The PALKO project aims to enhance the whole value chain of pulses especially in the Kymenlaakso region by increasing their utilization in the food and feed industries. It fosters a network of producers, processors, and stakeholders to develop an action plan, explore processing opportunities, and assess market potential, including exports. The project supports sustainable food production, employment, and supply security.
PALKO project is a joint project including Kouvola Vocational Institute Ltd (EDUKO) as the responsible executor in the project and University of Helsinki (UH), Natural Resources Institute Finland (LUKE), Kouvola Innovation Ltd (Kinno), and ProAgria Etelä-Suomi (ProAgria) as the co-executors in the project. PALKO is financed by AKKE-rahoitus – Kymenlaakson liitto and the implementation period of the project is 09/2024–08/2026.
UH focuses on the investigation of pulse varieties, their properties, and the impact of processing methods on protein functionality. A key focus is on the technofunctional and chemical properties of legume proteins, including taste, structure formation, protein quality, and anti-nutritional factors. Different processing methods will be explored in order to improve functionality. Selected varieties will be tested against commercial alternatives, and a roadmap will be created to guide their food applications. Further, literature survey concerning legume raw materials, products and manufactures in Europe and globally will be conducted.
For further information contact: Kati Katina (kati.katina@helsinki.fi), Kirsi Jouppila (kirsi.jouppila@helsinki.fi), Asmo Kemppinen (asmo.kemppinen@helsinki.fi), Mahmood Hassim (mahmood.hashim@helsinki.fi), Yaqin Wang (yaqin.wang@helsinki.fi)
Link to the PALKO project main site: