Commercial production of chickpeas began in the 1995-96 crop year at 1 thousand tonnes, and increased steadily over the next several years. Total volume of chickpea production for 2000-2001 is forecast to increase again, reaching an estimated 370 thousand tonnes. It was not until the 1998-99 crop year that Canadian chickpea production was sufficient to provide a sizeable exportable surplus of nearly 17,000 tonnes. This dramatic increase is the result of an expected improvement in the quality of the crop, as well as a larger supply. Traditionally, the United States has been the primary export market for Canadian chickpeas.
Chickpeas have varied uses within the food industry.
The desi type is usually de-hulled and used whole, milled or split. Then, the whole seed is often boiled, pureed, roasted or sugar coated, while the split seed is mashed, fried or pureed, for sweet fillings in Indian cuisine. Desi chickpeas can also be milled into flour for use in batters, coating and fried noodles. The kabuli type is primarily used in vegetable mixes and salad bars. Chickpeas are an excellent source of fibre and protein, as well as vitamins and minerals.