Pulse Processing for End use Application. Ashok Sarkar Senior Advisor, Technology CIGI, Winnipeg, Canada
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1 Pulse Processing for End use Application Ashok Sarkar Senior Advisor, Technology CIGI, Winnipeg, Canada
2 Introduction Pulses are well recognized for their nutritional and health benefits. They are easy to process for inclusion with wheat flour for a variety of applications enhancing the diversification of milled products. Milled pulse products also offer a gluten free application opportunity. The focus of this presentation will be largely on providing information related to processing of pulses and their application in a range of end products.
3 Types of pulses grown in Canada Black
4 Nutritional Advantage High Fiber High Protein Nutrient Dense Low Fat Gluten Free Low Allergenicity Courtesy Pulse Canada
5 Ingredients with Nutrition 100 grams Barley Corn Meal Oat Rice (White) Wheat Pea Lentil Chick -Pea Bean Protein (g) Fat (g) Carbohydrate (g) Fibre (g) Iron (mg) Magnesium (mg) Potassium (mg) Source: USDA Nutrient Database; Silliker Data, 2013
6 Pulses are well known as a low glycemic index food. Glycemic Index Rice 89 Potato 82 Pasta 60 Corn 60 Quinoa 53 Lentils 29
7 Excellent Source of Fiber Carbs Protein Fibre Lentils ½ cup cooked Corn ½ cup cooked Rice ½ cup cooked Quinoa ½ cup cooked Barley ½ cup cooked Source: USDA Nutrient Database
8 Source of Protein, Low in Fat Serving Size Protein (g) Fat (g) Lentils ½ cup cooked Eggs 2 whole, poached Greek Yogurt (full fat) 100 g Beef 1 steak (104 g) Almonds 2 tbsp Peanut butter 2 tbsp 9 12 Source: USDA Nutrient Database
9 Pulses make their own fertilizer!
10 Pulses and Sustainability Low Carbon Footprint Low Water Footprint Drought Tolerant Improve Soil Health Improve Crop Rotations Courtesy Pulse Canada
11 Key reasons for recent popularity of Pulses Nutritional & health benefits Availability & affordability Sustainability Versatility in processing and applications
12 Key Messages
13
14 Number of Variants New Product Releases Containing Pulse Ingredients in USA and Canada, January 2005 December USA Canada Source: Mintel Global New Products Database,
15 Savoury Spreads, 3% Sauces & Seasonings, 3% Dairy, 2% Processed Fish, Meat & Egg Products, 6% Bakery, 7% Meals & Meal Centers, 26% Side Dishes, 9% Soup, 11% Snacks, 17% Fruit & Vegetables, 13% Pulse Ingredients in New Products by Category (%), January 2005 December 2015 Source: Mintel Global New Products Database, 2016
16 Processing of pulses for food applications Cleaned and bagged Cleaned, dehulled & split and bagged Clean seed milled into meal or flour for various applications Finely ground in pin mills & air classified for protein concentrates Wet processing for generating protein isolates Wet processing for starch separation for production of vermicelli noodles
17 Variety of Ingredients
18 Whole pulse Split pulse Flours Purées Pre-Cooked Fraction s
19 Processing of pulses for food applications Most processing practices listed previously are well established and have been in use for a long time. The bulk of the research and development that is taking place is in the area of milling pulses into flour for a variety of end use applications. These pulse flours are blended with wheat flours in various proportions in order to balance nutritional value with acceptable product quality. This facilitates increased consumption of pulse flours by the segment of population that otherwise may miss the opportunity.
