Kabuli chickpeas. (PulseCanada.com)

Chickpeas seen making Prairie comeback

CNS Canada — Chickpeas should see a resurgence in Western Canada this spring, as farmers who hadn’t seeded the crop for a number of years shift some acres back from other pulses. “We sold a sizeable amount of chickpea planting seed,” said Colin Young of Midwest Grain at Moose Jaw. After an excellent quality year […] Read more

Seed coat damage has occurred in this photo. After the seed was soaked for two minutes in room temperature water, the seed coat is coming off, or is in the process of coming off.

Dry pulse seed needs extra care

How to minimize losses from dry and damaged pulse seed this seeding season

In the fall of 2017, pea and soybean pedigreed seed came off the field on the drier side, which means that they’ll be going into the field drier this year. Manitoba pulse crop specialist Dennis Lange shares his expertise on how to make sure dry, damaged seed doesn’t impact your bottom line. Generally, seed quality […] Read more









Technologist Shelley Lagasse talks incorporating pulse flour into food products such as pasta during a tour of Cigi’s pulse mill. What makes pulses desirable to a buyer depends on the end use and the market, Lagasse said. North American buyers will need to get a neutral flavour. “In other markets it might not be as much of an issue. For example, in India people consume pulses regularly. They’re used to the different flavours.”

Adding pulses to pasta

Cigi food researchers are finding ways to make your produce more appealing

Anyone who enjoyed Play-Doh as a child will appreciate watching Paul Ebbinghaus make pasta at the Canadian International Grains Institute’s (Cigi’s) pasta plant, on the main floor of their downtown Winnipeg office. But the international grain markets are not child’s play. The pasta plant is one part of Cigi’s strategy to keep Canadian durum competitive. […] Read more