包羅萬有 Season 3 | 世界豆類日（糧農組織）｜從平凡豆粒走向營養與可持續未來 | World Pulses Day (FAO)｜From Humble Pulses to Nutrition, Sustainability and a Better Food Future

每年2月10日的世界豆類日，讓我們重新認識豆類在營養、糧食安全、土壤健康與可持續農業中的重要價值。

English：Observed every 10 February, World Pulses Day celebrates the remarkable role of pulses in healthy diets, food security, sustainable farming and a more resilient food future.

中文版本

每年2月10日是世界豆類日，由聯合國大會指定，並由聯合國糧食及農業組織（FAO）協助推動全球紀念活動。這個國際日源於2016年國際豆類年所帶來的全球關注，聯合國其後認識到豆類在實現2030年可持續發展議程方面仍具有重要潛力，因此把2月10日訂為世界豆類日。FAO指出，世界豆類日不只是介紹豆類食品，更希望提高大眾對豆類在營養、糧食安全、農業生產、生態環境及可持續糧食系統中的認識。 2026年的主題是「世界豆類：從平凡走向卓越」（Pulses of the world: from modesty to excellence），FAO希望藉此改變人們對豆類只是廉價、普通或傳統食品的印象，重新肯定它們在現代飲食中的營養價值、味道、烹調多樣性以及對可持續農業的重要作用。FAO指出，雖然豆類具有出色的營養及環境效益，但不少國家的豆類人均消費量近年反而下降，飲食習慣改變、消費者偏好轉變，以及部分社會仍把豆類視為「平民食品」或鄉村飲食，都可能造成這種現象。2026年的世界豆類日正是希望把這種觀念重新扭轉，讓更多人看見豆類其實可以成為健康、現代而且具有創意的食材。 所謂豆類，在FAO的分類中主要是指以乾燥種子作為食物來源的一類豆科作物，包括我們熟悉的乾豆、鷹嘴豆、扁豆、豌豆等。它們與一般所說的「豆科植物」並不完全相同，因為豆科植物範圍更廣，而世界豆類日所關注的是其中具有重要糧食價值的乾燥種子。這些小小的種子，在世界不同文化中已有非常悠久的食用歷史。從亞洲的豆類食品，到中東的鷹嘴豆料理，再到歐洲、非洲及拉丁美洲各地的豆類傳統飲食，豆類早已融入不同民族的餐桌。FAO形容豆類具有營養密度高、保存期長及用途廣泛等特點，因此它們不只是農作物，也是一項重要的糧食資源。 豆類最受重視的價值之一，是它們可以提供植物性蛋白質。對素食者和純素食者而言，豆類是重要的蛋白質來源，而把豆類與穀物搭配食用，還可以進一步改善整體蛋白質的營養品質。除此之外，豆類亦含有膳食纖維、維生素及多種礦物質，因此可以成為均衡飲食的一部分。當全球人口持續增加，飲食需求亦不斷改變，如何以合理成本提供營養豐富的食物，成為全球糧食系統的重要課題。豆類的優勢正在於它們可以把營養、價格和食物多樣性結合起來。對很多家庭而言，一碗豆類食物不需要昂貴的食材，卻可以提供相當豐富的營養，因此在改善糧食安全和營養方面具有實際價值。 豆類的價值亦不只存在於餐桌上。它們對農業環境同樣具有重要作用。豆科作物具有固氮能力，可以與土壤中的微生物形成關係，把大氣中的氮轉化成植物可以利用的形式，從而有助於改善土壤肥力。當豆類加入輪作系統時，可以協助提高土壤生物多樣性及養分循環，也可能改善化學肥料的使用效率。FAO指出，豆類種植還可以增加土壤有機碳，並減少對合成氮肥的依賴，因此有助於降低農業生產的環境足跡。 水資源方面，豆類同樣具有一定優勢。與一些其他蛋白質來源相比，部分豆類作物在生產過程中所需的水量較少，因此在面對水資源壓力和氣候變化時，可以成為可持續農業的一部分。當然，不同豆類、不同地區和不同種植方式的環境效益並不完全相同，不能把所有豆類視為完全相同，但整體而言，豆類具有把營養價值與農業環境效益結合起來的潛力。