Market Updates

French pulses 2026/
Demand headwinds and record supply across yellow peas and faba beans


Maisam Ali

Supply Chain Analyst - GPC

At a glance


  • French pulses enter harvest 2026 with yellow peas facing demand challenges and faba beans benefiting from abundant supplies.
  • Weaker feed and food demand has pressured yellow peas, despite improving yields and stable production prospects.
  • Record faba bean output has weighed on prices, but strong exports and favourable crop conditions support the outlook.

Despite the supply overhang, French faba export quality remained strong, with Norway holding steady and new volumes moving to Egypt, the Netherlands, Italy and Belgium.

Yellow peas: demand recalibration, supply steadying

French yellow pea production in 2025 came in at an estimated 300,000 to 350,000 tonnes, broadly in line with the prior year, as area contracted to 96,000 ha. Utilisation, however, was under pressure from two directions simultaneously. On the feed side, competitive soymeal pricing eroded yellow pea's appeal as a protein source. On the food side, reduced activity from the plant-based processing sector dampened demand for pea protein applications — a segment that had been a meaningful driver of French yellow pea consumption in recent years.

"The industrial sectors for both feed and food outlets decreased their interest for yellow peas," says Cyril Gallien, peas and beans specialist at RAGT Seeds. "Nevertheless, all the players are now covered till harvest 2026."

That coverage offers near-term stability, even if the structural backdrop remains challenging. Export flows reflect the domestic orientation of the French yellow pea market. Belgium is the primary destination, absorbing between 30,000 and 100,000 tonnes depending on the year, while China, Spain, Germany and Switzerland account for a few thousand tonnes each annually.

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French yellow pea area contracted to 96,000 ha in 2025 but is forecast to recover to around 103,000 ha in 2026, with crop conditions currently favourable.

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