Bronwen Evans looks at new initiatives in pulse flour and their potential to revolutionize pulse consumption levels in the UK - as well as make for healthier populations.

Sonia Sharma talks to Julianne Curran about her entry in the sector, the impact of climate change on pulse production and the future of the sector.

By Jamuna Prakash, Gordon Bacon and Laurette Dube

A senior business developer at Comercializadora Columbia in Mexico City, Ricardo Ocejo Sandoval knows a thing or two about the pulse trade. He sat down with Luke Wilkinson to talk about new African markets, the pitfalls of international logistics, and the threat posed by pecans, as commodity prices waver.

Kira Nash spoke with Rebecca Bratter from the US Dry Bean Council about the Council’s recent challenges and triumphs and about the past, present, and future of the dry bean industry.

Ahead of the upcoming harvest, Luke Wilkinson chatted to the CEO of Aliansa, David Larios, about starting from zero carryover and what the future looks like for Mexican chickpeas.

Kira Nash caught up with Mattia to discuss the situation of the pulse market in Italy.

Francisca spoke to Luke Wilkinson about building a brand from the ground up and why chickpeas were the perfect choice for a nutritious, delicious cereal.

Lupin Platform Inc. is part of a project funded by Protein Industries Canada working to make the lupin bean Canada’s next staple crop.

Kira Nash spoke to Arjan Geerlings from Herba Ingredients about their move into pulses, organic and allergen-free production, and the current market situation.

“Pulse crops are the unsung heroes in the realm of food and agriculture production, and much additional education regarding the basic and inherent properties of pulses is required to further the adoption and utilization of these commodities. We hope our book can provide that.”

This week, Madaline Dunn talked to Dr Maria Saarela, Research Director in Food Sciences at the South Australian Research and Development Institute (SARDI), to learn more about Adelaide's new plant-based food incubator laboratory, the exciting research ahead and the challenges of working with pulses.

Sergio Rafaelli, general manager of Wenstrade SA, has held 5 Presidency terms at the Argentine Chamber of Pulses and is an Executive Member of the GPC. In an interview with Ana Krepp, he reflects on a life spent in the industry and shares some wisdom.

GPC reached out to Dan to discuss the current logistics situation, overcoming barriers, and the importance of driving forward the public’s awareness of pulses.

The company started 35 years ago exporting mainly black beans to Mexico; today, despite the economic hardships brought by the global pandemic, the company continues to find ways to grow.

The Dutch company is using cutting edge technology to find new and better ways to incorporate pulses into food industries around the world.