants to take advantage of the spring rains.
“You can start growing these chickpeas in February,” said Abbo, an expert in field crops, vegetables and genetics. “Farmers can use rainwater instead of irrigation to grow their crops."
The longer growing season makes the chickpea bigger and more lutein rich.
From lab to falafel
Abbo was investigating the genetic basis of the chickpea and its nutritional qualities before discovering the new strains for the legume. The university's first press release about the innovative varieties generated great excitement among potential consumers the world over.
But before the novel chickpeas hit the market, more work needs to be done to help tweak the legume's resistance to disease.