About our peas

Our peas are sourced globally

Where do they come from?

A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum. This legume is cooked as a vegetable in many cultures.

 

Peas have been found in near eastern archaeological sites which date back nearly 10,000 years. Domesticated cultivars appeared relatively shortly after wheat and barley, which appear to have been cultivated as long ago as 7800 B.C. By 2000 B.C., pea cultivation had spread throughout Europe and east into India and China.

Our process

Here at Lockwoods, in our specially designed factory, we soak our peas in bicarbonate of soda overnight. Next day, we fill them into bags, and freeze them to lock in the flavour and texture. Some of the peas are cooked in our bespoke cooking vessels, then filled into pots for microwaving. We also make some of our peas into discs, which we then cover with a crispy layer of breadcrumbs or batter and fry – perfect for the barbeque

Serving the mushy pea industry

 
In demand

In the United Kingdom, dried, rehydrated and mashed peas, known by the public as mushy peas, are popular, originally in the north of England but now ubiquitously, and especially as an accompaniment to fish and chips or meat pies, particular in fish and chip shops. Demand for mushy peas from the fish-and-chip shop trade remains strong as the delights of this northern delicacy filter south. Delicious and healthy on their own as a snack too!

Family favourite

In 2005, a poll of 2,000 people revealed the pea to be Britain's 7th favourite culinary vegetable. If you've never tried mushy peas you've been missing out on a classic dish that's been part of the British diet for over 500 years. High in protein and fibre, yet low in fat, mushy peas are probably one of the most under-rated healthy eating foods available.

Expertise

These type of peas are the most difficult peas to grow, partly because the best quality varieties have traditional plant characteristics and therefore need special care during the harvesting and drying . They are produced by specialist growers who give the crop the necessary management, care and attention. Sodium bicarbonate is sometimes added to soften the peas. The same type of peas are used for packet sales and for canning as processed peas.

Export

The taste for mushy peas has also been acquired by the Japanese. UK peas are being exported to Japan for a range of human consumption uses. They are popular as a deep fried `bar-snack` nibble, when coated with sugar they provide a traditional delicacy, and when pea flour is extruded green crisps are produced. Some extruded products are even shaped like mangetout.

A reliable source of protein

and also provide a real alternative to imported soya

 

As public concern about genetically modified food grows shoppers are voting with their trolleys and boycotting products containing ingredients suspected of being implicated in this latest food scare. Peas and beans from approved farms have a long track record as a reliable source of protein for human consumption so provide a real alternative to imported soya.

There is much more to mushy peas than you think!

If you've never tried mushy peas you've been missing out on a classic dish that's been part of the British diet for over 500 years. High in protein and fibre, yet low in fat, mushy peas are probably one of the most under-rated healthy eating foods available.

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