這也是FAO一直推動豆類的重要原因之一。豆類另一項容易被忽略的優勢，是它們具有較長的保存期。乾燥豆類如果儲存得當，可以保存相當長時間，這有助於增加食物供應的穩定性，也能在一定程度上減少食物損失與浪費。對糧食安全而言，這一點十分重要。新鮮食品需要較完善的冷藏和運輸系統，而乾燥豆類對儲存條件的要求相對簡單，因此在不同經濟環境下都具有實用價值。從農民到消費者，豆類可以在整個食品系統中產生不同層面的價值。FAO亦指出，豆類生產可以為農村婦女和青年提供就業及創業機會，因此它們不只是「食物」，也是農村經濟和生計的一部分。但豆類面對的問題也很現實。FAO在2026年特別指出，雖然豆類營養價值高、對環境有益，但不少地方的人均消費正在下降。當城市化、生活方式和飲食習慣改變，人們可能更加追求方便、快速或被視為時尚的食品，而傳統豆類食品則可能被認為過時、單調甚至只是低收入人士的選擇。這種觀念其實低估了豆類的潛力。2026年的主題「從平凡走向卓越」，正是希望把豆類從「便宜而普通」的印象，重新帶到「營養、味道、創意與可持續」的層面。 現代飲食其實可以給豆類更多空間。豆類可以煮成湯、燉菜、沙律、醬料，也可以融入漢堡、麵食、小食及各種創新食品。鷹嘴豆可以製作成鷹嘴豆泥，扁豆可以加入湯和咖喱，豆類亦可以與穀物、蔬菜和香料結合，形成不同文化各具特色的菜式。2026年世界豆類日的全球活動在西班牙巴利亞多利德舉行，FAO與西班牙合作，透過農業、營養及烹飪等不同角度展示豆類的價值，強調它們可以從農田一直走到餐桌，成為健康而美味的現代食品。這也說明，推動豆類並不是叫所有人每天吃同一種豆，而是鼓勵我們重新思考食物的來源和價值。當一種農作物同時可以提供蛋白質、纖維、維生素和礦物質，又可以改善土壤、支持農業生態和增加飲食多樣性，它就不應該只被看成一種廉價替代品。豆類真正的價值，在於它們可以連結健康、農業、環境、文化和經濟。這種「一粒豆，連結一個完整糧食系統」的概念，正是世界豆類日希望大眾理解的核心。從全球糧食安全的角度來看，豆類亦可以成為面對未來挑戰的重要作物。氣候變化可能帶來更高溫度、更不穩定的降雨，以及水資源和農業生產壓力。單靠少數幾種主要糧食作物，可能令糧食系統面對更大的風險，而增加農作物多樣性則有助於提高系統韌性。FAO一直強調豆類在多樣化種植系統中可以支持農業生物多樣性、氣候適應能力及生態系統服務，因此豆類的角色並不限於「吃飽」，而是與未來如何生產食物密切相關。 當然，豆類並不是解決全球糧食問題的唯一答案。農業仍然需要面對水資源、土地、氣候、農民收入、物流、價格以及市場需求等多方面問題。要讓豆類真正發揮潛力，也需要改善種子、農業技術、加工、儲存、供應鏈和市場推廣。同時，消費者需要知道如何選擇和烹調豆類，食品業亦可以開發更多方便、美味而營養的豆類產品。只有從農田、食品工業、零售市場到家庭餐桌一起改變，豆類才可以真正重新成為現代飲食的重要部分。FAO自2016年國際豆類年以來，一直持續推動相關工作，正是希望把這些小小種子在糧食系統中的作用帶到更廣泛的公共討論之中。世界豆類日因此是一個很有意思的國際日。它沒有只把焦點放在某一種食品，而是由一粒豆出發，連結到人類健康、糧食安全、農業生產、土壤、生物多樣性、氣候變化、農村生計以及飲食文化。當我們在餐桌上看到一碗豆湯、一盤鷹嘴豆泥、一份扁豆咖喱或者一碟豆類沙律時，它們背後其實代表了一個非常龐大的全球農業系統。2026年的主題「從平凡走向卓越」，提醒我們有時候真正重要的食物並不一定最昂貴，也不一定最受潮流追捧。一些陪伴人類數千年的傳統食材，反而可能在面對未來的營養和環境挑戰時再次發揮重要作用。豆類看似細小，卻可以連接健康的人、肥沃的土壤和更具韌性的糧食系統。世界豆類日所希望留下的訊息，也許就是重新學懂欣賞這些平凡而重要的食物。當我們願意讓豆類重新回到現代餐桌，支持多元化農業和可持續生產，便不只是改變一餐飯，而是在思考我們希望下一代擁有一個怎樣的食物世界。

