1. Introduction
The essence of proper nutrition is to provide the body with all the necessary nutrients in appropriate quantities and proportions. One of the groups of plants that are valuable from a nutritional point of view are pulses. These plants are a rich source of plant proteins, minerals, fiber, biologically active substances, and vitamins [
1,
2]. In many regions of the world, pulses are a unique source of protein in the diet [
3]. Very often they are an essential supplement to other sources of protein. Therefore, the dietary importance of pulses is expected to increase in the coming years to cover the protein requirement (and other nutrients) of the growing world population and the need to reduce the risks associated with the consumption of animal food, especially in developed countries [
4].
Pulses are quite a diverse group. They are cultivated as a forecrop to fertilize the soil, raw material for the production of animal feed, and an edible product for humans which is a rich source of protein and other nutrients [
5]. The group of pulses, according to FAO, include 12 species harvested for dry seed. The classification excludes fresh pulses and plants that are used mainly for the extraction of oil and for sowing purposes [
6]. The most popular species in Poland, and most often consumed are: Dry beans, pea, broad bean, soybean, chickpeas, and lentils.
Vegetable protein has a different composition of amino acids than animal protein derived from milk and meat. The nutritional value of the protein contained in pulse products is only slightly lower than the nutritional quality of meat protein; therefore, according to the general recommendations regarding the rules of healthy eating, meat should be partially replaced with pulses [
7]. By replacing even a small fraction of the calories consumed from animal protein per day with the same amount of calories from plant protein, the risk of premature death is reduced [
8]. Pulses contain the biggest amount of protein among all cultivated plants, i.e., from 20 to 42%, depending on the species and growing conditions [
9,
10,
11,
12]. Moreover, the biological value of the protein is higher than that of cereal protein, due to which the seeds are a valuable food for people and rich feed for animals and they are used in various branches of the food industry. To improve the profile of amino acids and to obtain complete protein, pulses should be combined with cereal grains that will supplement the missing amino acids. Dry soya beans contain complete proteins with a composition similar to animal protein [
13]. Proteins contained in the products of animal origin are characterized by high nutritional value, i.e., they are complete proteins. The content of protein in pork is 15–21%, in beef it is 15–21%, and in poultry it is 18–23%.
An important factor that influences the nutritional value of a protein is its digestibility. According to the protein digestibility corrected amino acid score (PDCAAS) method, the average value of the index for plant proteins is 0.91 for soybeans, 0.78 for chick-peas, 0.75 for black beans, and 0.67 for peas. On the other hand, the proteins in the products of animal origin are characterized by a slightly higher level of assimilability, e.g., beef 0.92; chicken 0.95 [
14].
Pulses are also a rich source of dietary fiber. The daily adult intake of fiber, recommended by the World Health Organization (WHO), should be between 20–40 g [
15,
16]. The Institute of Medicine of the National Academy of Sciences 2005 [
17] specifies the recommendations at 14 g per 1000 calories consumed [
18,
19,
20,
21,
22]. The high content of carbohydrates, as well as dietary fiber, make pulses a product with a low glycemic index [
23,
24,
25]. Pulses are also a valuable source of minerals and B group vitamins [
26,
27,
28,
29,
30]. They support hormonal regulation and protect women from the development of hormone-related tumors such as breast cancer and endometrium [
31,
32,
33,
34].
Food-based dietary guidelines are national guidelines that translate the recommended levels of nutrients in relation to food products, taking into account the specific nutritional and health requirements of the population of the country, the availability of different food products, and historical and cultural food traditions. With the help of the FAO, approximately 100 countries have developed food-based dietary guidelines. The evaluation of those guidelines shows that around 87 percent of the countries recommend including pulses in the diet regularly [
6]. According to the dietary recommendations of the United States Department of Agriculture, presented graphically as the “healthy eating plate”, which is a supplement to MyPlate, it is recommended that vegetables and fruits constitute half the plate, whole-grain products 1/4 of the plate, and the rest of the plate should contain products that are a source of protein [
35,
36,
37,
38]. Currently, there are many countries (e.g., United Kingdom, Germany, Portugal) that depart from the concept of the pyramid in favor of the plate. The reason for departing from the “healthy eating pyramid” was primarily the desire to simplify the recommendations and to present them in a form that everyone could understand. It turned out that the pyramid was often misinterpreted, e.g., the products that were placed at the top of the pyramid were often considered to be the most important and vice versa—those at the bottom (i.e., vegetables, fruit, cereal products) were considered to be the least important.