20 Application of pulse flour for instant noodles
21 Physical, Compositional, and Functional Properties of 20% YP Flour: 80% Wheat Flour Blends Wheat Control UNT 150 UNT 85 EXT 150 EXT 85 Moisture, % 14.4 ± 0.1 a 13.5 ± 0.1 b 13.2 ± 0.0 bc 12.8 ± 0.1 c 12.8 ± 0.0 c Protein Content, % dmb 15.4 ± 0.0 c 18.8 ± 0.0 b 18.9 ± 0.0 ab 19.0 ± 0.0 a 19.0 ± 0.0 a Starch Content, % dmb 75.0 ± 0.3 a 69.5 ± 0.3 b 69.5 ± 0.0 b 69.4 ± 0.0 b 69.0 ± 0.3 b Dietary Fiber, % 3.7 ± 0.3 a 4.1 ± 0.1 a 5.0 ± 0.8 a 4.8 ± 0.1 a 5.1 ± 0.1 a 2 Glycemic Index 39.7 ± 0.2 a 35.9 ± 0.1 c 36.7 ± 0.2 bc 38.6 ± 0.0 ab 38.3 ± 1.2 ab Viscosity, dmb Peak Viscosity, RVU ± 1.4 a ± 1.4 b ± 0.7 b ± 1.4 c ± 0.7 d Final Viscosity, RVU ± 2.1 a ± 1.4 b ± 0.7 b ± 2.1 c ± 1.4 c Starch Damage, % dmb 8.5 ± 0.0 b 7.0 ± 0.1 c 7.0 ± 0.0 c 11.7 ± 0.2 a 11.8 ± 0.3 a Water Absorption Capacity, g water/g flour dmb 0.8 ± 0.0 b 0.7 ± 0.0 b 0.7 ± 0.0 b 1.0 ± 0.0 a 1.0 ± 0.0 a Particle Size Distribution d(0.1) µm 24.5 ± 0.0 c 25.6 ± 0.3 b 21.3 ± 0.1 d 26.4 ± 0.2 a 24.2 ± 0.0 c d(0.5) µm 76.6 ± 0.3 c 86.0 ± 0.7 a 71.0 ± 0.1 e 83.5 ± 0.6 b 73.0 ± 0.1 d d(0.9) µm ± 0.4 b ± 4.4 a ± 0.3 b ± 6.9 a ± 0.0 b d[4,3] µm 82.1 ± 0.2 b 98.4 ± 1.8 a 76.9 ± 0.1 b 98.4 ± 6.6 a 78.8 ± 0.1 b
22 Physical, Compositional, and Functional Properties of 20% YP Flour: 80% Wheat Flour Blends Wheat Control UNT 150 UNT 85 EXT 150 EXT 85 Moisture, % 14.4 ± 0.1 a 13.5 ± 0.1 b 13.2 ± 0.0 bc 12.8 ± 0.1 c 12.8 ± 0.0 c Protein Content, % dmb 15.4 ± 0.0 c 18.8 ± 0.0 b 18.9 ± 0.0 ab 19.0 ± 0.0 a 19.0 ± 0.0 a Starch Content, % dmb 75.0 ± 0.3 a 69.5 ± 0.3 b 69.5 ± 0.0 b 69.4 ± 0.0 b 69.0 ± 0.3 b Dietary Fiber, % 3.7 ± 0.3 a 4.1 ± 0.1 a 5.0 ± 0.8 a 4.8 ± 0.1 a 5.1 ± 0.1 a 2 Glycemic Index 39.7 ± 0.2 a 35.9 ± 0.1 c 36.7 ± 0.2 bc 38.6 ± 0.0 ab 38.3 ± 1.2 ab Viscosity, dmb Peak Viscosity, RVU ± 1.4 a ± 1.4 b ± 0.7 b ± 1.4 c ± 0.7 d Final Viscosity, RVU ± 2.1 a ± 1.4 b ± 0.7 b ± 2.1 c ± 1.4 c Starch Damage, % dmb 8.5 ± 0.0 b 7.0 ± 0.1 c 7.0 ± 0.0 c 11.7 ± 0.2 a 11.8 ± 0.3 a Water Absorption Capacity, g water/g flour dmb 0.8 ± 0.0 b 0.7 ± 0.0 b 0.7 ± 0.0 b 1.0 ± 0.0 a 1.0 ± 0.0 a Particle Size Distribution d(0.1) µm 24.5 ± 0.0 c 25.6 ± 0.3 b 21.3 ± 0.1 d 26.4 ± 0.2 a 24.2 ± 0.0 c d(0.5) µm 76.6 ± 0.3 c 86.0 ± 0.7 a 71.0 ± 0.1 e 83.5 ± 0.6 b 73.0 ± 0.1 d d(0.9) µm ± 0.4 b ± 4.4 a ± 0.3 b ± 6.9 a ± 0.0 b d[4,3] µm 82.1 ± 0.2 b 98.4 ± 1.8 a 76.9 ± 0.1 b 98.4 ± 6.6 a 78.8 ± 0.1 b
23 Application of pulse semolina/flour for breakfast cereals Whole Pea Semolina Conditions rep 1, rep2 Water flow rate (kg/h)- 2.1, 2.4 Blend feed rate (kg/h)- 36, 36 Screw speed (rpm)- 537, 650 Cutter speed (rpm)- 1178, 1207 Temperature ( C)- 107, 109 Pressure (kpa)- 700, 300 Refined Pea Semolina Conditions rep 1, rep2 Water flow rate (kg/h)- 2.1, 2.1 Blend feed rate (kg/h)- 36, 36 Screw speed (rpm)- 655, 655 Cutter speed (rpm)- 1079, 1122 Temperature ( C)- 106, 106 Pressure (kpa)- 400, 400 Whole Pea Flour Conditions rep 1, rep2 Water flow rate (kg/h)- 2.5, 2.2 Blend feed rate (kg/h)- 36, 36 Screw speed (rpm)- 602, 602 Cutter speed (rpm)- 1051, 1221 Temperature ( C)- 109, 110 Pressure (kpa)- 300, 300 Refined Pea Flour Conditions rep 1, rep2 Water flow rate (kg/h)- 2.5, 2.5 Blend feed rate (kg/h)- 36, 36 Screw speed (rpm)- 537, 673 Cutter speed (rpm)- 1093, 1122 Temperature ( C)- 109, 109 Pressure (kpa)- 300,
24 Yellow pea semolina & flour quality characteristics WPS RPS WPF RPF Protein, % dwb Moisture, % Total dietary fibre, % as is basis Total starch, % dwb Starch damage, % dwb Particle Size Distribution d(0.1) d(0.5) d(0.9) d[4,3]
25 Yellow pea semolina & flour quality characteristics WPS RPS WPF RPF Protein, % dwb Moisture, % Total dietary fibre, % as is basis Total starch, % dwb Starch damage, % dwb Particle Size Distribution d(0.1) d(0.5) d(0.9) d[4,3]
26 Application of pulse flour for pan bread
27 Application of pulse flour for tortilla
28 Application of pulse flour for pita bread
29 Compositional & functional properties of treated & untreated pulse flours PULSE FLOUR (db) Description Unt. WYP Micro WYP Roasted WYP Unt. Navy Micro Navy Roasted Navy Unt. Faba Micro Faba Roasted Faba Moisture, % Protein Content, % Total Starch Content, % RVA Pasting profile Peak Viscosity, RVU Final Viscosity, RVU Starch Damage, % Water abs capacity (g water/g fl) Mastersizer d(0.1) um d(0.5) um d(0.9) um D[4,3] um
30 Compositional & functional properties of treated & untreated pulse flours PULSE FLOUR (db) Description Unt. WYP Micro WYP Roasted WYP Unt. Navy Micro Navy Roasted Navy Unt. Faba Micro Faba Roasted Faba Moisture, % Protein Content, % Total Starch Content, % RVA Pasting profile Peak Viscosity, RVU Final Viscosity, RVU Starch Damage, % Water abs capacity (g water/g fl) Mastersizer d(0.1) um d(0.5) um d(0.9) um D[4,3] um
31 Pulse Milling Processes One Step or Simple Grinding System Gradual Reduction System
32 Pulse Milling Processes One Step or Simple Grinding System Gradual Reduction System Hammer Mill Stone Mill Pin Mill Ferkar Mill Roller Milling System
