Farmers in the US get a boost from NASDA policy

Sep 20, 2023

Imagine being a farmer, nurturing your crops, and then out of nowhere, a lawsuit comes knocking. Quite a setback, isn't it? But there's good news on the horizon. During their annual gathering, the folks at the National Association of State Departments of Agriculture (NASDA) made a landmark decision. They're rolling out a brand-new policy, a kind of shield, if you will, for our dear farmers and foresters. Why? To ensure they don't get bogged down by those pesky nuisance lawsuits. I got the scoop from NASDA's main man, CEO Ted McKinney. He shared, "This isn't just a policy; it's a promise to our farmers. As urban areas expand, we've seen our farmlands shrink. Our farmers aren’t just tilling soil; they’re feeding nations, making sure we've got food on our tables. They need, and deserve, this protection." But here's a sobering fact: A report from USDA has flagged a worrying trend. The number of farms is dwindling. We had 2.2 million farms in 2007, but by 2022? Only 2 million. And in the past ten years, we've lost a whopping 20 million acres of farmland. This makes one thing clear: farming isn't just a profession; it's a legacy. And with NASDA's new policy, we're not just protecting our present; we're sowing seeds for a secure future.Source : wisconsinagconnection

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.