Italy Chickpeas Market Overview, 2030

Italy is one of the largest chickpea producers in Europe, with production mainly focused on Kabuli varieties. Cultivation is concentrated in southern and central regions such as Apulia (Puglia), Basilicata, Sicily, Umbria, and Abruzzo due to their dry climate and semi-arid soil that supports legume farming. Chickpeas have long-standing importance in Italian cuisine, commonly used in traditional recipes like pasta e ceci (chickpea pasta soup), farinata (chickpea flour pancake), and panelle (Sicilian fritters). Domestic demand has grown steadily, driven by rising consumption among vegan and flexitarian consumers, who view chickpeas as a protein-rich alternative to meat and dairy. Italy's chickpea supply, however, does not meet total consumption needs. Imports from Mexico, Canada, India, and Turkey help fill the gap, particularly for processing into canned or packaged formats. In 2023, Italy imported over 35,000 metric tons of chickpeas, mainly dried or pre-cooked. Italian chickpeas are also exported, especially canned types, to European countries like Germany, France, the Netherlands, and the United Kingdom. Exported volumes remain modest but growing due to increased interest in Mediterranean diets. Italy’s chickpea production also aligns with EU agricultural policy under the Common Agricultural Policy (CAP), which encourages protein crop cultivation through eco-schemes. Farmers benefit from EU incentives for rotating legumes to improve soil quality and reduce nitrogen dependency. Organic certification is common among local producers, with standards such as EU Organic, IFS Food, and BRCGS followed by key players like Pedon S.p.A. and Alce Nero. Some regional chickpea varieties are also undergoing PDO or PGI recognition processes, especially in Basilicata and Abruzzo, for geographic protection and branding value. Marketing often highlights traceability, sustainability, and Italian origin, with labels such as “100% Italiano” or “km zero” promoted in retail channels targeting eco-conscious buyers.

According to the research report ""Italy Chickpeas Market Overview, 2030,"" published by Bonafide Research, the Italy Chickpeas market is anticipated to grow at more than 2.45% CAGR from 2025 to 2030. IAs of 2023, Italy reported nearly 30,000 hectares of land under chickpea cultivation, with Apulia and Basilicata leading in acreage. Average yield ranges between 1.3 to 2.0 metric tons per hectare, depending on climatic conditions, seed quality, and irrigation availability. Italian chickpeas are grown primarily under rain-fed systems, making the crop vulnerable to dry spells, especially during flowering. In terms of pricing, farm-gate prices for domestic dried chickpeas averaged around €850 to €1,100 per metric ton in 2023, influenced by quality, origin certification, and moisture content. Prices saw upward pressure due to inflation, input cost hikes, and reduced availability from key foreign suppliers like Turkey and India. Italy’s chickpea supply chain includes seed distributors, contract growers, cooperatives, drying and milling facilities, and retail packers. Harvest occurs between June and July, followed by mechanical threshing and storage in temperature-controlled silos to preserve grain quality. Larger cooperatives such as Cooperativa La Terra e il Cielo handle bulk operations, while smaller organic farms rely on localized distribution. Raw chickpeas are supplied to domestic canneries and flour producers, while part of the production is exported, especially the premium-quality Kabuli types. Imports are sourced from Mexico, India, and Canada mainly through ports like Genoa, Livorno, and Naples. Major wholesalers and packers like Molino Filippini and Pedon S.p.A. procure through both domestic and global channels, offering conventional and organic SKUs. Processors follow strict traceability and cleaning protocols aligned with HACCP and ISO 22000 certifications. Cold storage infrastructure is limited in some southern regions, often causing post-harvest losses. Logistic integration remains fragmented across small farms, but government initiatives under the National Strategic Plan for the CAP 2023–2027 aim to enhance legume supply chain competitiveness.

In Italy, Kabuli chickpeas dominate commercial production and consumption due to their larger size, lighter color, and preferred culinary traits aligned with Mediterranean dishes like soups, stews, and purées. Kabuli varieties, particularly those with a caliber of 8 mm and above, account for over 95% of total chickpea cultivation in the country. Farmers in southern regions such as Apulia and Sicily prefer Kabuli seeds because of established market demand, higher selling prices, and better export potential. Popular cultivars include Pascia and Sultano, known for their adaptability to semi-arid Italian zones and their suitability for both whole cooking and flour processing. Kabuli chickpeas in Italy are graded by size and visual quality, with premium grades fetching prices above €1,100 per metric ton during peak seasons. Desi chickpeas, in contrast, are minimally cultivated domestically, occupying less than 5% of the total acreage. These are primarily grown in small test plots or by organic growers serving ethnic markets, especially in urban areas with a growing South Asian population. Imports of Desi chickpeas are more common than local production, with bulk volumes sourced from India and Australia. Imported Desi chickpeas cater to the B2B grinding sector for chana flour and to specialty stores. In terms of trade, Italy imports over 20,000 metric tons of Kabuli chickpeas annually, especially during local production shortfalls. The Italian market gives premium to origin-labeled and organically certified Kabuli chickpeas, such as those carrying the Italian Quality Pulses or BIO label. Kabuli chickpeas also feed into the expanding ready-to-eat meal sector in Italy.