33 How does the approach to Pulse processing differ from processing of wheat?
34 Peas & Wheat Processing Comparison: Peas are simple in processing Wheat processing is much more complex
35 Block Flow Diagram Break Grading Purification Sizing Reduction system system system System System
36 Split Peas Pea Flour Pulse Milling Processes Peas Pea Flour
37 Split Peas Pea Flour Pulse Milling Processes Peas Split Peas Pea Flour
38 Pulse Milling Processes Pulse Processing - General Flow Diagram Cleaning Grading Pitting Conditioning Dehulling & Splitting Milling Various Flour Grades & Semolina Split Peas/Lentils
39 Dehuller
40 Pulse Milling Processes - Dehuller Vibro Feeder Variable frequency drive Electronic Feed rate Controller Stone Dehuller
41 Pulse Milling Processes Dehulling & Splitting Pulse Processing Dehulling & Splitting Dust Collector Clean Peas / Lentils Intermediate Separator Hopper Bin Magnet Aspiration Channel Size 1 Size 2 Separator Destoner Grader Feeder Magnet Scale Split Broken Whole Stone Dehuller
42 Pulse Milling Processes Dehulling & Splitting Pulse Processing Dehulling & Splitting Dust Collector Clean Peas / Lentils Intermediate Separator Hopper Bin Magnet Aspiration Channel Size 1 Size 2 Separator Destoner Grader Feeder Magnet Scale Split Broken Whole Stone Dehuller
43 Pulse Processing Plant for Dehulling & Splitting in Northern India With Dust Collection System Cleane r Grade r Oil Spray Large Regular Water Spray R3 R4 WS Roof MS Heater R1 R2 R3 R4 Millstones Dehulled& Split Pulses
44 Raw material quality Dehulling & Splitting Properties of Peas Dehulling & Splitting Easy Various types of peas Yellow peas Green Peas Chickpeas Difficult Pigeon peas
45 Size Grading Pea Large Small
46 Key Quality Factors in Pulse Flour Protein content Particle size
47 Size reduction influences : Colour Water absorption Rate of hydration Oil absorption Viscosity Cooking time Consistency Texture
48 Ferkar Mill The Ferkar mill is an advanced vertical milling equipment for the food, pharmaceutical, chemical and several other industries The ferkar mill is designed to mill materials in one pass. Multi purpose, knife type mill Model Ferkar 5, 10hp motor Ferkar mill can use both perforated and woven metal mesh screens Cigi (0.14 mm 5.0mm)
49 Ferkar Mill
50 PSD using various screen sizes using whole & split yellow peas Flour Description WYP SYP WYP SYP WYP SYP WYP SYP WYP SYP Ferkar mill screen size (mm) Mastersizer µm µm µm µm µm µm µm µm µm µm d(0.1) d(0.5) d(0.9) D[4,3] Volume Weighted Mean
51 Flour quality comparison using various milling methods Pulse milling & utilization project
52 Flour quality comparison using various milling methods Hammer Mill Split Whole Pin Mill (Fine) Split Whole Stone Mill Split Whole Roller Mill Split Whole Volume weighted Mean, µm Protein, % Fibre, % Peak viscosity
53 Hammer Milled Volume (%) Particle Size Distribution Curves for Commercially Hammer Milled Yellow Pea Flours Particle Size Distribution Particle Size (µm) SC Average, Thursday, April 19, :04:54 AM SC Average, Thursday, April 19, :08:13 AM
