Legumes, such as peas, lentils, faba beans, and soybeans, are crucial for sustainable agriculture, especially in mitigating climate change. As nitrogen-fixing crops, they reduce the need for synthetic fertilizers and lower greenhouse gas emissions. In Germany, legumes have gained significant environmental and economic importance, with cultivation increasing from 187,100 hectares in 2010 to 285,000 hectares in 2024 (Statistisches Bundesamt, 2024).
Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) ensure that legumes are produced safely and sustainably. GAP focuses on on-farm practices that enhance production while protecting health and the environment, including soil preparation, seed selection, and pest control. GMP, applied in food processing, ensures legume products are safe, hygienic, and of high quality, preventing contamination and preserving nutritional value.
Both GAP and GMP are essential to ensure legumes meet high standards in food production and contribute to environmental sustainability. These practices support legume cultivation’s role in food security, reducing environmental impacts, and enhancing food safety.