Read on for the standard descriptions of the types of UK pea products traded by Pulses UK members to provide clarity in the market place. These are not trading specifications which are determined by buyers and sellers in their individual trading contracts.

Marrowfat Peas

Used for canning, packet sales and processing. Marrowfats are the pea of choice for the fish and chip shop trade.

Tougher skinned types are used for canning as they do not break down during the cooking process, whereas thinner skinned, soft textured varieties are preferred for mushy peas. 

Green (Blue)

In the UK Green (blues) are used as the base product for most canned mushy peas, whereas in Europe they are used for soups and canning.

Further processing called splitting (to make split peas) opens soup and sauce markets, particularly on the continent. Smaller types are often used for canning, though problems can be caused by their cooking and soaking ability.


Used mostly for animal feed markets, although some human consumption markets are now available.

Yellow peas are a very small sector of the UK pulse market. They are used for stews, soups, and also in Pease Pudding in the UK. India is a large importer of Yellow Peas, and providing the UK is competitive, any UK surplus will go in this direction.  


Maple peas are used in some regional recipes and preferred for some feed markets.

Maple Peas make up a tiny portion of the market in the UK with low yield and low premiums they are not favoured by growers. Some Maple Peas are sent to Asia for the Snack Market, however this is a very small market. 

If you would like to know more about the end uses of pulses – for the feed industry, for the food industry, for export markets, and for specialist uses, such as gluten-free diets – please contact one of the Pulses UK member companies listed on our web site. If you would like advice on the most appropriate Pulses UK member to contact, please visit our contacts page.