Pea: classification, quality and applications

Pea (Pisum) is a genus of herbaceous plants in the legume family, whose grain is one of the most important high-protein food and feed crops in the world. Thanks to its ability to fix nitrogen from the air, pea improves soil fertility and serves as a valuable preceding crop in rotation. Pea grain is used for the production of groats, flour, vegetable protein (isolates and concentrates), starch, and as a highly valuable component of compound feeds for animals and poultry. Amid the global trend towards plant proteins and import substitution of soybean meal, the importance of pea as a protein source is constantly growing.

Chemical Nature and Grain Composition

Pea grain is distinguished by a high content of protein and carbohydrates. The chemical composition of the seeds (in % on a dry basis) varies depending on the variety and growing conditions: protein — 20–26% (in some genotypes up to 30%), starch — 40–50%, sugar — 4–10%, fat — 1–1.5%, fibre — 3–6%, ash — 2–4%. Pea proteins are represented mainly by globulins (legumin and vicilin) and albumins; they are well balanced in amino acid composition but limited in methionine and cysteine. Unlike soy, pea does not contain anti-nutritional factors in dangerous concentrations and is a hypoallergenic protein source, making it in demand in baby, dietary and sports nutrition.

Classification, Classes and Standards

In Russia and CIS countries, the quality of food pea is regulated by GOST 28674-2019 "Pea. Specifications". Depending on seed quality, pea is divided into three classes. The class is determined by the worst value of one of the standardised indicators.

According to the standard, class 1 pea is large-sized grain. Pea of classes 1 and 2 is intended for processing into groats, and class 3 goes for feed purposes and for processing into compound feeds. For classes 1 and 2, the content of small pea must be at least 2.5% and 5% respectively, and for class 3 it is not limited. The standard also standardises colour, odour, moisture (not more than 14–15%), foreign matter and grain impurities, pest infestation and safety indicators according to TR CU 015/2011.

For feed pea, a separate standard applies — GOST R 54630-2011 "Feed pea. Specifications". Basic quality indicators for feed pea: crude protein — not less than 20.0%, foreign matter — not more than 4%, moisture — not more than 14%, grain impurities — not more than 5%, pest infestation not allowed.

By seed colour and botanical characteristics, field pea is divided into food pea (light hull) and feed pea (hull with shades of cotyledons, sometimes with spots). For processing into groats, only food pea of type I, subtypes 1 and 2 is used.

Production and Processing Technology

Pea cultivation includes soil preparation, sowing, care and harvesting. Pea is demanding of moisture, especially during flowering and pod formation, and does not tolerate drought well. After harvesting, the grain is cleaned, dried and sorted. The main processing directions are:

• Groats production: production of whole polished pea, split pea and pea groats.

• Flour milling: pea flour is used in baking, pasta production, snacks and baby food.

• Deep processing: production of pea protein (concentrate and isolate with a protein content of at least 90%), starch and dietary fibre. Pea protein isolate is used as an emulsifier and protein ingredient in sausages, dairy-free desserts and sports nutrition.

• Compound feed production: pea serves as a highly valuable component of compound feeds for pigs, poultry and cattle, partially replacing imported soybean meal.

Applications

Food consumption. The main use of food pea is the production of groats (whole and split) and flour. Pea groats are rich in protein and fibre and are widely used in soups, porridges and side dishes.

Deep processing and vegetable protein. Pea protein (isolate and concentrate) is a key ingredient for the production of plant-based meat and dairy analogues, sports, baby and dietary nutrition. Due to its hypoallergenicity and good digestibility, it acts as an alternative to soy and dairy protein.

Feed production. Feed pea (class 3) and processing waste are used as concentrated feed for farm animals and poultry, providing a high content of protein and energy.

Other applications. Pea is used in the production of starch, dietary fibre, canned food (green peas), and as a green manure to improve soil structure and accumulate nitrogen.

Safety and Storage

Pea is a combustible material, but the main risk during storage is associated with biological processes. Grain is hygroscopic: at moisture above 14–15%, respiration, mould growth and mycotoxin accumulation are activated. Storage is carried out in dry, well-ventilated grain stores (elevators, flat stores) at controlled temperature and humidity. Regular monitoring of pest infestation (pea weevil, mites) and active ventilation must be ensured. When working with grain dust, respirators are recommended.

Market and Trends

The global pea market is characterised by steady growth supported by demand for vegetable protein and feed components. Global pea production in 2024 amounted to about 18 million tonnes with consumption at about 16 million tonnes. Russia is one of the three largest pea production centres in the world along with Canada and the EU. By the end of 2025, the gross pea harvest in Russia reached a record 5.7 million tonnes, and the country's share in global pea exports reached 35%. The main buyers of Russian peas are China, India, Turkey and Pakistan, which accounted for 98% of exports. Pea exports from Russia in 2025 amounted to 3.9 million tonnes.

Key industry trends include growing demand for pea protein as an alternative to soy and animal proteins, the development of deep processing of peas (isolates, concentrates, starch, fibre), and the expansion of exports to China, India and the Middle East. Producers with access to quality grain and modern deep-processing capacities occupy stable competitive positions.

Conclusion

Pea remains a strategically important high-protein crop of global agriculture and the food industry. Understanding the classification according to GOST 28674-2019 and GOST R 54630-2011, the differences between food and feed classes, key quality indicators (protein, moisture, impurities) and processing directions is the basis for competent selection of grain for specific purposes — from groats to protein isolates and compound feeds. Organising pea supplies, including the selection of classes and quality control, requires an individual approach.