Mexico Chickpeas Market Overview, 2030

Mexico is the largest producer and exporter of chickpeas in Latin America, with most of the production concentrated in the northwestern states of Sinaloa, Sonora, Baja California Sur, and Nayarit, where farmers cultivate chickpeas as part of the winter-spring irrigation cycle. Over 90% of the chickpeas grown in Mexico are Kabuli type, known for their large caliber size (8mm and above), bright cream color, and suitability for high-value export markets. These chickpeas are mostly harvested between April and May and shipped during June to September through key ports like Puerto de Topolobampo, Guaymas, and Mazatlán. The country’s strong agro-export model focuses on raw chickpea shipments with limited domestic processing or value addition. Spain, Italy, Turkey, Pakistan, and Algeria are Mexico’s top destination markets, with buyers preferring large, uniform chickpeas for their canning and food manufacturing industries. Farmers in the region depend on chickpea exports as a seasonal income source, especially in Sinaloa and Sonora where the crop supports thousands of small and medium-scale producers. Exporters and cooperatives manage sorting, grading, and packaging to meet international standards. Chickpea cultivation and shipment are regulated under certifications issued by SAGARPA, SENASICA, and Mexican Official Norms (NOM), while many exporters also maintain USDA Organic certifications to access premium foreign markets. Due to favorable weather, established irrigation networks, and decades of export experience, Mexico remains a reliable origin for Kabuli chickpeas.

According to the research report ""Mexico Chickpeas Market Overview, 2030,"" published by Bonafide Research, the Mexico Chickpeas market is anticipated to grow at more than 2.52% CAGR from 2025 to 2030. Chickpea cultivation in Mexico spans more than 120,000 hectares annually, with Sinaloa accounting for over 70% of the national acreage due to its fertile plains, controlled irrigation systems, and organized grower cooperatives. In the 2023 cycle, Sinaloa alone cultivated over 90,000 hectares, with yields averaging 1.2 to 1.5 tons per hectare depending on rainfall and pest control efficiency. Production levels in recent years have ranged between 150,000 to 190,000 metric tons, with slight variations caused by fluctuating international demand and domestic input costs. Farmers often sign forward contracts with exporters or traders before sowing, based on anticipated international prices and freight trends. Prices for Kabuli chickpeas in Mexico vary by caliber; in 2024, farmgate prices for 8mm+ size ranged between MXN 23,000–25,000 per ton, while smaller sizes fetched MXN 17,000–19,000 per ton. Exporters offer higher premiums for sizes above 9mm due to strong demand from European and Middle Eastern buyers. The domestic chickpea value chain involves producers, collection centers, cooperatives, brokers, and port logistics handlers. Processing activities include mechanical cleaning, size grading, color sorting, fumigation, and bagging before shipment. Freight and logistics costs are highly sensitive to global fuel prices and port congestion. Warehousing facilities are concentrated near production zones in Guasave, Culiacán, and Navojoa. The crop’s profitability depends heavily on international price trends and shipping rates, as most chickpeas are destined for exports and not local retail. Government programs under the Secretaría de Agricultura support farmers through subsidized irrigation, pest control, and quality seed distribution.

Mexico’s chickpea production is dominated almost entirely by Kabuli varieties, especially larger calibers preferred in export markets such as Spain, Italy, Algeria, and Turkey. Over 95% of the chickpeas cultivated in Mexico are Kabuli type, particularly commercial strains like Blanco Sinaloa 92, Blanco Sinaloa 2000, and Blanoro, known for their uniform cream color, smooth skin, and high-caliber size of 8mm to 10mm. Farmers in states like Sinaloa, Sonora, and Baja California have standardized seed usage around these varieties due to strong export preferences and price premiums for 9mm+ sizes. Kabuli chickpeas are primarily sown in November and harvested by March, aligning with dry-season irrigation windows. Export-oriented production demands strict quality grading, including minimal foreign matter, low moisture, and visual appeal, which is essential for European supermarket and canning industries. In 2024, over 160,000 metric tons of Kabuli chickpeas were harvested, with more than 70% exported. Desi chickpeas are rarely cultivated in Mexico due to limited local demand and lack of export infrastructure for that segment. Unlike Kabuli, Desi chickpeas are smaller, darker, and mostly split for flour in South Asian markets, which Mexico does not actively serve. The absence of dedicated milling infrastructure for Desi chickpeas and minimal consumer preference for chana dal or gram flour in Mexico’s domestic food habits further restricts its cultivation. The local food industry focuses more on canned and dried whole Kabuli beans. Seed research is largely directed toward improving Kabuli size, pest resistance, and yield efficiency under dryland and irrigated systems. Most processing plants in Culiacán and Guasave are equipped with sizers and sorters built specifically for Kabuli sizes. In recent years, exporters have begun offering super jumbo Kabuli varieties above 10mm targeting premium buyers in the Mediterranean region. No formal acreage is currently recorded for Desi chickpea production across Mexico’s farming regions.

