France Chickpeas Market Overview, 2030

France remains a notable importer and modest producer in the global chickpeas market, with the country relying heavily on imports to meet domestic demand due to limited local production. According to FranceAgriMer and the Ministry of Agriculture, France produced approximately 10,000 to 15,000 metric tons of chickpeas in 2023, mainly concentrated in southern regions like Occitanie and Nouvelle-Aquitaine, where climatic conditions suit pulse cultivation. In 2023, France imported over 85,000 metric tons of chickpeas, with key import origins being Mexico, Argentina, Turkey, and Canada. Mexico and Argentina supplied larger Kabuli varieties, which are popular in French food processing and culinary applications. France exports limited volumes, mostly re-exported from processed chickpea-based products such as hummus, canned legumes, and snacks. The import volume is driven by rising demand in plant-based diets, vegetarian meals, and ethnic cuisines. Companies like D'aucy and Bonduelle play major roles in processing and retailing chickpeas through canned and ready-to-eat segments. The National Federation of Pulse Producers (FNAMS) has been encouraging rotation-friendly pulse farming, but chickpeas still lag behind lentils and peas in acreage. France’s import duty on chickpeas is regulated under the EU Common External Tariff, which helps maintain supply consistency from non-EU exporters. France also benefits from a growing organic chickpea market, with BioCoop and Naturalia pushing certified imports and small-scale local organic farms adding supply under French organic certification (AB logo). The French food industry's preference for large-seeded Kabuli chickpeas continues to influence trade patterns. In recent years, droughts in supplier countries have affected import prices and availability, pushing France to explore expanding domestic trials of drought-tolerant chickpea varieties in collaboration with INRAE and regional agricultural chambers.

According to the research report ""France Chickpeas Market Overview, 2030,"" published by Bonafide Research, the France Chickpeas market is anticipated to grow at more than 3.06% CAGR from 2025 to 2030. Chickpea cultivation in France covers a small but gradually evolving area, with recent estimates placing total acreage between 7,000 and 10,000 hectares in 2023, according to data from Agreste and Terres Inovia. The primary growing zones include Occitanie, Provence-Alpes-Côte d’Azur, and parts of Nouvelle-Aquitaine, where dry summers and well-drained calcareous soils support better yields. However, variability in rainfall and susceptibility to Ascochyta blight restrict acreage expansion. Average chickpea yield in France ranged from 1.2 to 1.6 metric tons per hectare during 2023, showing year-to-year fluctuation depending on weather and pest pressure. Domestic pricing for chickpeas has remained relatively stable, with farmgate prices in 2023 hovering between EUR 700 and EUR 900 per metric ton for conventional Kabuli varieties, and over EUR 1,100 for organic chickpeas. Import pricing from Mexico and Argentina ranged between EUR 850 and EUR 1,000 per ton depending on size and processing grade. The French chickpeas supply chain includes a combination of direct farm-to-processor contracts, agricultural cooperatives like Arterris and Cap Seine, and wholesalers distributing to processors, packers, and retailers. Large food processors such as Bonduelle, D’aucy, and Sabarot are involved in soaking, boiling, and canning chickpeas, mainly for retail private labels and food service industries. France also imports bulk chickpeas through ports like Le Havre and Marseille, followed by inland transport to packaging and processing units. Organic supply chains are handled separately under Bio-certified warehouses and monitored by third-party agencies such as Ecocert France. Some B2B demand arises from hummus manufacturers and snack companies targeting Mediterranean, Middle Eastern, and North African recipes.

In France, Kabuli chickpeas dominate the domestic production and consumption landscape, while Desi chickpeas remain limited to niche ethnic segments and are almost entirely imported. Kabuli chickpeas, known for their larger size and beige, creamy skin, are preferred by French consumers due to their mild taste and suitability for salads, hummus, and cooked dishes. The majority of locally cultivated chickpeas belong to Kabuli varieties such as ‘Pascia,’ ‘Fiorentino,’ and ‘Cicerale,’ which are adapted for European climates. These varieties are promoted by seed cooperatives and research bodies like Terres Inovia for their disease resistance and relatively consistent yield under France’s dryland conditions. Kabuli chickpeas account for nearly 95% of total chickpea acreage in France, especially across southern regions like Occitanie and Provence. Their grading is based on size (8mm and above fetches premium pricing), and the produce is usually sold to French packagers and processors targeting retail, catering, and industrial food channels. On the other hand, Desi chickpeas, smaller in size and dark-skinned with a rougher coat, are not commercially grown in France due to unsuitable climate and limited market. Instead, Desi chickpeas are imported primarily from India, Australia, and Turkey to serve the South Asian and Middle Eastern diaspora through ethnic food wholesalers and specialty stores. These chickpeas are often processed into chana dal or ground into besan (gram flour) at dedicated ethnic food processing units around Paris, Lyon, and Marseille. France’s customs records show that Desi chickpea imports are seasonal and comparatively low in volume, typically under 5,000 metric tons annually. The demand is stable but geographically concentrated, primarily around multicultural population centers. French consumers generally do not prefer Desi varieties for mainstream dishes, limiting its retail visibility.

