10 Things to Know about Pulses In the more developed Western economies, foods that have historically been thought of as “poor people's foods,” such as pulses, sorghum, quinoa, and even potatoes, have recently gained in popularity. However, pulse product development remains underexplored, and there are a number of challenges and opportunities related to pulses to be considered. Pulses are superb rotational crops because they contribute nitrogen to the soil and grow well in areas where weed pressure is low, making them highly sustainable. Global production of edible pulses has increased to nearly 60 million tonnes. Two important nutritional drivers behind consumption of pulses are their roles as primary sources of dietary protein and high-value nutrients. Pulses can also function as substitutes for common allergenic food ingredients (e.g., wheat and soybeans). There are technical obstacles to future pulse development, however, that will require significant R&D investment. In addition, although some individual regional organizations have established price and quality standards, there are no universally accepted standards. |