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Peas are a type of pulse belonging to the legume family, commonly grown for their edible seeds. They are typically harvested when the pods are fully developed but still green, and they can be consumed fresh, frozen, or dried. Peas are known for their high protein content and are a popular choice in various cuisines around the world. They can be used in soups, stews, salads, and as side dishes, making them a versatile ingredient in both home cooking and commercial food production.
| Varieties | Green peas, yellow peas, and split peas |
| Packaging | Bulk bags, sacks, or cartons |
| Moisture content | Typically 12-14% |
| Shelf life | 12-24 months when stored properly |
| Origin | Commonly sourced from North America, Europe, and Asia |
When purchasing peas, buyers should consider the variety needed, such as green or yellow peas, and whether they require them fresh, frozen, or dried. It's also important to specify the desired moisture content and packaging type. Buyers should inquire about the origin of the peas to ensure quality and consistency. Additionally, consider the quantity needed for both immediate use and long-term storage.
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Peas are high in protein, fiber, vitamins A, C, and K, and various minerals.
Dried peas should be kept in a cool, dry place, while fresh peas should be refrigerated.
Peas thrive in temperate climates with cool weather; they are sensitive to heat.
Yield can vary but typically ranges from 1 to 3 tons per hectare.
Yes, common pests include aphids, pea weevils, and root rot.
Dried peas should be soaked and then boiled until tender, usually about 30-60 minutes.