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AAFC funds pulse research to the tune of $11 million

Canada is the largest exporter of pulses in the world, shipping a significant amount of lentils, dry peas, beans and chickpeas to over 120 countries every year.

To support the pulse industry in Canada, Member of Parliament Ben Carr, on behalf of Agriculture and Agri-Food Industry Minister Lawrence MacAulay, announced roughly $11 million to Pulse Canada.

The money comes from the AgriScience Program – Clusters Component, an initiative under the Sustainable Canadian Agricultural Partnership. Through research, the Cluster will help address challenges in production which will result in reduced nitrogen fertilizer consumption across crop rotations, lower greenhouse gas emissions, increased carbon sequestration, and lower disease risks.

Pulse Canada Chair Kevin Auch said Canada is a world leader in sustainable pulse

“These investments in research from the Government of Canada, matched by our sector, will help enhance our resiliency to meet the growing global demand for sustainably grown, high quality pulses and ingredients while making a positive impact on our environment and economy,” Auch said.

Agriculture and Agri-Food Canada has partnered with Prairies Economic Development Canada and other government departments in support of the Green Prairie Economy.

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Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.