The cultivated pea (Pisum sativum) is a highly versatile and globally significant legume within the Fabaceae family. As one of the earliest domesticated crops, the pea has been a foundational pulse in agriculture for millennia. Peas are valued for their high protein and fiber content and their remarkable ability to fix atmospheric nitrogen into the soil through a symbiotic relationship with bacteria in their root nodules. This natural process improves soil health, making the pea an important rotational crop in modern farming systems worldwide.
Global Leaders in Pea Production
Global pea production is dominated by a few large agricultural nations, primarily focusing on dry, or field, peas traded as a pulse crop. Russia and Canada are consistently ranked among the largest producers and exporters, with Russia recently becoming the world’s leading producer. Russia’s output is driven by large land availability and the crop’s benefit in rotation with wheat, while Canada remains a major global exporter, shipping large volumes to international markets.
China is another massive producer, often leading global statistics when both dry and green (fresh) peas are counted. Much of China’s production is directed toward domestic human consumption, including processed foods and plant-based protein powders.
The United States and Australia also feature prominently, centering their production on the dry pea market for domestic use and export.
Production Differences Between Field and Sweet Peas
Peas are broadly categorized into two main commercial types: field peas and sweet peas, each requiring different growing conditions and harvesting methods.
Field peas are grown to be fully mature and dried, functioning as a pulse crop that is harvested when the plant is senesced and the seeds are hard. This process favors cool, semi-arid climates where the crop can mature and dry down naturally in the field. Field pea varieties are often semi-leafless, which helps the crop stand upright and facilitates easy mechanical harvesting.
Sweet peas, also known as garden or English peas, are harvested while still young and tender for the fresh or frozen vegetable market. These varieties must be grown in regions with consistent, cooler temperatures (ideally 55 to 64°F) to ensure high quality and sugar content. Because they are perishable, sweet peas must be processed quickly, often within hours, necessitating their cultivation near canning or freezing facilities.
Major North American Growing Regions
Pea production across North America is heavily concentrated in the cooler, drier plains of both the United States and Canada. The vast majority of this output consists of dry field peas, which thrive in the semi-arid conditions of the northern Great Plains.
In the United States, Montana and North Dakota are the largest contributors to dry pea production. These states, along with Washington and Idaho, benefit from the cool seasons and low rainfall necessary for successful dry pea cultivation.
Canada’s production is highly concentrated in the prairie provinces of Saskatchewan and Alberta, accounting for the bulk of the country’s output. These regions possess the required soil types and climate for large-scale, mechanized farming of dry peas, which are commonly rotated with wheat and canola. This focus ensures North America remains a dominant force in the global pulse export market.