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India Rejects Pea And Lentil Fumigation Extension

 
A spokesman for the Federal Agriculture Minister has confirmed that the Indian government has not granted another six-month exemption that would see peas and lentils fumigated on arrival.
 
The practice of fumigating the crops on arrival, rather than before export, has been going on for more than a decade.
 
The required treatment of methyl bromide is being phased out by Canada due to it's effect on the ozone layer. The chemical also has limited capabilities in Canada's cold climate.
 
Canadian officials are working with their Indian counterparts to come up with a solution before the March 31 deadline.
 
Source : Steinbachonline

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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.