54 Stone Milled 10 Particle Size Distribution Curves for Commercially Stone Milled Yellow Pea Flours Particle Size Distribution Volume (%) Particle Size (µm) SC Average, Thursday, April 19, :11:18 AM SC Average, Thursday, April 19, :14:15 AM
55 Roller Milled Volume (%) Particle Size Distribution Curves for Commercially Roller Milled Yellow Pea Flours Particle Size Distribution Particle Size (µm) RM 46 - Average, Friday, April 27, :40:07 AM SC rf - Average, Monday, March 05, :23:55 AM
56 Quality products from processing of peas Coarse Pea Semolina Fine Pea Semolina Pea Flour
57 CIGI Pilot Mill
58 Rollermill
59 Feed gate on 3 rd break
60 Filter Pressure Gauge
61 Transflowtron
62 Flow Balancers
63 1 BK 2 BK P2 2 x 20 W 3 x 26 W 3 x 50 W 4 x 11 N 2 x 100W 2 BK 3 BK SIZ 1 FLOUR 1 M SIZ 1 SIZ 2 P2 5 x 50 W 5 x 11 N 4 x 100 W P1 FLOUR 1M P1 SEMO BK SIFTER SIZ 3 SIZ 2 SIZ 2 1M 2M 2 x 65 W 5 x 11 N MF FLOUR 3 BK P2 3 x 26 W 3 x 50 W 3 x 11 N 3 x 12 N 2 x 100W 4 BK SIZ! FLOUR 1 M SIZ 3 2 BK SIFT. 2 x 18 W GERM 2 x 80 W 5BK 5 x 12 N FLOUR P2 SEMO BK SIFTER SIZ 3 SIZ 2 SIZ 2 2M MF 4 x 12 N FLOUR 4 BK 5 BK 2 x 20 W B D 3 x 12 N 3 x 13 N 3 x 40 W FLOUR 2 BK SIFT. B D BK SIFT. BRAN Flow Diagram- Durum Wheat CIGI PILOT MILL DURUM WHEAT 9 T / 24 HR 5 BK 2 x 60 W MF 2 BK SIFT. 6 x 13 N FLOUR T
64 1 BK 2 BK P2 2 x 20 W 3 x 26 W 3 x 50 W 4 x 11 N 2 x 100W 2 BK 3 BK SIZ 1 FLOUR 1 M SIZ 1 SIZ 2 P2 5 x 50 W 5 x 11 N 4 x 100 W P1 FLOUR 1M P SIZ 2 SEMO 2 BK SIFTER 1M 2M 2 x 65 W 5 x 11 N MF FLOUR 3 BK P2 3 x 26 W 3 x 50 W 3 x 11 N 3 x 12 N 2 x 100W 4 BK SIZ! FLOUR 1 M SIZ 3 2 BK SIFT. 2 x 18 W GERM 2 x 80 W 5BK 5 x 12 N FLOUR P2 SEMO BK SIFTER SIZ 3 SIZ 2 SIZ 2 2M MF 4 x 12 N FLOUR 4 BK 5 BK 2 x 20 W B D 3 x 12 N 3 x 13 N 3 x 40 W FLOUR 2 BK SIFT. B D BK SIFT. BRAN Flow Diagram- for Yellow Pea Semolina CIGI PILOT MILL DURUM WHEAT 9 T / 24 HR 5 BK 2 x 60 W MF 2 BK SIFT. 6 x 13 N FLOUR T
65 Pea Semolina & Flour Results Product Yield, % Protein, % Coarse Semolina Fine Semolina Flour
66 Pea Semolina & Flour Results Product Coarse Semolina Fine Semolina Flour Yield, % Protein, % PSD d(0.1) um d(0.5) um d(0.9) um D[4,3] um
67 1 BK 2 BK 3 BK 4 BK P2 P2 T Flow Diagram- Common Wheat 2 x 22 W 3 x 24 W 3 x 50 W 1 x 11 N 3 x 12 N 2 x 10 N 3 x 26 W 3 x 45 W 3 x 11 N 3 x 12 N 2 x 10 N 2 x 20 W 3 x 50 W 3 x 12 N 3 x 13 N 2 x 60 W 3 BK P1 FLOUR 2 M 4 BK P1 FLOUR 2 M B D S D FLOUR 5 M CIGI PILOT MILL WHEAT 9 T / HR B D 0.60 T S D 0.75 T P1 1M P2 1M BRAN SHORTS 2 BK SIFTER BK SIFTER 4 BK 2Q 2Q 4 BK 2Q 2Q T 1M 2M 3M 4M 5M LG 2M 3M 4M 5M LG MF 1 x 50 W 2 x 55 W 3 x 10 N 6 x 11 N 2 x 40 W 1 x 80 W 2 x 90 W 2 x 10 N 7 x 11 N 2 x 12 N 2 x 60 W 2 x 12 N 2 x 13 N 1 X 14N 2 x 60 W 1 x 12 N 3 x 13 N 2 x 60 W 3 x 13 N 2 x 14 N 1 x 12 N 3 x 14 N 1 X 15N 2Q FLOUR 2M 2Q 2Q FLOUR T FLOUR T T FLOUR MF FLOUR 3M 5M 2 x 18 W 2 x 90 W 3 x 12 N 2 x 13 N 2 x 50 W 3 x 12 N 3 x 13 N GERM T FLOUR MF FLOUR
68 Optimized Pea Semolina & Flour Results Product Semolina Flour Yield, % Protein, % PSD d(0.1) um d(0.5) um d(0.9) um D[4,3] um
69 Flour Streams from the optimized milling Passages B1+B2 B3 1M 2M 3M 2Q 4M 5M LG T B4 Flour, % Protein, % PSD d(0.1) um d(0.5) um d(0.9) um D[4,3] um
