Research Project Seeks Input on Pulse Flours
A new research project out of Michigan State University’s Food Legume Quality Genetics Research Lab is studying the quality of beans and pulses for use as a flour ingredient. The survey is directed to food industry professionals who use any type of pulse flour in their products. According to researchers, the objectives are to: Identify the […]
Dry Bean Scene
Farmers in the state of Michigan had more timely planting window for this year’s dry edible bean crop. Michigan State University Extension dry bean systems specialist Scott Bales describes planting conditions as “nearly ideal”. These conditions are much different compared to the previous year. Hear more in the Dry Bean Scene on the Red River […]
