The chickpea flour market continues to grow but not without facing formidable challenges. From unpredictable agricultural yields to technical limitations in product development, the industry must navigate a variety of issues to maintain its foothold in the expanding plant-based and gluten-free food sectors.
Inconsistent Chickpea Supply and Pricing
One of the core challenges in the chickpea flour supply chain is the dependency on a relatively narrow geographic base for chickpea cultivation. Countries like India and Australia dominate production, making global supply susceptible to climate shifts, regional policy changes, or logistical disruptions.
Frequent price swings due to poor harvests or export restrictions affect not only the cost of goods but also profit predictability. Manufacturers must often renegotiate contracts, alter production volumes, or absorb costs—ultimately weakening business stability.
Processing and Technical Limitations
Chickpea flour requires specialized milling and dehulling processes that can impact consistency, texture, and shelf life. Manufacturers often face challenges in maintaining product uniformity at scale, especially when dealing with different chickpea varieties or varying moisture contents.
Additionally, chickpea flour has a strong flavor and lower elasticity compared to wheat, making it harder to formulate appealing baked goods or processed foods. Overcoming these functional limitations demands advanced R&D investment, which not all players can afford.
Limited Shelf Stability and Storage Needs
Another often overlooked challenge is chickpea flour’s relatively short shelf life and sensitivity to moisture and pests. Without proper storage infrastructure and protective packaging, businesses risk product degradation, spoilage, or contamination. This is particularly problematic in humid climates or long distribution chains.
Retailers are cautious about stocking flours with low turnover or shorter best-before dates, which can restrict market penetration, especially in mainstream grocery channels.
Consumer Retention and Education
While many consumers try chickpea flour for its nutritional benefits, long-term retention can be difficult. If taste, texture, or usability falls short of expectations, repeat purchases drop. This creates a cycle where brands must constantly reintroduce or reposition products to new customers.
In addition, there’s a persistent need to educate the public on how to cook with chickpea flour, especially in regions unfamiliar with its culinary uses. Without strong marketing or recipe support, the average consumer may abandon the product after a single trial.
Distribution and Scaling Constraints
Scaling chickpea flour production beyond niche markets into mainstream categories is fraught with logistical challenges. Limited supplier capacity, transportation issues, and a lack of global processing hubs delay expansion efforts. Mid-sized manufacturers often struggle to meet demand spikes or diversify their distribution footprint.
Moreover, the absence of standardized quality parameters across regions complicates global trade, creating barriers to entry in international markets.
Comments
0 comment