According to the National Food and Nutrition Institute in Poland, in the case of adults, the consumption of plant proteins constitutes two-thirds of the total amount of protein consumed in daily ration, and in the case of children and adolescents, it is no less than half of the total amount of protein consumed. Therefore, one of the principles of healthy nutrition is to limit the amount of meat consumption and replace it with dry pulses and fish [
39]. According to Turlejska and co-authors, the daily consumption of dry pulses, depending on age and gender, should be between 5–15 g/day [
40].
Globally, the average level of consumption of pulses is about 21 g per person per day. There are significant differences in the levels of consumption between regions and countries, and within countries there are differences between socio-economic classes [
6]. In recent years, the consumption of pulses in Polish households has been clearly declining—in the case of families with farms and it remains stable among pensioners; however, the active city dwellers are less and less likely to reach for those vegetables [
7]. The area of legumes sown for seeds has remained in the world at a similar level for several years and ranged from 61 to 70 million ha. The area sown for pulses in Europe is only 3% of the world area. In recent years, the European Union has been aiming to increase the production of pulses. Poland ranks fourth, after Great Britain and Lithuania, among the producers of pulses in the European Union. The largest area among the EU countries sown with pules belongs to Spain, followed by Poland [
41,
42]. The area of edible pulses sown in Poland in 2018 decreased, compared to the previous year, by 5.3 thousand hectares, i.e., by 7.5%, and amounted to 66 thousand ha [
43].
Despite the wide range of health and nutritional benefits resulting from regular consumption of pulses, they are still not very popular. It is worth emphasizing that some health-promoting nutritional systems, such as the Mediterranean diet (pulses should be included in the menu three times a week) or the DASH (Dietary Approaches to Stop Hypertension) diet, might not be strictly vegetarian but they are based, for the most part, on vegetable foods [
44]. Nevertheless, in recent years there has been a clearly greater interest in the consumption of pulses and in plant-based diets, which is undoubtedly the result of growing nutrition awareness of consumers on the one hand, and on the other hand, wide access to the knowledge about proper diet (the internet, books, TV programs) [
45]. Today, lentils are widely used in Arabic and Indian cuisine. Lentils can be made into flour which is used, e.g., in India, for bread-baking. The Germans serve it as a New Year’s Eve dish, believing that it will ensure the prosperity of their house. Chickpeas are an ingredient of traditional Indian dishes, as well as Pakistani and Arabic cuisine. In Poland, it has gained popularity only recently, along with the promotion of Arabic and Turkish cuisine. The most famous chickpea dish is falafel, often served as a vegan meat alternative [
46].
The guidelines for increasing the consumption of pulses are justified in terms of nutrition but also by socio-economic and environmental reasons. Cultivation of those plants is many times cheaper than meat production, especially in terms of water and soil efficiency, and it contributes to the reduction of greenhouse gas emissions [
47,
48,
49]. Pulses have a significant impact on the reduction of hunger and malnutrition, ensuring food security and improving human health and the environment. Therefore, increasing consumption of pulses is an important element of the transition towards a more balanced and healthy diet. The aim of the article was to provide information on the preferences of Polish consumers regarding pulse products to understand the motives and barriers of consumption of pulse products; to identify the best purchase channels for pulse products; and to determine the impact of fashionable food trends (world cuisines) on broadening nutritional horizons. These facts would confirm the willingness of Polish consumers to buy and consume pulses in a wider time horizon.
2. Materials and Methods
2.1. Sample and Study Design
The research consisted of 3 parts: A part that concerned producers (farmers producing pulses), processing plants, and the final purchaser—the consumer of pulse products.
The first and second stages concerning the producers and the processors was performed by the University of Life Sciences in Poznań and financed by the Multiannual Programme of the Ministry of Agriculture and Rural Development, and was entitled: “Increasing the use of domestic vegetable protein for the production of high-quality animal products under conditions of sustainable development”. The stages were realized in 2016–2020.
The third stage of the research has been conducted from December 2019 to February 2020. The survey consisted of 18 questions. The questions pertained to consumer’s knowledge about pulses, the health benefits thereof, dietary preferences, reasons for paying attention to pulses, the frequency of consuming meals made of these products, as well as other aspects. This article presented the results of the part of the questionnaire which concerned the dietary preferences of the respondents and the possibility of buying pulses. In order to conduct the survey using the computer-assisted web interview (CAWI) method with the application of all presented criteria, the authors used a database purchased for the purposes of the implementation of earlier RKU/DS/2 projects within the framework on the Department of Agritourism and Rural Development of the University of Life Sciences in Lublin. In order to maintain the methodological assumptions, a detailed selection of respondents and contact for data collection were commissioned to a research agency.
In the survey conducted among consumers, the authors used a diagnostic survey together with an original questionnaire (due to the country in which the survey was conducted, the questionnaire was prepared in Polish). The questionnaire was composed of three sections containing data on demographic statistics of the survey participants, their knowledge regarding pulse products, and their identification and willingness to consume them (most frequently bought products).
