The aim of the project was to determine the consumption frequency and motivation for raw and processed products made from different legumes in Hesse. Furthermore, preferences for organic and locally produced lentil products were examined in relation to the degree of convenience, and five consumer segments were formed on the basis of psychographic aspects. Therefore, an online survey including an Information Display Matrix was conducted with 1300 participants in Hesse. Results showed that the group of legumes should also be named “legumes”. Moreover, consumption of legumes is generally low. To increase consumption, the nutritional benefits and the taste should be emphasized. Potential barriers could be addressed through practical tips for a varied and easily digestible use of legumes. Moreover, there is already a proportion of sustainable and health-conscious consumers who would consume organically and locally produced lentils. However, there are also the majority who value a diet with meat or animal proteins and for whom the organic and local cultivation of legumes is of little importance. Due to consumers' preference for legumes from local production, there is potential for local marketing for farmers, especially for less processed (organic) legume products, if processing technology is available. For processors who offer more highly processed legume products, the potential lies more in communicating the organic origin of the legumes, as the preference for local production decreases with a higher degree of processing or convenience.