English Version

World Pulses Day is observed every year on 10 February and was designated by the United Nations General Assembly to recognize the important contribution of pulses to food security, nutrition and sustainable agrifood systems. The observance builds on the momentum of the International Year of Pulses in 2016, when the Food and Agriculture Organization of the United Nations (FAO) highlighted the potential of pulses to contribute to healthier diets and the Sustainable Development Goals. Since then, 10 February has become an annual opportunity to look beyond pulses as simple food ingredients and understand their wider importance to agriculture, communities, health and the environment. For 2026, FAO selected the theme “Pulses of the world: from modesty to excellence.” The theme responds to a curious contradiction. Pulses have exceptional nutritional and environmental qualities, yet per capita consumption has declined in many countries. In some societies, especially in urban areas, pulses may still be associated with inexpensive meals, traditional cooking or rural diets. FAO’s 2026 campaign aims to challenge these perceptions and bring pulses back into the spotlight as versatile, nutritious and culturally diverse foods that deserve a central place in modern diets. The term “pulses” generally refers to the edible dried seeds harvested from certain legume crops, including familiar foods such as dry beans, chickpeas, lentils and peas. Pulses are part of the much larger legume family, but not every legume crop is classified as a pulse. Across the world, pulses have been part of human diets for centuries, appearing in traditional cuisines throughout Asia, the Middle East, Africa, Europe and Latin America. They have been adapted into soups, stews, curries, salads, sauces, breads, snacks and many other dishes. Their long history is itself evidence of their versatility, but their importance today goes far beyond culinary tradition. FAO describes pulses as nutrient-dense foods that can contribute to better nutrition while also supporting more sustainable food systems.  One of their most important nutritional qualities is their contribution of plant-based protein. Pulses are especially valuable for vegetarian and vegan diets, and combining them with cereals can improve the overall quality of dietary protein. They also provide dietary fibre, vitamins and minerals, making them useful components of balanced diets. At a time when many countries are trying to improve access to nutritious food while keeping food systems affordable and resilient, pulses offer an important combination of nutrition, versatility and accessibility. They can provide substantial nutritional value without requiring expensive ingredients, making them relevant to both household diets and wider food-security strategies. Their value, however, does not stop at human nutrition. Pulses can also contribute to healthier agricultural systems. Legume crops have the ability to fix atmospheric nitrogen through their relationship with soil microorganisms, helping make nitrogen available within agricultural systems. When pulses are included in crop rotations, they can support soil biodiversity, nutrient cycling and more efficient use of fertilizers. FAO notes that pulse cultivation can also contribute to increasing soil organic carbon and reducing dependence on synthetic nitrogen fertilizers, giving these crops an important role in environmentally sustainable agriculture.  Water is another part of the sustainability discussion. In general, pulses can require less water than some other sources of protein, although the environmental performance of any crop depends on its species, location, farming practices and climate. Their potential to provide nutritious food while placing relatively modest demands on natural resources makes pulses especially relevant as agriculture adapts to water scarcity and climate pressures. Rather than presenting pulses as a single solution to environmental challenges, FAO’s approach places them within a broader transition towards more diverse, resilient and sustainable agrifood systems. Pulses also have practical advantages that are easy to overlook. Many dried pulses have a long shelf life when stored properly, helping households and food systems maintain food supplies over time. Long storage can also contribute to reducing food loss and waste. Unlike many highly perishable foods, dried pulses do not require the same level of refrigeration throughout storage and distribution. This makes them useful in a wide range of economic and geographical settings. Their benefits can also extend into rural livelihoods. FAO highlights the potential of pulses to create employment and entrepreneurial opportunities, particularly for rural women and young people. They therefore represent not only food on a plate, but also part of a wider agricultural economy.Yet the future of pulses cannot be taken for granted. FAO has highlighted the decline in per capita consumption in many countries despite their nutritional and environmental benefits. Changes