The feel-good message about how healthy pulses are for us isn’t new, but those who struggle to eat beans, peas, lentils and chickpeas in their whole form may be able to include more of them in their diet without changing the foods they already eat. That’s the scope of a four-year pulse flour milling and utilization project being conducted at Winnipeg-based CIGI.
Heather Maskus, who manages the project, sat down with us to talk about where the project is at and why it’s important to know how to use pea and lentil flour, for example, in foods Canadians and Americans already eat. She also shares how expanding the North American market will have trickle down benefits for pulse farmers.
See more PULSE SCHOOL Episodes
For those interested, CIGI is hosting a webinar all about pulse flour uses this Thursday, October 18. Click here to learn more.
If you cannot see the embedded video below click here.
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