eprintid: 50317 rev_number: 6 eprint_status: archive userid: 1482 importid: 105 dir: disk0/00/05/03/17 datestamp: 2025-02-10 15:16:23 lastmod: 2025-02-10 15:17:22 status_changed: 2025-02-10 15:16:23 type: article metadata_visibility: show creators_name: Spiteri, Marine creators_name: Pedrini, Lola creators_name: Thierry, Agathe creators_name: Orozco, Valérie creators_name: Mouzon, Olivier de creators_name: Bouamra-Mechemache, Zohra creators_idrefppn: 283081945 creators_idrefppn: 250395401 creators_idrefppn: 147581699 creators_idrefppn: 166736406 creators_halaffid: 1002422;577435 creators_halaffid: 1002422;577435 creators_halaffid: 1002422 creators_halaffid: 1002422 title: Assessing the quantities of legume-based products: A dataset of conversion coefficients into a comparable dry-legume equivalent unit ispublished: pub subjects: subjects_ECO abstract: Measuring the consumption of processed foods made from a common raw agricultural ingredient requires to make quantities comparable, by converting them in raw product equivalent. This conversion also allows to compute total quantities. In the case of legumes, the challenge is to take into account a wide diversity of final products including packaged dry legumes, processed legumes and products cooked from legumes and other ingredients. While the total quantity of the final product purchased or consumed is easily available, the corresponding quantity of dry legumes used to make the final product is not. We create a dataset of technical coefficients to convert quantities of final legume-based products into dry-legume equivalent unit. For this purpose, we first list all legume-based products purchased in French retail stores from 2002 to 2019. Those products were identified in our primary data source, the Kantar Worldpanel data. Then, for each final legume-based product, we rely on information from existing food databases, literature and products labels to build a coefficient based on three intermediary technical sub-coefficients. The first sub-coefficient measures the proportion of cooked legumes used in each product. The second sub-coefficient adjusts the quantities for products that lose water during processing (such as dehydrated or baked products). Finally, the third sub-coefficient is a conversion coefficient, used to express the quantities of legumes purchased in dry-legume equivalent. This dataset centralizes technical conversion coefficients that are useful to analyze global French legume markets, regardless of the type of product purchased (dried legumes, canned legumes, meals...). These coefficients also allow to infer quantities at the upstream agricultural production level. date: 2025-02 date_type: published publisher: Elsevier Inc id_number: 10.1016/j.dib.2024.111222 official_url: http://tse-fr.eu/pub/130220 faculty: tse divisions: tse language: en has_fulltext: FALSE doi: 10.1016/j.dib.2024.111222 view_date_year: 2025 full_text_status: none publication: Data in Brief volume: n°58 place_of_pub: aNew York refereed: TRUE issn: 2352-3409 oai_identifier: oai:tse-fr.eu:130220 harvester_local_overwrite: pending harvester_local_overwrite: note harvester_local_overwrite: abstract harvester_local_overwrite: volume harvester_local_overwrite: creators_name harvester_local_overwrite: creators_idrefppn harvester_local_overwrite: creators_halaffid harvester_local_overwrite: publisher harvester_local_overwrite: place_of_pub harvester_local_overwrite: number oai_lastmod: 2025-01-31T08:37:38Z oai_set: tse site: ut1 citation: Spiteri, MarineIdRef , Pedrini, Lola, Thierry, Agathe, Orozco, ValérieIdRef , Mouzon, Olivier deIdRef and Bouamra-Mechemache, ZohraIdRef (2025) Assessing the quantities of legume-based products: A dataset of conversion coefficients into a comparable dry-legume equivalent unit. Data in Brief, n°58.