The original questionnaire mainly used Likert’s five-point scale, containing the following categories of answers: “I definitely do not agree”, “I do not agree”, “I neither agree nor disagree”, “I agree”, and “I definitely agree”. In addition, attitudes were measured with the use of a five-level rank scale with the application of the construction and validation procedure. The frequency with which a given product was consumed was measured with the use of a 0–5 scale, where 0 stands for “I do not eat it”, 1—“I eat it more rarely than once a month”, 2—“I eat it once or twice a month”, 3—“I eat it once or twice a week”, 4—“I eat it three or four times a week”, and 5—“I eat it every day”. The alpha Cronbach test was used to evaluate the reliability of the measurement scales. The authors adopted the value of 0.85, which refers to the correctness of scale reliability. For the determination of the sample size, the adopted level of confidence was 0.95, the estimated fraction size was 0.50, and the tolerable error was 0.03. The test sample was selected from the entire adult population of Poland, which amounted to 31,532,048 people [
44]. The size of the sample amounted to 1067 respondents (1618 surveys were sent to randomly selected respondents—only 1067 were completed properly; the other questionnaires were rejected), who were selected on the basis of their place of residence (country, towns of less than 30,000 residents and above 30,000 residents), age (up to 25, 26, up to 40, 41, and up to 55, 56 and more), as well as sex. The respondents resided in 6 regions of Poland. The number of respondents constituted representative samples of the following regions: The central region—220, the southern region—222, the eastern region—188, the north-western region—109, the north-eastern region—164, and the northern region—164. Women constituted 52.3% of the respondents and men—47.7%. The respondents were also asked to specify the dietary regimen which they followed or lack of one (
Table 1).
2.2. Statistical Analyses
The Statistica 13.1 PL program (StatSoft Inc., Tulsa, OK, USA) was used to perform statistical analyses. In order to decide which variables distinguished two naturally emerging groups, the authors applied the discriminant function analysis which enabled them to analyze differences between groups of objects on the basis of a set of selected independent variables (predictors). In addition, the analysis was used in correlation studies, i.e., when causal relationships between variables were not well-known. A classification function in the form of a calculation of a coefficient defined for each group of variables was used in the study. In data analysis, the authors used descriptive statistics, a
t-test, and linear regression statistics, in order to find the equation that best predicted the dependent variable as a linear function of independent variables. The following formula for multiple linear regression was used in this work:
b0—constant;
βi—model parameter (regression factors) describing the impact of the i-th variable;
β1, …, βk—partial regression factors;
x1, …, xk—tested variable;
ε—random component (Se).
Before commencing the analyses, the authors studied multidimensional normality, verifying the normality of each variable’s distribution. It was assumed that variable variance matrices were homogeneous in groups. Standard variation was not taken into account due to the large number of respondents in particular groups. Differences in averages with randomness probability of less than <0.05 were deemed to be statistically significant.
The Ehrenberg [
50] duplication method was adapted to the needs of a given survey and used to study the purchase channels of pulse products. It consisted in showing the percentage of consumers who while shopping through channel A also shopped through channel B.
The following research questions were asked for verification:
RQ1: What pulse product, among the ones listed in the questionnaire, is the most popular one among consumers?
RQ2: Is the frequency with which meals containing pulse products are consumed satisfactory?
RQ3: Do men, like women, pay attention to health qualities when they buy and consume pulse products?
RQ4: Do the consumption barriers for pulse products mean the same for both sexes?
RQ5: Are consumers willing to buy pulse products using various purchase channels?
RQ6: Are products that are more processed (level of readiness for consumption) more desired by consumers?
RQ7: Do the popular cuisines of the world have an impact on consumer’s behaviors in the market of pulse products? What cuisine has a greater impact on the diet of Poles compared to other currently popular global trends?
4. Discussion
The conducted research provided information on the attitudes, barriers, and motives of consumption of pulses among Polish consumers. The studies of Jallinoja et.al [
51] draw attention to the problem of Europeans related to the frequency of consumption of proteins of plant origin, and the consumption was at a very low level. The countries of Western Europe, which are at the forefront in terms of wealth, prefer a diet containing animal protein, and the consumption of plant substitutes is the prerogative of poorer countries [
52] including Poland [
53]. A diet in which protein of animal origin is replaced with protein of plant origin also goes in line with the trend of balanced consumption [
27,
54,
55], which should additionally convince the consumer in favor of consumption of pulses. More than 30% of the respondents followed a diet that was dictated not only by health reasons but also by ethical or ecological beliefs, which is consistent with the conclusion of the results presented in the study by Honkanen et al. [
56]. Wawryka et al. indicate, in the recommendations, an increase of the content of pulses in the diet due to their health-promoting properties and taste qualities [
57]. The recommendations suggested that natural concerns, as well as motives related to health and weight control, were important for adopting and maintaining a potentially more balanced and healthy diet [
20,
58,
59,
60,
61]. In the model proposed by the authors, “nutrition and health benefits of pulse products” was the highest-rated variable determining the motives of consumption. The results obtained from the research conducted by Rejman et al. [
62] among the inhabitants of urban agglomerations confirmed that it is mostly women who make the decisions, in Polish society, about eating habits in households.
