U.S. Wheat Associates Welcomes Japan’s OK of U.S.-Japan Trade Agreement

 

“Approval of the U.S.-Japan Trade Agreement is one of the most important trade policy victories in many years for U.S. wheat farmers and their customers in Japan. U.S. Wheat Associates appreciates the swift consideration of the agreement by Japan’s National Diet and offers its thanks again to our trade negotiators and USDA officials who understand why it was so vital to see U.S. wheat exports gain equal footing again with competing supplies from Canada and Australia.”

 

USW’s mission is to “develop, maintain, and expand international markets to enhance wheat’s profitability for U.S. wheat producers and its value for their customers.” 

 

 

Video: 1. Overview of Mitigation Strategies for Beany Flavour in Pea Protein

The key volatile and non-volatile compounds responsible for beany flavor, along with their formation mechanisms and detection thresholds Approaches to reduce or eliminate beany flavor, including breeding techniques, flavour binding & entrapment, volatile compound modification and storage optimization.

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.