Pea Flour: export from Canada to ASEAN

Pea flour is milled whole or dehulled peas, and it sits between an agricultural commodity and a functional ingredient. The specification points are particle size distribution, protein content, moisture and (the one most often omitted) flavour.

Flavour is the parameter that decides acceptance in most applications. Pea flour carries a characteristic note that is acceptable in a savoury snack and obtrusive in a delicate bakery product, and no amount of protein specification predicts it. Sample against your actual formulation.

Particle size drives water absorption, dough behaviour and mouthfeel, so a mesh specification matters as much as the compositional analysis.

Canada's pea crop feeds substantial domestic milling capacity, so supply is year-round rather than harvest-tied, and traceability back through the same chain is documentable, which increasingly matters for clean-label positioning.

Milling moves the product out of the pulse classification and into a flour line, which frequently carries a different duty position and sometimes a different registration route. That shift is the single most useful thing to confirm before quoting landed cost.