Nutritional communication and consumer education on pulses is difficult [
63]. The barriers of consumption reported by Polish consumers are similar to those observed among the residents of the USA, where, like other European respondents, they indicated a lack of knowledge about the use of pulses in dishes and their taste or consistency as not attractive [
64]. Moreover, other studies conducted among the high-income countries indicate more practical concerns. Taste or aversion to pulses was a major obstacle among Canadian [
65] and French consumers [
66], as well as the lack of skills in preparing them or difficulties in cooking them.
The results suggest that for vegetable proteins to replace meat, some new knowledge and skills are needed in preparing and consuming pulse-based dishes. The results obtained in Scandinavia are similar to the results obtained in Poland [
51,
67]: To persuade consumers to change their eating habits, knowledge and skills are needed to prepare tasty meals, and various culinary programs run by recognized chefs would be helpful here.
The duplication of purchasing channels [
68,
69] allowed us to determine which channel could be replaced with the main purchasing channel. During the ongoing pandemic the importance of substitute channels has increased, and the above-quoted results of the research on the pulse products market in Poland has shown possible substitute channels. It should be mentioned that the importance of the internet is increasing among purchasing channels. Online purchase of food products is declared by over 25% of Poles [
70,
71]. According to the research of the author, more than 15% of respondents purchase pulse products online, which accounts for more than 50% of all food purchased online.
This research allowed us to determine the preferences of Polish people regarding products of pulse origin (level of processing), as well as to what extent the trends of the world cuisines influence decisions related to the consumption of those products. A wider range of products inspired by the cuisines of different cultures helps to introduce traditional pulse dishes, which could lead to an increase in the awareness of European consumers of their extremely varied use. According to the research conducted among Australian consumers, it was particularly Mexican, Indian, or Middle Eastern cuisine that had a positive effect on the perception of consumers on pulses [
72]. Polish consumers are more encouraged to consume pulses by Middle Eastern and Mediterranean cuisine. This may be the result of the preferences of tourist destinations, where the consumer can usually become more familiar with the dishes of different cuisines of the world. In the updated Mediterranean dietary pyramid (MDP) the priority is given to the sources of plant protein, such as pulses, although the sources of animal protein that are low in saturated fat, such as fish, poultry, rabbit, and some lean meat, as well as eggs, are allowed in reasonable quantities. The daily intake of plant protein should be given priority, it ought to be at least one small portion per day. In the modified pyramid, it can be noticed that pulses are included in the daily consumption category. There are no reasons detrimental to the health to restrict pulses, but there are many environmental motives to increase their consumption. Pulses can replace animal protein-based foods in the diet, reducing the current bad impact of their production on the environment. The versatility of pulses increases their culinary value [
44].
Referring to the research of Rybowska [
73], the soy food products market can be evidence of the presented results, which concerned a wider range of assortment, that soybean as a pulse product attracts attention, and consumers buy them eagerly and more frequently; however, the knowledge of people about the health-promoting properties of soybean is not satisfactory. The demand for soy food products is also influenced by the easiness and speed of their preparation for consumption, as well as their popularity in the Middle Eastern cuisine, which is one of the cuisines influencing the consumption patterns of Poles. The barriers to purchasing soy food products, as indicated in the research, are the prices and still insufficient availability of them, limited only to selected points of sale, which may cause the duplication of sales channels. Consumer education is also required and it should be done through various social media feeds, as well as the information available in the institutions that spread the overall knowledge about the health benefits of food products.
Limitations
The main limitation was the random selection of the sample, which on the one hand correctly reflected the populations according to Statistics Poland (
Appendix A), but did not reflect the diet of the society. The diets “No specific diet”, “Limited animal products”, “Gluten free”, “A special diet related to medical conditions”, and “Other” were those most frequently indicated by consumers in the pilot study. The limitations may have also resulted from the way the tests were conducted. Online surveys are a very useful research tool because they can reach a wider audience. However, the computer system that is used in the research process cannot replace direct contact between the interviewer and the respondent. In future research, it is suggested to use the CATI method, where the interviewer contacts the respondent by phone.