Pulse Crop Utilization Course

The Northern Crops Institute (NCI) will be holding a virtual course on pulse crop utilization June 8-17, 2021. This course provides participants with current information surrounding the pulse industry in our four-state region. From production to breeding to health benefits and processing, there will be discussions led by university and industry experts.

Participants will have the chance to view pre-recorded seminars, watch virtual demonstrations of pulse processing, and take in a virtual tour of a pulse processing facility, as well as engage with presenters during 4 live Q&A sessions on June 8th, June 10th, June 15th, and June 17th, each at 7:00 pm (CST).

Get more information at:

Pulse Crop Research Proposals Being Sought

The Pulse Crop Health Initiative has announced the opening of its current funding cycle, seeking submissions for research proposals for fiscal year 2021 funding. PCHI is a special project, funded through the Farm Bill, with approximately $4.3 million available in grants for FY 21. Most projects funded are at the level of $60,000 to $100,000 (per institution on a project). 

The goal of PCHI is to rely on research conducted through the various funded projects on pulse crops (dry peas, lentils, chickpeas, and dry beans) to “provide solutions to the critical health and sustainability challenges facing the citizens of the United States and the global community. “

Research should be focused on any/all of the following research areas:

  1. Human Health Improvement & Chronic Disease Prevention
  2. Functionality Traits & Food Security
  3. Sustainability of Pulse Production Systems

The deadline for submitting the application packet is May 14. Plans of work will be reviewed by an independent scientific panel and rankings will be discussed with the Steering Committee before final decisions are made.

For additional contact Michael A. Grusak, Center Director, USDA-ARS Edward T. Schafer Agricultural Research Center at 701-239-1371 or 

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.