Raising the pulse for healthier bread/
The women at the forefront of innovations in fava bean & chickpea flour

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.

Creating a common language for pulse ingredients/
Julianne Curran on Pulse Canada’s new Ingredients Consortium

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.

‘A golden opportunity’/
AgPulse Analytica on how India became the world’s largest supplier of pulses flour

AgPulse Analytica’s Gaurav Jain explains how India came to be the top global exporter of pulses flours and why this represents a great opportunity for pulse processors.

India/
Dominating in pulses flours market

Pulses/
Nature’s Gift for Precision Food and Precision Nutrition

By Jamuna Prakash, Gordon Bacon and Laurette Dube

Ramadan supplies, bulk vessel trades, and price trends shaping 2024-25/
A full update on Pakistani pulses

With preparations for Ramadan —when pulse consumption doubles— in full swing, abundant supply is tightening liquidity and driving down local prices. Faisal Bumbia of Bombi’s Group provides an outlook on Pakistan’s market dynamics.

“Imports could hit a new record”/
Hector de Luna on the impact of Mexico’s bean deficit

Pulse retailer Verde Valle’s purchasing manager Hector de Luna on Mexico's upcoming seedings, the ongoing effects of poor climate, and why this year could be a record for Mexican bean imports.

Pulses or pecans?/
The situation for Mexican chickpea farmers in 2022

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.

An interview with Rebecca Bratter/
Global industry unity in the face of unprecedented challenges is critical

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.

The Mexican market needs stability/
an early outlook on the chickpea harvest

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.

An interview with Mattia Pedon/
Why Italy’s pulses market is not as small as it seems

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

Chickpea cereal and Chile’s health food boom/
An interview with Francisca Vera Vilches of Kiz

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.

Tristan Choi of Lupin Platform Inc./
The untapped potential of the lupin bean

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

The journey towards a more plant-based planet/
Arjan Geerlings on the limitless benefits of pulses

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

Required reading/
Mark Uebersax discusses the 2nd edition of his book Dry Beans and Pulses: Production, Processing, and Nutrition

“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.”

Trade Talk with Dr Maria Saarela/
Pulse innovation at Adelaide's new plant-based food incubator laboratory

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.

An interview with Carlo Suy/
The company’s history and the highlights and challenges of his career in pulses

Kira Nash spoke with Carlo Suy, the recently retired former head of Belgian and international brand Casibeans to discuss the company’s history and the highlights and challenges of his career in pulses.

Gonzalo de la Cierva of Industrias Racionero/
An in-depth look at the Spanish pulses market

This week, Luke Wilkinson chatted to Gonzalo about his life in pulses, changing tastes, and the present and future of the Spanish market.

Words of wisdom/
Sergio Rafaelli on Argentina’s pulses market and a life in the industry

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.

Milling pulses for flour/
Vegedry & CIACAM launch joint venture in France

This week, Lara Gilmour chatted to Stéphane Picolo of Vegedry, a new project by GPC Member Company CIACAM, which involves milling flours from French pulses in a new factory at their site in Vitrolles, France.

Trade Talk with Dan Holben/
Logistics, teamwork and being ready for anything

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.

"We see a very positive outlook for pulses on the world stage"/
Trade Talk with José Macera, Founder and CEO of Desdelsur

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.

Europe’s Pulse Ingredient Innovator/
An Interview With Arjan Geerlings of Herba Ingredients

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