Category: Pulse Research

Episodes focused on research for the Pulse School

Pulse School: What you need to know about the critical weed free period

Pulse crops tend to not be as competitive as other crops, such as cereals, which is why we refer to it as the critical weed free period early in the growing season. By definition, these are growth stages in the crop that must be kept weed free to prevent yield loss. In this Pulse School episode,… Read more »

Pulse School: Preventing damage by the pea leaf weevil

As peas and fababeans emerge, at least one potentially devastating pest already has made an appearance — the pea leaf weevil. In this Pulse School episode, we talk about how to deal with the weevils if you are seeing them now, economic thresholds for control, and how to avoid them in the future. Pulse research… Read more »

Pulse School: Assessing In-Field Tools for Managing Aphanomyces (Do I Have to Wait Six Years?)

Taking a break from peas or lentils for six years is a tall order for fields where aphanomyces has been a problem. Are there in-field options or tools for managing this relatively new disease? Syama Chatterton, pulse crops pathologist with Agriculture and Agri-Food Canada in Lethbridge, has been conducting field trials across the prairies over the last two… Read more »

Pulse School: Taking the Bite Out of Off-Flavours

Canadian researchers are working on ways to increase the use of pulses in snack foods, not just as a tool to improve market access for producers, but also as a way to improve the nutritional aspects of processed foods. “We’ve been working with pulses at CIGI here for over a decade now and we’ve learned… Read more »

Pulse School: Food Companies Looking at Pea Flour to Make Breakfast Cereals & Instant Noodles More Nutritious

Food and ingredient companies like Nestle, General Mills and Cargill are looking to pulses to make their products more nutritious. “There’s a lot of pressure from the food industry, from consumers right now to make more healthfulness and nutrition in food products,” explains Heather Hill, project manager for pulse flour milling and food applications at… Read more »

Pulse School: Pea Research Spotlight on Drought, Yield and Nutrition

Peas, and pulses in general, are getting a lot of attention even as we gear up for the United Nations’ International Year of the Pulses. Global food trends seem to be favouring the commodity, with expectations that demand will continue to rise. For western Canadian pulse growers, this might mean developing an understanding of their varietal… Read more »

Pulse School: Which Input Matters Most? A Look at Pea Seeding Rates

Research into the role of inputs in field peas has often looked at each individually, with little known on the effects of combining inputs.  The Western Applied Research Corporation (WARC) looked to change that with a study that’s wrapping up this year. Over the past three years, trials have been conducted at Scott, Melfort, Swift Current… Read more »

Pulse School: Bean Breeding in Western Canada

Common beans, or dry beans, are native to South and Central America, but research efforts have been successful in providing varieties suitable for Canadian climates. A remarkably fruitful opportunity for growers, as North Americans tend to consume dry beans more than any other pulse. Research is ongoing, as we learned at the 2014 Select Grower Field Tour… Read more »

Pulse School: The Rotary Hoe as a Weed Management Tool

It’s been over one hundred years since the powered rotary hoe was invented, and we may not be done with it quite yet. Research by Agriculture and Agri-Food Canada is being conducted around using the rotary hoe as a weed management tool in pulses, inspired in combination by previous work in the organic sector and the… Read more »

Pulse School: Objectives of Current and Future Pea Varietal Selection

In mid-July, the University of Saskatchewan, Saskatchewan Pulse Growers and Alberta Pulse Growers hosted the 2014 Select Grower Field Tour. Attendees had the opportunity to see pulse crops in various stages of breeding selection, ask researchers questions about varietal development and taste the fruits of their labours, with an impressive, pulse-themed lunch. Peruse our 2014 Select Grower… Read more »

Pulse School: Identifying Seed Borne Diseases & What To Do With Seed Test Results

Results from a seed test could shape several management decisions made at seeding — from fine-tuning the seeding rate to determining the viability of the seed lot for seed at all. Though damaged seeds and vigour issues can be assessed, arguably the biggest factor for consideration in seed test results is the type and level… Read more »

Pulse School: Which Input is the Most Important for Max Pea Yields?

Which input do you think is the most critical to a pea crop’s success — starter N, inoculant type, fungicide seed treatment or seeding rate?  If you guessed seeding rate, you get a gold star, but by how much and what impact, if any, do these other inputs have on maximizing pea yields? Those answers… Read more »

Pulse School: The Root Rot You’ve Likely Never Heard Of

Thriving in wet, soggy soils (and thus seldom acknowledged as a problem-pathogen in Canada), aphanomyces is difficult to differentiate from other root rot microorganisms based on symptomology alone. Molecular techniques and identification of spores in the lab are the best means of identification, and as of right now, there is no commercial test available for… Read more »

Pulse School —Faba Bean Development Well Under Way on the Prairies

Faba bean, a very-high protein pulse crop, did very well under 2012 growing conditions. In fact, in many of the areas where the pea crop struggled, faba beans did quite well. Faba bean averages around 30% protein, making it an attractive feed ingredient. It’s also a common food ingredient in countries other than Canada. Bert… Read more »

Pulse School – CIGI & Partners Look For Greater Inclusion of Pulses In Canadian Food Products

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… Read more »