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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:

  1. Identify the food industry’s interest and experience with pulse flours.
  2. Improve characteristics of alternative flours made from beans, peas, chickpeas, and others through crop breeding.

Responses are confidential and will not be linked to your name or company in reports. Follow this link to take the survey.

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 Farm Network made possible, in part, by the Northarvest Bean Growers Association.

Dry Bean Scene

Dry bean planting in the state of Michigan is behind the average pace. Michigan State University Dry Bean Systems Specialist Scott Bales says conditions have been wet. Get the details in this week’s Dry Bean Scene on the Red River Farm Network, made possible, in part, by the Northarvest Bean Growers Association.