The French chickpeas market largely revolves around whole and canned chickpeas, while flour (besan) and split chickpeas (chana dal) cater to ethnic demand. Whole dried Kabuli chickpeas dominate retail and wholesale channels, particularly in bulk and packaged formats ranging from 500 grams to 5 kilograms. These are commonly sold under private labels like Carrefour, Auchan, and Leclerc, as well as organic brands such as Bonneterre and Jardin Bio. Most whole chickpeas are domestically produced in the Occitanie and Provence-Alpes-Côte d’Azur regions. They are consumed after soaking and boiling, with demand peaking during colder months for use in traditional dishes like soupe au pistou and couscous. Canned chickpeas represent a strong secondary form, driven by demand for ready-to-use convenience products. Key brands such as D’aucy, Bonduelle, and Carrefour Bio offer canned chickpeas in brine or salted water, often sourced from local processors in southern France or imported from Spain. The canned format is popular across B2C and institutional catering services, including school meals, restaurants, and hospitals. Chickpea flour (farine de pois chiches) holds a niche presence but remains essential in southern France, particularly in Nice and Marseille for traditional recipes like socca and panisse. This flour is either made from locally milled Kabuli chickpeas or imported Desi varieties processed in ethnic milling units. Packaged chickpea flour is offered by organic and health food brands, including Ma Vie Sans Gluten and Moulin des Moines, sold mainly through bio stores and online platforms. Split chickpeas or chana dal are almost entirely imported and sold through ethnic grocers in Paris, Lyon, and Toulouse.

In France, chickpeas are primarily used in the food sector, with minor but structured applications in animal feed and other industrial uses. The food industry absorbs over 90% of the total chickpea demand, where Kabuli chickpeas are widely used in household cooking, food processing, and ready-to-eat categories. Dishes such as couscous, hummus, falafel, and stews remain key consumption drivers. Chickpeas are common ingredients in vegan and gluten-free product ranges offered by brands like Céréal Bio, Jardin Bio, and Bonduelle. The French snack industry also uses roasted chickpeas in trail mixes and protein snacks, while organic and health-conscious brands have introduced chickpea-based pasta and chips. In bakery segments, chickpea flour (farine de pois chiches) is a traditional ingredient in southern regions and is increasingly being used as a gluten-free alternative across artisan bakeries. Chickpeas are also used by restaurant chains and cloud kitchens catering to vegetarian, Mediterranean, and Middle Eastern cuisine. Animal feed applications for chickpeas in France are limited but exist, especially in the southern regions where crop residues and by-products like husk and straw are used in ruminant feed, particularly for cattle and sheep. Chickpeas and split chickpeas serve as protein and fiber additives in compound feed, though this is not yet widespread. Research trials at INRAE (National Research Institute for Agriculture, Food and Environment) have studied chickpea inclusion in poultry and swine diets, but cost, processing challenges, and supply limitations prevent mainstream use. In terms of industrial and other applications, chickpeas are used in limited volumes in the production of plant-based protein isolates, biodegradable packaging materials, and cosmetics. Several agri-startups are exploring chickpea protein extraction for sports nutrition and dairy substitutes. However, these applications remain in pilot or niche phases.

In France, chickpeas are distributed through a structured mix of B2B and B2C channels, with the B2B segment leading in terms of overall volume. The B2B distribution is driven by bulk sales to food manufacturers, commercial kitchens, restaurant suppliers, and foodservice companies. Major players like Sabarot, Soufflet Alimentaire, and Vivien Paille supply processed and semi-processed chickpeas including canned, precooked, and flour formats to industrial buyers and private-label brands. Distributors such as Pomona Group and Transgourmet handle institutional sales to hotels, schools, hospitals, and caterers. Chickpeas also enter the feed industry and food ingredient market through B2B channels, although in smaller quantities. Exporters and wholesalers source chickpeas from both domestic farms and international suppliers and channel them into agro-industrial processors. The B2C segment, while smaller in volume, is expanding rapidly due to increased consumer preference for plant-based proteins, organic legumes, and health foods. Retail shelves across Carrefour, Intermarché, Leclerc, and Auchan feature whole dried chickpeas, canned options, and chickpea-based snacks under both national and store brands. Organic chickpeas, especially under AB (Agriculture Biologique) certification, are sold through Biocoop, Naturalia, and online marketplaces like Greenweez. E-commerce sales of chickpeas are growing due to meal kits, dietary subscriptions, and specialty health food websites offering chickpea flour, roasted snacks, and pulse mixes. Ethnic stores and local markets in cities like Marseille, Lyon, and Paris cater to Mediterranean and Middle Eastern communities with bulk chickpeas in both Kabuli and Desi varieties. Private importers often stock chickpeas in loose, unlabeled formats for household use. Farm-direct sales and short supply chains are also rising in southern regions, with some farmers selling through AMAP (Associations for the Maintenance of Peasant Agriculture) models. Show more