In Italy, whole dried chickpeas represent the most common form of chickpea sold across retail and wholesale channels, both as domestically grown and imported products. Supermarkets and local cooperatives stock medium to large-size Kabuli chickpeas in 500g and 1kg packs under private and national labels. Sales rise seasonally during colder months when home-cooked legume dishes are more popular. Italy also processes a significant share of chickpeas into flour, known locally as “farina di ceci,” which holds strong culinary relevance in regions such as Liguria and Tuscany for traditional dishes like farinata and panelle. Chickpea flour production is carried out by both industrial milling companies and small-scale organic mills. The flour segment uses both domestic and imported Kabuli chickpeas, with some mills also using imported Desi varieties due to their higher protein content and finer milling suitability. The retail price of chickpea flour ranges between €2.50 to €5.00 per kg depending on origin, brand, and certification. Canned chickpeas form a stable and growing segment in Italy’s chickpea market, driven by convenience, urban dietary habits, and increased use in ready-to-eat salads, soups, and vegan meals. Large Italian brands such as Cirio and Valfrutta offer canned Kabuli chickpeas, typically sold in brine with 400g net weight tins. These are widely available in supermarkets, horeca suppliers, and foodservice distributors. Private-label canned chickpeas from Coop and Esselunga also see high movement in domestic shelves. Italy does not traditionally consume split chickpeas (chana dal), and this form remains almost entirely absent from native culinary practices. However, limited volumes of split Desi chickpeas are imported and sold in South Asian grocery stores in cities like Milan, Rome, and Bologna. These are mostly used by diaspora populations and Indian restaurants.

In Italy, chickpeas are primarily used in the food industry, with human consumption accounting for nearly all demand across retail, foodservice, and industrial segments. Traditional Italian cuisine uses chickpeas extensively in soups, stews, pastas, and baked flatbreads such as farinata, particularly in Liguria, Tuscany, Umbria, and Apulia. The rise in vegan and flexitarian diets has further expanded their use in salads, ready-to-eat meals, hummus, and plant-based meat alternatives. Italian food processors such as Alce Nero, Fior di Loto, and Probios integrate chickpeas into organic and gluten-free product lines, including chickpea-based pasta, snacks, and spreads. Hummus consumption has increased in urban regions, with local Italian brands and foreign labels such as Obela and Sabra available through large supermarkets like Carrefour, Coop, and Esselunga. Several private-label and health-food manufacturers are now developing chickpea burgers and meatball-style products targeted at vegan consumers. The foodservice sector, including pizzerias and gourmet restaurants, is also incorporating chickpeas in fusion and Mediterranean-style menus. In contrast, the use of chickpeas in animal feed is extremely limited in Italy. The country’s livestock and poultry feed industries rely more on soybean meal, corn, and cereals due to established supply chains and protein efficiency. Chickpeas are not considered a standard ingredient in compound feed formulations. However, a small volume of feed-grade chickpeas is occasionally used by organic and mixed farming systems for poultry and small ruminants in central and southern Italy, particularly in biodynamic or rotational farming setups. In terms of other applications, chickpeas are gaining minor traction in cosmetics and nutraceuticals. Chickpea protein and flour are used in skin care formulations by niche Italian brands for their anti-inflammatory and moisturizing properties. Some startups are exploring fermented chickpea extracts in probiotic beverages and nutritional supplements.

In Italy, chickpea distribution is split between B2B and B2C channels, with B2C commanding a dominant share due to high consumer-level demand. Retail chains such as Esselunga, Coop, Conad, Carrefour, and Eurospin sell chickpeas in various forms, including dry whole, canned, flour, and precooked vacuum packs. Products are offered under both private labels and national organic brands like Alce Nero, Fior di Loto, and La Finestra sul Cielo. These are distributed through hypermarkets, supermarkets, organic stores, and e-commerce platforms like Amazon.it and Eataly. Canned chickpeas are most prevalent in retail, while chickpea flour has expanded in health-focused stores and gluten-free sections. Online B2C channels have gained pace, especially for bulk purchases of organic Kabuli varieties and chickpea pasta, with websites like Macrolibrarsi and Sorgente Natura offering nationwide delivery. In the B2B segment, bulk chickpea procurement is common among food processors, canned food manufacturers, flour mills, and plant-based product startups. Companies like Conserve Italia, Cirio, and Valfrutta use imported and domestic chickpeas to produce canned pulses, ready meals, and chickpea-based soups. Chickpea flour suppliers cater to pasta makers, snack companies, and vegan food producers. B2B procurement usually occurs through wholesale markets, direct importers, and agri-cooperatives, including Consorzio Agrario and Fedagri. The hospitality and foodservice sector, including trattorias, hotels, and cafeterias, procure canned and dried chickpeas from cash-and-carry outlets such as Metro Italia and from local distributors. Southern Italy sees more direct sourcing from farms and cooperatives due to proximity to production zones in Puglia and Sicily. In institutional segments, public procurement for schools and hospitals occasionally includes canned chickpeas as part of balanced meal plans. Exporters and brokers supplying chickpeas to Italy target B2B buyers through international food expos like Cibus Parma and TuttoFood Milano. Show more