Mexico’s chickpea market is strongly concentrated in whole dried and canned forms, with flour and split chickpeas representing niche segments. Whole dried chickpeas account for the largest share of the domestic and export market, especially the Kabuli type with 9mm and above size, which is exported in bulk to countries like Italy, Spain, and Turkey. These chickpeas are sun-dried or machine-dried post-harvest and then sorted into size grades before being packed in 25kg or 50kg sacks for bulk exports. Canned chickpeas represent a growing domestic segment due to rising consumption in urban areas and growing demand from institutional food services and hotel chains. Companies like La Costeña, Del Fuerte, and Great Value (Walmart) offer canned Kabuli chickpeas under private labels, typically in 400g and 800g packaging. These canned products are processed near major production hubs in Sinaloa and Sonora, with water-cooked and brined variants available. Flour or besan is not a staple product in Mexico, and chickpea milling remains highly limited. No major flour processors in Mexico produce chickpea flour on a commercial scale due to low demand in local cuisine, which favors maize and wheat-based flours. Imports of besan are insignificant, and local demand is mostly met by artisanal producers or specialty food stores catering to Indian or Middle Eastern diaspora. Split chickpeas (chana dal) are practically absent from the market, with no dedicated infrastructure for splitting chickpeas and no industrial dal mills operating in the country. Most chickpeas, if processed, are either canned or exported whole. By-products such as chickpea husk or bran are typically discarded or occasionally used in compost. In 2023, over 20,000 metric tons of canned chickpeas were consumed domestically, while the dried form exceeded 160,000 metric tons, with over two-thirds meant for export after being graded and cleaned at pack houses in Sinaloa and Baja California.

In Mexico, the chickpeas market is majorly driven by the food and beverage segment, with over 90% of the domestic use and exports catering to human consumption. Chickpeas are widely consumed in the northern regions in dishes like “caldo de garbanzo” and salads, especially in Sonora, Baja California, and Sinaloa, where they are also cultivated. The export segment dominates applications, with Kabuli chickpeas exported to Mediterranean countries where demand is seasonal and peaks in winter. Mexico exported over 175,000 metric tons of chickpeas in 2023, primarily in dried whole form, mainly to Spain, Italy, Turkey, and Algeria. Food processing companies like La Costeña, Herdez, and Sabormex use chickpeas in their canned meal preparations or ready-to-eat packs. In retail, cooked chickpeas are sold in cans under private labels through supermarkets like Walmart, Chedraui, and Soriana. Animal feed use remains low but visible in rural zones, where rejected or broken chickpeas are fed to cattle, poultry, and pigs. Chickpea straw and husk are sometimes used as supplemental fodder during dry seasons, especially in Sonora and Zacatecas. The others category includes minimal use in cosmetics or food additives. Some artisan producers in Mexico City and Guadalajara incorporate chickpea flour in gluten-free snack lines and organic bars, though volumes are marginal. In 2022 and 2023, rising vegan and plant-based diets led to the launch of chickpea-based snacks and hummus by brands like Aires de Campo and Verde Campo, targeting premium retail channels. These products remain limited to high-income consumers due to higher price points and lack of widespread consumer familiarity.

In Mexico, the chickpeas market operates through a strong B2B channel supported by contract farming, processor relationships, and export agreements. Chickpeas are primarily cultivated in northern states such as Sinaloa, Sonora, and Baja California, where large-scale producers supply directly to exporters, food processing companies, and bulk traders. Over 80% of Mexican chickpeas are routed through B2B, driven by bulk exports of dried Kabuli chickpeas to countries like Turkey, Spain, and Algeria. Exporters such as GRUPO Ceagro, GPO Granos, and AGGSA dominate the channel by sourcing from farmer groups and cooperatives. Domestically, chickpeas are sold in bulk to food processors such as Herdez and La Costeña, who package chickpeas into canned products or prepared meals. The foodservice sector including taquerías, traditional restaurants, and institutional kitchens source chickpeas through wholesale distributors like Central de Abasto and regional vendors in Guadalajara and Monterrey. On the B2C front, chickpeas are sold in both raw and processed forms across supermarkets like Walmart, Chedraui, La Comer, and Bodega Aurrerá. Consumers can purchase dried whole chickpeas in 500g–2kg packs under store brands or independent labels such as Verde Valle, Great Value, and San Lázaro. Canned chickpeas are also present under brands like Herdez, Del Monte, and La Sierra, often positioned in the same aisle as beans and legumes. Besan (chickpea flour) is available in ethnic and organic stores, mostly targeting niche vegetarian and gluten-free consumers. Online grocery platforms such as Mercado Libre and Amazon Mexico list chickpea products for home delivery, although online sales remain a small fraction of total retail. Open markets and traditional tianguis (street markets) serve walk-in buyers with unpackaged dried chickpeas sold by weight. Show more