70 Flour Streams Yield and Protein content Passages Flour, % Protein, % B1+B B M M M Q M M LG T B
71 Cumulative Protein Flour, % Protein, %
72 Cumulative Protein Curve 27.0 Cumulative Protein, %
73 Flour Streams Yield and Protein content Passages Flour, % Protein, % B1+B B M M M Q M M LG T B
74 Flour Streams Yield and Protein content Passages Flour, % Protein, % LG M T M M M M B Q B B1+B
75 Cumulative Protein Passages Cumulative Yield, % Cumulative Protein, % LG M T M M M M B Q B B1+B
76 Cumulative Protein Curve Cumulative Protein, %
77 Pearlings of Pea & Protein content gradient Pearlings % Protein Pearl Pearl Pearl Pearl Pearl Protein Gradient
78 Roller milling of Peas & product diversification Product Yield, % Protein, % Semo 25.6 Flour Flour Flour Flour Flour
79 Roller milling of Peas & product diversification Flour Yield, Protein, PSD ( 90% Peak Visc., RVU Grade % % < ), µm Str. Gd Flour 1 Flour 1 A Flour 2 A Flour 1 B Flour 2 B Flour 3 B Flour Grade Yield, % Protein, % PSD ( 90% < ), µm Peak Visc., RVU Coarse Semolina 28.o Fine Semolina
80 Pea Hulls Lentil Hulls Pea Fl. Gd. 1 Pea Fl. Gd. 2 Lentil Fl. Gd. 1 Lentil Fl. Gd. 2 Wheat Fl. Gd. 1 Wheat Fl. Gd. 2 Wheat Fl. Gd. 3 Wheat Fl. Gd. 4 Roller milling of Peas & product diversification Product Diversification with Pulse Flours Micro Ingredient Feeders Mixer Control Sifter Entoleter
81 Yellow Pea Milling B1 B2 F B2 P1 GR B3 P1 P2 1M B3 B3 1M 2M F 2Q 2M 2Q P1 GR 1M 3M F F B3 B4 3M 2Q P3 GR 4M F F 2Q T 4M F
82 F F F B3 B2 B1 F B5 F B4 B2 P1 GR B3 P1 GR B4 P3 GR B5 2Q 5M BF SD 6M GR P2 P3 F 3M BF SD BRAN SHORTS T T 1M B3 B3 B4 P1 P2 P3 P4 3M F SIZ B4 P4 SIZ SIZ 1M 2Q 2M 2M B4 2Q F F F F 2M 2Q 4M T 3M 2Q 4M 2Q 1M 2M 3M 2Q F F F F 4M 5M T 6M 5M T T 6M 6M SHORTS SHORTS SHORTS Common Wheat Milling
83 Roller milling of Peas & product diversification gluten free option Common Wheat Milling Product Diversification with Pulse Flours Yellow Pea Milling B 1 B 2 B 3 B 4 B 5 F F F F F B 2P 1G R B 3P 1G R B 4P 3G R B 52 Q5 M B FS D6 M G R F B F T S D T P 2P 3 M B R A N SH OR TS P 1 P 2 P 3 SI Z P 4 1 M 1 M 2 M 2 M B SI 3 Z B SI 3 Z 1 M 2 M B Q M B 4 2 Q 2 B Q 4P 34 M F F F F F 2 Q 2 M 2 Q 3 M 2 Q 4 M T 4 M 4 M 5 M T 6 M F F F F T 5 M T 6 M SHO RTS 6 M SHO RTS SHO RTS Pea Hulls Lentil Hulls Pea Fl. Gd. 1 Pea Fl. Gd. 2 Lentil Fl. Gd. 1 Lentil Fl. Gd. 2 Wheat Fl. Gd. 1 Wheat Fl. Gd. 2 Wheat Fl. Gd. 3 Wheat Fl. Gd. 4 Mixer Control Sifter Micro Ingredient Feeders B 1 B 2P 1G F R B 2 B 3 F F B 3P 1G R B 4P 3G R P 1 P 2 1 M 1 M B 3 B 3 1 M 2 M 3 M 2 Q F F F F 2 Q 2 M 2 Q 3 M 2 Q 4 M T 4 M Entoleter
84 Roller milling of Peas & product diversification FLOUR CONVEYORS DIVIDE BOARD FLOUR STREAMS MICRO FEEDERS FLOUR CONVEYORS
85 Roller milling of Peas & product diversification Enhancing protein FLOUR STREAMS FLOUR CONVEYORS DIVIDE BOARD MICRO FEEDERS FLOUR CONVEYORS
86 Products with Pulse Ingredients
87 CIGI Departments of Pulse, Milling, Baking, Asian Products & Pasta, Analytical Services Acknowledgement
88 Partnering on Pulse Industry Initiatives
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