in lifestyles, consumer preferences and food culture can gradually push traditional foods out of everyday diets. In some urban settings, pulses may be seen as old-fashioned or as food associated mainly with low-income households. This is precisely the perception that the 2026 theme seeks to challenge. “From modesty to excellence” presents pulses not as second-class ingredients, but as foods with remarkable nutritional qualities, flavours, culinary diversity and potential for innovation. Modern cuisine offers countless possibilities for bringing pulses back into everyday meals. Chickpeas can become hummus or be incorporated into salads and roasted snacks. Lentils can form the base of soups, stews and curries. Beans can be combined with grains, vegetables and spices in dishes ranging from traditional recipes to contemporary plant-based foods. The 2026 World Pulses Day celebration in Valladolid, Spain, organized in collaboration between FAO and Spain, brought together agriculture, nutrition and culinary perspectives to demonstrate how pulses can travel from farmers’ fields to modern kitchens. The event emphasized that these crops can be both nutritious and enjoyable while contributing to sustainable agrifood systems. This approach is important because promoting pulses does not mean asking everyone to eat the same foods in the same way. It means recognizing their flexibility and allowing different cultures, food industries and consumers to use them creatively. A crop that can provide protein and fibre, contribute to soil health, support agricultural biodiversity and appear in countless culinary traditions deserves to be understood as much more than a cheap substitute for other foods. Pulses connect nutrition, agriculture, culture, environmental sustainability and rural livelihoods. Their importance comes from this combination of roles. Food security is another major reason to pay attention to pulses. Climate change is increasing pressure on agriculture through changing rainfall patterns, higher temperatures, water shortages and other disruptions. Food systems that depend too heavily on a narrow range of crops may become more vulnerable to shocks. Greater crop diversity can strengthen resilience, and FAO identifies pulses as crops that can support agrobiodiversity, climate resilience and ecosystem services within diverse farming systems. Their role is therefore not simply to help people feel full. They can also contribute to how food is produced in the future. Pulses are not, of course, a single answer to the world’s food challenges. Farmers still face difficulties involving water, land, climate, market prices, seeds, technology, transportation and access to consumers. To unlock the full potential of pulses, improvements may be needed across the entire value chain, from seed development and farming practices to storage, processing, distribution and product innovation. Consumers also need practical knowledge about preparing pulses, while food businesses can help by developing convenient, attractive and nutritious pulse-based products. When farmers, food companies, retailers and households all become part of the transition, pulses have a better chance of returning to the centre of modern diets. FAO’s continued work since the International Year of Pulses in 2016 reflects the importance of keeping this conversation alive. World Pulses Day is therefore much more than a celebration of beans, peas, lentils or chickpeas. It begins with a small seed but connects to some of the largest challenges facing humanity: nutrition, food security, sustainable agriculture, soil health, biodiversity, climate resilience, rural livelihoods and cultural diversity. A simple bowl of lentils or beans can represent a much larger global system involving farmers, soil, water, markets, food traditions and consumers. The 2026 theme “Pulses of the world: from modesty to excellence” offers an especially useful reminder that the foods most important for the future are not necessarily the most expensive or fashionable. Some of the ingredients that have nourished communities for thousands of years may become increasingly valuable as the world searches for nutritious and sustainable ways to feed a growing population. Pulses may be small, but their potential is considerable. They can help connect healthier people with healthier soils and more resilient food systems. The message of World Pulses Day is ultimately about learning to see value in what may appear ordinary. By making more room for pulses in modern diets, supporting diverse farming systems and recognizing the work of the farmers who grow them, we are doing more than changing individual meals. We are also participating in a wider conversation about what kind of food system we want future generations to inherit.

總評

中文版本：世界豆類日讓我們重新看見一粒小小豆子的巨大價值：它既滋養人體，也支持農業、土壤、生態與糧食安全，是連結健康與可持續未來的重要食物。

English：World Pulses Day reminds us that small seeds can have a remarkable global impact, supporting nutrition, soil health, biodiversity, farming communities and more resilient food systems for the future.